The Health Benefits of Raw Eggs

[POWERJIM]

The Health Benefits of Raw Eggs By John Claydon D.Hom

The process of cooking eggs destroy the very goodness that our bodies so desperately need as the nature of proteins and fats is altered when exposed to heat. When cooked, the egg protein changes its chemical shape; it is often this process that can be the cause of allergies. Generally when eating raw eggs, any incidence of egg allergy will disappear.

Surprisingly, in spite of ‘bad press’ raw eggs, organic or at least from a known source of healthy free-range chickens, are an excellent health tonic. The regular consumption of raw eggs will do wonders for your overall health. Exceptionally easy to digest, raw eggs provide a wonderful boost to the immune system, and a completely balanced nutritional package. A good immune system is one of several things the body needs to overcome cancer.

Many people’s diets are deficient in high quality proteins and fats, and eggs are one the very best sources of these. Raw eggs have many benefits, they contain essential nutrients for the brain, nerves, glands and hormones, they are nutritionally balanced, and we highly recommend the addition of raw eggs to your nutritional programme. The sulphur amino acids help to keep you young, raw eggs also contain an abundance of other vital substances including protein, essential fatty acids along with niacin, riboflavin, biotin, choline, vitamins A, D and E, magnesium, potassium, phosphorous, manganese, iron, iodine, copper, zinc and sulphur. Egg yolks are one of the few foods that contain vitamin D.

Poisoning from salmonella has been exaggerated in the past. A study by the U.S. Department of Agriculture in 2002 indicated that only 2.3 million, of the 69 billion eggs produced annually, are contaminated with salmonella. In other words 0.003% or 1 in every 30,000 eggs. The bulk of these come from battery chicken eggs and chickens kept in unhealthy conditions - only sick chickens lay salmonella contaminated eggs. If only healthy chicken eggs (organic and free range ideally) are consumed, then far less than one in 30,000 eggs are contaminated. Salmonella is a common micro-organism found almost everywhere, and is just as likely, or more likely, to proliferate on cooked food kept in the fridge. Infection is normally mild gastric symptoms, but in rare cases where the immune system is very low such in the elderly who have had much anti-biotic use, and the source is greatly contaminated, death can result. But such a person is highly lightly to contract one of many common micro-organisms and die from that. To give some perspective, in the highly unusual situation of contracting Salmonella, in a healthy person, an infection is nothing to worry about and is easily treated with high quality pro-biotics every half an hour until you feel better.

Method of Consuming Raw Eggs

From day one of starting raw eggs, your immune system becomes stronger and health will improve. We recommend Zell Oxygen as a key supplement for overall health enhancement. Three raw eggs a day (this will take the place of one meal), seems to be the preferred amount taken by people who regularly consume raw eggs. It is sensible to build up the amount of raw eggs consumed gradually. They are best taken by breaking them into a cup and swallowing whole. It can be helpful to cut through the yolk with a knife to make it easier to swallow, If you have a mental problem with swallowing raw eggs, (they are almost tasteless and easy to swallow) blend with a little goats or sheep’s milk or even avocado, but ideally raw eggs should not be blended as the molecular structure is damaged. Inspect the egg, if it has been cracked do not use it, once broken into the cup or blender smell it, if it smells off do not use it.

It is best to keep eggs un-refrigerated, but in a cool place. Refrigeration can destroy the vital amino acids in raw eggs and can also disguise the distinctive smell of an egg that has gone off.

Raw Eggs and Cholesterol

There is no danger from the cholesterol build up since 2/3 of cholesterol in the body is produced by the liver. The amount of cholesterol consumed in the diet does not relate to the amount of cholesterol deposited. Many studies have shown that the cholesterol in eggs does not raise cholesterol level in the body. Furthermore, eggs contain Lecithin, a valuable nutrient that helps the body to process fats and cholesterol.

