I often consume raw eggs as a way of making sure I get high quality protein and fats into my diet.
What usually pops in people's minds when you talk about raw eggs are the risks of being infected with salmonella.
However 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.
The 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.
If one 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.
So this 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.
Based on those numbers, the average person would come across a contaminated egg only once in 42 years.
Egg 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.
While 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.
Aajonus Vonderplanitz, in his book We Want to Live, is a strong proponent of raw eggs.
Source: Dr. Mercola www.mercola.com
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