[quote]Berserkergang wrote:
HK24719 wrote:
gabex wrote:
The argument about whether or not the raw egg is digested is mainly due to the fact that part of the raw egg is quickly absorbed…which can be countered by adding fat… hence the heavy cream.
This isn’t the reason at all.
It has to do with the fact that humans lack the enzyme necessary to breakdown all the protein in eggs into digestible form.
Wrong.
Egg white contains ovomucin which is an anti-protease inhibiting the action of the trypsin (digestive enzyme) in the small intestine. But ovomucin is itself inactivated by the pepsin of the stomach.
My guess is that the egg white because of its liquid state leaves the stomach too quickly before the pepsin has the time to fully inactivate the ovomucin. The solution is to slow down the stomach emptying time in order to promote more complete digestion by absorbing some extra fat.
But raw eggs do interfere with the absorbtion of some vitamins (Biotin and B12) but it’s not an issue if your diet is varied and you don’t consume raw eggs at every meal.
BTW raw egg whites digestibility is roughly between 50% and 65%, not that bad (the proportion of absorbed protein from beef for instance is roughly at 75%) Yolk is more digestible raw than cooked.
http://jn.nutrition.org/...ull/128/10/1716
http://ajpgi.physiology.org/...full/277/5/G935
Raw Egg Lova,
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Is there enough fat in the yolk to warrant eating them whole? Mercola doesn’t seem to think so?
I have 6 raw organic eggs a day in a shaker as one of 6 meal’s cause i don’t have a grill at work and i eat meat for breakfast. What now? Can’t eat the tinned tuna cause of mercury. Can’t eat the chicken and beef cause of hormones. Can’t eat the deli meat cause of nitrates. I’m gonna be living on koala’s and wombats soon…