One popular health food today, that nutritionally supersedes others, is the raw pastured yolk. It is frequently used in smoothies, eggnog, ice cream and many other popular treats, but knowing when to eat it raw is a different question.
Raw yolks are best sourced from a reliable farmer, or from your own chickens where you know their health status. This is not always possible, even to the point where some countries don’t even offer pastured eggs, like India. Determining what is healthy and safe to eat is important.
A healthy raw yolk can be “tested” in several ways. One popular way is to float the egg in water testing if it sinks or floats. However, this method is not as reliable as simply looking at the raw egg white.
Dr. Natasha Campbell-McBride says she analyzes which eggs are safe to eat raw by looking at the white. If the white is runny, like water, as is shown beginning to happen in the picture above, it isn’t safe to eat the yolk raw. If the whole white is runny, like water, it’s certainly not optimal to eat the raw yolk. If the raw egg white holds its shape firmly, more like the ones pictured below, it’s fine to eat the yolk raw. (Weston A. Price Conference 2018, personal interview, Baltimore, Maryland).
This sign can reflect several things including an older egg, a chicken who didn’t get her full nourishment from her food choices, an older layer or other reason. An older egg often has darker spots on the yolk which look much like a hashtag. These eggs are fine to eat cooked, just not optimal to eat the yolks raw.
The eggs shown below hold up somewhat but have a great deal of runny water look to the whites.
Choosing which egg yolks to eat raw or not can be great support to the adrenal system and a fine source of easy to digest nourishment. Click here to read more.
*Nourishing Plot is written by Becky Plotner, ND, traditional naturopath, CGP, D.PSc. who sees clients in Rossville, Georgia. She is a Board Certified Naturopathic Doctor, through The American Naturopathic Medical Association and works as a Certified GAPS Practitioner who sees clients in her office, Skype and phone. She has been published in Wise Traditions, spoken at two Weston A. Price Conferences, Certified GAPS Practitioner Trainings, has been on many radio shows, television shows and writes for Nourishing Plot. She serves on the GAPS Board of Directors and has recently been named “The GAPS Expert” by Dr. Natasha and will serve teaching other Certified GAPS Practitioners proper use of the GAPS protocol. Since her son was delivered from the effects of autism (Asperger’s syndrome), ADHD, bipolar disorder/manic depression, hypoglycemia and dyslexia, through food, she continued her education specializing in Leaky Gut and parasitology through Duke University, finishing with distinction. She is a Chapter Leader for The Weston A. Price Foundation. [email protected]
“GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride. The right of Dr. Natasha Campbell-McBride to be identified as the author of this work has been asserted by her in accordance with the Copyright, Patent and Designs Act 1988.
- Famous Doctor and Groundbreaking Study Show Fear Disproportionately Outweighs Virus
- Homemade Body Cream
- The Dangers of Mercury Toxicity and One Solution That’s Showing Shocking Results
- Surprising Benefits of Sumac Lemonade – a Foraged End of Summer Treat
- Some Tomato Sauces and Tomato Products are Found to be Not Fully Tomato
Topicsadditives ADHD anxiety autism B12 bacteria bipolar cancer candida chelation cholesterol depression Dr. Natasha Campbell-McBride fermented food fermented foods fluoride food intolerances GAPS GAPS approved GAPS recipe GAPS recipes GAPS snack GMO healing heavy metals heavy metal toxicity Homeopathy iodine kombucha microbiome natural healing nutrient dense nutrient dense foods parasites probiotic probiotics recipe recipes research sauerkraut thyroid toxicity toxins virus wheat
Subscribe to our blog posts!