Quote:
Originally posted by Doc M
And personally, I think that your dismissal of being "poisoned only once" is a little brazen. Maybe you think it is okay to get poisoned, but I will pass on that one. Maybe you should do a little extra research on salmonella and how dangerous it can be to people of all ages. But, if that is the risk you are willing to take then that is certainly your free choice. I wouldn't recommend it, but you are of sound mind to make that decision.
It is a well established FACT that egg yolks are high in cholesterol and should be consumed in moderation. If you can find me one single peer reviewed study that says that is healthy, then I will publicly apologize and tell the whole board you are the man. Don't fool yourself into thinking just because your LDL and HDL levels are in check indicates that your large yolk consumption is not going to have a cumulative and negative effect on your heart and arteries.
I 100% agree with everything said by Doc M. Salmonella food poisoning is a bacterial food poisoning caused by the Salmonella bacterium. It results in the swelling of the lining of the stomach and intestines, which is more commonly referred to as a gastroenteritis. My next point concerns the checking of eggs for cracks. At one time, it was thought that Salmonella bacteria were only found in eggs which had cracked, thus allowing the bacteria to enter. Ultimately, it was learned that, because the egg shell has tiny pores, even uncracked eggs which sat for a time on a surface (nest) contaminated with Salmonella could themselves become contaminated. It is known as Doc M stated also that the bacteria can be passed from the infected female chicken directly into the substance of the egg before the shell has formed around it.