Author Topic: Salmonell Outbreak in Eggs! 500 million recalled!  (Read 11967 times)

Chick

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Re: SALMONELLA OUTBREAK IN EGGS
« Reply #25 on: August 19, 2010, 05:54:08 AM »
Ok, just to make sure I understand you correctly:


So pasteurized egg whites contain avidin, right? 

Would you recommed a biotin supplement for people who want to drink pasteurized egg whites?  How many times per week would you say it is safe to consume pasteurized eggs whites if someone isn't taking a biotin supplement?

Unless someone has a particular deficiency, no, I wouldn't reccomend any biotin supplement....from what I know, you can have them on a daily basis, as I have done any many others throughout the years...

You seem to be the resident egg expert...why are you asking me?  If you have some knowledge to share...do it.

NaturalWonder83

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Re: SALMONELLA OUTBREAK IN EGGS
« Reply #26 on: August 19, 2010, 06:01:36 AM »
Unless someone has a particular deficiency, no, I wouldn't reccomend any biotin supplement....from what I know, you can have them on a daily basis, as I have done any many others throughout the years...

You seem to be the resident egg expert...why are you asking me?  If you have some knowledge to share...do it.
oh lord bob
u should only take a biotin supp when you take more than 100mg daily of alpha lipoic acid. alpha lipoic acid can compete w / biotin and eventually interfere w/ biotins activities in the body
w

WillGrant

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Re: SALMONELLA OUTBREAK IN EGGS
« Reply #27 on: August 19, 2010, 06:03:05 AM »
Unless someone has a particular deficiency, no, I wouldn't reccomend any biotin supplement....from what I know, you can have them on a daily basis, as I have done any many others throughout the years...

You seem to be the resident egg expert...why are you asking me?  If you have some knowledge to share...do it.
He got tapeworm from egg whites  :D

Tapeworm

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Re: SALMONELLA OUTBREAK IN EGGS
« Reply #28 on: August 19, 2010, 07:22:26 AM »
Unless someone has a particular deficiency, no, I wouldn't reccomend any biotin supplement....from what I know, you can have them on a daily basis, as I have done any many others throughout the years...

You seem to be the resident egg expert...why are you asking me?  If you have some knowledge to share...do it.

Bob, it seems like I pissed you off somehow.  Here's a blurb I found online that sums up what I'm driving at and I'll leave it at that:

"Avidin, which is found in raw egg whites, blocks the uptake of Vitamin B6 (Biotin) causing a vitamin deficiency. You must cook the egg white to neutralize the Avidin and allow your body to safely digest the protein and utilize all its Amino acids."

HUGEPECS

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Re: SALMONELLA OUTBREAK IN EGGS
« Reply #29 on: August 19, 2010, 07:25:33 AM »
Wont affect them in the least if they were smart enough to buy them from us...


www.eggwhitesint.com


I didn't know you were still with Eggwhiteint, Mr Bob
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Chick

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Re: SALMONELLA OUTBREAK IN EGGS
« Reply #30 on: August 19, 2010, 09:42:44 AM »
Bob, it seems like I pissed you off somehow.  Here's a blurb I found online that sums up what I'm driving at and I'll leave it at that:

"Avidin, which is found in raw egg whites, blocks the uptake of Vitamin B6 (Biotin) causing a vitamin deficiency. You must cook the egg white to neutralize the Avidin and allow your body to safely digest the protein and utilize all its Amino acids."


So, you're driving at the same thing I've been saying all along?

RAW eggs are the key....R A W.  Which I even CAPITALIZED for you....the eggwhites from eggwhites international are not RAW....thus my point from the start

AM I MISSING SOMETHING HERE?

Tapeworm

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Re: SALMONELLA OUTBREAK IN EGGS
« Reply #31 on: August 19, 2010, 03:39:55 PM »
So, you're driving at the same thing I've been saying all along?

RAW eggs are the key....R A W.  Which I even CAPITALIZED for you....the eggwhites from eggwhites international are not RAW....thus my point from the start

AM I MISSING SOMETHING HERE?

Bob, when I asked you if the temperature at which you pasteurize your eggwhites is sufficient to denature avidin, you said that, "The heating process is sufficient to pasteurize the eggs, nothing more."  

So you're saying that the eggwhites from eggwhites international contain avidin.  And I'm saying avidin is bad.  So you can see that I'm talking about avidin here?

