Which would be amazing since eggs are over 10% pure lard.
Gaspode the problem is that you are using logic and I have sat at the wrestlers table and watched them do it. I even ate one myself just to see what it was like.
Goo I believe I’ve also heard of using a raw egg as a means of preventing a hangover.
P.S. Does this concoction you like to eat have anything to do with Goo?
lol, no it doesn’t kniz, why do you ask ???
Oh I never doubted they did it. People have also been using faecal poultices for 6000 years. It’s just ridiculous to believe that raw eggs won’t cause weight gain.
Just in passing…why do you want to know d12?
My wife makes a shake w/ a raw egg as one of the components and never got sick from it.
YMMV
[nitpick]
lard is a soft white solid or semisolid fat obtained by rendering fatty tissue of the hog
It’s true that the fat content of egg is about 10.8%
[/nitpick]
[hijack]
It seems like the only way to ensure safe eggs is through pasteurising. This site has some interesting tidbits. (They claim for example that only one egg in 20.000 (in the US) is infected with the Salmonella Enteritidis bacteria, which would account for why people like Turbo and k2dave are still alive.)
They pasteurise the eggs by heating them, so that all bacteria die. What I don’t understand is how they can avoid cooking the contents of the egg. In order for the interior of the egg to reach [whatever tempereture is needed] I cannot see how they avoid having the content coagulate. I have been tought that egg youlk coagulates more or less instantly when it reaches 65-70°C. And in order for the yolk to achieve this temperature the white has to be even warmer. For a thourough intro to the physics of boiling eggs, look into The Science of Boiling an Egg