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From the Helpfull people at Worlds Healthiest Foods
"Another reason to avoid consuming raw eggs is that raw egg whites contain a glycoprotein called avidin, which binds to eggs' supply of the B vitamin biotin very tightly, preventing its absorption. Cooking the egg whites changes avidin, making it susceptible to digestion and unable to interfere with the intestinal absorption of biotin."
Can anyone with some knowledge shed some light on what this means in laymans terms
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