Raw eggs though can also be contaminated with salmonella. Originally it was thought the bacteria could only be found on the shell, but it was since shown that the bacteria can also get in to the inner egg during egg development.
The salmonella issue is overblown. A study by the USDA in 2002 indicates that only 2.3 million out of 69 billion eggs produced annually are contaminated with salmonella. Thus, only 0.003% or 1 in 30,000 eggs is infected. Based on these numbers, the average person would come across a contaminated egg only once in 42 years. And even then, if the person is healthy, salmonella is no big deal. It is generally a benign self-limiting illness in healthy people. They may feel sick for a day or two, but this infection is easily treated by taking high quality probiotics. You can reduce the risk of salmonella further by buying only high quality eggs produced by healthy, cage-free, organically fed chickens. This according to:
I guess it depends on the source we choose to look at:
I know of two people who picked up salmonella from eggs.
And she will take only the egg yolk, not the white, as the white has very little nutrients.
The whites are a good protein source.
The white has slightly more protein and much more magnesium, potassium, and sodium than the yolk. But for all other nutrients such as vitamins A, D, E and K, the yolk has overwhelmingly more. The problem with the white is that it contains avidin, which binds biotin and prevents its absorption, putting you at risk of a biotin deficiency.
Some people believe that there is more than enough biotin in the yolk to offset the bind-up losses due to avadin. This belief is a fallacy. Dr. Sharma, PhD, who is a biochemist with Bayer says that 5.7 grams of biotin are required to neutralize all the avidin found in the raw whites of an average-sized egg. But there are only about 25 micrograms of biotin in an average egg yolk.
The avidin is a problem if raw, but not if cooked. She can cook the egg whites if she wants the protein.
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