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Biotin Deficiency and Egg whites

Discussion in 'Gastrointestinal and Urinary' started by L'engle, Sep 9, 2012.

  1. Lotus97

    Lotus97 Senior Member

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    I think I might have figured out why biotin has been causing me problems and why I was able to tolerate 2000+ mcg in the past. I've had 2 crashes in the past six months and I had also stopped many of my ATP supplements so my Krebs Cycle right now is dysfunctionial. I suppose having egg protein shakes 3-4 times a week hasn't helped either. This is how dbkita and Jeffrez explained it to me.
     
  2. _June

    _June aren't I pretty? *baaah!*

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    Umm... guys?

    Biotin comes from egg yolks, not whites. In fact, eating egg whites makes biotin leave your body, increasing your need for biotin. Eating many egg whites can actually make you biotin deficient if you don't compensate for it.

    Liver is also rich in biotin.
     
    L'engle likes this.
  3. L'engle

    L'engle moderate ME

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    Do you mean my avatar?
     
  4. Lotus97

    Lotus97 Senior Member

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    I'm not sure if you're referring to my post, but what I meant was that my egg protein shake didn't help because it contributed to a biotin deficiency thereby causing my Krebs Cycle to become even more dysfunctional. Once I increased my biotin dose again I encountered problems for the reasons suggested by the people I quoted.
     
  5. _June

    _June aren't I pretty? *baaah!*

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    Lotus97
    No, I just found it strange that people who eat many egg whites and have biotin deficiency would overlook egg yolks, which are a very rich source of biotin.
    It's just the strange wacky world we live in today!

    I was replying to:

    Just wanted to say that egg whites have something in them that binds into biotin and makes them leave your body, making you deficient if you eat too many.


    All the nutrients are in the yolk, not the white.

    But, that reminds me. L'engle:
    If you cook your eggs with lots of fat, they won't stick to the pan. We eat eggs often at my house and they never stick. I use a stainless steel pan. To cook 3 eggs (if I'm cooking just for myself), I heat 4 tablespoons of beef tallow, beef marrow, lard (or bacon grease), or butter, and as soon as the fat starts to sizzle I add the eggs.
    Butter is my least favorite, it burns quickly leaving a huge mess. Marrow is the tastiest. Bacon grease is tasty too. For scrambled eggs, tallow makes the fluffiest.

    Anyway, once the eggs are cooked, they've absorbed all the fat and there's none on the pan. The eggs slide off the pan leaving it almost as clean as before.

    The eggs only stick if I overcook them.
     
  6. Lotus97

    Lotus97 Senior Member

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    _June
    ah, ok. I don't mind egg yolks since even boneless skinless chicken breasts have cholesterol, but I have a food sensitivity to lecithin so I don't eat them often. If I get omega 3 eggs then maybe I'll have a few yolks. But egg protein shakes are so convenient that I have them a lot. For those looking for an alternative to butter, unrefined coconut oil has sort of a buttery flavor and Smart Balance makes a low fat non-hydrogenated margarine that also tastes pretty good.
     
  7. L'engle

    L'engle moderate ME

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    Yeah the egg whites cause the deficiency. not sure how the other idea got in here. I don't think we can compensate for the egg white problem by supplementing with biotin because of the other problems that may cause. I stopped eating them altogether. There's much better protein sources out there.

    I'm going to abandon this thread now since I solved my problem. I don't even like egg whites anymore. My regular diet without them isn't causing a biotin deficiency.
     
  8. Lotus97

    Lotus97 Senior Member

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    I'm not sure egg protein powder is a problem. I found this:
    Egg-white protein powder is typically made from dehydrated egg whites that have been processed into a fine powder. Many manufacturers use a spray-drying process to produce egg-white protein powder. It also undergoes a pasteurization process to prevent salmonella and inactivate the avidin protein.
     
  9. L'engle

    L'engle moderate ME

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    Hmmm, that's interesting. I wasn't using the powder, just the liquid egg whites. They are pasteurized but perhaps not in the same way. I have no idea about the powder. The liquid ones definitely caused a problem for me. Good luck.
     
  10. Lotus97

    Lotus97 Senior Member

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    It's also possible that the source could be wrong. The brands I've bought don't specify whether or not they're pasteurized (let alone if they have avidin), but Now Foods' egg white protein powder does say specifically that the avidin has been removed:
    This Egg white Powder is pasteurized which inactivates the avidin glycoprotein. Therefore, biotin fortification is not necessary for this product
     
  11. xjhuez

    xjhuez Senior Member

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    FYI I've found two problems with egg protein powder - it is potentially an excitotoxin due to being hydrolyzed (the NOW site doesn't say "hydrolyzed", so perhaps it isn't) and also almost all of the cholesterol in dried eggs is oxidized.

    http://www.crcnetbase.com/doi/abs/10.1201/9781439822210.ch7
     
  12. Lotus97

    Lotus97 Senior Member

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    I wasn't able to access the rest of that article, but the egg protein powders say there isn't any cholesterol in them. The cholesterol is only in the yolk and the egg protein powders don't have fat so I don't think there's yolk in the powder, but maybe something in the rest of the article explains what you mean. I certainly don't need any more excitotoxins, but I usually only have 1/3 a scoop as a serving. I mix it with pea, hemp, and rice protein and also get protein from oat bran I add to it. Now I'm finding out there's a protein in oats that's almost bad as gluten so I'm not sure what to do about that.
     
  13. L'engle

    L'engle moderate ME

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    Oh that's bad news. I eat a fair bit of oats.
     

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