It is a known fact that eggs are comprised of yellow yolk and the transparent white fluid called the albumin. Eggs can be eaten scrambled, raw, boiled, poached, fried or an ingredient in various dishes. Eggs are indispensable since they help in foaming, coagulation, emulsification and browning. Nevertheless, eggs whites are likely to cause potential adverse side effects in some individuals who are highly sensitive. If you want to learn how to manage these side effects, read here.
Many individuals who are allergic to eggs are essentially allergic to the proteins present in the albumin or white part of the egg. It is important to note that egg allergies typically manifest in very young children who eventually outgrow the allergy by the time they reach 5 years old.
Allergic reactions can develop after a few minutes up to a few hours after being exposed to eggs. The symptoms can include hives, rashes, generalized redness, stomach cramps, swelling of the skin, nausea, diarrhea, vomiting, itchy and water eyes, runny nose as well as wheezing, sneezing and coughing. The reactions can also lead to an asthma attack. Just remember that these symptoms typically last less than a day.
In case of severe allergic reactions, it can lead to the swelling of the throat, mouth and airways, abrupt drop in the blood pressure, difficulty breathing as well as dizziness and eventually loss of consciousness.
Depletion of biotin
Consumption of raw egg whites can lead to the depletion of biotin or vitamin B7. In raw eggs, biotin is bound to avidin. Once the egg is cooked, the biotin separates from the avidin which will allow the biotin to be absorbed by the body.
The deficiency of biotin can lead to skin issues such as seborrheic dermatitis among adults or cradle cap among children. In severe cases of biotin deficiency, it can result to seizures, hair loss, lack of muscle tone, muscle pain and cramps as well as lack of muscle coordination.
Always bear in mind that a raw egg even the white part has caused safety concerns when it comes to contamination by bacteria. Salmonella is basically a bacterium that often triggers food poisoning and is present in the intestines of chicken and can also exist on the exterior of even intact eggs.
Salmonella can also be present inside raw eggs. The bacteria can be destroyed during the cooking process as long as the temperature is high enough or the cooking time is long enough. The soft boiled eggs and sunny-side up eggs are likely to contain live salmonella.
The indications of salmonella food poisoning typically include nausea, fever, dehydration, abdominal cramping, abdominal pain and headache that can last for 4-7 days. In most cases, the individual can recover with the help of antibiotics but infections can enter the bloodstream and affect the major organs, thus resulting to death. Many individuals are infected every year with salmonella enteritidis from eggs.