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consume raw eggs as a way of making sure I get high quality protein and
fats into my diet.
would anyone eat the eggs in a raw form? Heating the egg protein actually
changes its chemical shape, and it is this change in the protein structure
which can easily be a cause of allergies.
The heating also destroys many of the nutrients and proteins found
inside the egg.
pops in people's minds when you talk about raw eggs are the risks of being
infected with salmonella.
is no doubt that salmonella is a serious infection. Its symptoms include
diarrhea, abdominal pain, nausea, vomiting, feve, chills. The symptoms
of salmonella food poisoning can strike anyone, but they're more likely
to hit 3 groups: the elderly; children; and people with HIV, cancer,
or other diseases which impair the immune
is usually a self-limiting illness in healthy people
the truth is that salmonella is generally a benign self-limiting
illness in healthy people. The key principle to keep in mind here
is that if you are healthy a salmonella infection is not a big deal.
You may feel sick and have loose stools
for a day or 2, but this infection is easily treated by using high-quality
probiotics which contain friendly bacteria.
Take some probiotics every 30 minutes until you start to feel better,
and in most cases your condition will improve within a few hours.
risk of salmonella infection is usually only present in traditionally
raised commercial hens. If one purchases ones eggs from healthy
chickens, the risk of infection is dramatically reduced. It's important
to note that only sick chickens lay salmonella-contaminated eggs.
If you purchase high quality, cage-free, organically fed, chicken
eggs, the risks are dramatically reduced.
looks at studies which have been done to analyse the risks of contracting
salmonella from raw eggs, it is surprising to find out how low this risk
actually is. A study by the U.S. Department of Agriculture in 2002 (Risk
Analysis April 2002 22(2):203-18) indicates that only 2.3 million,
out of the 69 billion eggs produced annually, are contaminated with salmonella.
really means that only 0.003 % of eggs are infected. Viewed another way,
only 1 in every 30,000 eggs is contaminated with salmonella, which shows
how uncommon this problem actually is.
those numbers, the average person would come across a contaminated egg
only once in 42 years.
the biotin-deficiency risks from eating too many raw egg whites?
whites contain a glycoprotein called "avidin" which binds
biotin - one of the B vitamins - very effectively. The cooking process
deactivates the avidin in the egg, much the same way it deactivates
every other protein in the egg white.
it is true that eating too many raw egg whites by themselves will
cause you to suffer from a biotin deficiency, the fact is that nature
created the egg in such a way that its yolk is very rich in biotin.
One of the highest concentration in nature. Eat the egg whole together
with the egg white and you will be fine.
Vonderplanitz, in his book We
Want to Live, is a strong proponent of raw eggs.
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properties and/or functions of food and/or nutritional products. These statements
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