Raw Egg for Treatment
The concept of juice fasting is to supply the body with everything it needs but reduce calories consumption to them point the body enters catabolism. Raw eggs fit that criteria. The risk of salmonella is marginal and low enough to warrant recommending raw eggs in a treatment protocol. The standard US risk factor is 1/30,000. If free range, organic eggs are used the risk may be very, very low.
At first I did a test using 10 egg whites blended with juice, and training hard. I could maintain hard training and became cut. I only occasionally experienced weakness due to catabolism. The fast was less aggressive due to the added protein and fat.
In the realm of molecular turnover within the cell the body has everything it needs in abundance. Juice fasting with raw eggs could be considered a diet as the body cou
Positives: Raw eggs also contain an abundance of other vital substances including protein, essential fatty acids along with niacin, riboflavin, biotin, choline, vitamins A, D and E, magnesium, potassium, phosphorous, manganese, iron, iodine, copper, zinc and sulphur. Egg yolks are one of the few foods that contain vitamin D.
Negatives: Poisoning from salmonella has been exaggerated in the past. A study by the U.S. Department of Agriculture in 2002 indicated that only 2.3 million, of the 69 billion eggs produced annually, are contaminated with salmonella. In other words 0.003%
The following info came from http://www.regenerativenutrition.com/content.asp?id=268
Eggs are remarkable for everyone especially the infirm. Three years ago a medical doctor called me on a Thursday evening about her 70 yr old female patient with emphysema. She explained that her patient had been mainly bed-ridden for two years, was on 100% oxygen and respiratory machines. She prognosed that her patient would die that weekend unless I could help. I told her that the only thing I thought might help at that late stage was eggs. I recommended that she get her patient 10 dozen raw eggs, and put them on her bed table. I suggested that she ask her patient to eat one as often as she could and that there was no limit. Very early Monday morning, I received a call from the patient. She told me that she was off the machines, out of bed and feeling stronger that she had in years. She had eaten 66 eggs over the weekend.
If eggs are whipped, beaten or blended without raw milk, raw cream, or coconut cream, many of the enzymes are oxidised and lost.” It is best to break open the egg into a cup or glass and swallow whole. Most people are repelled by this, but with a little courage it is found to be easy. There is almost no taste and the egg, even big ones are easily swallowed. Generally, I find, 3 to 4 eggs taken in the morning are an important part of my well-being programme. The cholesterol in raw eggs is not deposited in the arteries and is an essential nutrient for aiding health and well-being. The white of the egg has been said to interfere with biotin assimilation, but nature knows best by making the egg yolk very rich in biotin. The egg in its entirety is a very balanced food and only supports health and should be taken in its entirety, yolk and white together.