Acne Q & A Archive: Taking egg yolks to work

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Author	Topic: Taking egg yolks to work
sunny 11-15-2002 06:05 PM	Hello! I always go home from work to eat my cucumber-tomato-avocado salad and fresh egg yolks. Lately, I've been planning to bring the salad to work but don't want to crack the eggs at the office and have my co-workers see me carefully extracting the yolk. They may freak out . Is it okay to prepare the yolks in the morning, put them in a container and eat/drink them for lunch? Thanks much for the advise! moi, Sunny
Pan 11-16-2002 04:53 AM	I would not recommend that. Protein and especially fat is very sensitive to oxidation. This destroys valuable nutrients and creates harmful substances. /Peter
Frevor 11-16-2002 02:17 PM	I love going to work with a 1/2 dozen egg carton and cracking open 6 eggs into a glass and eating the yolks in the middle of everyone. You'll make a lot of friends this way oddly. Everyone wants to know your secret. I've had a lot of people come up to me I didn't know and start a conversation with me and tell what their idea of health is. It's a great way to spread the word. As a side note : I just suck the yolk out after I seperate the white enough and slowly digest it in my mouth while being careful to seperate the yolk bag in my mouth which I will then spit out into a cup. I can't talk during this period so a lot of people get the "one second" hand gesture. But this is a good way to digest them anyways since digestion does start in the mouth and it takes a bit to skillfully seperate the bag from the yolk.
Pan 11-17-2002 11:33 AM	Frevor, I eat them like you do, separate the whites/yolks in the halfes of shell and then take the whole yolk in my mouth, swallow th yok and spitting out the "bag" and "stuff". However, I don´t think there is much digestion in the mouth thoguh. Yolks contain mostly fat and protein (right?) and those ensymes that digest fat and protein is excreted down the stomach. I think the only enzyme excreted in the mouth is the one that breaks down carbs. /Peter
benzapp 11-17-2002 10:48 PM	I think the original poster in this thread has a valuable question that is being ignored here If I empty 6 egg yolks in a small container or in an avocado base and keep it refrigerated for 4 hours (0800 to 1200) will there be a problem? Since eggs are typically kept at a slightly cool temperature anyway, I can't imagine keeping your eggs in the refrigerator or maybe in a bag on your way to work is going to cause a problem as far as damaging any proteins or cholesterol in th yolk. Also, Pan, I believe there is relatively little fat in egg yolks, so that is not a big concern. It would be nice to eat egg yolks in a acrobatic fashion, but for some of us who work in oppressive traditional offices... 'Tis best to not rock the boat. So, can egg yolks be safely consumed within four hours or so of preparation? By preparation, I mean our wonderful learned technique of draining away the white, and carefully emptying the yolk... not prepared as in a food factory. What about bacteria?
Pan 11-18-2002 05:01 AM	Benzap, read my two posts again. Most of the calories in a yolk is fat. In % of weight; Fat 30% Protein 15% Carbs 1-2% I would say the quality of yolks would be considerable altered if exposed to air and stored for hours. Since yolks are mainly fat and some protein it is very sensitive to air and bacterias. /Peter That is about (guestimating) 60-70% calories from fat.
