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I'd been using raw yolks but not raw whites based on Harold McGee's mention that raw whites contain enzymes that prevent the absorbtion of proteins. Then I read on Mercola's website that he has recently changed his mind about raw egg whites and now recommends eating them raw. So, I started using them whole in my kefir smoothies. Now I'm reading Eat Fat, Lose Fat, and Enig mentions the same as McGee, about raw whites being bad. So, I'm second guessing myself about believing Mercola (it doesn't help that he has the aura of a used car salesman) So, what are all your opinions on raw eggs? Would you (do you) use the whole egg raw, or just the yolks? And if you use just the yolks, what do you do with all the whites? Egg white omelettes are right outI could make merengues or other gf baked goods, but at a rate of two a day, the proteins would start to degenerate before I could collect enough for some of the recipes.