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Thread: what to do with egg whites?

  1. #11
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    They are good for making things stick to meat and fish when frying..

  2. #12
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    Quote Originally Posted by eKatherine View Post
    I understand raw egg whites bind up biotin and make it unavailable. So if you did eat them, they should be cooked.
    Not unavailable, only less bio-available than if cooked! There might be other benefits of raw egg whites though, and personally I like to take them in a shake made on CokeZero and brewers yeast as a pre-workout drink...

  3. #13
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    if the biotin-binding is a concern, just don't eat them at the same meal as biotin containing food or supplements

  4. #14
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    Use them in a meatloaf.

  5. #15
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    I would not throw them on the window as they have a nice protein content. I would cook them with an whole egg so for every 5 egg whites, you can throw a whole egg and cook them whatever you want.
    I am not a bodybuilding/fat loss/strength training "guru" BUT I achieved a lean state with ease after learning the correct way to train and eat and I want to HELP YOU achieve the same.

    Getting fit is also about managing your mindset:
    http://getfitmindset.com

  6. #16
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    For folks wondering why we wind up with just whites ... I can't speak for the OP, but I make a lot of sauces which only use the yolks: Hollandaise, Mayonnaise and so on.

  7. #17
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    Feb 2011
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    If u don't mind using a bit of coconut palm sugar then this recipe makes good meringue!

    I’ve Only Got Eyes For You and Your Meringues Part-Time Health Nut

    H x
    An English girl who's been on lots of different diets, weight gone up and down but always been a naturalist at heart and have always wondered why "Conventional Wisdom" diets don't allow you to eat red meat and nuts - that are purely natural things?! So feel I've found my niche in the PB/Paleo Lifestyle and really want to make this my way of life for good!!!

  8. #18
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    Quote Originally Posted by primalrob View Post
    i'm wondering the same thing. i haven't read the perfect health diet yet; do they specify just eating the yolks?
    and, if they do, does that mean you should just toss the whites?

    if you just prefer them separated, the whites still make a good binding agent for meatza, meat loaf, etc.
    Yes, the PHD says egg yolks specifically. They don't mention what to do with the whites. Anyway, I always thought that it's easy to develop sensitivity to egg whites if they're eaten everyday, but not to egg yolks. Maybe I'm mistaken?

    And 5 is the number advised in the PHD for those who are pregnant or trying to conceive. I'm lactating, hoping to get my period back.

  9. #19
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    Quote Originally Posted by pjgh View Post
    For folks wondering why we wind up with just whites ... I can't speak for the OP, but I make a lot of sauces which only use the yolks: Hollandaise, Mayonnaise and so on.
    Can you share some recipes?

  10. #20
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    Aug 2011
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    Thanks everyone for your suggestions! I've never made meringue or souffles-- I've always thought those were sugary desserts?

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