Chick

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Re: SALMONELLA OUTBREAK IN EGGS
« Reply #32 on: August 19, 2010, 03:57:08 PM »
Bob, when I asked you if the temperature at which you pasteurize your eggwhites is sufficient to denature avidin, you said that, "The heating process is sufficient to pasteurize the eggs, nothing more."  

So you're saying that the eggwhites from eggwhites international contain avidin.  And I'm saying avidin is bad.  So you can see that I'm talking about avidin here?

I'm saying they're heat pastuerized, they're not RAW...Ingesting them RAW is what robs the body of boitin...what little avidin thats left is minute at best and dont do but two things...JACK and SHIT. ;D

You can cook our eggwhites or drink them...they're not RAW either way.

Chick

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Re: SALMONELLA OUTBREAK IN EGGS
« Reply #33 on: August 19, 2010, 04:01:00 PM »
Perhaps this will help explain further, as we have on our website:



What’s the difference between LIQUID and RAW egg whites?

The human body cannot completely and safely digest a raw egg white so if you like to do the “Rocky Routine” with a raw egg or raw egg white in your drink, you are wasting your time, not to mention the threat of Salmonella.

Avidin, an enzyme found in raw egg whites, blocks the uptake of Vitamin B6 (Biotin) causing a vitamin deficiency. You must cook the egg white to neutralize the Avidin and allow your body to safely digest the protein and utilize all its Amino acids.

100% pure liquid egg whites from Egg Whites International, are cooked, and yet kept in a liquid state. They are heat pasteurized and salmonella tested. The pasteurization process heats the egg white to 134 degrees for 31/2 minutes. This proper temperature kills the salmonella and neutralizes the Avidin without damaging the protein, to allow the egg white to be digested safely by the human body.

When you cook an egg white to the point of scrambled eggs, 150 degrees or more, you are overcooking the protein and denaturing the true value of the protein. Therefore, 100% Pure Liquid Egg Whites are “liquid” but not “raw”, making them the purest and most versatile form of protein, known to man, In The Entire World!

Tapeworm

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Re: SALMONELLA OUTBREAK IN EGGS
« Reply #34 on: August 20, 2010, 01:47:17 AM »
The pasteurization process heats the egg white to 134 degrees for 31/2 minutes. This proper temperature kills the salmonella and neutralizes the Avidin without damaging the protein, to allow the egg white to be digested safely by the human body.

Well why didn't you say that in the first place, Bob?

It's remarkable that they are able to 'neutralize' avidin at 134 degrees since avidin remains intact until about 185 degrees, around the temperature that eggs start to scramble.  It's a miracle!  ::)  

Seeing as you're the rep, Bob, can you provide us the data upon which Egg Whites International base their claim that they neutralize avidin with a 134 degree, 3.5 minute pasteurization?  I hope I'm wrong but it sounds like they're just making shit up.

Mr Nobody

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Re: SALMONELLA OUTBREAK IN EGGS
« Reply #35 on: August 20, 2010, 01:52:36 AM »
Well why didn't you say that in the first place, Bob?

It's remarkable that they are able to 'neutralize' avidin at 134 degrees since avidin remains intact until about 185 degrees, around the temperature that eggs start to scramble.  It's a miracle!  ::)  

Seeing as you're the rep, Bob, can you provide us the data upon which Egg Whites International base their claim that they neutralize avidin with a 134 degree, 3.5 minute pasteurization?  I hope I'm wrong but it sounds like they're just making shit up.
I read 161 degrees Tape however that is still above the 134 that Chick stated is safe. I had Salmonella once it is not fun. This will hurt egg and egg white sales no doubt.

Tapeworm

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Re: SALMONELLA OUTBREAK IN EGGS
« Reply #36 on: August 20, 2010, 01:57:48 AM »
I read 161 degrees Tape however that is still above the 134 that Chick stated is safe. I had Salmonella once it is not fun. This will hurt egg and egg white sales no doubt.

I just hope they aren't making false claims and then sending Bob out to defend them.  I'm sure he didn't write the website.  It's really not his fault.

NaturalWonder83

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Re: SALMONELLA OUTBREAK IN EGGS
« Reply #37 on: August 20, 2010, 07:23:55 AM »
lol anything bob gets involved w turns to shit
he joined bsn and he doesnt use the products or know anything about them and daily his attitude and obvious ignorance turns customers away

and now he doesnt have a clue as to when to use a biotin supp or what hes talking about the egg whites and had to resort to copy and pasting from the website "faq"...pretty soon bob will damage egg whites international reputation as well
w

flinstones1

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Re: SALMONELLA OUTBREAK IN EGGS
« Reply #38 on: August 20, 2010, 12:06:53 PM »
lol anything bob gets involved w turns to shit
he joined bsn and he doesnt use the products or know anything about them and daily his attitude and obvious ignorance turns customers away

and now he doesnt have a clue as to when to use a biotin supp or what hes talking about the egg whites and had to resort to copy and pasting from the website "faq"...pretty soon bob will damage egg whites international reputation as well

word..

