| egghead -> RE: PASTEURISED LIQUID EGG WHITES (May 29 2008 14:51:06) | Who says raw egg white is useless and hard to digest due to avidin? Isn't that a quote directly from the marketing material of a company (eggnation) who sells pasteurised egg whites? According to Dr. Joseph Mercola, on his website, avidin is bad because it binds to a B-vitamin called biotin, not because it stops protein being digested. He also says avidin breaks down when heated to 100 degrees which is a temperature far above the temperature used for pasteurising eggs. I'm going to believe a doctor over the marketing material of an egg company, especially when back in the day lots of muscle men used to eat raw eggs without pasteurising them for protein (incidentally there is only a 1 in 20,000 chance of getting salmonella from raw egg even without pasteurising it, enough for daily sick people without the no-raw-egg advice, but the chances of you personally getting sick are very slim). Got any sources to back up that avidin stops eggs from being digested properly, and that the pasteurised eggs don't contain avidin, or is it just marketing guff for pasteurised egg whites? |
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