Diet and nutritionEggs as medicine — what did doctors of the past know about the yolk and the shell?
- Henryk Różański — Jajo – Ovum jak lek w dawnej medycynie.
- Therapeutic resources used by traditional communities of the Brazilian Amazon: a scoping review. · Rural Remote Health 2024
- Orthomolecular Medicine News Service — Sugar Fraud
- Orthomolecular Medicine News Service — Sodium Ascorbate Treatment of Whooping Cough
- Orthomolecular Medicine News Service — Acid and Alkaline Foods: The Real Story
In the past, egg white and yolk were used both by mouth and on the skin.
- Egg white was given, among other things, for poisoning by metals and acids and for intestinal complaints.
- Whipped egg white was applied to wounds, bedsores, and burns, and was also used in the eyes after injuries and for inflammation.
- Egg yolk was given for respiratory illnesses and weakness, and was also used in ointments, enemas, and dressings.
- Fortifying drinks were also made from it, and egg yolk was used to prepare a liniment for burns and skin diseases.
What the authors write
Henryk Różański
Egg white was used for poisoning by tin, copper, silver, and acids.
„Albumen ovi (egg white) was then used to treat poisoning by tin, copper, silver, and acids. Egg white alone was recommended for intestinal catarrh, diarrhea, dysentery, chronic bronchitis, and malaria. Egg white whipped into a foam was applied to wounds that were difficult to heal, bedsores, and burns.”Albumen ovi (białko jaja) miało wtedy zastosowanie w leczeniu zatrucia cyną, miedzią, srebrem, kwasami. Samo białko polecał zażywać przy nieżycie jelit, biegunce, czerwonce, chronicznym zapaleniu oskrzeli i zimnicy. Białko w postaci ubitej na pianę nakładano na trudno gojące się rany, odleżyny i oparzenia.
Henryk Różański
Egg white was given for intestinal catarrh, diarrhea, dysentery, chronic bronchitis, and malaria.
„Egg white alone was recommended for intestinal catarrh, diarrhea, dysentery, chronic bronchitis, and malaria. Egg white whipped into a foam was applied to wounds that were difficult to heal, bedsores, and burns. Sometimes egg white was combined with vegetable oils, cream, and butter and used in skin dressings.”Samo białko polecał zażywać przy nieżycie jelit, biegunce, czerwonce, chronicznym zapaleniu oskrzeli i zimnicy. Białko w postaci ubitej na pianę nakładano na trudno gojące się rany, odleżyny i oparzenia. Niekiedy łączono białko z olejami roślinnymi, śmietanką, masłem i stosowano w opatrunkach na skórę.
Henryk Różański
Egg white whipped into a foam was applied to wounds that were difficult to heal, bedsores, and burns.
„Egg white whipped into a foam was applied to wounds that were difficult to heal, bedsores, and burns. Sometimes egg white was combined with vegetable oils, cream, and butter and used in skin dressings. Foamed egg white was also used in the eyes after injuries and for inflammation.”Białko w postaci ubitej na pianę nakładano na trudno gojące się rany, odleżyny i oparzenia. Niekiedy łączono białko z olejami roślinnymi, śmietanką, masłem i stosowano w opatrunkach na skórę. Również białko w postaci spienionej stosowano do oczu po urazach i przy stanach zapalnych.
Henryk Różański
Foamed egg white was used in the eyes after injuries and for inflammation.
„Foamed egg white was also used in the eyes after injuries and for inflammation. Dr. Oesterlen also provided information about albumin syrup, Albumin-Syrup, made from egg white, distilled water, sugar, and bitter almond oil.”Również białko w postaci spienionej stosowano do oczu po urazach i przy stanach zapalnych. Dr Oesterlen podał również informacje na temat syropu albuminowego Albumin-Syrup, który sporządzano z białka, wody destylowanej, cukru i oleju z gorzkich migdałów.
Henryk Różański
Albumin syrup was made from egg white, water, sugar, and bitter almond oil.
„Dr. Oesterlen also provided information about albumin syrup, Albumin-Syrup, made from egg white, distilled water, sugar, and bitter almond oil.
Vitellus ovi (Eidotter) was used to treat bronchitis, catarrh, coughs, and sore throats (with honey).”Dr Oesterlen podał również informacje na temat syropu albuminowego Albumin-Syrup, który sporządzano z białka, wody destylowanej, cukru i oleju z gorzkich migdałów.
Vitellus ovi (Eidotter) stosowano w leczeniu zapalenia oskrzeli, kataru, kaszlu, anginy (z miodem).
Henryk Różański
Egg yolk was used for bronchitis, catarrh, coughs, and sore throats, sometimes with honey.
