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Wednesday, May 6, 2009

Shakeology and Carl Daikeler


Carl has made my day! First he commented on my blog about my Shakeology post the other day and when I wrote back to him, he answered my questions! See my other Shakeology post for the beginning of the "story" here.

Anyway, here is the continuation of my question/answer from Carl:

Annie said...

Hey Carl,

Not sure if you'll get this, but you commented on my page about Shakeology and I was interested in your science about adding a raw egg to the shake instead of whey. Trying to get the most out of my Shakeology!

And I can't wait for INSANITY to come out!

Carl Daikeler said...

I add a raw egg to my Shakeology because, from my own limited reading and information Isabelle has provided to me, it seems that the whole egg, uncooked is really, really good for you. Eggs contain valuable fat which helps cleanse and lubricate the body. But I'm not going to drink an egg "Rocky Balboa" style. I add it to the shake.

Raw, unheated, uncooked organic eggs from a clean source benefit your health as the raw egg yolk and white helps your body eliminate stored toxins. Body builder's have long used raw eggs to help build healthy muscle without the extra fat.

When you cook animal proteins, eggs, milk, meat, and so on, it changes the structure of the proteins. This is not to say that all cooked animal proteins are unhealthy, but that when we don't cook the proteins, they are often healthier. Consuming eggs raw means that vital enzymes and nutrients are left intact.

Just as pasteurization destroys many beneficial enzymes (put there by mother nature to help assist in digestion) and vitamins, in order to make milk "safer", similar situation exists with cooking eggs.

Now getting technical; Raw egg whites contain a glyco-protein called "avidin" that binds itself to biotin, one of the B vitamins. The concern is that this can lead to a biotin deficiency in the body. The simple solution is to cook the egg whites as to deactivate the avidin. The problem is that it also completely deactivates nearly every other protein in the egg white. While you will still get nutritional benefits from consuming cooked egg whites, from a nutritional perspective it would seem far better to consume them uncooked.

The egg's natural design carefully compensates for the biotin issue by putting tons of biotin in the egg yolk. (Egg yolks have one of the highest concentrations of biotin found in nature.) So it is likely that you will not have a biotin deficiency if you consume the whole raw egg, yolk and white.

This is one example of mother nature's wisdom - both combined are very balanced.

Search the web and you can find more info on the value of raw vs. cooked eggs, and many articles on how the connection between eggs and high cholesterol is not valid (high cholesterol is more an issue of putting bad fats like margarine and partially hydrogenated vegetable oils, not eggs) Here's a place for more info on cholesterol myths: http://www.ravnskov.nu/cholesterol.htm

4 comments:

Michael said...

That is very informative. Great comment! I'll be sure to try it.

Anonymous said...

Wow! Lianne this is really interesting information. I think it is SO cool that you have shared what you learned from Carl.

I just have to say that your commitment to changing your life is so inspiring and it has truly been wonderful to watch over the past few months since I first "met" you on My Food Diary. I am so glad that you encouraged me to rotate Chalean Extreme with P90X - I am only on day 5 but I can totally see what you meant about working completely different muscles. My body is transforming literally right before my eyes. I have never experienced anything like it!

I am glad you ordered the Shakeology and that you love it too! I thought you would!

Well, i'll see you over on MFD! :)

Jay

Bertha P said...
This comment has been removed by a blog administrator.
Bertha P said...

Just one more thing...

Add the egg to the shake. It's a great way to get additional protein and nutrition. It's what we do for the elderly in our facility, especially when they won't eat solid foods.

But, we use a pasteurized shell egg. The most recent FSIS risk assessment, says that salmonella can be present in as many as 1 in 3,600 eggs. The only way to kill salmonella is to cook the egg until the white and yolk are hard.

BTW, congrats on the weight loss and attention to your health. You look great and I hope you feel great too.