{"id":171,"date":"2015-10-26T23:54:33","date_gmt":"2015-10-26T23:54:33","guid":{"rendered":"http:\/\/www.frot.co.nz\/design\/recipes\/a-egg-allergies\/"},"modified":"2021-05-18T09:44:35","modified_gmt":"2021-05-17T21:44:35","slug":"egg-allergies","status":"publish","type":"page","link":"http:\/\/www.frot.co.nz\/design\/recipes\/appendices\/egg-allergies\/","title":{"rendered":"Egg Allergies or Sensitivities"},"content":{"rendered":"

Eggs are one of the more common sensitivities, which is a shame, as eggs are very nutritious. As the table below shows, egg whites have a bit more of the protein, but the yolk has the majority of the other nutrients. So when you see diets that recommend you eat egg white omelettes and throw away the yolk, you know the diet is fatally flawed.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Analysis provided by Chris MasterJohn, WAPF chapter leader<\/em><\/strong><\/td>\n White <\/strong><\/td>\n % <\/em><\/strong><\/td>\n Yolk <\/strong><\/td>\n % <\/em><\/strong><\/td>\n<\/tr>\n
Protein<\/td>\n3.6g<\/td>\n 57% <\/em><\/strong><\/td>\n2.7g<\/td>\n 43% <\/em><\/td>\n<\/tr>\n
Tryptophan<\/td>\n.04g<\/td>\n 57% <\/em><\/strong><\/td>\n.03g<\/td>\n 43% <\/em><\/td>\n<\/tr>\n
Threonine<\/td>\n.15g<\/td>\n 55.5% <\/em><\/strong><\/td>\n.12g<\/td>\n 44.5% <\/em><\/td>\n<\/tr>\n
Isoleucine<\/td>\n.22g<\/td>\n 59.5% <\/em><\/strong><\/td>\n.15g<\/td>\n 40.5% <\/em><\/td>\n<\/tr>\n
Leucine<\/td>\n.34g<\/td>\n 58.6% <\/em><\/strong><\/td>\n.24g<\/td>\n 41.4% <\/em><\/td>\n<\/tr>\n
Lysine<\/td>\n.27g<\/td>\n 57.4% <\/em><\/strong><\/td>\n.2g<\/td>\n 42.6% <\/em><\/td>\n<\/tr>\n
Methionine<\/td>\n.13g<\/td>\n 67% <\/em><\/strong><\/td>\n.064g<\/td>\n 33% <\/em><\/td>\n<\/tr>\n
Phenylalanine<\/td>\n.23g<\/td>\n 66% <\/em><\/strong><\/td>\n.12g<\/td>\n 34% <\/em><\/td>\n<\/tr>\n
Valine<\/td>\n.27g<\/td>\n 62.4% <\/em><\/strong><\/td>\n.16g<\/td>\n 43.6% <\/em><\/td>\n<\/tr>\n
Fat\u00a0\u00a0\u00a0 (Note that saturated fats are only a part of the fat)<\/em><\/td>\n0.05g<\/td>\n 1% <\/em><\/td>\n4.5g<\/td>\n 99% <\/em><\/strong><\/td>\n<\/tr>\n
Omega-3s (this differs depending on how the hens are fed and raised, so no figure available)<\/em><\/td>\n<\/td>\n<\/td>\n<\/td>\n 100% <\/em><\/strong><\/td>\n<\/tr>\n
Vitamins<\/td>\n<\/td>\n \u00a0<\/em><\/td>\n<\/td>\n \u00a0<\/em><\/strong><\/td>\n<\/tr>\n
Vitamin A (only comes in animal fats)<\/td>\n<\/td>\n \u00a0<\/em><\/td>\n245 IU<\/td>\n 100% <\/em><\/strong><\/td>\n<\/tr>\n
Carotenes<\/td>\n<\/td>\n \u00a0<\/em><\/td>\n21mcg<\/td>\n 100% <\/em><\/strong><\/td>\n<\/tr>\n
Vitamin E<\/td>\n<\/td>\n \u00a0<\/em><\/td>\n.684mg<\/td>\n 100% <\/em><\/strong><\/td>\n<\/tr>\n
Vitamin D (apart from certain herbs, only in animal fat)<\/td>\n<\/td>\n \u00a0<\/em><\/td>\n18.3IU<\/td>\n 100% <\/em><\/strong><\/td>\n<\/tr>\n
Vitamin K<\/td>\n<\/td>\n \u00a0<\/em><\/td>\n.119IU<\/td>\n 100% <\/em><\/strong><\/td>\n<\/tr>\n
B1 (Thiamin)<\/td>\n.001mg<\/td>\n 3.2% <\/em><\/td>\n.03mg<\/td>\n 96.8% <\/em><\/strong><\/td>\n<\/tr>\n
