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Avidin is present is raw egg white and can bind with biotin, excessive consumption of raw egg white can lead to biotin deficiency.  Whilst egg yolk is high in biotin and could compensate for this fact the consumption of raw egg is not advised due to the possibility of bacterial infection such as salmonella or listeria.

Whilst the majority of British Lion brand eggs are free from bacteria there is always the danger and this danger increases ten fold with cheap value brand eggs important from the continent particularly when they come from warmer climates.

Avidin is a tetrameric biotin-binding protein produced in the oviducts of birds, reptiles and amphibians deposited in the whites of their eggs. In chicken egg white, avidin makes up approximately 0.05% of total protein (approximately 1.8 mg per egg).

The tetrameric protein contains four identical subunits , each of which can bind to biotin (Vitamin B7, vitamin H) with a high degree of affinity and specificity.
Functional avidin is found only in raw egg, as the biotin avidity of the protein is destroyed by either cooking or low spectrum heat treatment. The natural function of avidin in eggs is not known, although it has been postulated to be made  as a bacterial growth-inhibitor.

The binding effect and neutralisation of the biotin can potentially block the absorption of other nutrients and co-factors in the stomach if the avidin has not been neutralised by heat treatment. It is a good thing that this tetrameric protein can be neutralised without effecting the essential amino acid profile or the enzyme profile of a egg white.

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