Protein in Eggs and
Eating Raw Eggs

Protein in eggs are found in both the egg yolk and in the egg whites. 

The protein in eggs are very digestible!

I think the protein in eggs are more digestible when you eat them raw, which is how I prefer to eat my eggs most of the time. 

It seems be a tradition to add a raw egg into Asian noodle soups.

However, it has been said that an egg white protein called avidin can block the nutrient biotin under certain circumstances.

What is biotin?  Biotin is vitamin B7 and helps with the synthesis of fatty acids, amino acids, and glucose.

What is Biotin and
The Egg White Debate?

Researchers have identified a substance in raw egg whites called Avidin that has the ability to bind together with biotin or B7 and prevent its absorption.

Still other scientists have identified the egg yolk as one of the most dense sources of biotin in your diet!

And as long as you eat the biotin rich egg yolk along with the egg white, there is probably no risk of a biotin deficiency.

Also, cooking your eggs will deactivate the Avidin and prevent this issue. 

Eating your eggs sunny side up will be a way of deactivating Avidin in the egg white protein and not damaging all of the fragile protein in the egg yolk.

Nutritional Profile of Eggs

The protein in eggs contain all the essential amino acids in the exact proportions required for optimal maintenance of your muscle tissue.

Eggs have about 6 grams of protein per egg and almost all the protein in eggs gets used by your body.

Eggs have minerals such as magnesium, calcium, potassium, phosphorous, selenium, iron, zinc, manganese, copper, and sulfur.

Eggs contain almost all B vitamins like niacin B3, riboflavin B2, biotin B7, choline (newest B vitamin), B6 and B12.

Eggs are a great source of essential vitamins A, D and E.  Egg yolks are one of the foods that can actually contain vitamin D.

Even though eggs have a good amount of cholesterol, eggs contain lecithin which markedly aids with the metabolism of cholesterol.

The fat in eggs are about 1/3 saturated fat and the rest is mainly monounsaturated fat with a small % of polyunsaturated fat.

Eating Raw Eggs

The odds are less than 1 in 30,000 chance of contracting salmonella poisoning and that's from commercial eggs. 

There is even less risk in organic eggs.

It's important to get a supply of fresh eggs to avoid bad bacteria which may become an issue with eggs that aren't fresh.

Eating raw eggs may have many benefits as eggs contain essential nutrients for your brain, nerves, glands and hormones.

The protein in eggs contain sulfur amino acids that help to keep you young and eggs are a great source of glutathione.

Both of these nutrients are often destroyed when you cook your eggs!

One way to check for freshness is to put the egg up to your nose after you crack it open. 

If it smells off or funny, don't consume it.

Do You Refrigerate Eggs?

I have learned that the temperature in our refrigerators are too cold for the protein in eggs. 

Temperatures that are too hot or too cold will start to destroy some of the nutrients and protein in eggs.

This means that you will not get as much of the benefits from the protein in eggs.

I like to keep my eggs on a cool counter just like the European people do in their kitchens. 

And I only look for organic and pasture raised eggs - preferably straight from the farm.

Free Range or Pastured Eggs

Chickens need to be outdoors to get their share of vitamin D from the sun. 

And they will be healthier when they can get their protein from sources like bugs and worms. 

Chickens are not vegetarians!

Pastured eggs are going to be the best and have more nutrients like vitamins A, D, E, and Omega 3 fatty acids than caged chicken eggs.

pastured and commercial egg

The more orange the egg yolk - the more vitamin A or nutrient dense the egg. 

Whatever you do, you don't want eggs from chickens fed soy or contaminated feed.

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