If you do want to avoid (or reduce) eating egg yolks, a cheaper (and I think better tasting) alternative (with fewer additives, and probably fresher in comparison - in the time it takes to get from chicken to table) to egg white products is egg whites that YOU separate from the yolks yourself.
It seems wasteful to throw yolks down the drain (and there are other uses for them, if you want to find them), but there's inevitably less waste in tossing them down the drain yourself than in buying the processed versions. You're not paying for or supporting all the waste involved in making the processed product. More processing inevitably is more wastefull than less - because you have to pay the costs of processing to build, heat, and power the buildings, processing, packaging, and transportation.
I eat egg yolks, but I like to increase the protein to fat ration, if I can. To do this, I reduce the proportion of egg yolks to egg whites in egg dishes or recipes using eggs. For example, I'll make scrambled eggs with 1 egg and 3 egg whites. I think it tastes tremendously better than using egg-white products or egg-whites only. In fact, unless I use even more egg whites to egg yolks I don't even notice a difference between regular scrambled eggs and egg yolk plus extra egg white scrambled eggs.
I think more important than how many eggs you are eating, is what kind of eggs you are eating. IMHO, our bodies were not meant to eat factory raised eggs and meat.
Mother Earth News did an analysis of conventional factory farmed eggs and eggs from pasture raised chickens. Real free-range eggs (from pastured hens--not free-range from the store) have less cholesterol, more vitamin D, and more omega-3s.
If you can find a supply of pasture raised hen eggs from a local farmer, you'll be able to eat all the eggs you want without worrying about it. Another plus? They taste 10-times better than the kind you buy in a grocery store.
Last edited by zenor77; 01-04-2010 at 11:54 AM.
Reason: Forgot the link
Thanks for that link Zenor77. I usually buy free range, but last week I bought some eggs from caged chickens and they taste absolutely awful and even the texture was bad! Not surprised now that I found out that those eggs came from soy eating chickens.
If you can get your eggs from a farmer, or know someone W/ chickens(best), you can get eggs that are lower in cholesterol. It appears that when chickens get to hang out in the sunshine, (and this goes for people too) they produce less of it. Also, a natural diet of vegetable matter and bugs, to supplement the grain based feeds, makes for the best tasing and most nutritious eggs. Unfortunately, the free range eggs in supermarkets are not as good. It is worth it to go to a farmers' market ask how the chickens live, and get organic if you can.
Agreed on the farm-raised eggs. I used to raise hens, and the taste and texture of those eggs was soooo much better. Even just looking at the egg yolks - ones from my chickens were pure orange, and the store bought ones were light yellow....just goes to show how different the diets of these birds truly are.
I've been trying to find a breakfast that keeps me full until lunch. I was eating yogurt, Kashi, and berries (Delicious!) but 30 minutes after I ate it I was hungry again.
I eat Kashi Golean a few mornings each week, but if I ate it alone I would get hungry pretty quickly. I always add almonds and/or walnuts, berries and milk. This combo keeps me going for a good 4-5 hours.
