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Egg Intolerance
Eggs are the produce of chickens and ducks. Most commonly it is chicken eggs, which are sold and used in processed products. Eggs can come in many forms, boiled, poached, fried, scrambled and omelette. They are also used in baking, mayonnaise, custard, mousse, margarine, meringue and ice cream. Eggs can be separated into egg white and egg yolk, sometimes only part of the egg is used.
What is an egg intolerance?
Eggs are the produce of chickens and ducks. Most commonly it is chicken eggs, which are sold and used in processed products. Eggs can come in many forms, boiled, poached, fried, scrambled and omelette. They are also used in baking, mayonnaise, custard, mousse, margarine, meringue and ice cream. Eggs can be separated into egg white and egg yolk, sometimes only part of the egg is used.
With the Vegan diet having grown in popularity over the past few years there are now many egg-free products available in grocery stores. Recipes such as vegan scrambled eggs, using tofu and nutritional yeast, mean favorite egg recipes can still be enjoyed. For baking in particular there are ‘no-egg’ products, which can be used in recipes.
Below are a couple of alternatives to baking without egg:
Banana
- 1/4 cup of mashed banana (about 1/2 a banana)
This may give a banana flavor to whatever you are cooking.
Applesauce
- 1/4 cup of unsweetened applesauce
It can be mixed with 1/2 teaspoon of baking powder
Flaxseeds
- 1 tbsp. of ground flaxseeds
- 3 tbsps. of water
Mix until fully absorbed
Vegetable Oil
- 1/4 cup of vegetable oil
If the recipe uses more than one egg you may want to use another substitute, more vegetable oil may make the recipe too oily or greasy
Water, Oil and Baking Powder
- 2 tbsps. of water
- 1 tsp. of oil (like vegetable oil)
- 2 tsps. of baking powder
Whisk together. This works well in baked goods
Nutrition
Eggs are a nutritious food, they are a good source of protein, contain omega 3 and 6 as well as vitamin A, B2, B6, folic acid, B12, vitamin D, iron, phosphorus, zinc and selenium. How the egg is prepared may positively or negatively affect the nutrient value, for example hard-boiling or poaching an egg is a healthier method of cooking it than frying.
Replacing key nutrients when eliminating eggs
When eliminating items from the diet whether for the short term when implementing an elimination diet or for the long term, it is important to know alternative items that can be introduced into the diet to maintain nutrient balance. Below are the richest sources of each nutrient.
Vitamin A (Retinol)
Liver, beef, lamb, cod liver oil, mackerel, salmon, tuna, paté, cheddar, cream cheese, butter, goat’s cheese
Beta Carotene (Precursor to vitamin A)
Sweet potato, carrots, kale, spinach, collards, Swiss chard, pak choi, butternut squash, pumpkin, cos lettuce, romaine lettuce, mango, dried apricots, prunes, peaches, melon, red peppers, tuna fish, mackerel, butter
B Vitamins
Brewer’s yeast, oats, buckwheat, brown rice, whole wheat, rye, peanuts, mushrooms, soybean flour and soybeans, split peas, pecans, sunflower seeds, lentils, cashews, chickpeas, broccoli, hazelnuts, peppers
B12
Oysters, mussels, scallops, liver, mackerel, tuna, salmon, sardines, crab, beef, milk, yogurt, Swiss cheese, fortified products
Vitamin D
Salmon, trout, swordfish, mackerel, tuna, buttermilk, some yogurt, mushrooms, fortified products
Calcium
Watercress, kale, broccoli, tofu, low fat mozzarella, low fat cheddar, yogurt, pak choi, sugar snap peas, almonds, tinned sardines in oil with bones, tinned pink salmon
Potassium
Dried apricots, salmon, mackerel, tuna, monkfish, white beans, lentils, kidney beans, avocado, butternut squash, spinach, mushrooms, bananas, potatoes, low fat yogurt
Selenium
Brazil nuts, brown rice, rye, whole wheat, mushrooms, shrimp, sardines, oysters, tuna, sunflower seeds, liver, beef, turkey
Phosphorus
Oats, brown rice, rye, whole wheat, quinoa, chicken, turkey, pork, liver, sardines, scallops, salmon, mackerel, crab, milk, yogurt, cottage cheese, sunflower seeds, pumpkin seeds, Brazil nuts, pine nuts, almonds, pistachios, cashews
Complementary Alternative Medicine (CAMS)
Our food sensitivity tests are carried out using bioresonance therapy and is categorised under Complementary and Alternative Medicines (CAMs) which covers a wide range of therapies that fall outside mainstream medicine. Tests and related information provided do not make a medical diagnosis nor is it intended to be a substitute for professional medical advice, diagnosis or treatment.
Always seek the advice of your doctor or other qualified health provider if you have a medical condition or with any questions you may have regarding a medical condition and/or medical symptoms.
Common Food Intolerances
Whilst it is possible for the body to develop a sensitivity or intolerance to any food or drink item there are certainly those, which are very common.
Caffeine
Caffeine intolerance can trigger symptoms like insomnia and headaches. Learn more about caffeine and how to cope with a caffeine intolerance.
Dairy Intolerance
Whilst it is possible for the body to develop a sensitivity or intolerance to any food or drink item there are certainly those, which are very common.
Egg Intolerance
Eggs are the produce of chickens and ducks. Most commonly it is chicken eggs, which are sold and used in processed products. Eggs can come in many forms, boiled, poached, fried, scrambled and omelette. They are also used in baking, mayonnaise, custard, mousse, margarine, meringue and ice cream. Eggs can be separated into egg white and egg yolk, sometimes only part of the egg is used.
Fish Intolerance & Allergy
Fish intolerance can trigger symptoms like bloating, stomach cramps and headaches. Learn more about fish intolerance, fish allergies and the differences between them here.
Gluten Intolerance
Gluten is the name given to a protein found in all wheat, rye, barley and oat products. It acts like a binder in food, giving it elasticity and a springy feel. It is found in all produce which uses wheat, rye, barley or oats such as bread and bread products, pasta, biscuits, crackers, cereal, muesli, cakes and pastries. It can also be found in beer, ale, lager, soups and processed products.
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Lactose Sensitivity
Do you difficulty digestiving food and drink containing lactose?
Sugar
Whilst it is possible for the body to develop a sensitivity or intolerance to any food or drink item there are certainly those, which are very common.
Wheat Intolerance
Wheat is found in items using wheat flour or the wheat grain itself such as bread and bread products, pasta, biscuits, crackers, cereal, cakes and pastry products. It is also often used as a thickener so can be found in soups, sauces, stews and processed meals. It can also be found in beer, ale and lager.
Yeast Intolerance
Yeast is a fungus, which feeds on sugars. It is used in the baking of products like bread. It may also be found in pastries, biscuits, crackers, cereals, stock cubes and alcohol, such as beer and cider.