Eggs contain valuable fat needed to keep us healthy. On the other hand heated or processed fats are converted into Trans-fats - toxic chemicals that harden in the body, around every cell and clog the circulation. Margarine contains an abundance of Trans-fats and is not part of a healthy diet. Do not be afraid of that natural product that has been eaten with no adverse effects for thousands of years, butter. The initial report that cholesterol in foods leads to health problems was released to the press without scientific validation, and has since been proven by hundreds of scientists and studies around the world to be completely false. The only benefits from the initial press release were to the margarine and vegetable oil industries.

Raw Eggs and Biotin Deficiency

Nature created an egg to be a balanced live food – as long as you eat the biotin rich yolk along with the white, there is no risk of a biotin deficiency.

Quote from the book “The Recipe for Living Without Disease” By Aajonus Vonderplanitz

Free range (ideally from healthy chickens, including organically certified, even better are fertile eggs).

“Raw eggs are one of the best compact foods in nature. Eggs are the ultimate, complete fast food. However the protein in eggs is not utilised for cellular reproduction. They are utilised for regeneration and maintenance. The relationship between raw eggs and salmonella poisoning is a myth"

(Reference the great egg panic by Emily Green, LA R times Jan 2000)

Eggs are remarkable for everyone especially the infirm. Three years ago a medical doctor called me on a Thursday evening about her 70 yr old female patient with emphysema. She explained that her patient had been mainly bed-ridden for two years, was on 100% oxygen and respiratory machines. She prognosed that her patient would die that weekend unless I could help. I told her that the only thing I thought might help at that late stage was eggs. I recommended that she get her patient 10 dozen raw eggs, and put them on her bed table. I suggested that she ask her patient to eat one as often as she could and that there was no limit. Very early Monday morning, I received a call from the patient. She told me that she was off the machines, out of bed and feeling stronger that she had in years. She had eaten 66 eggs over the weekend.

If eggs are whipped, beaten or blended without raw milk, raw cream, or coconut cream, many of the enzymes are oxidised and lost.” It is best to break open the egg into a cup or glass and swallow whole. Most people are repelled by this, but with a little courage it is found to be easy. There is almost no taste and the egg, even big ones are easily swallowed. Generally, I find, 3 to 4 eggs taken in the morning are an important part of my well-being programme. The cholesterol in raw eggs is not deposited in the arteries and is an essential nutrient for aiding health and well-being. The white of the egg has been said to interfere with biotin assimilation, but nature knows best by making the egg yolk very rich in biotin. The egg in its entirety is a very balanced food and only supports health and should be taken in its entirety, yolk and white together.

[lee thompson]

when i first started training i was having six raw eggs a day.brilliant piece of information mate.

[virus]

Man I love scrambled eggs. I add a pinch of milk to make them more fluffy or whatever you want to call it. Never knew the milk kept it from losing some of its nutritional value after beating them/mixing them. Keep those enzymes haha!

I can swallow raw eggs no problem, but i'd perfer them scrambled!

[lee thompson]

raw eggs in a blender with milk give it a buzz,then pour over cornflakes with some honey,very nice.

[POWERJIM]

May this be a warning to those who discard the yolk, in my opinion the yolk is the best part of the egg and to throw it away is madness.

Raw Eggs and Biotin Deficiency

Nature created an egg to be a balanced live food – as long as you eat the biotin rich yolk along with the white, there is no risk of a biotin deficiency.

WHEN YOU THROW AWAY THE YOLK, YOU THROW AWAY THE FOLLOWING NUTRIENTS:

ORGANIC MICRONUTRIENTS

100 percent of Vitamin A

100 percent of Vitamin D

100 percent of Vitamin E

93 percent of Vitamin B1

41 percent of Vitamin B2

98 percent of Vitamin B6

88 percent of Vitamin B12

96 percent of Folic Acid

76 percent of Biotin

100 percent of Choline

94 percent of Pantothenic Acid

74 percent of Inositol

INORGANIC MICRONUTRIENTS

92 percent of Calcium

96 percent of Iodine

82 percent of Iron

92 percent of Manganese

95 percent of Zinc

[virus]

Originally Posted by POWERJIM

May this be a warning to those who discard the yolk, in my opinion the yolk is the best part of the egg and to throw it away is madness.

