Supply of bottled eqq whites in Wellington?

[teamfatboy]

Anyone know of a shop in Wellington that can supply bottled egg whites? The big New Worlds don't and Moore Wilson's don't...it'd be nice to try a bottle before dropping $125 on a case lot from Eggcel ...

thanks

[SamWelly]

I'd be keen to go halves on a case to try it out if your keen? I live in Welly as well

Kinda sick of buying a 20 tray of eggs everyday from New World and spending all weekend trying to stash the empty trays in my neighbours rubbish

[teamfatboy]

I found out that Capital Eggs (in Houghton Bay) apparently do liquid egg whites, dunno if they're pasteurised or not tho...I'll be ringing them on Monday to get the full story, I'll keep you posted. If not, I may take you up on the offer...oh, and Eggcel said that Club Physical "had been talking to them" - but they weren't clear whether Club P had them in stock or not.

TFB

[haydz0r]

yeah ill be interested to know too, being a keen wellingtonian that i am

[craig.j]

I found out that Capital Eggs (in Houghton Bay) apparently do liquid egg whites, dunno if they're pasteurised or not tho...I'll be ringing them on Monday to get the full story, I'll keep you posted. If not, I may take you up on the offer...oh, and Eggcel said that Club Physical "had been talking to them" - but they weren't clear whether Club P had them in stock or not.

TFB

so whats the story? im interested to!

[teamfatboy]

I'm going to be calling Capital Eggs this week to see what the story is, if they're pasteurised or not.. I need them for after Xmas.

Watch this space

TFB

[mclovin]

anyone tryd zeagolds ? they sell a huge range countrywide

[teamfatboy]

Heya

Did some digging, turns out this has been on nzbb before...zeagold sell thru bodysculpt which is now eggcel....

Since Eggcel will only ship a dozen bottles, we're back to my original point that laying out that much money for something I haven't tried is a bit of a punt. Then, there's the issue of fitting a dozen one-litre milk bottle-equivalents in the freezer...alongside the Mad Butcher's cheap chicken and steak, it gets a bit crowded in there!

I hope Capital Eggs can supply smaller amounts locally in Wellington...I'll try to get onto it tmw.

TFB

[teamfatboy]

...and the story is:

Capital Eggs in Houghton Bay can supply 4kg containers of liquid egg whites (which they order from Zeagold in Auckland), but:

a. that's a lot of eggwhite in one go (I'm on 300ml serves); and

b. they're unpasteurised.

The non-pasteurised issue makes them a non-starter (for me at least), on account of the food-poisoning and biotin issues associated with non-pasteurised liquid eggs.

Looks like I gotta go measure the freezer and work-out whether I can fit a dozen 1-litre jugs from Eggcel in there. I can always take out the big bags of oven fries :nod:

[blairandkelly]

iv posted this before , i used to get 4l bottles of the stuff for around 18 bucks from memory .from ZEAGOLDS ring them tell them you are starting up a frozen pavlova dessert company , and set up an account, dont for a minute tell them your a bb , cause they wont wanna know you .

maybe think of your own business idea might sound dodge every one ringin up with that idea :pfft:

[blairandkelly]

b. they're unpasteurised.

you can pasurise your own you know !! easy heat in a double boiler at a constant temp of 54 c for 45 minutes , whole eggs in the shell can be done the same way takes a bit of patience but very easy, make sure they dont go over that temp as the whites coagulate at 60 c

[teamfatboy]

Yep, I'd dug thru the back-log and seen the 'how to pasteurise' - but I'm also wrestling with the convenience factor...up at 4:30 for cardio, before leaving the house by 7, back if I'm lucky by 6, then to the gym, home again by 8 - you've been there, got the T-shirt, right?

My wife cooked omelettes for Africa...but next time I need the 'grab it frm the fridge, add protein, and go" factor...besides, the oven's almost inevitably full of chickens roasting! Maybe the chickens would recognise their offspring in the eggs!

Thanks

TFB

[Goldberg]

you are supposed to eat the whole egg, not the egg whites, this is how nature intended it, you need fat to be able to breakdown and digest protein properly, notice with real food all protein sources have fat with them.

[chchardgainer]

you are supposed to eat the whole egg, not the egg whites, this is how nature intended it, you need fat to be able to breakdown and digest protein properly, notice with real food all protein sources have fat with them.

pppppffffffffffffffttttttttt wrong!!

[teamfatboy]

you are supposed to eat the whole egg, not the egg whites, this is how nature intended it, you need fat to be able to breakdown and digest protein properly, notice with real food all protein sources have fat with them.

