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| Author | Topic: Are cooked eggs really bad? |
| jposamen 08-21-2002 12:43 PM | Hi all, As I understand it, cooking an egg is bad because: It folds the protein and thereby inhibits enzymes in the stomach from digesting them. So the protein enters the lymph where it gets digested to some degree; then the undigested parts get deposited in such a way that can cause acne. My question is: Is the digested protein still used as it would be used if digested by the stomach? And also: Are the other nutrients of an egg corrupted and/or unusable if it is heated. The purpose of my question is to find whether the only downside to cooked eggs are some undigested nutrients and acne. Looking forward to responses, -Jordan- |
| bk 08-21-2002 06:04 PM | quote:While I can't comment yet on your protein question, I can point out that heating an egg oxidizes some of its cholesterol. Wai has written about cholesterol as well. |
| jposamen 08-21-2002 10:39 PM | Thank you for such a prompt response. Alright, Add oxidized cholesterol to the list of bad effects of heated eggs. I'm still eager to hear about the proteins and any other nutrients that we may file into the "bad effects of heated eggs" category. And I should clarify: Wai has already established that we should keep the yolk and ditch the whites, so let's confine ourselves just to discussing the yolks. -Jordan- |
| Wai 08-22-2002 06:25 AM | Jordan,quote:That is the reason why it is bad for acne patients, yes. Correction: Heat doesn't 'fold' the protein, but causes damage to the building blocks of protein, inhibiting enzymes from digesting it. quote:Yes. It doesn't matter whether the intact amino acids are separated by the enzymes in the intestinal tract, or by the enzymes in the blood. In both cases free amino acids end up in the blood and lymph where they are taken up by all organs, for (re)construction purposes. quote:Actually, all nutrients are to some degree affected by the heat: - The damaged protein is not just 'dirty', but sometimes also toxic or carcinogenic; see http://www.13.waisays.com/cooking.htm - part of the vitamins (which are small proteins) are destroyed - some fats are damaged to such an extend that unnatural fats such as trans fatty acids are formed; see http://www.2.waisays.com/artific.htm - part of the cholesterol gets damaged, forming oxysterols; see http://www.13.waisays.com/cholesterol quote:No; these newly originated substances (oxysterols, heterocyclic amines, transfatty acids etc.) can cause a variety of diseases, see http://www.waisays.com |