Bob what makes this company any better than papeti 100% egg whites sold at walmart?
l

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Re: SALMONELLA OUTBREAK IN EGGS
« Reply #39 on: August 20, 2010, 12:29:50 PM »

WE ALL EAT EGGS, BUT MUST BE VERY CAREFUL, BUY IT FROM RIGHT SOURCES, STORAGE IN GOOD TEPRETURE, AND BOIL IT AFTER WASHING WITH FRESH TAPATER. SALMONELLA ALSO CAN BE FOUND IN CHICKEN. IT VERY DANGERIOUS DEISEASE. TAKE ACRE, AND KEEP YOURSELF HEALTHY ALL THE TIME.

Chick

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Re: SALMONELLA OUTBREAK IN EGGS
« Reply #40 on: August 20, 2010, 04:06:48 PM »
Well why didn't you say that in the first place, Bob?

It's remarkable that they are able to 'neutralize' avidin at 134 degrees since avidin remains intact until about 185 degrees, around the temperature that eggs start to scramble.  It's a miracle!  ::)  

Seeing as you're the rep, Bob, can you provide us the data upon which Egg Whites International base their claim that they neutralize avidin with a 134 degree, 3.5 minute pasteurization?  I hope I'm wrong but it sounds like they're just making shit up.

Neutralize is the key since anything more than that will have an adverse effect,,,,as it states.

What data do you have that supports your notion that avidin is NOT neutralized at that temp?...no one is disputing what it takes to DESTROY it.

Tapeworm

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Re: SALMONELLA OUTBREAK IN EGGS
« Reply #41 on: August 20, 2010, 05:18:56 PM »
Neutralize is the key since anything more than that will have an adverse effect,,,,as it states.

What data do you have that supports your notion that avidin is NOT neutralized at that temp?...no one is disputing what it takes to DESTROY it.

"Avidin is a remarkably stable protein. Its heat denaturation gives a transition temperature of 85°C."
http://www.fordras.com/avidin/

So what are you saying, Bob?  That avidin remains intact below 185F but it's ability to bond biotin is somehow reduced?  This seems extremely unlikely.  You are trying to draw a distinction between 'neutralized' and 'destroyed' where none exists.

Egg Whites International is making questionable claims about a product which they market for public consumption.  I have shown why their claims are questionable.  The onus is on Egg Whites International to come forward with proof which backs up their claims.

Bob, it seems that you think everyone on this site is just trolling you all the time but anyone reading this thread would agree that I'm simply asking you to address some doubts I have about Egg Whites International's claims.  If someone asks questions about a product which you represent, or requests data about that product, it is better to be forthright than to take up an adversarial and evasive posture which makes it look as if the company you represent has something to hide.


Chick

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Re: SALMONELLA OUTBREAK IN EGGS
« Reply #42 on: August 20, 2010, 05:37:01 PM »
"Avidin is a remarkably stable protein. Its heat denaturation gives a transition temperature of 85°C."
http://www.fordras.com/avidin/

So what are you saying, Bob?  That avidin remains intact below 185F but it's ability to bond biotin is somehow reduced?  This seems extremely unlikely.  You are trying to draw a distinction between 'neutralized' and 'destroyed' where none exists.

Egg Whites International is making questionable claims about a product which they market for public consumption.  I have shown why their claims are questionable.  The onus is on Egg Whites International to come forward with proof which backs up their claims.

Bob, it seems that you think everyone on this site is just trolling you all the time but anyone reading this thread would agree that I'm simply asking you to address some doubts I have about Egg Whites International's claims.  If someone asks questions about a product which you represent, or requests data about that product, it is better to be forthright than to take up an adversarial and evasive posture which makes it look as if the company you represent has something to hide.



I've provided as much info to support , as you have to question.  We have no reason to make shit up, and have thousands of customers who I have yet to her of one complaint regarding biotin/ avidin. There s clearly a distinction between neutralized and destroyed, thus the importance of the heating process...

