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Should I eat my eggs raw?

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  • Should I eat my eggs raw?



    http://www.jrussellshealth.org/cholesterol.html


    The author says yolks when cooked above a certain temperature causes the cholesterol to be oxidized and therefore must be eaten raw or poached, boiled, over-easy and not scrambled or as omelettes.


    What is your take on this?


  • #2
    1



    Interesting maba! My favorite way to eat eggs is over easy, it's how I cook them almost every day. Though I do really enjoy hard boiled eggs as well, which would go in the fully cooked category. Hmm.

    You are what you eat,
    and what you eat eats too - Michael Pollan

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    • #3
      1



      Yes...My understanding is the cholesterol is in the yolk. Eating the yolk "runny" is good, but egg-whites should ideally be cooked. Raw egg whites contain a substance called avidin that ties up biotin (Vitamin B6)...cooking releases that substance.

      So...soft-boiled is good

      Or....over-easy

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      • #4
        1



        After reading about the oxidization issue, I never cook my yolks past liquid -- strictly over easy now. I prefer them that way anyway, so better safe than sorry, although Sally Fallon says pasteurization and cooking don't by themselves oxidize cholesterol:


        http://kellythekitchenkop.com/2009/0...-question.html

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        • #5
          1



          i just read an npr interview the other day with this guy who has researched and written about how cooking food releases more nutrients and was a major step in human evolution etc. he stated that with a raw egg we are able to get about 50-60% of the available protein but when its cooked it jumps to like 93%

          here is the link


          http://www.npr.org/templates/story/s...&ft=2&f=510221

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          • #6
            1



            Maybe I am over thinking this, but in a hard-boiled scenario can the yoke be oxidized? does not seem like an oxygen rich environment -- but on the other hand the chick must need O2 to develop. I know over thinking.

            It's grandma, but you can call me sir.

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            • #7
              1

              [quote]

              he stated that with a raw egg we are able to get about 50-60% of the available protein but when its cooked it jumps to like 93%</blockquote>


              Sure. But vitamin B6, for which eggs are one source, is easily degraded by heat. Other nutrients may be for all I know.


              It seems those traditional societies that we know about generally ate some of their animal foods, be it meat, fish, eggs, or dairy, raw.


              They may have just liked it that way, but they may have had good reasons, even though they couldn&#39;t have given you an explanation in scientific terms. The B6 thing shows there can be reason. Actual deficiency of B6 has been a problem with heat-treated milk fed to babies:


              http://www.vitamins-nutrition.org/vitamins/vitamin-b6.html


              Cooked eggs taste great, and if Richard Wrangham says you&#39;d assimilate more of the protein that way I&#39;m sure he&#39;s right, but it might not be a bad idea to eat the occasional yolk raw, or at least very lightly cooked.

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              • #8
                1



                Lord, lord, lord.....


                Just eat your eggs however you like them. We&#39;ve been doing this for thousands and thousands of years and has anyone dropped dead of oxidized cholesterol? Why is that bad? Maybe it&#39;s good? Maybe, most likely, it just doesn&#39;t matter.


                And don&#39;t forget, uncooked, not thoroughly cooks eggs can carry salmonella............

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                • #9
                  1



                  I read this in Cordain&#39;s Paleo Diet, about how frying the yolk will oxidize the cholesterol. He recommends poaching, hard-boiling or baking.


                  Supposedly, oxidized cholesterol, which is infused with damaging free radicals, is not good for the arteries and will contribute to a build-up of plaque. It&#39;s just a theory. But if you eat a lot of eggs, perhaps you will want to vary the preparation.


                  The risk of salmonella from store-bought eggs is minuscule due to pasteurization. There is more of a risk if you buy "raw" eggs direct from the farmer.

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                  • #10
                    1



                    Ha, ha, you&#39;re reading my mind, OTB. I was thinking "Lord, lord, lord...."


                    I refuse to use any more brain cells on this. I&#39;ll eat my eggs however I darn-well feel like it!

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                    • #11
                      1



                      Salmonella comes from infected chickens and is in the egg as it is made. You are right, there are few cases of it showing up. But all restaurant Caesar dressing is made with pasteurized eggs; it comes in boxes. Regular eggs are not pasteurized.


                      Anyway, I have much bigger things to worry about. Remember, Cordain also advocates the use of canola oil, even brushing it onto meat before grilling. Yeah, no oxidation there.....

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                      • #12
                        1



                        Maba it would seem that the rawer, the closer to paleo and therefore the better. If you can rule out salmonella, go for it.

                        “Every saint has a past and every sinner has a future.” -Oscar Wilde
                        "The power of accurate observation is commonly called cynicism by those who have not got it." -George Bernard Shaw
                        "The trouble with jogging is that the ice falls out of your glass." -Martin Mull

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                        • #13
                          1



                          mark has an omelet a couple of times a week according to the book...


                          he seems just fine to me.


                          i think the oxidation thing is nothing to worry about.

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                          • #14
                            1



                            Thank you all for your insight, links, suggestions. I usually have my eggs scrambled or as omelettes. I must try the other "less-oxidizing" ways too.


                            OTB, Rest assured that I&#39;m not going to switch to eating raw eggs by the dozen just because I happened to read this article. I&#39;ve come across the oxidized cholesterol bit on other sites too before and I merely wanted to know more about it, that&#39;s all. May be my title was a bit alarmist.


                            Sally Fallon, on the WAPF site, recommends that pregnant women eat raw egg yolks in addition to cooked whole eggs.

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                            • #15
                              1



                              It&#39;s food. It&#39;s not supposed to be religion.


                              Remember that link recently about a new psychological diagnosis about people fixating on food?


                              Well, plenty of examples right here.


                              Do your own research, the internet makes that so easy. Don&#39;t pay attention to fear factors, look for evidence of results. That&#39;s one reason I never got wound up about fats, way before discovering Primal. The evidence wasn&#39;t there. Don&#39;t forget, Fallon also is a booster of raw milk; we shouldn&#39;t even be drinking infant bovine food. Every alleged expert has blinders in some areas.


                              If someone can reasonably prove that "oxidized cholesterol" is harmful at the levels being consumed by a few eggs a day, I&#39;ll be listening.


                              Until then........

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