What is anti egg white injury factor?

"Anti-egg white injury factor" is not a recognized term in scientific literature or in the field of nutrition.

It's possible that you're referring to something else.

Here are some potential explanations:

* A misunderstanding of "egg white injury": "Egg white injury" is a real phenomenon, but it's a rare condition. It refers to a severe allergic reaction to raw egg whites, potentially causing a life-threatening condition called avidin deficiency. This deficiency arises from the consumption of raw egg whites, which contain avidin, a protein that binds to biotin (vitamin B7), preventing its absorption.

* A misinterpretation of "anti-inflammatory": Eggs can be considered anti-inflammatory due to their nutrient content, like choline and omega-3 fatty acids. These nutrients may help reduce inflammation in the body.

* A typo: Perhaps you meant to write something else entirely.

To clarify, please provide more context or information about what you're looking for.

For example, tell me:

* What is the source of this term?

* What is the context in which you encountered it?

* What are you trying to learn about?

By understanding the source of your question, I can provide you with a more accurate and helpful answer.