Eggs In The Diet

Nutrition in eggs

Eggs are a favorite food for many.  Easy to prepare and versatile they can be used for any meal of the day, as a quick protein snack, or incorporated into other foods.  At approximately 70 calories per egg, they are a great source of protein, iron, choline, selenium, biotin, as well as B12 and B2.  

Egg allergy symptoms

For a small percentage of the population, eggs are a source of allergic reaction. Allergy symptoms can include:

  • Asthmatic symptoms or wheezing
  • Diarrhea
  • Digestive upset, cramps, nausea, or bloating
  • Hives
  • Nasal congestion, sneezing, a runny nose, or post-nasal drip
  • Skin irritation or rash

In severe cases of true food allergy, there can be an anaphylactic reaction which might include low blood pressure, faintness, dizziness, or restricted airways.  If you suspect an anaphylactic reaction seek medical care immediately.  For those with a true food allergy to eggs it is important to monitor your reactions as the response can get worse with repeated exposures.  Also be aware that the influenza vaccine is made using a small amount of egg protein and may not be safe for those with true food allergies to eggs.

On the label

 

Eggs are used in a wide variety of ways from In addition to homemade goods that contain eggs such as omelets or quiche, they are also used as a binder for baked goods, meatloaf, and other foods. Eggs, however, can also be found in a wide variety of prepared and packaged foods that also contain eggs as one of their ingredients.  These can include mayonnaise, egg crackers (such as matzo), egg noodles, pasta, dressings, sauces, and other condiments.

Because eggs are one of the seven most common food allergens (the others are corn, wheat/gluten, soy, fish, dairy, and nuts) labeling laws require that manufacturers disclose on the label if their product contains eggs.  

Names that appear on the food label that can indicate the presence of eggs include:

  • Anything starting with “ova” or “ovo,” such as ovalbumin or ovoglobulin
  • Albumin
  • Globulin
  • Lecithin
  • Livetin
  • Lysozyme
  • Vitellin

Food intolerance

In addition to true food allergies, there is a possibility for people to develop a sensitivity to eggs due to a leaky gut situation.Testing is the best way to determine if there is an intolerance. In the case of a food sensitivity, or intolerance, avoiding eggs for a period of time while adding supportive protocols for the gut is helpful.  The period of time required to avoid eggs can vary depending on the individual, the severity of the intolerance, and compliance with dietary changes.  

 

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