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 ______________________________________________________ Get Your Private, Free Email at http://www.hotmail.com