„Vitellus ovi (Eidotter) was used to treat bronchitis, catarrh, coughs, and sore throats (with honey). Egg yolk was mixed with butter, cream, vegetable oils, resins, sugars, and honey and given for weakness and during recovery. Egg yolk in the form of an ointment was also used to treat skin diseases caused by trophic disorders.”Vitellus ovi (Eidotter) stosowano w leczeniu zapalenia oskrzeli, kataru, kaszlu, anginy (z miodem). Żółtko mieszano z masłem, śmietaną, olejami roślinnymi, żywicami, cukrami, miodem i podawano przy osłabieniu, w czasie rekonwalescencji. Również żółtko w postaci maści stosowano w leczeniu chorób skóry na tle zaburzeń troficznych.
Henryk Różański
Egg yolk was mixed with fats, resins, sugar, or honey and given for weakness and during recovery.
„Egg yolk was mixed with butter, cream, vegetable oils, resins, sugars, and honey and given for weakness and during recovery. Egg yolk in the form of an ointment was also used to treat skin diseases caused by trophic disorders. It was also given as rectal enemas for itching, dysentery, colitis, and weakness.”Żółtko mieszano z masłem, śmietaną, olejami roślinnymi, żywicami, cukrami, miodem i podawano przy osłabieniu, w czasie rekonwalescencji. Również żółtko w postaci maści stosowano w leczeniu chorób skóry na tle zaburzeń troficznych. W postaci wlewek doodbytniczych w przypadku świądu, czerwonki, nieżytu jelita grubego i osłabieniu.
Henryk Różański
Egg yolk ointment was used for skin diseases associated with impaired tissue nutrition.
„Egg yolk in the form of an ointment was also used to treat skin diseases caused by trophic disorders. It was given as rectal enemas for itching, dysentery, colitis, and weakness. A liniment made from egg yolk and olive oil was spread on lint and applied to bedsores.”Również żółtko w postaci maści stosowano w leczeniu chorób skóry na tle zaburzeń troficznych. W postaci wlewek doodbytniczych w przypadku świądu, czerwonki, nieżytu jelita grubego i osłabieniu. Mazidło z żółtkiem jaja i oliwą z oliwek nakładano na szarpie i przykładano na odleżyny.
Henryk Różański
Egg yolk enemas were used for itching, dysentery, colitis, and weakness.
„It was given as rectal enemas for itching, dysentery, colitis, and weakness. A liniment made from egg yolk and olive oil was spread on lint and applied to bedsores.
The London Pharmacopoeia (1824) includes a recipe for a fortifying preparation made with egg yolks: 4 ounces each of 70% alcohol and cinnamon water, two egg yolks, 2 drops of cinnamon oil, and 1.5 ounces of sugar; take 1 spoonful.[1] Eiergrog Punsch included drinks made with egg yolks or whole eggs and intended to have a fortifying effect.”W postaci wlewek doodbytniczych w przypadku świądu, czerwonki, nieżytu jelita grubego i osłabieniu. Mazidło z żółtkiem jaja i oliwą z oliwek nakładano na szarpie i przykładano na odleżyny.
W Farmakopei Londyńskiej (1824 r.) jest receptura preparatu wzmacniającego opartego na żółtkach: spirytus 70% i woda cynamonowa po 4 uncje, dwa żółtka, olejek cynamonowy 2 krople, cukier półtora uncji; zażywać po 1 łyżce.[1] Eiergrog Punsch obejmowały napoje oparte na żółtkach lub całych jajach o działaniu wzmacniającym.
Henryk Różański
A liniment made from egg yolk and olive oil was spread on dressing material and applied to bedsores.
„A liniment made from egg yolk and olive oil was spread on lint and applied to bedsores.
The London Pharmacopoeia (1824) includes a recipe for a fortifying preparation made with egg yolks: 4 ounces each of 70% alcohol and cinnamon water, two egg yolks, 2 drops of cinnamon oil, and 1.5 ounces of sugar; take 1 spoonful.[1] Eiergrog Punsch included drinks made with egg yolks or whole eggs and intended to have a fortifying effect.”Mazidło z żółtkiem jaja i oliwą z oliwek nakładano na szarpie i przykładano na odleżyny.
W Farmakopei Londyńskiej (1824 r.) jest receptura preparatu wzmacniającego opartego na żółtkach: spirytus 70% i woda cynamonowa po 4 uncje, dwa żółtka, olejek cynamonowy 2 krople, cukier półtora uncji; zażywać po 1 łyżce.[1] Eiergrog Punsch obejmowały napoje oparte na żółtkach lub całych jajach o działaniu wzmacniającym.
Henryk Różański
A preparation made with egg yolks, alcohol, cinnamon water, cinnamon oil, and sugar was taken as a fortifying remedy.
