Wes wrote:
>Irene:
>
>> Have to be careful on this one, Wes. Avidin is a factor in raw egg
>> whites which can destroy biotin (a nutrient) in the body. Cooking
>> destroys the avidin, and makes the biotin more available to the body.
>
>Even Jean-Louis mentioned recently that avidin is probably only a
>concern if one were to ingest around 20 raw eggs a day...
>
But the comparison is no less valid than the ford vs. chevy one. And
the avidin/biotin factor is a proven fact.
Sorry about the lateness of the response ... I've been Comdexing here in
Vegas!
Irene
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