Biotin and Raw Eggs

[Guest guest]

Dr. Mercola had some comments on the potential problems of consuming raw eggs.

http://www.mercola.com/2002/jul/6/biotin.htm

 

 

The key words in the block below are " large amounts " in describing the

quantity of egg whites.

 

The more specific quantity of 30 % of the total diet, I think I will

continue eating the whole raw egg.

 

Very soon I hope to be feeding the chickens flax seed and have " Enhanced

Omega 3 eggs " . Anyone know the best place for decent prices on 50 to 100

pounds of flax seed?

 

================== Biotin and " Large Amounts " of egg white.

 

The link to

below....

http://www.healthy.net/asp/templates/article.asp?PageType=article & ID=2130

 

Biotin, a fairly recently named B vitamin, was discovered by the deficiency

symptoms created through consuming large amounts (about 30 percent of the

diet) of raw eggs. Avidin, a protein and carbohydrate molecule in the egg

white, binds with biotin in the stomach and decreases its absorption.

Cooking destroys the avidin, so the only concern about this interaction is

with raw egg consumption. Otherwise, biotin is one of the most stable of

the B vitamins.

 

Sources: Many foods contain biotin, but most have only trace amounts. It is

hard to obtain enough biotin from the diet. Luckily, our friendly

intestinal bacteria (lactobacillin) produce biotin. This vitamin is found

in egg yolks, liver, brewer's yeast, unpolished rice, nuts, and milk.

 

Functions: The biotin coenzymes participate in the metabolism of fat.

Biotin is needed for fat production and in the synthesis of fatty acids. It

also helps incorporate amino acids into protein and facilitates the

synthesis of the pyrimidines, part of nucleic acids, and therefore helps

the formation of DNA and RNA.