Hair Loss, Skin Problems, Egg Whites and Egg Yolks
Avidin, present in birds, reptiles, and amphibians, is passed on to their eggs. It is a protein present in egg whites that rubs biotin off from inside the body leading to hair loss and undesirable skin conditions.
A deficiency of biotin, also known as vitamin H or vitamin B7, may lead to skin conditions such as cradle cap, lack of muscle tone or coordination, muscle pain and cramps, seborrheic dermatitis, seizures and hair loss. It has been observed that eating egg whites increases the risk of biotin deficiency. Avidin increases the risk of biotin deficiency, thereby increasing the risk of these possible side effects.
Eggs are so nutritious that they’re often referred to as “nature’s multivitamin.” A whole egg contains all the nutrients required to turn a single cell into a baby chicken and many people consider eggs to be the healthiest food on the planet. Preparing them properly can unlock all their best benefits.
Cooking the egg whites destroys the avidin. The egg white will still contain 6 grams of protein after it is cooked; only the structure of the protein will change. The proteins in eggs denature and coagulate during cooking. How does the heat destroy the avidin?
The heat increases kinetic energy and causes the molecules to vibrate so rapidly and violently that the bonds are disrupted. How? The heat disrupts hydrogen bonds and disrupts what are called the non-polar hydrophobic interactions which normally maximize the hydrogen bonding between molecules. This maximizing is not what you want in this case if you want to destroy the avidin.
Now, in the case of egg yolks, too much heat can damage the nutrients in the yolk. They deteriorate chemically, increasing the levels of aldehydes. Aldehydes are toxic compounds that contribute to degenerative illnesses. Since heat damages the delicate fats in the yolks, for optimal results, separate the yolks from the whites and cook only the whites. Serve the cooked whites on a plate and add the uncooked yolks on top. (Rosemary is a tasty touch with salt and pepper.) Adding the yolks to a smoothie or salad dressing makes it creamier. People and animals have been eating raw egg yolks for millennia. Of course, the eggs were always organic.
If you think separating the whites from the yolks is too much bother
there is another way of going about destroying the Avidin:
The most common procedures use a combination of a strong alkaline base, like baking soda for example, and a surfactant, which is like an internal soap. The surfactants make the lipids (fats) in the cell wall more soluble, allowing the alkaline bases to enter the cell. Then the avidin proteins, because of their fragile structures, are irreversibly denatured. Good. The treatment also breaks the hydrogen bonds holding together the two strands of DNA helices that store instructions so they stay denatured. DNA is the information molecule. It similar to how an architectural blueprint stores the instructions to build a structure. This records the message in order to stay denatured.
Surfactants in food are known as Saponins.
Saponins are definitely something worth knowing about!
Beer belly, allergies, bloating, IBS, leaky gut
A little dab will do you. But not TOO much!
Saponins are the highest in licorice root and soybeans. Beans, peas, lentils, lupins, etc. are the main saponin-containing foods, also tomatoes, potatoes, asparagus, spinach, onion, garlic, tea, oats, ginseng, calendula, thyme and quinoa. Saponins are responsible for the foamy substance you see when you soak or cook raw beans.
Soybeans are a poor choice.
One reason is that you can really overdo it with soybeans which are endocrine disruptors that mess up hormones such as estrogen and testosterone. (Soy boys) (Man boobs) (PMS) (Weight gain)
The other reason that eating too many is dangerous, is because saponins bind with cholesterol and interfere with the mucosa lining of the intestines leading to leaky gut and autoimmune disorders such as allergies and IBS.
A Beer Belly might be due to, not beer necessarily,
but too many potatoes, oatmeal, tomato sauce and bean dip.
Many people really overdo it with these saponin producers
and suffer with:
Abdominal Distention, Abdominal Pain, Bloating, Nausea, Diarrhea and sometimes even Vomiting
without ever knowing why.
If you are having some of these problems, you might be having too many. It is beneficial however to have some saponins in your diet.
Saponins possess antimicrobial, anti-fungal and anti-parasitic properties so having some is a good idea. But not too many because saponins are also insecticidal and you don’t want them killing your friendly intestinal bacteria, the bacteria that digests your food for you.
They also have anti-nutrient properties to protect plants from predators. If you are not getting the nutrients from the food you are eating, you may find yourself being hungry all the time so you definitely don’t want too many anti-nutrients.
An example of an anti-nutrient found in nuts and seeds is phytic acid which curbs their ability to sprout until conditions are favorable, rather during winter or in grocery store bulk bins. Phytic acid is an enzyme inhibitor that interferes with mineral absorption until the time is right to sprout. Phytic acid can be neutralized so it does not interfere with YOU being able to absorb minerals. If you are deficient in essential minerals, your body will use toxic metals to fill their place in the cell’s receptor sites instead and you especially don’t want that.
Your body needs minerals and nutrients to be healthy and well. Being hungry all the time just leads to overeating and weight gain.
Fermenting foods may provide the greatest reduction in saponins. Remarkably, one study found that fermentation may reduce the saponin content of foods by up to 92%. Read More Here
For a flat tummy and a thick head of hair,
maybe it is easier just to
separate the yolks from the whites and only cook the whites.
Here are two easy ways to separate the yolks from the whites. One uses a slotted spoon or a spatula. The other one using a plastic bottle looks entertaining.
Fermenting is essentially like predigesting food and also is a way to add extra probiotics to your diet.
Here are 40 Fermentation Recipes
For potatoes in particular, here are 2 fermentation methods.
Fermenting doesn’t really take up that much time since, once you put everything in a jar, it essentially ferments itself in a day or two.
For more about neutralizing the anti-nutrient, phytic acid, found in nuts and seeds go here to Go Soak Your Nuts.
For more information about the 4 side effects of eating egg whites go here.