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  #46   ^
Old Thu, Feb-27-20, 10:29
bkloots's Avatar
bkloots bkloots is offline
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Posts: 10,147
 
Plan: LC--Atkins
Stats: 195/162/150 Female 62in
BF:
Progress: 73%
Location: Kansas City, MO
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A belated question:
Quote:
the significantly higher price for pasteurized eggs
How do they pasteurize an egg?? I thought pasteurizing involved heat.

Think I'll go look it up.

P. S. I did look it up. Apparently you can do this at home, if you're able to very closely calibrate your thermometer. I'm still suspicious. A temperature hot enough to kill bacteria but not hot enough to cook an egg?? Very small window of effectiveness I should say.
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  #47   ^
Old Thu, Feb-27-20, 10:54
teaser's Avatar
teaser teaser is offline
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Posts: 15,075
 
Plan: mostly milkfat
Stats: 190/152.4/154 Male 67inches
BF:
Progress: 104%
Location: Ontario
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I see 138 degrees to pasteurize an egg. Food safety at work says vulnerable foods need to be above 140 degrees. So they're being fairly consistent.

The egg might not be not cooking so much as cooking so slowly that there's no noticeable difference.
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  #48   ^
Old Thu, Feb-27-20, 12:52
GRB5111's Avatar
GRB5111 GRB5111 is offline
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Posts: 4,036
 
Plan: Very LC, Higher Protein
Stats: 227/186/185 Male 6' 0"
BF:
Progress: 98%
Location: Herndon, VA
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Isn't it simply to remove any external bacteria on the shell?
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  #49   ^
Old Thu, Feb-27-20, 17:14
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Calianna Calianna is offline
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Posts: 1,851
 
Plan: Atkins-ish (hypoglycemia)
Stats: 000/000/000 Female 63
BF:
Progress: 50%
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Quote:
Originally Posted by GRB5111
Isn't it simply to remove any external bacteria on the shell?



No, eggs in the US are routinely sanitized to remove any external bacteria. Unfortunately, the sensitization process also removes the protective coating on the egg that allows them to be stored at room temperature. If you go to any of the European or British Isles countries, stores display eggs at room temperature, because they don't wash off that protective coating - they don't need to refrigerate them at home either.



So we clean off the the protective coating along with any bacteria that might or might not be dangerous, necessitating constant refrigeration, and it still doesn't keep them from having salmonella bacteria within the shell. Seems that it actually gets inside the egg, not just through cracks, but through the pores of the shell - something that is truly minimized if that protective coating is left intact... Hence why we're also warned in the US to never consume raw eggs, and to cook them thoroughly.



Ironically, things like mayonnaise needs to be made with raw eggs, so there's also a pasteurized egg industry in the US, so that the mayo you buy will be salmonella free. I've often heard that you can buy pasteurized eggs in the stores, but I've only seen them one time - and despite being pasteurized, there was still a warning on the carton to not eat them without cooking them thoroughly, which begs the question of why pasteurize them, if it means you can't eat them without cooking them to death? And if that's the case, how can the mayonnaise manufacturers possibly produce a product that's guaranteed to be salmonella free?
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  #50   ^
Old Thu, Feb-27-20, 17:14
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bevangel bevangel is offline
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Posts: 2,312
 
Plan: modified adkins (sort of)
Stats: 265/176/167 Female 68.5 inches
BF:
Progress: 91%
Location: Austin, TX
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Barbara's question made me interested enough to go do some researching myself and now I have a question about the whole "pasteurization" of eggs thing:

Pasteurization of eggs in the shell (by holding them in 140 degree Fahrenheit hot water for 3 minutes) is supposed to make them safe to use raw.

BUT, and this is where I get confused, ALL the websites I looked at say that unpasteurized eggs are only safe to eat if cooked THOROUGHLY. They ALL say that it isn't safe to eat soft-boiled "unpasteurized" eggs. But, to cook a soft-boiled egg, one needs to hold the egg in simmering (slow boil) water for about 6 minutes. Well, water boils at 212 degrees Fahrenheit... which is quite a bit hotter than the 140 degree Fahrenheit needed to pasteurize the egg. And 6 minutes is twice the length of time necessary to pasteurize the eggs. So, don't soft-boiled eggs wind up perfectly pasteurized BEFORE they reach the soft-boiled stage?????