RRM 11-18-2002 02:19 PM	quote: Sunny wrote: I've been planning to bring the salad to work but don't want to crack the eggs at the office and have my co-workers see me carefully extracting the yolk. They may freak out . Is it okay to prepare the yolks in the morning, put them in a container and eat/drink them for lunch? Yolks always contain some bacteria, which is not a problem once our body is trained to deal with them. But: if you keep them in a container for a few ours, without the shell, the bacteria will multiply, because exposed to air and a higher temperature. And thus, they may cause cramps / indigestion. Maybe, if you can put them in a small plastic bag, and if you then suck the air out of the bag (to prevent oxidation), and put that in a plastic container, and put the container in the fridge at work, maybe then it is no problem. You can try. If there is no indigestion / cramps, it is okay. But there always may be some eggs with a little more bacteria, moving your bowels too much for example. RRM
sunny 11-18-2002 04:58 PM	Thank you for all your input!!! They are all greatly appreciated. Before I try surprising my co-workers with my newly acquired skill of swallowing a whole fresh eggyolk sans the sac, I'll give RRM's tip a chance. I'm thinking of putting the yolk(s) in a small Ziploc bag with all the air removed, then place the bag with the yolk inside a small plastic container. Upon arriving in the office, I will then put my little (yummy!) baggage in the refrigerator till lunchtime comes. (does that sound just about right?) I'll let you know how it all works out. moi, Sunny
sunny 11-20-2002 03:42 PM	quote: Originally posted by Pan: Benzap, Most of the calories in a yolk is fat. In % of weight; Fat 30% Protein 15% Carbs 1-2% That is about (guestimating) 60-70% calories from fat. Hi! I just thought I'd share this with you: "Egg yolk's structure: 1/2 water 1/6 protein 1/3 fat emulsifiers (lecithin) All of the egg's vitamins A, D and E are in the yolk. Egg yolks are one of the few foods naturally containing vitamin D. The yolk also contains more phosphorus, manganese, iron, iodine, copper, and calcium than the white, and it contains all of the zinc." I found this information on a website about eggs while searching for the relationship between eggs and zinc (and zinc deficiency). Knowing the above encourages me to eat more fresh, raw egg yolks. YUMMY!!! moi, Sunny
benzapp 11-22-2002 08:57 PM	quote: Originally posted by Pan: Benzap, read my two posts again. Most of the calories in a yolk is fat. In % of weight; Fat 30% Protein 15% Carbs 1-2% I would say the quality of yolks would be considerable altered if exposed to air and stored for hours. Since yolks are mainly fat and some protein it is very sensitive to air and bacterias. /Peter That is about (guestimating) 60-70% calories from fat. I still fail to see the relationship between the nutritional contents of a particular food and the suceptibility of that food to some sort of contamination. I eat two avocados in a guacamole mixture every day for lunch, and they last just fine. Avocados are almost entirely fat. Or are you saying animal fat is somehow more susceptible to bacterial decomposition? You need to make it clear WHY an egg yolk being mostly fat is means it cannot last for four hours slightly refrigerated. Simply saying its so means nothing. Personally, I find it to be ludicrous that a food's fat composition determines its capacity for freshness over time, but I am open to anything. So please, explain how bacteria prefer egg yolk over say avocado or chopped and peeled cucumber. Also, please explain how air alters the quality of nutrients in egg yolks.
Pan 11-23-2002 12:03 PM	Benzap wrote: "I think the original poster in this thread has a valuable question that is being ignored here " I adressed the issue in my reply, thats why I suggestes you to reread my post. "If I empty 6 egg yolks in a small container or in an avocado base and keep it refrigerated for 4 hours (0800 to 1200) will there be a problem? Since eggs are typically kept at a slightly cool temperature anyway, I can't imagine keeping your eggs in the refrigerator or maybe in a bag on your way to work is going to cause a problem as far as damaging any proteins or cholesterol in th yolk." The yolk start to rotten as soon it is exposed to the air. "Also, Pan, I believe there is relatively little fat in egg yolks, so that is not a big concern. " This is wrong that´s also why I sugested you reread my post. "I still fail to see the relationship between the nutritional contents of a particular food and the suceptibility of that food to some sort of contamination." Try this for some educational experiences; Peel a fruit, crack an egg, cut a slice of fish, peel a nut and leave all these food-items on your desk from the morning until night, sniff the foods and eat them :-) "I eat two avocados in a guacamole mixture every day for lunch, and they last