Xref: utzoo rec.food.cooking:18875 sci.bio:3277 rec.gardens:4530
Path: utzoo!attcan!uunet!wuarchive!psuvax1!ukma!uflorida!mephisto!prism!sun13!gw.scri.fsu.edu!pepke
From: pepke@gw.scri.fsu.edu (Eric Pepke)
Newsgroups: rec.food.cooking,sci.bio,rec.gardens
Subject: Re: Mayonaise (Homemade)
Message-ID: <252@sun13.scri.fsu.edu>
Date: 13 Jul 90 15:02:37 GMT
Sender: news@sun13.scri.fsu.edu
Followup-To: rec.food.cooking
Distribution: na
Organization: Florida State University, but I don't speak for them
Lines: 18
References:<629@iss-rb.SanDiego.NCR.COM> <38422@sequent.UUCP> <1990Jul12.172710.9926@calgary.uucp>

In article <1990Jul12.172710.9926@calgary.uucp> parker@cpsc.ucalgary.ca 
(Jim Parker) writes:
>         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.

Considering that there is one egg in a cup of mayonnaise, how many 
hundreds of ham sandwiches would one have to eat a day before this becomes 
a problem?

Eric Pepke                                    INTERNET: pepke@gw.scri.fsu.edu
Supercomputer Computations Research Institute MFENET:   pepke@fsu
Florida State University                      SPAN:     scri::pepke
Tallahassee, FL 32306-4052                    BITNET:   pepke@fsu

Disclaimer: My employers seldom even LISTEN to my opinions.
Meta-disclaimer: Any society that needs disclaimers has too many lawyers.