Guest guest Posted March 6, 2003 Report Share Posted March 6, 2003 There is a substance called avadin in raw egg whites that bonds to biotin. In this form, biotin cannot be absorbed. You'd have to eat 24 egg whites a day, to do this, so there's not much of a chance that you could ever get a deficiency this way. When egg whites are cooked avadin is rendered ineffective. Source: google WEB Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 14, 2003 Report Share Posted April 14, 2003 Ok LIsa -- found it. take egg whites, slightly beaten, apply to hair and let dry - then rinse.. here is the info on egg whites Biotin is an essential micronutrient for all mammals and is a member of the B complex group of vitamins. Biotin was discovered in nutritional experiments that revealed a factor in many foodstuffs that was capable of curing the scaly dermatitis, hair loss, and neurologic signs induced in rats fed dried egg whites. Avidin is a glycoprotein found in egg whites and binds biotin very specifically and tightly. From an evolutionary standpoint, avidin probably serves as a antibacterial in egg whites because it is resistant to a broad range of bacterial proteases in both the free and biotin-bound forms. Because it is resistant to digestive enzymes from the pancreas dietary avidin binds to dietary biotin and prevents its absorption. The normal bacteria of the large intestine synthesize biotin. Cooking changes avidin and makes it susceptible to digestion and unable to interfere with the intestinal absorption of biotin. The fact that we have a requirement for biotin has been most clearly shown in 2 situations that result in biotin deficiency: Prolonged consumption of raw egg whites and IV nutrition without biotin supplementation in patients with short-gut syndrome Interestingly, the biotin requirements for normal persons and for persons in special clinical circumstances are not known. Safe and adequate doses have been suggested. American Journal Clinical Nutrition February 2002 Tax Center - File online, calculators, forms, and more Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 10, 2006 Report Share Posted November 10, 2006 Babies may have egg yolk at seven to ten months. Egg whites should NOT be ingested until one year old just like whole milk. HTH Denise www.Jmichaelstyle.com Quote Link to comment Share on other sites More sharing options...
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