Am I overlooking something here? Or have we all been sold a lot of hoooey?
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  #51   ^
Old Thu, Feb-27-20, 18:17
Verbena Verbena is offline
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Plan: My own
Stats: 186/155/150 Female 5'4"
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Progress: 86%
Location: SW PNW
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I don't exactly remember the numbers, but I have read that the chances of getting salmonella from a raw/undercooked egg is somewhere around 1 in 20,000. I think the "DON'T eat undercooked eggs!!", "Be sure to cook your meat to hockey puck consistency!!", "Toss out everything that has a "best by" date, if not yet eaten or used by that date!!", etc -- otherwise you're gonna die!!! -- is all a CYA (cover your bottom) thing. Something conceivably COULD happen, though it's unlikely, but you've been warned, so it's your fault. Personally, I don't worry about it. I buy free range, humanely raised, grass fed, organic, whenever I can. I have raised my own hens for eggs, and will do so again. I am aware of the signs of spoilage in canned goods, and watch for them in the rare instances that I buy such things. I am very careful when I do any home cannning. In other words I am aware of hazards, but also aware that the chances of being struck down by any one of them is slight. Quite frankly, I'm more worried about commercially grown spinach & romaine lettuce.
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  #52   ^
Old Fri, Feb-28-20, 02:06
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s93uv3h s93uv3h is offline
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Posts: 1,662
 
Plan: Atkins & IF / TRE
Stats: 000/000/000 Male 5' 10"
BF:
Progress: 97%
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Quote:
Originally Posted by Ms Arielle
lBUT..... here is another remarkable story.

https://youtu.be/Dvh3JhsrQ0w
Quote:
Originally Posted by GRB5111
both great videos. Thanks.

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  #53   ^
Old Fri, Feb-28-20, 05:58
PilotGal PilotGal is offline
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Posts: 36,355
 
Plan: KetoCarnivore
Stats: 206.6/178/160 Female 5'7
BF:awesome
Progress: 61%
Location: USA
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Quote:
Originally Posted by Ms Arielle
Anyone make homemade with refined coconut oil??

i do make my mayonnaise with coconut oil.
I tried bacon fat, but I didn't like the consistency nor the taste...
i also use a whole egg instead of just the yolk.
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  #54   ^
Old Fri, Feb-28-20, 06:16
BawdyWench's Avatar
BawdyWench BawdyWench is offline
Posts: 8,791
 
Plan: Carnivore
Stats: 212/179/160 Female 5'6"
BF:
Progress: 63%
Location: Rural Maine
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How much soybean/canola oil would you need to consume in order for the harm to be done?

I've bought the Primal Kitchen avocado mayo for several years now, but hate the taste of it. I use it only as a light smear on top of a ground beef patty or other meat, or mixed with low-sugar catsup, never in something like tuna or egg salad due to the taste.

My favorite salad dressing is made with canola oil. I have salads only infrequently, maybe several days in a row to use up the bag of greens, and then not again for many weeks.

I figure I eat only small amounts infrequently, so I'm choosing not to worry too much about it.
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  #55   ^
Old Fri, Feb-28-20, 06:26
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WereBear WereBear is offline
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Plan: EpiPaleo/Primal/LowOx
Stats: 220/125/150 Female 67
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Progress: 136%
Location: USA
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Quote:
Originally Posted by BawdyWench
How much soybean/canola oil would you need to consume in order for the harm to be done?


I posted something about soy lecithin in the media forum.

Is soy lecithin safe to eat?

Vegan mayo is the worst, but mayo with soybean oil could have some of the same bad effects.

