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

Get the Snipd
podcast app

Unlock the knowledge in podcasts with the podcast player of the future.
App store bannerPlay store banner

AI-powered
podcast player

Listen to all your favourite podcasts with AI-powered features

Discover
highlights

Listen to the best highlights from the podcasts you love and dive into the full episode

Save any
moment

Hear something you like? Tap your headphones to save it with AI-generated key takeaways

Share
& Export

Send highlights to Twitter, WhatsApp or export them to Notion, Readwise & more

AI-powered
podcast player

Listen to all your favourite podcasts with AI-powered features

Discover
highlights

Listen to the best highlights from the podcasts you love and dive into the full episode