I just skimmed the article, but the figures seem to prove we are getting enough. Why did you post it?
Are we getting enough sulfur in our diet? (2007)
31–40 of 55 posts
Re: Are we getting enough sulfur in our diet? (2007)
#32Earlier quoted context omitted.
What is an 'antinutrient'?. Googling antinutrient with egg whites seems to bring up relatively few highly spurious 'paleo' type sites.
Anything that interferes with the absorption of nutrients. Most commonly they would be inhibitors of the catalysts that break down foods. https://en.wikipedia.org/wiki/Antinutrient But yes, the paleo theories mostly focus on it having some kind of effect on your stomach lining. It's a bit speculative. It seems they all point to this discussion as the original source: http://thepaleodiet.blogspot.com/2010/01/paleo-die…
All those egg eating dinosaurs really had it coming didn't they?
Re: Are we getting enough sulfur in our diet? (2007)
#33Re: Are we getting enough sulfur in our diet? (2007)
#34Earlier quoted context omitted.
Raw eggs contain the anti-nutrient avidin, a protein that binds to biotin, making it unavailable as vitamin. If you eat large quantities of raw egg you could theoretically become biotin deficient. Cooking destroys the avidin. https://en.wikipedia.org/wiki/Avidin Additionally, the protein in raw eggs is poorly absorbed, which could be because of other unidentified anti-nutrients. Again, cooking solves the problem: htt…
Good thing no one eats raw eggs then
We eat raw egg all the time in our house. Over rice with shoyu and its awesome.
Re: Are we getting enough sulfur in our diet? (2007)
#35I wouldn't worry about this too much. There'll be lots of time for sulfur later where we're all going.
Re: Are we getting enough sulfur in our diet? (2007)
#36Re: Are we getting enough sulfur in our diet? (2007)
#37Earlier quoted context omitted.
Raw eggs contain the anti-nutrient avidin, a protein that binds to biotin, making it unavailable as vitamin. If you eat large quantities of raw egg you could theoretically become biotin deficient. Cooking destroys the avidin. https://en.wikipedia.org/wiki/Avidin Additionally, the protein in raw eggs is poorly absorbed, which could be because of other unidentified anti-nutrients. Again, cooking solves the problem: htt…
Yes, because people eat raw egg whites all the time. ........ .............................
It's big in Korea
Re: Are we getting enough sulfur in our diet? (2007)
#38I know someone who was given a sulfur supplement/treatment in the ER. The doctors did not know if the low sulfer level is what caused her issue or not, but noted that it was odd.
Re: Are we getting enough sulfur in our diet? (2007)
#39Earlier quoted context omitted.
Good thing no one eats raw eggs then
People certainly do eat raw eggs. In the UK, the vast majority of eggs are from vaccinated chickens ("Lion Mark") and are considered safe to eat raw. Raw egg yolks taste much better than cooked egg yolks IMO. And there is an old idea of eating raw eggs as a protein supplement for athletes, eg. Sylvester Stallone does it in Rocky. This is now discredited but eggs are cheap and easily available so people probably still…
They're hard to find because most grocery stores don't stock them, but you can actually buy pasteurized eggs at some places in the states too. They pasteurize by putting the eggs in hot water for a few minutes, so it's a simple process that you could actually do at home (but getting it right is tricky).
I have a prairie oyster for breakfast sometimes: one unbeaten raw egg, a few dashes of worcestershire sauce, a little Tabasco, salt and pepper, and then you kindof eat it like it's a raw oyster. It's an acquired taste.
Re: Are we getting enough sulfur in our diet? (2007)
#40For every plus there is a minus: A review of methionine dependency and the role of methionine restriction in cancer growth control and life-span extension http://www.cancertreatmentreviews.com/article/S0305-7372(12)... Methionine is an essential amino acid with many key roles in mammalian metabolism such as protein synthesis, methylation of DNA and polyamine synthesis. Restriction of methionine may be an important st…
Details, details, details.
https://www.researchgate.net/profile/Daniel_Epner/publicatio...
> Alternatively, weight loss experienced by patients in the trial may have been independ - ent of energy intake but, rather, attributable to “obligatory” muscle catabolism related to methionine restriction per se. A recent study designed to quantify dietary methionine re - quirements in normal subjects sheds light on this issue (22). In that study, stable isotope methods were used to measure obligatory methionine oxidation in normal subjects on a diet completely devoid of sulfur amino acids (methionine and cysteine) for 5 days. Although somewhat controversial (23), obligatory oxidation rates are considered by many to repre - sent the minimum requirement for amino acids, that is, the amount that is oxidized despite maximal body conservation. The obligatory oxidative loss of methionine was 13 mg/kg/ day in that study (22). Patients in our trial, who were re - stricted to 2 mg methionine/kg/day, therefore, consumed 11 mg/kg/day less than the minimum requirement. However, they consumed adequate amounts of cysteine, which is pres - ent in Hominex-2. They therefore may have had obligatory methionine oxidation rates Unless you actually have cancer, obligate muscle catabolism secondary to methionine restriction is a high price to pay.