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Practical Issues > Health - Index > Vegan Index
Eating Whole Eggs vs. Eating Just Egg Whites

"I am not strict vegan, because I'm a hedonist pig. If I see a big chocolate cake that is made with eggs, I'll have it." - Grace Slick Many of us are misadvised, misinformed, misled, and misdirected by well-meaning parents, teachers, and friends regarding health issues. In my previous clueless days, I once considered the egg to be a perfect food.

A Notmilk reader wrote:

"I know that as a vegan, you do not eat animal products. What I would like to know is whether eating egg whites are healthier than eating whole eggs."

My response? If you wish to review the ethical concerns regarding the consumption of eggs, go to:

http://www.UPC-Online.org

What you are about to read deals only with health concerns. There is great controversy regarding the consumption of fat, particularly saturated fat. According to United States Department of Agriculture (USDA) Nutrient Data, a 100-gram portion of raw whole eggs contains 12.56 grams of fat and 9.51 grams of protein. A 100-gram portion of raw egg whites contains 10.91 grams of protein and 0.17 grams of fat.

Clearly, the white part of the egg contains relatively little fat, which is good news for fat-conscious non-vegans. Fat is not the bad guy, as I blame poor health on the consumption of too much dietary protein!

Amino acids are the building blocks of protein. There are 28 amino acids. Two of them, methionine and cysteine are used by the body to construct homocysteine which many cardiologists call the "key to heart disease." The lead researcher of the largest heart study in American history, William Castelli of the Framingham Heart Study has identified those people with the highest levels of homocysteine as those having the greatest number of strokes and heart attacks.

So, the key to great health is to limit the intake of proteins containing excess methionine and cysteine. These two aminos are found in animal proteins, and the animal proteins with the greatest amounts of these two amino acids are chicken and eggs.

We do need trace amounts of these two amino acids, and they are found in all plant protein which satisfy a vegan's need. It is my belief that the consumption of excess methionine and cysteine are the key to developing heart disease, cancer, and bone disease.

Most people answer wrong to the question, "Which part of the egg becomes the chicken, the white or the yolk?" The answer is that the white develops into the chicken, while the yolk feeds the growing embryo.

Remarkably, egg whites (the developing chickens) contain more methionine and cysteine than raw whole eggs. The "bad guy" is the egg white, not the egg yellow.

The 100-gram portion of raw whole egg contains 0.38 grams of methionine and 0.27 grams of cysteine. The 100-gram portion of raw egg white contains 0.40 grams of methionine and 0.29 grams of cysteine.

So...

Which came first, the chicken or the egg?

Definitely the chicken. (See how Rock Cornish Game Hens are bred. It takes the parent from each of two species to create a new species. In this case it is the Cornish Game Hen and the Plymouth Rock chicken which breed to create the egg of a new creature.)

Why did the chicken cross the road? Who cares!

Which is healthier to eat, whole chicken embryo or just the white part of chicken embryo?

Eat the chicken or her unborn child, and the yolk's on you.

Robert Cohen
http://www.notmilk.com
http://www.Twitter.com/TheRealNotmilk

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