Re: egg whites

[Nancy A. Schmall]

Thanks, Mary for clearing that up. I think it's Biotin. Nancy



On Tue, 22 Feb 2000 [EMAIL PROTECTED] wrote:

> Hi Nancy - and everybody else - 
> 
> It's only *raw* egg whites that bind the whatever nutrient - I remember that 
> the name of the "binder" is 'avidin' - I guess I remember that name because 
> it is "avid" for the vitamin or whatever, but I don't remember what vitamin - 
> a B? an E? - it binds to... but avidin is denatured by heat, so *cooked* egg 
> whites are ok.
> 
> Mary
> 
>