Um. In a word, no. I know exactly where, and how much, fat I was on, and 10 yolks a day would have blown it out of the water. In general, it may be true, but this ain't "in general". :nod:

Oh, and I think Eggcel may be willing to supply six-packs to the Wellington CBD. More to follow after the holidays...

TFB

[2guns]

eating ten eggs in one sitting is considered in excess from a 'normal' persons perspective, so taking the egg yolks away from the whites make having just egg whites alot healthier instead of having ten yolks with them.

gold berg, that my be right by 'normal' standards which would be 1 or 2 eggs.

u get wat im saying?

[Goldberg]

June Russell's Health Facts

Eggs and Cholesterol - Controversy and Deception

The Egg Story: We have heard studies showing that eggs in the diet will raise cholesterol, but no reports on the type of eggs that were used. According to Artemis Simopoulos, MD, nutrition expert and president for the Center for Genetics, Nutrition and Health, in Washington, D.C. and author of the book, "The Omega Diet," those eggs from free range chickens will not raise cholesterol. This study was in the New England Journal of Medicine. The factory supermarket eggs have a ratio of omega 6's to omega 3's 3 20 to 1, whereas the eggs from free range chickens are perfectly balanced ǿ 1 to 1. Too much omega 6 increases rates of many diseases. Meats and milk products from free range animals also increases disease rates. Also years ago when they measured cholesterol in shrimp, they measured not only the cholesterol, they measured all the other sterols, so they came up with a high figure. Now that we can distinguish the various sterols, the cholesterol in shrimp is much lower than originally determined, so even if you have heart disease it is all right to eat some a couple of times a week.

{Artemis Simopoulos, MD, on the People's Pharmacy, Show #368, Public Radio, Jul. 21, 2001}

After 40 years of being told that the cholesterol we eat goes right to our heart, now we find that it is not true. In two studies there was no difference in risk among those who ate eggs less than once a week and those who ate more than one a day.

{"A little egg on the face of it," NutritionNewsFocus, Feb. 15, 2001}

--------------------------------------------------------------------------------

Cholesterol is a white, waxy substance found naturally throughout the body, including the blood, and is essential for good health. It belongs to a class of compounds called sterols. It is not a fat, but a closely related substance, however, it is often called a blood fat, or lipid. It is found naturally in every cell of your body. Each cell contains enzymes used for the production of cholesterol, and when the inside of the cells are cholesterol depleted, they are less efficient. Cholesterol is also essential for the development of our hormones and brain function, providing the stabilization of neurotransmitters. Depression, agitation and irritability can occur when your body doesn't get enough cholesterol.

Insulin is the major hormone directing the overproduction of cholesterol in the body. High-insulin levels are caused by consuming a diet that is insufficient in proteins and fats, while eating excess carbohydrates. Other causes of high-insulin levels are stress, caffeine, alcohol, tobacco, steroids, and aspartame. This over production of cholesterol contributes to the formation of the damaging artery plaque that leads to heart attacks and strokes, say Diana Schwarzbein, MD and Nancy Deville, authors of the book, "The Schwarzbein Principal."

Cholesterol is so necessary to bodily functions that regardless of dietary intake, the body produces about 1,000 mg of cholesterol daily. Our body actually accelerates cholesterol production if we don't eat enough of it. Not only are cholesterol and fat essential to life, but if you don't eat these in your diet, you will be on the accelerated metabolic aging track toward disease and an earlier death, say Diana Schwarzbein, MD and Nancy Deville. According to Ann Louise Gittleman in her book, "Supernutrition for Menopause," what leads to high blood cholesterol is the lack of other nutrients, such as chromium, magnesium, vitamin B, and omega-3 essential fatty acids. These are all necessary for the metabolism of cholesterol. More than 80% of your daily cholesterol production comes not from your diet but from your own liver. So a high-carbohydrate, low-cholesterol diet guarantees a steady overproduction of cholesterol within the body. Negative press seems to live forever, even when positive research to the contrary exists.

{"Is dietary cholesterol really public enemy #1?" Women's Health Connection, an educational division of Women's International Pharmacy, 1998}

When cooking an egg, the cholesterol in the yolk is altered when simultaneously heated and exposed to air. Therefore, eggs should be cooked without breaking the yolks (i.e. poached, boiled, over easy, etc.), instead of scrambled or made into omelets. A raw blended egg should be drunk fairly quickly, or refrigerated, because leaving it out at room temperature will start cholesterol oxidation, albeit more slowly than by cooking.

