Raw egg whites contain a protien called avidin. Avidin binds to biotin and prevents it's absorption from the intestine. But whole raw eggs are not usually a problem, because egg yolk is a very rich source of biotin and the avidin in exclusively in the egg white. So, if a whole raw egg or two are eaten, the avidin binds most of the yolk's biotin, but biotin is also plentiful in other foods so no real harm is done.

   The problem arises when people do not want to feed egg yolks (because of high fat and cholesterol) and seperate out the yolk, feeding only several egg whites. Now the avidin binds up the biotin in OTHER foods and can lead to a deficiency (wieght loss, weakness, hair loss, rashes, and, when severe, some neurological damage).
 
 
 

Home