I've taken up no adversarial posture, other than disputing YOU and your counter claims...why is that viewed as adversarial and evasive to you? 

As for your claim of Avidin remaining "intact" at temps below 185F, while they may be intact, they are neutral, thus the phrase NEUTRALIZED, and thus making the ability to have any impact, zero.

Show any evidence to the contrary...

Tapeworm

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Re: SALMONELLA OUTBREAK IN EGGS
« Reply #43 on: August 20, 2010, 06:17:38 PM »
I've provided as much info to support , as you have to question.  We have no reason to make shit up, and have thousands of customers who I have yet to her of one complaint regarding biotin/ avidin.

There have been plenty of discussions on bodybuilding boards.  Biotin defficiency was named 'egg white injury' when first discovered in 1926.  You'd think this would be a big deal in the egg white sales industry, which is why Egg Whites International made a point of talking about it on their website.  Hard to believe you have had so little exposure to the issue.

There s clearly a distinction between neutralized and destroyed, thus the importance of the heating process...

No there isn't.

I've taken up no adversarial posture, other than disputing YOU and your counter claims...why is that viewed as adversarial and evasive to you? 

Imo you won't provide direct answers to direct questions and you won't provide us with Egg Whites International's data to prove their product claims.  Other people who read the thread will decide for themselves if you are a helpful and well informed salesman or not.

As for your claim of Avidin remaining "intact" at temps below 185F, while they may be intact, they are neutral, thus the phrase NEUTRALIZED, and thus making the ability to have any impact, zero.

As I said, there's no reason to think that there's any such thing as 'neutralized' if the molecule is still intact.  I think they made it up to sell egg whites.

Show any evidence to the contrary...

I've shown that avidin does not denature until 185 degrees.  If any evidence of this magical 'neutralization' exists, it is up to Egg Whites International or their appointed representative to bring it to light.  I doubt they will be able to do so.

Rami

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Re: SALMONELLA OUTBREAK IN EGGS
« Reply #44 on: August 20, 2010, 06:41:25 PM »
salmonella huh, how bad could it be?

It's like a good colon cleanse, couple of days fast at worst.

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Re: SALMONELLA OUTBREAK IN EGGS
« Reply #45 on: August 20, 2010, 06:55:39 PM »
salmonella huh, how bad could it be?

It's like a good colon cleanse, couple of days fast at worst.

Good point ;D

Chick

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Re: SALMONELLA OUTBREAK IN EGGS
« Reply #46 on: August 20, 2010, 10:25:38 PM »
There have been plenty of discussions on bodybuilding boards.  Biotin defficiency was named 'egg white injury' when first discovered in 1926.  You'd think this would be a big deal in the egg white sales industry, which is why Egg Whites International made a point of talking about it on their website.  Hard to believe you have had so little exposure to the issue.

No there isn't.

Imo you won't provide direct answers to direct questions and you won't provide us with Egg Whites International's data to prove their product claims.  Other people who read the thread will decide for themselves if you are a helpful and well informed salesman or not.

As I said, there's no reason to think that there's any such thing as 'neutralized' if the molecule is still intact.  I think they made it up to sell egg whites.

I've shown that avidin does not denature until 185 degrees.  If any evidence of this magical 'neutralization' exists, it is up to Egg Whites International or their appointed representative to bring it to light.  I doubt they will be able to do so.


There have been plenty of discussions on the subject, most of them completely refuting what you're trying to point out...

The fact that you see no difference between something being rendered neutral, and something destroyed is laughable...

I dont have test studies at my disposal to post up for you, or the phone number to the company that provides the process...whats amazing, is that you believe we just have freedom to put out anything to the public without having to be accountable to any agencies, FDA, etc.

"You've shown..."...LOL...by doing what? typing out an answer?


We have a Certificate of Analyses (COA) on EVERY shipment we receive, which is overseen by the USDA. 

Tapeworm

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Re: SALMONELLA OUTBREAK IN EGGS
« Reply #47 on: August 21, 2010, 01:10:53 AM »
Well... are you willing to get any test studies for us?  You are the rep, after all.  Or would you like me to do it?  

WillGrant

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Re: SALMONELLA OUTBREAK IN EGGS
« Reply #48 on: August 21, 2010, 01:38:26 AM »
I eat chicken bones

newmom

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Re: SALMONELLA OUTBREAK IN EGGS
« Reply #49 on: August 21, 2010, 05:12:29 AM »
I eat chicken bones

you probably "sacrafice" live ones and drink their blood