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Cooked Eggs bad for you?

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  • Cooked Eggs bad for you?

    I recently was reading a Mercola commentary on eggs. His take on eating eggs is that the best option is to consume raw eggs. His comment was related to the fact that cooking eggs on high heat oxidizes the cholesterol in the yolk, which of course is not ideal.

    Any feedback on this issue as to whether or not it is something to be concerned about? Would this apply to hardboiled as well since it is not a "direct" heat?

    I am not sure I can stomach raw eggs...or that it would be such a good idea to go Rocky style.

  • #2
    AFAIK you don't want to eat raw egg white, because it contains avidin that binds with biotin and prevents you from absorbing it. Cooked egg white, and raw egg yolk, is fine. I put raw (local, free-range) egg yolk in smoothies sometimes, and save the whites in the fridge to cook later. White by themselves make very nice, fluffy almond-meal pancakes .

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    • #3
      i love mine softboiled. Cooked whites and liquid yolk
      sigpic

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      • #4
        I know cooking the yolk isn't ideal. From what I understand, the longer they're cooked (and higher heat), the worse. So, I fry them until the whites are done, but then turn the heat off and scramble them up really quick to slightly cook the yolks and make (sort of) scrambled eggs. I like fried eggs (runny yolk), but my daughter won't eat them like that, so I cook them as I first mentioned for her. I also put raw (pastured) yolks in smoothies. Or soft boil. I like eggs in every way, shape, or form!

        ETA: I have read that soft boiled (or even hard boiled?) is the best way to cook them since it is gentler and leaves the egg intact. I don't know if that's true or not.

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        • #5
          It's true that oxygen and heat effect the cholesterol in the yolk by oxidation. But, uncooked eggs whites are not ideal, half as bioavailable not to mention the chronic consumption of raw egg whites effect from the avidin - biotin connection. Scrambled is probably the worst case scenario. You have to keep in mind that the paleo diet has already improved most peoples lipid profile and eating scrambled eggs once in a while isn't any cause for alarm. I would be more worried about the people that have replaced whole milk with skim, where they used dried milk powder for viscosity and taste (otherwise people wouldn't touch skim Ibet.) which is loaded with oxidized cholesterol from the drying process to make milk powder. Eat your eggs any way you want, as long as you have enough sunny side up, poached, overeasy and soft boiled to offset the scrambled and hardboiled. imo
          Whether you think you can..... or you think you can't..... your 100 % correct.

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          • #6
            Why would scrambled be worst? You lost me.

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            • #7
              Surely not another thing to worry about; seems to be a daily process now. My health has probable declined since going primal what with all the worrying about what I'm eating. Ignorance is underrated.

              I have a few fried eggs every morning.

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              • #8
                Originally posted by Hilary View Post
                Why would scrambled be worst? You lost me.
                Hilary it's because we're exposing the yolks to air and heat, and an omelet would be no different. Again you have to take this into context, much like when someone says a certain food has too much omega 6 compared to omega 3.......well that's going to happen, not every food has a perfect balance. We just need to make sure we're getting the good stuff (raw and uncooked yolk) with the potentially bad stuff (cooked yolk) in mind.
                Whether you think you can..... or you think you can't..... your 100 % correct.

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                • #9
                  Ah, got it - the scrambling, air-exposure part, rather than the light cooking. Thanks. (Not that I'm about to give up scrambled egg, you understand, but maybe I'll get out the poaching pan sometimes for a change.)

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                  • #10
                    trouble is for me a poached egg really needs bread under it... scrambled or an omelette stands alone!

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                    • #11
                      I LOVELOVELOVE soft-boiled eggs.
                      Thanks for reminding me

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                      • #12
                        An anecdotal warning about the raw eggs whites:

                        Last summer, along with a chronic stressful situation, I was trying to simplify; before I found Primal Blueprint. I went on the recommendation by Mercola (watched the woman on video on his site) to dump the whole raw eggs into my smoothie. I did it this way for months. Of course, there were several factors I'm sure, but I'm certain that depleted my biotin. I ended up with the worst case of hay fever for months and it continued through a whole cascade of issues (like sinus infections resulting from the chronic mucous, etc.). I will throw the egg whites away instead of eating them raw. But, they do work great in baked goods (almond flour as mentioned).

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                        • #13
                          This is one of those things where I just kinda shrug and say "whatever" in my head. Every week there's some new horrible caveat coming from Mercola. I simply won't be troubled by it haha.

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                          • #14
                            I had organic free range raw egg yolks (no whites) for breakfast this morning. They were delicious, and I will be having them again. Such a delicate taste.

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                            • #15
                              Originally posted by Pezerinno View Post
                              Surely not another thing to worry about; seems to be a daily process now. My health has probable declined since going primal what with all the worrying about what I'm eating.
                              No kidding.

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