Raw Eggs and Biotin Deficiency

Nature created an egg to be a balanced live food – as long as you eat the biotin rich yolk along with the white, there is no risk of a biotin deficiency.

WHEN YOU THROW AWAY THE YOLK, YOU THROW AWAY THE FOLLOWING NUTRIENTS:

ORGANIC MICRONUTRIENTS

100 percent of Vitamin A

100 percent of Vitamin D

100 percent of Vitamin E

93 percent of Vitamin B1

41 percent of Vitamin B2

98 percent of Vitamin B6

88 percent of Vitamin B12

96 percent of Folic Acid

76 percent of Biotin

100 percent of Choline

94 percent of Pantothenic Acid

74 percent of Inositol

INORGANIC MICRONUTRIENTS

92 percent of Calcium

96 percent of Iodine

82 percent of Iron

92 percent of Manganese

95 percent of Zinc

Those numbers are amazing PJ. I'd never guess it was so rich in that. May bless the yolk and rep given to you PJ. This information is not only useful but wow, pretty shocking.

[POWERJIM]

Originally Posted by virus

Those numbers are amazing PJ. I'd never guess it was so rich in that. May bless the yolk and rep given to you PJ. This information is not only useful but wow, pretty shocking.

Thats why it concerns me when i read that alot of guys on here are only using Liquid egg white products, they could well be leading themselves into Biotin Deficiency.....

Biotin deficiency is a rare nutritional deficit which can have a very serious, even fatal, outcome if it is allowed to progress without treatment. Signs and symptoms of biotin deficiency can develop in persons of any age, race, or gender.

Biotin deficiency rarely occurs in healthy individuals, since the daily requirements of biotin are low, many foods contain adequate amounts, intestinal bacteria synthesize small amounts, and the body effectively scavenges and recycles biotin from bodily waste. However, deficiency can be caused by excessive consumption of raw egg whites over a long period (months to years). Egg-whites contain high levels of avidin, a protein that binds biotin strongly. Once a biotin-avidin complex forms, the bond is essentially irreversible. The biotin-avidin complex is not broken down nor liberated during digestion, and the biotin-avidin complex is lost in the feces. Once cooked, the egg-white avidin becomes denatured and entirely non-toxic.

[mitchcumstein]

Ive always read that eggs have more bioavailability when theyre cooked as opposed to raw. In other words, you need to eat 2 raw eggs to get the same amount of protein as 1 cooked egg.

[lee thompson]

dont know about that?

[wnxmaximus]

so i have never eaten a raw egg by itself, i often put them in my morning shakes. so i just got up, walked to fridge, cracked one open, and ate it. i have to say, i gagged a bit, the taste wasnt noticeable but the consistency was disgusting.

[mitchcumstein]

Digestibility of Cooked and Raw Egg Protein in Humans as Assessed by Stable Isotope Techniques -- Evenepoel et al. 128 (10): 1716 -- Journal of Nutrition



"In this study, it was shown that after ingestion of 25 g of raw egg protein, almost 50% is malabsorbed over 24 h. The higher digestibility of cooked egg protein presumably results from structural changes in the protein molecule induced by heating, thereby enabling the digestive enzymes to gain broader access to the peptide bonds."

[lee thompson]

nice piece of info.

[POWERJIM]

Originally Posted by mitchcumstein

Digestibility of Cooked and Raw Egg Protein in Humans as Assessed by Stable Isotope Techniques -- Evenepoel et al. 128 (10): 1716 -- Journal of Nutrition



"In this study, it was shown that after ingestion of 25 g of raw egg protein, almost 50% is malabsorbed over 24 h. The higher digestibility of cooked egg protein presumably results from structural changes in the protein molecule induced by heating, thereby enabling the digestive enzymes to gain broader access to the peptide bonds."

Well that puts a different perspective on things, thanks Mitch.