Our expert says:
Thank you for your kind words which make my day! The dietary intake that you describe is good and you should not have any problems with deficiencies on the one hand or excessive cholesterol on the other hand. The fat-free milk, yoghurt and cottage cheese are rich in bioavailable calcium and very high quality protein, while the egg whites are also an excellent source of protein, all without excessive fat or cholesterol. As long as you cook the egg whites there should not be a problem with eating more than one a day. Eating large quantities of raw egg white can cause a biotin (one of the B-vitamins) deficiency, because the raw egg white contains an anti-nutritional factor called avidin. Cooking (heat treatment) inactivates the avidin.
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