just fine. Avocados are almost entirely fat. Or are you saying animal fat is somehow more susceptible to bacterial decomposition? " Of cuorse there is a difference between plant and animal food. All fat (or most fats) should NOT be exposed to air because the fat oxidies and form harmful new substances, especially polyunsaturated. "You need to make it clear WHY an egg yolk being mostly fat is means it cannot last for four hours slightly refrigerated. Simply saying its so means nothing. " I did not say this primarly depends on the fat content, I said the yolk contained mostly fat where you stated it contained almost no (or little) fat. It´s the combination of fat and high protein that makes it rotten very fast in room temperature and when exposed to air. Even before it smells/tastes bad it is less than optimum food. "Personally, I find it to be ludicrous that a food's fat composition determines its capacity for freshness over time, but I am open to anything. So please, explain how bacteria prefer egg yolk over say avocado or chopped and peeled cucumber." Bacteria likes protein. Bacteria also likes fat, but maybe the air is the bad thing for fat. "Also, please explain how air alters the quality of nutrients in egg yolks. " Bacteria alters the nutrients in the yolk, oxygen oxidises the fat making it harmful. /Peter
bendt 11-25-2002 10:50 AM	sunny, I know that it can be viewed as a problem cracking open a few, or a handful, eggs, to extract the yolks within the presence of people who might not know the true deal about foods, but why not set an example and demystify the urban legends about salmonella and raw eggs - try it, you will get a few freaked looks for sure, but use it as an incintive to form a dialogue where you tell them the truth. And even though there might be a percentage that won't hear any of it, there will always be someone receptive to 'outlandish' ideas.
sunny 11-26-2002 04:03 PM	quote: Originally posted by Chrome: ....there will always be someone receptive to 'outlandish' ideas. Hi, Chrome! I guess we can call ourselves daring and courageous for trying this 'outlandish' diet, eh? I've talked to a few people outside of work about the diet and have even given the link to them. The raised eyebrows coupled with mouths hanging open don't stop me anymore. After the Thanksgiving Holiday's over, I'll be starting with the diet again and will be bringing raw egg yolks to work. How's your skin doing? How long have you been on the diet? Thanks for the encouragement! moi, Sunny
bendt 11-26-2002 05:29 PM	quote: Thanks for the encouragement! You're very welcome! I know how small details can produce positivity. quote: How's your skin doing? How long have you been on the diet? Except from some mean teenage years, I haven't exactly been plagued by acne, so my skin is quite natural, but of course, I have certain periods where I am 'forced' to eat prepared foods, simply because I sometimes don't have the financial means to continue the goodness associated with the wai diet (-->> have recently moved from another city). In these periods, I notice that my upper cheeks often turn a little red, but it's an extreme with me. And I always keep a close watch of what's the most dangerous food source and subsequently avoid eating it. Still, I am glad that I am naturally 'lactose intolerant,' meaning that my way of eating before the wai diet didn't differ greatly - in that I managed to consume the richest fat and sugar sources, although some of them might have been a little unclean. I started tentatively on the wai diet a little over 2 years ago, and it has been a continual on & off because I have been moving a lot in the same period. So, needless to say, I have endured quite a few freaked looks when I ate the yolks from room mates, work colleagues and family. As I said, most won't hear any of it but you shouldn't concentrate on delivering the information at all costs, some fateful mistakes on my part early on has shown me the error. But thank god, that it has become more known than it was about 2-3 years ago, where fruitarian and such diets belonged firmly on the fringe. So, how about you, when did you start the diet and how did it affect you? Sincerely, Chrome.
engesongwok 05-31-2003 08:47 PM	When I eat egg yolks at work I try and find private area to eat, usually away from my work. I eat in a park and there are people that do look as they walk by. I find that most people don't take more than a passing notice...if at all. Believe me that isn't the worst thing in the world. Every day I cut up a water bottle to throw away the egg white, and my boss asked me if I chewed tobacco. I didn't answer him immediately, I finally told him. I was a little embarressed. But he said that he grew up on raw eggs and that he mixed it with fruit or juice, pretty common where he grew up. So, don't worry too much about it. just be sure that you have plenty of napkins, a cup, and perhaps an egg seperator...