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From: parker@cpsc.ucalgary.ca (Jim Parker)
Newsgroups: rec.food.cooking,sci.bio,rec.gardens
Subject: Re: Mayonaise (Homemade)
Summary: What problem?
Message-ID: <1990Jul12.172710.9926@calgary.uucp>
Date: 12 Jul 90 17:27:10 GMT
References: <629@iss-rb.SanDiego.NCR.COM> <38422@sequent.UUCP>
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In article <38422@sequent.UUCP>, lindah@sequent.UUCP (Linda Hoover) writes:
> 
> You can use just the whites, which, as I understand it, do not contain the
> bad stuff that the yolks collect.  However, I don't think that eating whole
> eggs is any worse for you than drinking tap water.  I therefore have not
> made any adjustments in making my own mayo.

	I think nobody knows exactly what 'problem' we are talking
about with raw eggs. I see only two possible:

	1. Salmonella- unlikely, but possible; killed by cooking.

	2. Raw white, when ingested, prevents the body from
		absorbing biotin. This can cause a deficiency.
		This is what I think is the problem, and is
		prevented by ONLY using the yolk.

The 'cholesterol' problem with eggs is not what we are discussing, I
don't think. First, its there in cooked eggs too. Next, its not
as bad as rumored, and the cholesterol intake is not the problem
anyway- its FAT intake. Finally, what are you doing with mayonaise
if you are worried about fat intake?

So what are we discussing?

Jim Parker