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157. The More Plates More Dates podcast with Derek!

Paul Saladino MD podcast

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Is There Amount of Biatin in the Egg White?

Terence Moore: I think a lot of people could also benefit from more biatin, which is one of the kind of overarching ideas. Like i've seen, when you actually look at it from like a molecular mass level, it seems like the amount of biotin from the yolke itself, relative to the avident content of the egg white surrounding it, can be neutralized by cooking adequately. People do eat like mondongo, i think, is intestines, and others, like all these other latin american dishes that are intestines. It's interesting, like, so b pc one 57 occurs in the stomach and the intestines, or at least in the

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