Pasteurized Foods

[BigWilly]

Are pasteurized egg whites much worse than regular egg whites?

I've always used regular eggs and just seperated the yolks...but now I use 100% egg whites from egg beaters b/c it's so convienient...but they are pasteurized.

Any major differences between the two?


Thanks,
BW

[SuperSport]

Willy...I have read a good bit of literature that is critical of pasteurization of milk...probably would include egg whites.

It has been a while since I have read much about it...but here is the jist of the argument against pasteurization.

Pasteurizing foods changes the structure of lipids if memory serves correct. Quite a few Md's and scientist claim that the pasteurization of milk may be directly responsible for hardening of the arteries. I recall reading several articles where young soldiers that were killed in vietnam were shown to have an abnormally high amount of plaque in the arteries-pasteurized milk may have something to do with it.

Sounds like a good topic to investigate-I will make a sticky note to get to that sometime soon.

I did have a conversation several years ago with a guy that was at an MD's office alongside me for a few hours (we were both recieving a 3 hour IV infusion of EDTA for chelation purposes.
This guy used to grow plants hydroponically (sp?)-plants grown in water. After the 5 hurricanes in 4 years here in coastal NC, he was out of business. But he was working a side job where he would buy whole unpasteurized milk from Amnish farmers and sell it too a small group of people here in the Carolinas.

I have looked for his number and info several times with no luck...but I recall he was very animated when saying the pasteurization of foods was detrimental to people.

[In-Human]

This is one of my favorite things about food, besides Irradiation.

The main idea to pasteurization is to kill unwanted bacteria B. diphtheriae Staph. aureus, B. coli, B. prodigiosus, B. pyocyaneus, B. anthracis, streptococci, and unidentified wild yeast.

The 'inhibins' in cow's milk were not inactivated by heating at 80 degrees C. for seven minutes but were destroyed by heating at 85 degrees C. for seven minutes. So far noone has found or to identify the natural antiseptics.

Eggs also fall under this pasteurization to avoid salmonella. But due to the heat pasteurization process, it is not recommend them for meringues or angel food cake...

[Heckman]

This is kind of lengthy, but worth the read....from Doctor Mercola..




There is no substitute for clean, raw milk as a food, so far as children are concerned. Science has not yet succeeded in providing, in the pasteurized variety, those essential qualities that are the only real foundation for a healthy child.

Unfortunately, many grossly distorted statements are current regarding our milk supply. If we are to believe the protagonists of the Pasteurization-of-all-milk-at-all costs Party, raw milk is as good, or rather as bad, as rat poison--although as the Minister of Agriculture recently stated, "the human race existed long before Pasteur was heard of."

The process of pasteurization was debated in the House of Commons and the suggestion made that no raw milk should be sold for human consumption. This would mean installation of expensive machinery by every supplier, and if it should become compulsory there is little doubt that many small firms would shut down and the business pass in the hands of a few big dealers.

If we are to be compelled to drink pasteurized milk, we should at least understand what pasteurization means. It set out to accomplish two things: Destruction of certain disease-carrying germs and the prevention of souring milk. These results are obtained by keeping the milk at a temperature of 145 degrees to 150 degrees F for half an hour, at least, and then reducing the temperature to not more than 55 degrees F.

It is undoubtedly beneficial to destroy dangerous germs, but pasteurization does more than this--it kills off harmless and useful germs alike, and by subjecting the milk to high temperatures, destroys some nutritious constituents.

With regards to the prevention of souring, sour raw milk is very widely used. It is given to invalids, being easily digested, laxative in its properties, and not unpleasant to take. But, after pasteurization, the lactic acid bacilli are killed. The milk, in consequence, cannot become sour and quickly decomposes, while undesirable germs multiply very quickly.

Pasteurization's great claim to popularity is the widespread belief, fostered by its supporters that tuberculosis in children is caused by the harmful germs found in raw milk. Scientists have examined and tested thousands of milk samples, and experiments have been carried out on hundreds of animals in regard to this problem of disease-carrying by milk. But the one vital fact that seems to have been completely missed is that it is CLEAN, raw milk that is wanted. If this can be guaranteed, no other form of food for children can, or should, be allowed to take its place.

Dirty milk, of course, is like any other form of impure food--a definite menace. But Certified Grade A Milk, produced under Government supervision and guaranteed absolutely clean, is available practically all over the country and is the dairy farmer's answer to the pasteurization zealots.

Recent figures published regarding the spread of tuberculosis by milk show, among other facts, that over a period of five years, during which time 70 children belonging to a special organization received a pint of raw milk daily, only one case of the disease occurred. During a similar period when pasteurized milk had been given, 14 cases were reported.

Besides destroying part of the vitamin C contained in raw milk and encouraging growth of harmful bacteria, pasteurization turns the sugar of milk, known as lactose, into beta-lactose, which is far more soluble and therefore more rapidly absorbed in the system, with the result that the child soon becomes hungry again.

Probably pasteurization's worst offence is that it makes insoluble the major part of the calcium contained in raw milk. This frequently leads to rickets, bad teeth and nervous troubles, for sufficient calcium content is vital to children; and with the loss of phosphorus also associated with calcium, bone and brain formation suffer serious setbacks.

Pasteurization also destroys 20 percent of the iodine present in raw milk, causes constipation and generally takes from the milk its most vital qualities.

In the face of these facts--which are undeniable--what has the Pasteurization Party to say? Instead of compelling dealers to set up expensive machinery for turning raw milk into something that is definitely not what it sets out to be--a nutritious, health giving food--let them pass legislation making the dairy farmers produce clean, raw milk--that is, milk pure to drink with all its constituents unaltered

[Jim550]

ya I wouldn't eat raw egg whites due to the bacteria, and salmonella poisoning. I would think if pasturezation was really bad for you they wouldn't be selling it due to our great and loevely FDA. I eat the 100% all egg whites for breakfast a lot, I blend it up with 1cup oats, 2 tbs Nat PB, and some sugar free syrup-its quite tasty, try it out

[BigWilly]

Thanks for the replies fellas...


I'm just debating on whether I should go back to regular eggs...or continue with the egg beaters...

Btw, I always cook them...

[Bellina]

Thanks for the replies fellas...


I'm just debating on whether I should go back to regular eggs...or continue with the egg beaters...

Btw, I always cook them...

Why are you considering changing?

[BigWilly]

Why are you considering changing?

that is why I made this post...to find out if I should or not...

[Jim550]

well, me personally if i cooking I always go with eggs and seperate the whites myself. I do this cuz it comes out to be quite a bit cheaper. I always buy my regular eggs in those big 7 dozen boxes also to save some money, these are the kinda things you have to do when your a broke college student. But like I said I just use the liquid egg whites at the store if drinking them raw. Its a good breakfast meal if your runnin a little late!!

[SuperSport]

Good posts IH and Heck....any more info would be great.

And Heck, I have read a little of Dr. Mercola's work...especially in regards to cholesterol.
IMO he is a doc that is on top of things.....

If anyone else has some info please post it up!

[heavy hitter]

i dont know a damn thing. i just like to eat eggs :p