{Health Scientist Panelist, Allan Spreen, MD, on e-Alert, April 3, 2003}

Also in "To Your Health," 2002, Dr. Spreen says that the original researchers did not even use real, whole eggs: they used powdered eggs. The lecithin in the eggs had to be heated (altered before ever being used in the research), thus destroying the healthy, naturally protective lecithin only available in the real whole egg.

When one heats the egg yolk, changes occur in the fragile elements that serve to support the vital life force within the egg. The egg yolk, in many ways, is not very different from your own cells. Once your temperature goes above 105 degrees, you will start to suffer serious health problems. Similarly heating the yolk above 105 degrees will also start to cause structural changes in many of the highly perishable components in the yolk. The most obvious one is cholesterol. The more the yolk is heated, the more likely oxidation will occur. Our blood vessels do not have receptors for cholesterol, only for oxidized cholesterol. So, you can eat as many eggs as you like, without worrying about cholesterol, as long as you don't cook the yolks.

{"Biotin, the forgotten vitamin," mercola.com, July 2002} Editor's comment: Dr. Mercola's website is one of the most visited health sites in the world.

In a study reported in the 2001 issue of the Journal of Nutrition, researchers from Kansas State University have shown that for the first time an ingredient in eggs actually keeps the artery-clogging cholesterol from getting into your body. Phosphatidylcholine (PC) in eggs actually stops a significant amount of cholesterol from entering the bloodstream. This could be very good news for egg lovers, especially since eggs are packed with other healthy goodies: protein, vitamins A and E, B-6, B-12, and folate.

{"Eggs might not be so bad after all, ingredient stops cholesterol from getting into the body," webmd.com, Nov. 2001}

{"Nutrition Hints # 592, Betty Kamen, PhD, and Dr. Michael Rosenbaum, MD, 2001} Editor's comment: phosphatidylcholine is a substance that also prevents memory loss as we age. The first experiments that maligned eggs as a cholesterol threat were conducted years ago with dried egg yolk. Many studies since then demonstrated that eating whole, fresh eggs does not have the same effect.

Lecithin is a naturally occurring phospholipid that is required by every single cell in your body. Call membranes, which handle the flow of nutrients in and out of the cell, are composed largely of lecithin. Eggs are one of the richest food sources of lecithin. This nutrient is partly responsible for rescuing the reputation of the egg. Scientists at Kansas State University were the first to publish evidence that lecithin actually reduces the absorption of cholesterol. {"What is . . . lecithin?" Nutrition & Healing e-mail, Amanda Ross, Apr. 2004}

Egg yolks can inhibit cells from sticking together (platelet aggregation) and also prevent blood coagulation, two major risk factors for heart disease and stroke. Egg yolks prohibit platelet aggregation in a dose-dependent manner, meaning the more you consume, the more effective the results.

{"Egg yolks against blood coagulation," Hint #1369, Nutrition Hints, Betty Kamen, PhD and Michael Rosenbaum, MD, Dec. 2003, as reported in Biological and Pharmaceutical Bulletin, 2003}

Raw whole eggs are inexpensive and are excellent source of high-quality nutrients. Many of us are deficient in high quality protein and fat. Although eggs are generally one of the most allergic foods that can be eaten, I believe that this is because they are cooked. If one consumes the eggs in their raw state, the incidence of egg allergy virtually disappears. Heating the egg protein actually changes the eggs' chemical shape.

There are suggestions that one should not eat raw egg whites. This is because raw egg whites contain a lipoprotein called avidin that is very effective at binding biotin, one of the B vitamins. The concern is that this can lead to a biotin deficiency. The simple solution is to cook the egg whites as this deactivates the avidin. The problem is that this cooking also deactivates nearly every other protein in the egg white. Although you will still obtain nutritional benefits from consuming cooked egg whites, from a nutritional perspective it would seem far better to consume them uncooked. There is a lot of biotin in the egg yolk, one of the highest concentrations of biotin found in nature, so it is unlikely that you will have a biotin deficiency if you consume the whole raw egg, yolk and white. However, it is clear that if you only consume raw egg whites, you may develop a biotin deficiency unless you take a biotin supplement. Note: be aware that when pregnant a biotin deficiency is common and eating raw eggs may make this worse)

{"Raw eggs for your health,, Major Update," Dr. Joseph Mercola, Mercola.com, Sep. 2005}

Uffe Ravnskov, well known expert on cholesterol, and author of the book, "Cholesterol Myths", adds the comment "The idea about oxidized cholesterol is yet another myth used to explain away the many studies that have failed to find an association between high cholesterol and CVD. Oxidized cholesterol is a risk factor only, probably reflecting lack of antioxidants or excess of free radicals in your body. The amount of oxidized cholesterol produced by heating eggs is trivial. And the main cause of an imbalance between omega 3 and omega 6 is a high consumption of vegetable oils from corn and sunflowers."