I adore the avocado oil mayo. But it's also easy to make your own with a mason jar and an immersion blender.
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  #56   ^
Old Sun, Mar-01-20, 13:02
dan_rose dan_rose is offline
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Posts: 187
 
Plan: None, limit carbs, Omega6
Stats: 161/140/140 Male 5'10"
BF:
Progress: 100%
Location: Loughborough, UK
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There's an 1820 recipe for mayo here (originally linked from wiki) - can anyone translate it to see if the type of oil is specified?

I've not managed to find out when the first vegetable oils (excl. olive) became available.
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  #57   ^
Old Sun, Mar-01-20, 15:47
teaser's Avatar
teaser teaser is offline
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Posts: 15,075
 
Plan: mostly milkfat
Stats: 190/152.4/154 Male 67inches
BF:
Progress: 104%
Location: Ontario
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Found a translation on wikipedia;

https://en.wikipedia.org/wiki/Mayonnaise

Quote:
In an 1820 work, Viard describes something like the more familiar emulsified version:

This sauce is made to "take" in many ways: with raw egg yolks, with gelatine, with veal or veal brain glaze. The most common method is to take a raw egg yolk in a small terrine, with a little salt and lemon juice: take a wooden spoon, turn it while letting a trickle of oil fall and stirring constantly; as your sauce thickens, add a little vinegar; put in too a pound of good oil: serve your sauce with good salt: serve it white or green, adding green of ravigote or green of spinach. This sauce is used for cold fish entrees, or salad of vegetables cooked in salt water.[32]


So that clears things up.
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  #58   ^
Old Mon, Mar-02-20, 13:13
Bob-a-rama's Avatar
Bob-a-rama Bob-a-rama is offline
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Posts: 1,953
 
Plan: Keto (Atkins Induction)
Stats: 235/175/185 Male 5' 11"
BF:
Progress: 120%
Location: Florida
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Quote:
Originally Posted by BawdyWench
How much soybean/canola oil would you need to consume in order for the harm to be done?
<...snip...>

Without doing double-blind human studies (which isn't ethical) it's difficult to say.

If it's inflammatory, my take is avoid it if possible.

I've given up a lot of foods to be healthier. Fortunately I never cared for mayo so losing that is no big deal. I prefer butter anyway. But giving up home fried potatoes in bacon fat and macaroni were the hardest to do way back when I changed my WOE.

The only oils I eat are olive, coconut, and avocado. There are natural peanut oils in the organic pure peanut butter that I eat so I guess I should count that.

This body is the only vehicle I get to take through my life. IMO eating canola (rapeseed), corn, grape-seed, soy, and other inflammatory oils is like driving my car low on oil. I might not notice the difference in a year or two, but it will shorten it's life span in the long run.
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  #59   ^
Old Mon, Mar-02-20, 20:42
Bonnie OFS Bonnie OFS is offline
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Posts: 2,573
 
Plan: Dr. Bernstein
Stats: 188/150/135 Female 5 ft 4 inches
BF:
Progress: 72%
Location: NE WA
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Quote:
Originally Posted by Verbena
I don't exactly remember the numbers, but I have read that the chances of getting salmonella from a raw/undercooked egg is somewhere around 1 in 20,000.


I'm a food safety advisor with Extension office & that's the reason so many instructors gave for not worrying about eating soft-cooked eggs. I like my eggs runny & don't worry about it.

On the other hand, I got a nasty bout of food poisoning from a local charity kitchen (my husband volunteers there) that has abysmal food handling practices. I've refuse to eat there again (I'm even suspicious of the coffee!) & have ranted about it often. Doesn't do much good - except that husband is better at safe food handling than the other volunteers.
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  #60   ^
Old Mon, Mar-02-20, 23:23
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mojolissa mojolissa is offline
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Posts: 2,494
 
Plan: DDF, Fung
Stats: 247/209/199 Female 66.5"
BF:kickin it
Progress: 79%
Location: Michigan
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Honestly, I always thought it was more the hydrogenated or partially hydrogenated processing that turn an oil unhealthy for consumption, regardless of the type of oil being processed.
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