The old mantra of cutting eggs out of your diet to reduce fat and cholesterol has been replaced by the recommendation to eat eggs in moderation. More recent research shows that cholesterol from eggs contributes less to blood cholesterol levels than once thought. Another study revealed that eggs laid by pastured hens that forage at least 20 percent of their diet contain a fourth less of the saturated fat than eggs laid by conventionally raised hens. Additionally, eggs are a great source of many vitamins, minerals and are a protein powerhouse (7g per egg), which is why they are a great breakfast or snack option.
If eggs are not an option for any of the reasons listed above, here are some quick tips on using egg substitutes.
Recipes for baked goods calling for only one or two eggs are the easiest to substitute.
In entrees that are egg-based such as quiche or egg salad, tofu works better as a substitute.
Still confused about eggs and egg substitutes? Consider scheduling a nutrition counseling appointment with a registered dietitian to answer your questions and help you achieve your health goals.
— Marcy Johnson, dietetic intern, and Debra A. Boutin, MS, RD, chair and dietetic internship director, Department of Nutrition and Exercise Science at Bastyr University.
Stephanie Michael, a registered dietician nutritionist, was hired as the county’s Health Services Program manager, and is on the front lines of the COVID-19 response in Pacific County
The Institute of Natural Medicine announces that Dr. Joe Pizzorno has joined their Board of Directors
ND student Erin Arney co-authored a textbook, Eliminating Race-Based Mental Health Disparities.