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| | From:  celineofca (Original Message) | Sent: 2/24/2008 10:04 PM |
For Hans:
I appreciate this forum!! (I have found it from Bruce on Yahoo). I read many of what you write but not found if you think it is better to eat egg yolks raw to avoid oxidising the cholesterol and denaturing the proteins? Also are egg yolks too high in PUFAs and better to leave out anyway if you eat many of quality proteins from dairies?
Thank you.
(sorry for my english!) |
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| Well, remember that oxidation requires oxygen, so boiling the eggs should be fine. Denaturing the proteins shouldn't be a problem, either, unless you have severe digestive issues. There's not a lot of any fat in eggs, so PUFAs aren't an issue, only the cholesterol is. You may even be able to make scrambled eggs without too much conern, but I'd avoid that until I see more evidence about oxidation and also the material used to make the pans people use. |
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Eggs have about 4.5g of fat, and anywhere from about 0.5g PUFA to 1.0g of PUFA. I always look for the ones with 0.5g PUFAs, which they are probably rounding up from 0.3g. The eggs with a gram of PUFAs are probably fed soy. The eggs with 0.5g or less are probably fed grains mainly.
I've heard that hard-boiled eggs are not as easy to digest as soft-boiled. Raw eggs are in-between, they digest faster than hard-boiled eggs, but slower than soft-boiled.
http://www.time.com/time/magazine/article/0,9171,754626,00.html
Here is a study showing that the protein in raw eggs is much less digestible than cooked eggs. There is also more wide variation in the degree of digestibility of raw eggs.
http://jn.nutrition.org/cgi/content/full/128/10/1716
Also, there is not a scientific consensus that oxysterols are the cause of heart disease or any other disease, in humans. There might be a combination of factors required to cause the damage and faulty repair in heart disease.. Leib Krut has done studies and he argues that oxysterols are healthy, and prevent crystallization of cholesterol.
http://www.thincs.org/discuss.cordainagain.htm#Leib
http://www.thincs.org/discuss.atherosclerosis.htm#Leib2
http://www.thincs.org/discuss.atherosclerosis.htm#Leib3 |
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Eggs can be causing problems because people are immunized with vaccines grown in the eggs.
It is interesting to compare oxidized cholesterol to oxidized PUFAs. I have not seen any study showing that oxidized cholesterol attaches to and damages vital biomolecules like DNA and proteins while oxidized PUFAs do this readily! |
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Another thing to consider is that ovomucoid in raw egg white seems to be the cause of egg allergies.
http://cat.inist.fr/?aModele=afficheN&cpsidt=2783719
There are also enzyme inhibitors in raw egg whites that may block protein digestion by about 40%, as shown by the study about raw and cooked egg protein digestion.
Here's an abstract about enzyme inhibitors in raw egg white. They block trypsin and chymotrypsin function.
http://www.springerlink.com/content/j64736t3p4644182/ |
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