„The London Pharmacopoeia (1824) includes a recipe for a fortifying preparation made with egg yolks: 4 ounces each of 70% alcohol and cinnamon water, two egg yolks, 2 drops of cinnamon oil, and 1.5 ounces of sugar; take 1 spoonful.[1] Eiergrog Punsch included drinks made with egg yolks or whole eggs and intended to have a fortifying effect.”W Farmakopei Londyńskiej (1824 r.) jest receptura preparatu wzmacniającego opartego na żółtkach: spirytus 70% i woda cynamonowa po 4 uncje, dwa żółtka, olejek cynamonowy 2 krople, cukier półtora uncji; zażywać po 1 łyżce.[1] Eiergrog Punsch obejmowały napoje oparte na żółtkach lub całych jajach o działaniu wzmacniającym.
Henryk Różański
Fortifying drinks were made with egg yolks or whole eggs, combined with ingredients such as wine, beer, or tea.
„The London Pharmacopoeia (1824) includes a recipe for a fortifying preparation made with egg yolks: 4 ounces each of 70% alcohol and cinnamon water, two egg yolks, 2 drops of cinnamon oil, and 1.5 ounces of sugar; take 1 spoonful.[1] Eiergrog Punsch included drinks made with egg yolks or whole eggs and intended to have a fortifying effect. Eggs were combined with wine, beer, green tea infusion, cinnamon, and lemonade.[2]”W Farmakopei Londyńskiej (1824 r.) jest receptura preparatu wzmacniającego opartego na żółtkach: spirytus 70% i woda cynamonowa po 4 uncje, dwa żółtka, olejek cynamonowy 2 krople, cukier półtora uncji; zażywać po 1 łyżce.[1] Eiergrog Punsch obejmowały napoje oparte na żółtkach lub całych jajach o działaniu wzmacniającym. Łączono przy tym jaja z winem, piwem, naparem z zielonej herbaty, cynamonem, lemoniadą.[2]
Henryk Różański
A liniment made with egg yolk was applied externally for burns and skin diseases.
„Linimentum vitellinatum
Make a liniment; for external use on burns and skin diseases (trophic).
Rp. Mixtura Stockesii
Spiritus e Vino 50.0
or (Hamburg version)
Rp. Vitella ovorum quorum
Sirupi Cinnamomi 30.0
Spiritus e Vino 60.0
Image source: https://www.petazwei.de/artikel/gruende-gegen-eier/
Egg yolk, as well as the lecithin fraction itself, was valued as an emulsifier, carrier, and food ingredient.”Linimentum vitellinatum
Fiat linimentum; zewnętrznie przy oparzeniach i chorobach skóry (troficznych)
Rp. Mixtura Stockesii
Spiritus e Vino 50,0
seu (hamburska wersja)
Rp. Vitella ovorum quorum
Sirupi Cinnamomi 30,0
Spiritus e Vino 60,0
Źródło obrazka: https://www.petazwei.de/artikel/gruende-gegen-eier/
Żółtko, jak i samą frakcję lecytynową ceniono jako emulgator, nośnik i składnik spożywczy.
Henryk Różański
Egg yolk and egg lecithin were valued as ingredients in medicinal preparations, including as an emulsifier and carrier.
„Vitella ovorum quorum
Sirupi Cinnamomi 30.0
Spiritus e Vino 60.0
Image source: https://www.petazwei.de/artikel/gruende-gegen-eier/
Egg yolk, as well as the lecithin fraction itself, was valued as an emulsifier, carrier, and food ingredient. It was soon discovered that it also has antioxidant properties as an emulsifier and stabilizer for oil-in-water emulsions.”Vitella ovorum quorum
Sirupi Cinnamomi 30,0
Spiritus e Vino 60,0
Źródło obrazka: https://www.petazwei.de/artikel/gruende-gegen-eier/
Żółtko, jak i samą frakcję lecytynową ceniono jako emulgator, nośnik i składnik spożywczy. Szybko przekonano się, że emulgator i stabilizator dla emulsji typu o/w posiada również właściwości przeciwutleniające.
Henryk Różański
The whole hen’s egg was considered a source of valuable medicinal and nutritional substances, as well as ingredients useful in making medicines.
„In [a publication] from 1902,[4] lecithin from egg yolk is listed under the heading Ovum, because the whole hen’s egg was considered a source of many valuable medicinal and nutritional substances, as well as substances useful in the technology of medicine production.
Rp. Cremor amygdalinus
Vitellum ovorum quinque
Sacchari pulverati 20.0
Emulsionis seminis Amygdalarum 40.0
(mix in a water bath)
Vitellum ovorum quinque
Scchari pulv.”z 1902 r.[4] lecytyna z żółtka jaj opisana jest pod hasłem Ovum, bowiem całe jajo kurze uważano za źródło wielu cennych substancji leczniczych, odżywczych jak i pomocnych w technologii produkcji leków.
