>  Raw egg white has a antivitamin which destroys the
> vitamin biotin.
>  Biotin deficiency usually results from raw egg
> whites. >>
>
> However, from my understanding, the egg yolk is more
> than rich enough in
> biotin to make up for anything the avidin in the egg
> white might bind.

That is my understanding too.

> Therefore, as long as you eat the WHOLE egg you are
> unlikely to have a
> problem with biotin deficiency.

I wonder if the egg substitutes (Eggstra, et al) are
fortified with biotin to make up the difference....


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