B2 (Riboflavin)<\/td>\n.145mg<\/td>\n 61.7% <\/em><\/strong><\/td>\n.09mg<\/td>\n 48.3% <\/em><\/td>\n<\/tr>\n
B3 (Niacin)<\/td>\n.035mg<\/td>\n 89.7% <\/em><\/strong><\/td>\n.004mg<\/td>\n 9.3% <\/em><\/td>\n<\/tr>\n
Pantothenic acid (formerly B5)<\/td>\n.063mg<\/td>\n 11% <\/em><\/td>\n.51mg<\/td>\n 89% <\/em><\/strong><\/td>\n<\/tr>\n
B6<\/td>\n.002mg<\/td>\n 3.3% <\/em><\/td>\n.059mg<\/td>\n 96.7% <\/em><\/strong><\/td>\n<\/tr>\n
Folate<\/td>\n1.3mcg<\/td>\n 5% <\/em><\/td>\n24.8mcg<\/td>\n 95% <\/em><\/strong><\/td>\n<\/tr>\n
B12<\/td>\n.03mcg<\/td>\n 8.3% <\/em><\/td>\n.331mcg<\/td>\n 91.7% <\/em><\/strong><\/td>\n<\/tr>\n
Minerals<\/td>\n<\/td>\n \u00a0<\/em><\/td>\n<\/td>\n \u00a0<\/em><\/td>\n<\/tr>\n
Sodium<\/td>\n54.8mg<\/td>\n 87% <\/em><\/strong><\/td>\n8.2mg<\/td>\n 13% <\/em><\/td>\n<\/tr>\n
Phosphorus<\/td>\n5 mg<\/td>\n 7% <\/em><\/td>\n66.3mg<\/td>\n 93% <\/em><\/strong><\/td>\n<\/tr>\n
Calcium<\/td>\n2.3mg<\/td>\n 9.5% <\/em><\/td>\n21.9mg<\/td>\n 90.5% <\/em><\/strong><\/td>\n<\/tr>\n
Magneisum<\/td>\n3.6mg<\/td>\n 80.8% <\/em><\/strong><\/td>\n0.85mg<\/td>\n 19.2% <\/em><\/td>\n<\/tr>\n
Potassium<\/td>\n53.8mg<\/td>\n 74.4% <\/em><\/strong><\/td>\n18.5mg<\/td>\n 25.6% <\/em><\/td>\n<\/tr>\n
Iron<\/td>\n0.03mg<\/td>\n 6.2% <\/em><\/td>\n0.4mg<\/td>\n 93.8% <\/em><\/strong><\/td>\n<\/tr>\n
Zinc<\/td>\n0.01mg<\/td>\n 0.2% <\/em><\/td>\n.4mg<\/td>\n 99.8% <\/em><\/strong><\/td>\n<\/tr>\n
Copper<\/td>\n.008mg<\/td>\n 38% <\/em><\/td>\n.013mg<\/td>\n 62% <\/em><\/strong><\/td>\n<\/tr>\n
Manganese<\/td>\n.004mg<\/td>\n 30.8% <\/em><\/td>\n.009mg<\/td>\n 69.2% <\/em><\/strong><\/td>\n<\/tr>\n
Selenium<\/td>\n6.6mcg<\/td>\n 41% <\/em><\/td>\n9.5mcg<\/td>\n 59% <\/em><\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

It\u2019s worth finding out which part of the egg you are reacting to, as you may be able to have the other part.<\/p>\n

It is usually the egg white that people react to. If that is the case, you might be able to carefully scoop some of the yolk out without getting any white. That won\u2019t help you with baking, but will support your nutrition.<\/p>\n

If you react to the yolk, you can easily separate out the white for use in baking and cooking.<\/p>\n

If you react to both parts, you need to look for some alternatives.<\/p>\n

Egg substitutes<\/h2>\n

Some ideas for if you need to be egg free.<\/p>\n

Eggs for breakfast<\/h4>\n

The best alternative sources of the valuable nutrients that you get from eggs are organ meats (organic, preferably) and shellfish. Breakfast meats are also good. Or if you\u2019re not dairy intolerant, add in some cheese or a dairy based smoothie. If you can\u2019t face any of these, make sure you get some nuts and seeds.<\/p>\n

Savoury dishes<\/h4>\n

In savoury dishes such as meatloaf, try mashed pumpkin or kumara \/ sweet potato.<\/p>\n

In baking<\/h4>\n

These all work moderately well, as a binder in baking:<\/p>\n