Rp. Cremor amygdalinus
Vitellum ovorum quinque
Sacchari pulverati 20,0
Emulsionis seminis Amygdalarum 40,0
(mieszać na łaźni wodnej)
Vitellum ovorum quinque
Scchari pulv.
Research from PubMed · Europe PMC
We selected 1 studies with the best, positive results. This is a selection, not a full review of all research.
Total number of studies on this topic in PubMed: 974.
A review lists eggs among the animal products used medicinally by communities in the Amazon, but does not give specific uses.
Aim of the study: Traditional communities in the Brazilian Amazon have significant knowledge of the vast range of therapeutic resources available from natural sources to address health problems. This study aimed to identify, map, and summarize scientific evidence on the use of traditional medicine as a therapeutic resource among traditional communities in the Brazilian Amazon.
Results: Medicinal plants, vertebrates, invertebrates, and other medicinal products are widely used by traditional populations. Plant stems, bark, leaves, flowers, fruits, seeds, roots, tubers, and even whole plants are prepared in various forms, including teas, infusions, ritual smoke, baths, macerations, oils, ointments, concoctions, dressings, incense, and exfoliants. The main animal parts and products used are lard, fats, viscera, horns, cocoons, nests, feathers and beaks of birds, eggs, and roe. These therapeutic practices often rely on local wild and domesticated natural resources found in the biodiverse environments of traditional populations. They involve magical and religious beliefs and are used to treat all kinds of illnesses, including cultural syndromes affecting children, young people, adults, and older people.
Therapeutic resources used by traditional communities of the Brazilian Amazon: a scoping review. · Rural Remote Health 2024
Money for the studynot stated
Do the authors have ties to companies?not stated
Did a manufacturer help with the study?unknown
Type of studyreview of many studies
“Not stated” does not mean nobody paid — the database does not always record it.
Perspectives and opinion materials
The content below presents the authors’ opinions, interpretations and hypotheses. It is not treated as equal to scientific studies and systematic reviews.
Orthomolecular Medicine News Service Opinion material
„Out of the Frying Pan and into the Sugar Bowl
Modern “medicine” has done the public a huge disservice by promoting the idea that fat is to blame for heart disease and obesity. The low-fat diet left a gap that was filled with sugar or starch (which is readily converted into glucose) in the form of pasta, potatoes, or white bread. Pasta consumption went through the roof, with more appealing varieties appearing month after month. This situation seemed similar to the unforgivably simplistic thinking applied to the cholesterol problem: cholesterol is bad for your heart; eggs contain cholesterol; therefore, don’t eat eggs.”Out of the Frying Pan and into the Sugar Bowl Modern "medicine" has done the public a huge disservice in promoting the idea that fat is the culprit in creating heart disease and obesity. The low fat diet left a void that was filled with sugar or starch (readily metabolized into glucose) in the form of pasta, potatoes or white bread. Pasta consumption went nuts with many more attractive forms appearing month by month. This situation seemed similar to the unforgivable simplistic thinking applied to the cholesterol problem: cholesterol is bad for your heart; eggs are a source of cholesterol; therefore, don't eat eggs.
Orthomolecular Medicine News Service Opinion material
„Butter, eggs, and hard cheeses are all good for mothers and most children. At my request, most vegan mothers add butter and eggs to their diets during the infant treatment period. I also ask them to have some bone broth, but most cringe at the idea. Consider avoiding wheat and gluten for a few weeks, especially if you or the child have any known sensitivities. I recommend always reading ingredient labels and trying to avoid certain ingredients. There is evidence that sucralose can be toxic in animals, and in my opinion there has not been enough human research to say it is safe to give to babies simply as a sweetener.”Butter, eggs, and hard cheeses are all good for mothers and most children. Most vegan mothers go onto butter and eggs at my request during the infant treatment period. I also ask them to have some bone broth but most of them cringe at the idea. Consider avoiding wheat and gluten for a few weeks, especially if you or the child have any known sensitivities. I recommend you always read label ingredients and try to avoid certain ingredients. There is evidence that sucralose can be toxic in animals, and in my opinion there is insufficient study in humans to say it is safe to give to babies as a mere sweetener.
Orthomolecular Medicine News Service Opinion material
„During metabolism, some foods, such as meat, cheese, fish, and eggs, produce acid (low pH). Other foods, such as vegetables, fruits, and nuts, make the body more alkaline (high pH). How your body manages pH: The pH of the blood and body organs is kept within very narrow limits around 7.4 (between 7.35 and 7.45). This is achieved through several mechanisms.”In the metabolic process, some foods such as meat, cheese, fish, and eggs generate acid (low pH). Other foods such as vegetables, fruits, and nuts cause alkalinity (high pH). How your body manages pH The pH of the blood and body organs is kept within very tight limits near 7.4 (between 7.35 to 7.45). This is accomplished by several mechanisms.
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