An acquaintance,in response to me advocating eating raw eggs, just sent me the following email. I m sure he spent a good long time searching for something that would validate him not eating raw eggs. I, on the other hand, am bringing this to your attention to continue my egg consumption!
Firstly, I understand that the whites, by themselves, have a protein inhibitor that blocks Biotin but have you ever heard of it ( or something) blocking the uptake of protein too? Do egg whites by themselves, void of the yolk, have a protein inhibitor in them?
Lastly, if I ingest a dozen eggs a day with only 4 whole, with their yolks ,is this ratio enough to neutralize the Biotin deficiency?
Here's the article which was in response to someone writing in asking the doctor if they can eat raw eggs...
Yes you can eat raw eggs/whites, but the whole eggs or carton eggs must be pasteurized (it will say so on the carton). Pasteurization is when they heat the egg/egg product enough to kill all the bacteria (including salmonella) and the protein digestion inhibitors (usually 126-140 degrees). If you eat non-pasteurized eggs/egg products your body cannot utilize the protein in them due to the presence of a protein inhibitor. And while you may get salmonella from raw eggs/egg product the chances are 1 in 10,000 for regular eggs and 1 in 30,000 for free range eggs.
Avidin is a glycoprotein, which is found in raw egg whites, and blocks the uptake of Vitamin B6 and Vitamin H (Biotin) causing a vitamin deficiency (it binds to Biotin and iron making them unavailable). You must cook/pasteurize the egg white to neutralize the Avidin and allow your body to safely digest the protein and utilize all its amino acids
Thank you!
