Sorry to bring back a dead thread, but I think some of you are overly paranoid about the salmonella threat of raw eggs. Rodd, in your nutritional science class did you happen to have a look at Japan? In Japan raw eggs are consumed almost daily by most people, yet I have never heard or read about salmonella outbreaks in the news. I'm sure some cases exist, but salmonella just does not seem to be an issue, given the sheer quantity of raw egg that people in Japan eat.
Many (most?) Japanese eat raw egg with rice and miso soup and natto for breakfast. There are noodle dishes in which a raw egg is dropped in the bowl just as its served. Things like katsudon and tendon are served with a raw egg on top. Sukiyaki is a meat dish, in which the cooked meat is dipped in raw egg before being eaten. Even my first time here I ordered a plate of spaghetti with what I thought was a ball of mozzerella cheese in the middle. Turned out to be a VERY lightly poached egg. The list goes on.
Yet, despite the massive consumption of raw eggs in Japan, the Japanese are up there in terms of life expectancy and health.
As for acne, I read that raw egg yolk as a mask works wonders, due to its high vitamin A content.
There is still about 8g of prtein in a boiled egg around half in the yolk half in the whites. When people eat raw eggs they usually do it to get the white seperetely for the protein maybe even 20 raw egg whites a day, there's too much cholesterol in the yolk and egg protein is a good quality complete protein.
The bad side is the danger of sarmonella which is very small, and a much realer danger of developing a biotin deficency because raw egg whites have something in them that inhibits biotin absorbtion.
The good side is that boiled egg whites have a higher potential to causing an allergy to them.
I have started eating lots of eggs in the past few weeks and my skin is looking good, so no they definitely dont cause acne.
...are u retarted??..
Someone once told me that eggs can be desinfected from salmonella by boiling them only for a few seconds, since the bacteria doesnAt live inside of the egg, but in the shell. Anyone heard that theory? Theoretically you could then eat them raw, which a lot of people do (my dad eats eggs that are boiled but very slimy, I hate it. He always gave it to me when I was little, nowadays I donAt eat much eggs)
so what should I do/eat in order to counterbalance this salmonella bacteria if I ingest it
I won't stop eating eggs.. I still cook the white.. the yolk just drop it in the pan for a few seconds so the egg white around it gets cooked.. and I have my runny egg yolk ready to be spread in bacon!
Just to clear up some misconceptions:
1. Dietary cholesterol doesn't have much of an effect on blood cholesterol. Also note that most heart attack patients have normal levels of cholesterol; perhaps this says that we should worry about other things if we want to prevent heart disease.
2. The egg yolk is the most nutritious part of the egg and there's no reason to not eat them. My philosophy is to not eat today what you wouldn't have been able to eat thousands of years ago; if you lived thousands of years ago, do you think you would have taken the time to carefully remove the egg yolk before eating the egg?
3. Egg allergies are fairly common, and if you have one than there's a good chance eggs will mess up your digestion and/or your skin.
4. There's no food that you should only limit to once-twice a week. If a food is truly healthy for you, you should be able to eat it every single day without problems. If eggs break you out if you eat them too often, then that doesn't mean you should only eat them once a week; it means you should probably just go ahead and cut them out. Now obviously if you eat two dozen eggs in a sitting, that shouldn't count; but if you break out from eating just 2 eggs every day, then that's reason to discontinue your consumption of eggs.
