My evolving raw egg smoothie

Mark's 24-ounce smoothie

Here’s what I think today about raw egg smoothies; I may change my mind tomorrow.

I have eaten raw eggs in smoothies for 4 years. In the last year I switched to having 4 eggs in the smoothie instead of 2. I overcame my fear of too much cholesterol and fat a long time ago. Of course, there is still plenty of controversy such as:
• Should we eat pastured eggs, Omega 3 eggs, or standard eggs? (I eat Omega 3 eggs but I would eat pastured eggs if I had an easy, reliable source.)
• Should we eat the yolk and throw away the egg white or vice versa? (I eat both yolk and egg white, but think the yolk is most nutritious.)
• Is it safe to eat a raw egg due to possible salmonella poisoning? (I have eaten raw eggs for 4 years and have not had any problems.)
• How long should the egg white be cooked to neutralize avidin which can bind up biotin? (Before I add 4 egg whites to my smoothie, I cook them in my microwave for 2 minutes 11 seconds at power level 3; the egg whites appear runny in the middle and cooked along the outside as shown below.)

Over the last 4 years, I have changed my smoothie’s dairy ingredients as follows:
• For the first 3 years I usually used 1/2 cup of non-fat plain yogurt
• Then for about 6 months, I used 1/2 cup of crème fraiche (whipping cream fermented by a yogurt culture).
• Then I went back to 1/2 cup of non-fat yogurt for a month. (I stopped the crème fraiche as a personal science experiment when I had gained about 5 pounds and after I noticed a new-found pain in my knees. The knee pain has disappeared and I have slowly lost most of the 5 pounds. Crème fraiche is too delicious.)
• And now in the last couple of months, I haven’t used any dairy in my smoothies. (Another feature of the personal science experiment was to eliminate all dairy to see what I might notice; it seems that there is slightly less puffiness under my eyes in the morning as compared to when I was eating dairy.)

Here are the ingredients for my smoothie today:
• 6 ounces water
• 4 “Omega 3” raw egg yolks (for the vitamins)
• 4 “Omega 3” egg whites slightly cooked (for the protein)
• 1 medium banana (for sweetness and for thickening)
• ½ cup unsweetened shredded coconut (for texture, taste, healthy carbs, and healthy fat)
• ¼ teaspoon ConcenTrace Trace Mineral Drops (personal science to overcome calf and toe cramping)
• 2 raw Brazil nuts (for the selenium content and hormetic effect)
• 1/8 cup cacao nibs (for texture, antioxidants, and hormetic effect)
• 1/8 cup cacao powder (for taste, antioxidants, and hormetic effect)
• ¼ cup frozen blueberries (for antioxidants and hormetic effect)
• 6 medium frozen strawberries (for antioxidants and hormetic effect)

Here are the directions:
1. Put 6 ounces of water in blender.
2. Crack open 4 eggs putting the 4 yolks in the blender and the egg whites in a microwaveable container.
3. Partially cook the egg whites in a microwave (which on my microwave is about 2 minutes 11 seconds on power level 3).
4. Add these other ingredients to the blender: a banana, mineral drops, 2 brazil nuts, cacao nibs, cacao powder, and shredded coconut.
5. Run the blender on high for about a minute to mix and to partially pulverize the cacao nibs.
6. Add the blueberries, strawberries, and partially-cooked egg whites to the blender.
7. Run the blender for about 10-15 seconds.

Eggland Best eggs were used today

Cacao nibs alongside partially cooked egg whites

Coconut, strawberries, and blueberries

According to FitDay, today’s smoothie was 948 calories which broke down into about 60% fat with 64 fat grams, 21% carb with 65 carb grams (and 18 grams fiber), and 16% protein of 37 grams.

Other notes:

I haven’t added whey isolate to my smoothies for about a month in an attempt to lose another pound or two; whey is anabolic.

Today’s smoothie tastes good, but it doesn’t taste as delicious as it could if it had some yogurt or other dairy; maybe food (generally) is more healthy if it tastes good rather than terrible or great.

Advertisement