__________________

[Goldberg]

"When I get up, my high fat jump-starter is four or five eggs, depending on how hungry I am. Eggs don't cause heart attacks. Some people take the yolk from the egg and eat just the egg white, but that's wrong. Eggs are whole food, the greatest food you can eat. It closely matches the human anatomy. Eggs are the finest protein, along with liver and raw milk. That's been proven over and over. They have the highest PER (protein efficiency ratio) rating"

"The egg is a perfect food. You see, God is the greatest chemist in the world. He created the egg."

"If you separate the white and yolk of the egg, you get an isolated protein. Any time you separate the white and the yolk of an egg, you get an isolated protein. Any time you separate protein from fat you're left with an incomplete food. The manufacturers of protein powders tell you to mix them with juice or water. Well, let me tell you, folks - you can't digest protein without fat. Vince taught me that and he was right. When you swallow an egg white, it goes into your stomach and your stomach says, "Hey, where's the fat?" The white, which is protein, has no vehicle for conversion, so it's converted to sugar."

"The same thing happens when you use protein powder. They say to mix with juice or water because they're made of ionized whey protein, which is the skim of cottage cheese. It's not biologically superior to eggs, liver and milk. These powders make you feel good because they're carbohydrated sugar. Sure you're going to put on weight, but it's not going to be muscle weight"

You cannot digest protein without fat...

"and it must be digested to be converted to amino acids. Once it's digested it goes through the liver and is converted to amino acids. If it's not digested the liver can't do its job. If eggs or fat cause heart attacks, I want someone to tell me how my grandmother and grandfather, who were both muscular people with beautiful skin, lived on a farm, consumed raw milk, natural eggs pork sausage and butter (my grandfather died two months shy of his 98th birthday, and my grandmother died when she was 101"

VINCE GIRONDA STYLE.

EGGS the foods of Champions.

[Goldberg]

pppppffffffffffffffttttttttt wrong!!

Um. In a word, no. I know exactly where, and how much, fat I was on, and 10 yolks a day would have blown it out of the water. In general, it may be true, but this ain't "in general".

eating ten eggs in one sitting is considered in excess from a 'normal' persons perspective, so taking the egg yolks away from the whites make having just egg whites alot healthier instead of having ten yolks with them.

gold berg, that my be right by 'normal' standards which would be 1 or 2 eggs.

Whole eggs have been shown to lower bad cholseterol. Also there is an equal amount of protein in both parts but the amino profile from the white to the yolk is different. When combined they are the perfect protein. When separated they are less than perfect for our purposes. So 6 whole eggs is the equivalent of 12 egg whites plus you get a lot of other good stuff from the yolks. A host of good b vitamins as well. Eat them whole!

[2guns]

Eat them whole!

yes! eat them whole in moderation!.

but if u are eating 10 eggs in a sitting twice a day. u wouldnt want to eat 20 yolks!!! wel i wouldnt anyway.

eg whites are protein! yolks have other stuff in them that we dont want in the quantities we eat the whites in

do u get it worded that way?

[2guns]

are u on a mission to 'save the yolks' or something :pfft: :pfft:

[Goldberg]

Yes, i do get what your saying, don't get me wrong, all im saying is you are gonna get get much better absorbtion eating the whole egg instead of just the whites.

Instead of eating 10 egg whites, why not eat 5 whole eggs, approx the same amount of protein, but of much better quality. If your concerned about the extra calories don't include carbs with this meal, even though 5 whole eggs is only about 375 calories anyway.

Do you see where i coming from?

[teamfatboy]

...and now you're getting to the crux of the matter...restricting carbs!

The 10-egg white meal is part of a carefully-calibrated, bodyweight and bodyfat-specific diet, with key objectives in mind (burning bodyfat while retaining muscle - it's not every-day, by any means. I wanted clean, pure protein, and egg-whites deliver that...the start of this thread was simply about a way of buying them and eating them that didn't involve whole eggs, or the hassle of a cooked meal at 0530 every day.

Oh, and btw, the yolks weren't wasted - the ones my wife didn't eat in her scrambled-eggs were given to my sister-in-law, who used them in her Christmas pastries...

TFB