what is the effect of eating raw eggshell?
474114
Aside from the risk of salmonella or some kind of bacterial infection, probably won't hurt you if it was only a small piece.
472947
Hmmm well eating ballons isn't that healthy no matter what thhy are coated with, just beacuse of the material they are made out.  But other than that there should be no other effects, talk to a doctor if you get any other symptoms though!
35432
Yes. Many examples:\n\nSalmonela - leave raw chicken meat for three days outside of the fridge and then eat it. You can try with eggs, too.\n\nCholera - start with traveling to foreign countriesand look to consume raw or undercooked seafood from warm coastal waters subject to sewage contamination. \n\nI guess, you get the idea. It's possible to get yourself a disease.
1030302
raw oysters.............
41572
Okay,this information is real!The egg's shell will be partially dissolved and it soon be very soft.Try this to a bone,(any bone recommended chicken bone) and you will get the same results.(It will be so soft that you can tie it into a knot!)
478097
Try taking it after you have eaten. Most daily vitamins make you wanna puke, if you take them on an empty stomach. Ask any pregnant women who takes her prenatal vitamins
326915
i dont know.. but i always heard that if you drink any milk product with fish or any seafood, that you will get really sick.
48988
Soy: The Next Asbestos?\n"Against the backdrop of widespread praise. . . there is growing suspicion that soy—despite its undisputed benefits—may pose some health hazards," writes Marian Burros, a leading food writer for the New York Times.\n\n Vegetarians who consume tofu and bean curd as a substitute for meat and dairy products risk severe mineral deficiencies. The results of calcium, magnesium and iron deficiency are well known, those of zinc are less so. Zinc is called the intelligence mineral because it is needed for optimal development and functioning of the brain and nervous system. It plays a role in protein synthesis and collagen formation; it is involved in the blood sugar control mechanism and thus protects against diabetes; it is needed for a healthy reproductive system. Zinc is a key component in numerous vital enzymes and plays a role in the immune system. Phytates found in soy products interfere with zinc absorption more completely than with other minerals.19 Zinc deficiency can cause a "spacy" feeling that some vegetarians may mistake for the "high" of spiritual enlightenment.\n\nProduction takes place in industrial factories where a slurry of soy beans is first mixed with an alkaline solution to remove fiber, then precipitated and separated using an acid wash and finally neutralized in an alkaline solution. Acid washing in aluminum tanks leaches high levels of aluminum into the final product. The resultant curds are spray dried at high temperatures to produce a high protein powder. A final indignity to the original soy bean is high-temperature, high-pressure extrusion processing of soy protein isolate to produce textured vegetable protein (TVP).\nMuch of the trypsin inhibitor content can be removed through high-temperature processing, but not all. Trypsin inhibitor content of soy protein isolate can vary as much as fivefold.21 (In rats, even low-level-trypsin-inhibitor SPI feeding results in reduced weight gain compared to controls.22) But high-temperature processing has the unfortunate side effect of so denaturing the other proteins in soy that they are rendered largely ineffective.23 That's why animals on soy feed need lysine supplements for normal growth.\nNitrites, which are potent carcinogens, are formed during spray drying, and a toxin called lysinoalanine is formed during alkaline processing.24 Numerous artificial flavorings, particularly MSG, are added to soy protein isolate and textured vegetable protein products to mask their strong "beany" taste, and impart the flavor of meat.25\nIn feeding experiments, use of SPI increased requirements for vitamins E, K, D and B12 and created deficiency symptoms of calcium, magnesium, manganese, molybdenum, copper, iron and zinc.26 Phytic acid remaining in these soy products greatly inhibits zinc and iron absorption; test animals fed SPI develop enlarged organs, particularly the pancreas and thyroid gland, and increased deposition of fatty acids in the liver.27 Yet soy protein isolate and textured vegetable protein are used extensively in school lunch programs, commercial baked goods, diet beverages and fast food products. They are heavily promoted in Third World countries and form the basis of many food giveaway programs. \n\nSource:
9749
A hardboiled egg is healthier than a scrambled one because a scrambled egg is generally egg+milk and fried in butter or oil.\n\nAn egg fried by itself in a nonstick pan without butter is exactly as nutritious as a hardboiled one.
70997
Several things can happen.  Soaked in vinegar for several hours, the shell becomes pliable from decalcification, allowing you to insert it in a narrow necked bottle.\n\nWhen boiling eggs, adding vinegar to the water will coagulate (denature) the albumin if the eggshell cracks, preventing it from creating egg drop soup.\n\nAnd as vinegar has a higher density than watr, eggs will float more easily, expeially if the eggs are stale.
722100
No this is not true.  However, what is true is that there is very little correlation between eating eggs and blood cholesterol levels.  In the past, there were assumptions that eggs did raise the serum cholesterol, but this has since been proven false.
672870
The egg is basically albumine, a protein, which is denaturized when you fry it. In it's denaturized state, the albumine is white. It's the same as if you put a match on fire--- first is red, and once consumed it's black =)
436039
eat seashells and citrus friuts.
228651
Throw raw eggs out the window?
378712
Since egg yolk and egg white is nutrients for developing a chick, there is no way it can help you lose weight. Egg white is rich in protein and egg yolk is rich in nutrients such as fat, carbohydrates etc. Taking in too much will NOT help you lose weight. Instead it will raise your Cholestrol level and your weight!
478821
Yes the yolk of the egg does contain cholesterol.  If you only eat a few a week it should not be much of a problem.  You can use other products like egg beaters if you must get those high numbers down.
520460
The egg shell is mainly consist of Calcium Carbonate, Which as a tendency to react with acidic solutions. In the acidic environment the egg shell will slowly dissolve. The rate of dissolution usually depend on the concentration of the acid.  \n\nExample: when Calcium Carbonate react with Hydrochloric acid\n\nCaCO3 + 2HCl ----------> CaCl2 + CO2 + H2O