Dangers of eating raw eggs

[tgriff]

I have done this numerous times, but I am curious to know how serious the risk is?

[kook]

My training partner has been drinking his eggs every morning for about 10 years, and has never had a problem.

He said just throw out any cracked ones, and when you break them open do it so you can inspect them(look bad, smell bad, toss it)
Its a bit hardcore, and I haven't tried it, but he loves it.

[jenscats5]

My personal opinion is that if you're pretty healthy and have a good immune system with no health issues that you'll most likely be OK......

Personally, tho I wouldn't do it...yuck...

[user8]

Raw eggs are f-in delicious mixed with whey protein shakes.

I hear tons of people eating raw eggs on a lot of forums. I have never ever heard of someone getting sick from doing this. Not saying it can't happen, because anything is possible.

[BIGBUCK$]

nasty

[BIG SMT]

Pasteurized egg whites like Egg Beaters are better.

[DrewDog]

Egg Safety (http://www.aeb.org/LearnMore/EggSafety.htm)


The inside of an egg was once considered almost sterile. But, over recent years, the bacterium Salmonella enteritidis (Se) has been found inside a small number of eggs. Scientists estimate that, on average across the U.S., only 1 of every 20,000 eggs might contain the bacteria. So, the likelihood that an egg might contain Se is extremely small – 0.005% (five one-thousandths of one percent). At this rate, if you’re an average consumer, you might encounter a contaminated egg once every 84 years.

Other types of microorganisms could be deposited along with dirt on the outside of an egg. So, in the U.S., eggshells are washed and sanitized to remove possible hazards. You can further protect yourself and your family by discarding eggs that are unclean, cracked, broken or leaking and making sure you and your family members use good hygiene practices, including properly washing your hands and keeping them clean.

[Caligula]

Egg Safety (http://www.aeb.org/LearnMore/EggSafety.htm)

The inside of an egg was once considered almost sterile. But, over recent years, the bacterium Salmonella enteritidis (Se) has been found inside a small number of eggs. Scientists estimate that, on average across the U.S., only 1 of every 20,000 eggs might contain the bacteria. So, the likelihood that an egg might contain Se is extremely small – 0.005% (five one-thousandths of one percent). At this rate, if you’re an average consumer, you might encounter a contaminated egg once every 84 years.

Other types of microorganisms could be deposited along with dirt on the outside of an egg. So, in the U.S., eggshells are washed and sanitized to remove possible hazards. You can further protect yourself and your family by discarding eggs that are unclean, cracked, broken or leaking and making sure you and your family members use good hygiene practices, including properly washing your hands and keeping them clean.


And there you have it....

Personally, I drink all my egg whites (generic egg beaters). It's just quicker, easier, and they don't make me feel full the way cooked eggs do. I drink 8oz. in the morning and 8 oz. in the evening. That's a total of 48 grams of protein that's easy as hell to get down. After just a few times it has no taste and the consistency is not a problem either.

[Halfway]

I cant digest egg beaters, they come out the same way they went in and make for some truely horrific rest stops.

Raw eggs are a different story, I drink 12 a day in my shakes and love them.. cheap and awesome food

[Caligula]

I cant digest egg beaters, they come out the same way they went in and make for some truely horrific rest stops.

Raw eggs are a different story, I drink 12 a day in my shakes and love them.. cheap and awesome food

I wonder if it's some of the seasonings/other ingredients that they put in egg beaters that makes you have that reaction. Because other than that, they are just egg whites.

[Caligula]

The main side effect of salmonella poisoning is diarrhea (and who hasn't had that?), so if you are a healthy individual you may have had it at some point and not even realized it.

[Halfway]

could be the pasturization that does it? All I know is the experience has been horrific when I've tried drinking them as emergency MRPs :)

[thedreamthief]

you can get pasteurized eggs (regular eggs, not egg beaters) and not worry about it .. I use them anytime I make a dish that requires raw eggs (egg nog, merengues, etc.)

[tewen]

Raw eggs is the best imo, saves time not to cook them too

[andrew_plamondon]

There's the danger of biotin deficiency from raw egg whites. Plus, raw egg protein is MUCH less bioavailable (something like 50% instead of 95% when cooked).

[*Bunny*]

Egg Safety (http://www.aeb.org/LearnMore/EggSafety.htm)
My thoughts? Yes there are risks... how likely you are to get sick depends on how healthy you are and how smart you inspect your own food.

With that said here are other links about the dangers of raw eggs.

Links:
(1) http://www.ers.usda.gov/publications/foodreview/jan1997/jan97d.pdf
(2) "Eggs are among the most nutritious foods on earth and can be part of a healthy diet. However, they are perishable just like raw meat, poultry, and fish. Unbroken, clean, fresh shell eggs may contain Salmonella Enteritidis (SE) bacteria that can cause foodborne illness. While the number of eggs affected is quite small, there have been cases of foodborne illness in the last few years. To be safe, eggs must be safely handled, refrigerated, and cooked. "
(http://www.fsis.usda.gov/Fact_Sheets/Focus_on_Shell_Eggs/index.asp)

[get456]

There's the danger of biotin deficiency from raw egg whites. Plus, raw egg protein is MUCH less bioavailable (something like 50% instead of 95% when cooked).


Thats interesting, as I guess "internet lore" has always led me to believe that raw eggs are somehow "better" for you than cooked eggs.....

Guess Ill keep cooking...

[Caligula]

There's the danger of biotin deficiency from raw egg whites. Plus, raw egg protein is MUCH less bioavailable (something like 50% instead of 95% when cooked).

