Welcome to the Egg page
The information listed
here is compiled from evaluations performed using the
Carroll Food Intolerance Evaluation method. The evaluation
results have been performed and determined primarily
by Dr. Letitia Dick-Watrous, N.D. (Windrose Naturopathic
Clinic) and Dr. Jared Zeff, N.D. (Salmon Creek
Clinic). It is our hope that this information helps
you to attain and maintain…Great Health – Great Life!
FOOD INTOLERANCE – EGG
EGG INCLUDES:
ALL POULTRY EGGS |
|
Albumen |
All parts of the egg, including... |
... |
Egg yolk, egg white and eggshell |
PRODUCTS MADE FROM EGG:
Commercial lecithin... |
... |
may be made from egg |
Eggshell calcium supplements |
|
Mayonnaise |
EGGS ARE OFTEN USED IN THE FOLLOWING PRODUCTS:
Bread... |
... |
Egg whites are used for glazing breads and adhering seeds. |
Candy |
|
|
Cottage Cheese |
|
Some include an enzyme(s) derived from Egg |
Ice creams |
|
|
Noodles |
|
|
Pastries |
|
|
Pretzels... |
... |
Egg whites are used for adhering salt. |
READ THE LABELS on all products.
| YOU MAY HAVE THE FOLLOWING: |
YOU MAY USE THE FOLLOWING AS SUBSTITUTIONS FOR EGG:
Cornstarch (G) |
|
Soy lecithin (Sy) |
Knox gelatin (M) |
|
Tofu (Sy) |
SEE:
The Food Resource List for products that have been analyzed for hidden ingredients,
The Food Substitutions List for alternatives and
Recipes for great entries and tips on how to adapt your favorite recipes to fit your personal needs.
?? ANY QUESTIONS ?? contact us.
We are here to help and support.
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