RT Journal
T1 BErlin
JF Journal of the American Medical Association
JO Journal of the American Medical Association
YR 1929
FD February 2
VO 92
IS 5
SP 407
OP 407
DO 10.1001/jama.1929.02700310053024
UL http://dx.doi.org/10.1001/jama.1929.02700310053024
AB Relative Value of Raw and Cooked Eggs 
    The question of the relative value of raw and cooked eggs has again come to the fore. The discussion centers about the much discussed importance of raw food for nutrition and health in general. Professor Friedberger investigated the effect of cooking on food given to white rats, first in connection with a mixed diet. He established that cooking diminished the nutritional value and that the food became more impaired the longer the cooking process was continued. Animals fed raw food grew better than those with cooked food, and, of the latter, those animals grew better that had received food cooked a short time than those that were fed food that had been cooked a long time. The researches, however, that were undertaken by other investigators yielded widely different results: no difference in the nutritional value of the three types of food could be