If I'm not mistaken, I believe it's the other way around. The biotin can be solved by either tossing in a yolk, or just supplementing it.

[Caligula]

I did a search and found conflicting arugments on this ^^^^

So I guess the jury's still out?

Check this out for more info...

raw eggs - Google Search (http://www.google.com/custom?domains=Mercola.com&q=raw%20eggs&sa=Search&client=pub-5036891189517018&forid=1&ie=ISO-8859-1&oe=ISO-8859-1&safe=active&hl=en&sitesearch=Mercola.com&cof=GALT%3A%23008000%3BGL%3A1%3BDIV%3A%23336699%3B VLC%3A663399%3BAH%3Acenter%3BBGC%3AFFFFFF%3BLBGC%3 AFFFFFF%3BALC%3A0000FF%3BLC%3A0000FF%3BT%3A000000% 3BGFNT%3A0000FF%3BGIMP%3A0000FF%3BLH%3A112%3BLW%3A 778%3BL%3Ahttp%3A%2F%2Fwww.mercola.com%2Fimages%2F mercolabannersearch.gif%3BS%3Ahttp%3A%2F%2Fwww.mer cola.com%3BFORID%3A1%3B)

[andrew_plamondon]

If I'm not mistaken, I believe it's the other way around. The biotin can be solved by either tossing in a yolk, or just supplementing it.

I don't think so. I just know that the avidin which is in the raw egg white binds to biotin which prevents its absorption and that cooked prevents this from happening.

[Sarge]

I used to drink beaters out of convenience and laziness, but now I prefer my whole eggs cooked with cheese and other toppings, MMMM Flavor is good.

[Auzzie]

I love my raw eggs in my shakes, I do it daily :biggthumpup:

[solidspine]

The biggest risk

is you puk because they taste so bad.


My mom puts a raw egg in her coffee grinds every day, and she is 92, so it can’t be too bad for you.

[motoxer125]

There's the danger of biotin deficiency from raw egg whites. Plus, raw egg protein is MUCH less bioavailable (something like 50% instead of 95% when cooked).

I remember reading this also.

Cooking eggs takes 2 minutes anyway.

[Caligula]

I remember reading this also.

Cooking eggs takes 2 minutes anyway.

Yeah, but if you let them sit in the pan overnight the cleanup is a nightmare!

[ChefWide]

I used to drink beaters out of convenience and laziness, but now I prefer my whole eggs cooked with cheese and other toppings, MMMM Flavor is good.

Aye, Laddie. I too used to use beaters mixed with splenda, some cinamon and a pinch of dried orange rind over my raw oats and puffins for breakfast, that is up until i stopped eating grains...

Going to back up Andrew, as usuall on the money, in that the biotin vampire that is raw eggwhites is mitigated by denaturing through heat and that in terms of bioavailable? eat those eggs cooked.

Another concern that is only backed by anecdotal evidence at best is that the eggwhites may in fact trap good intestinal flora on their way south and that's bad. Proof? none.

[MR. BMJ]

Yes, heating the eggs will make them more bioavailable. When heated, the proteins will refold (via salt bridges, etc...) making the proteins more bioavailable. By how much, I can't remember, haven't seen a study on it, so the 50%:95% by Andrew may be accurate.

Yes, the biotin issue is of concern too. Be sure to take in extra biotin as well if consuming raw egg whites.

BMJ
:bmj:

[andrew_plamondon]

The Journal of Nutrition Vol. 128 No. 10 October 1998, pp. 1716-1722
Digestibility of Cooked and Raw Egg Protein in Humans as Assessed by Stable Isotope Techniques

Egg proteins contribute substantially to the daily nitrogen allowances in Western countries and are generally considered to be highly digestible. However, information is lacking on the true ileal digestibility of either raw or cooked egg protein. The recent availability of stable isotope-labeled egg protein allowed determination of the true ileal digestibility of egg protein by means of noninvasive tracer techniques. Five ileostomy patients were studied, once after ingestion of a test meal consisting of 25 g of cooked 13C- and 15N-labeled egg protein, and once after ingestion of the same test meal in raw form. Ileal effluents and breath samples were collected at regular intervals after consumption of the test meal and analyzed for 15N- and 13C-content, respectively. The true ileal digestibility of cooked and raw egg protein amounted to 90.9 ± 0.8 and 51.3 ± 9.8%, respectively. A significant negative correlation (r = -0.92, P < 0.001) was found between the 13C-recovery in breath and the recovery of exogenous N in the ileal effluents. In summary, using the 15N-dilution technique we demonstrated that the assimilation of cooked egg protein is efficient, albeit incomplete, and that the true ileal digestibility of egg protein is significantly enhanced by heat-pretreatment. A simple 13C-breath test technique furthermore proved to be a suitable alternative for the evaluation of the true ileal digestibility of egg protein.
KEY WORDS: egg protein · digestibility · stable isotopes · food processing · human

Full text available for free: Digestibility of Cooked and Raw Egg Protein in Humans as Assessed by Stable Isotope Techniques -- Evenepoel et al. 128 (10): 1716 -- Journal of Nutrition (http://jn.nutrition.org/cgi/content/full/128/10/1716)

[MR. BMJ]

:woot:

Thanks bro!!!

BMJ
:bmj:

[Caligula]

Full text available for free: Digestibility of Cooked and Raw Egg Protein in Humans as Assessed by Stable Isotope Techniques -- Evenepoel et al. 128 (10): 1716 -- Journal of Nutrition (http://jn.nutrition.org/cgi/content/full/128/10/1716)

Excellent. Thanks!