Egg Whites: Plant-Based Diet's Forbidden Ingredient

While eggs are often touted as a healthy food, there are several reasons why egg whites, in particular, are restricted in a plant-based diet. Firstly, egg whites are a concentrated source of animal protein, and excessive protein intake can increase the risk of kidney disease, kidney stones, and certain types of cancer. Additionally, eggs are one of the most bacteria-filled foods, often containing salmonella and other toxins that can cause food poisoning and bacterial infections. Egg whites are also a common food allergen, triggering symptoms such as itchy eyes, hives, rashes, stomach cramps, and diarrhea. Lastly, egg whites cause biotin depletion, which can lead to hair loss, joint pain, and seizures. Therefore, those following a plant-based diet typically avoid egg whites due to their potential negative impact on health.

Egg whites are a concentrated source of animal protein

Egg whites are a very concentrated source of animal protein. They are often consumed by people who want to lose weight and fitness enthusiasts as they are high in protein, only 25 calories per 1/4 cup, fat-free, carb-free, and completely dairy-free. However, egg whites are not the healthiest choice.

The reason most people eat egg whites is also why they should be avoided — egg whites are a very concentrated source of animal protein. Most Westerners get far more protein than they need, so adding a concentrated source of it to the diet can increase the risk of kidney disease, kidney stones, and some types of cancer.

Eggs are also one of the most bacteria-filled foods you can eat. They are laced with salmonella, which is found naturally in chicken intestines. Even those that are organic, free-range, or cage-free are still subjected to salmonella and bacteria-filled toxins that can make their way into your food. Cracking a raw egg automatically exposes you to toxins, even if you cook the eggs. Salmonella and other bacteria from eggs can cause food poisoning and bacterial infections that are hard to get rid of. They can enter the bloodstream and can even lead to death.

Biotin is a B vitamin that's important for maintaining healthy hair, skin, and nails, as well as digestion, metabolism, and healthy brain function. Egg whites cause biotin depletion in the body, which can eventually lead to seizures, hair loss, lack of muscle coordination and tone, and severe joint pain.

Egg whites are costly

In addition, eggs are one of the most bacteria-filled foods you can eat. Even eggs that are organic, free-range, and cage-free are still subjected to salmonella and bacteria-filled toxins that can end up in your food. Cracking a raw egg automatically exposes you to toxins, even if you cook the eggs. Salmonella and other bacteria from eggs can cause food poisoning and bacterial infections that are hard to get rid of. They can enter the bloodstream and can even lead to death.

Eggs are also one of the top food allergies in the United States. Albumin, a protein found in egg whites, often triggers an allergic response in the body that includes symptoms such as itchy and watery eyes, hives, rashes, redness and swelling of the skin, stomach cramps, diarrhea, constipation, vomiting, and even coughing and asthma.

Biotin is a B vitamin that's important for maintaining healthy hair, skin, and nails, as well as digestion, metabolism, and healthy brain function. Egg whites cause biotin depletion in the body, which can eventually lead to seizures, hair loss, lack of muscle coordination and tone, and severe joint pain.

Egg whites are a common food allergen

Egg Whites: A Common Food Allergen

The prevalence of egg allergies is not limited to egg yolks, and egg whites are no safer in this regard. This is an important consideration for those with egg allergies who may mistakenly believe that egg whites are a safe alternative to whole eggs. Avoiding eggs altogether and opting for plant-based alternatives is the best way to manage this food allergy and prevent allergic reactions.

In addition to the risk of food allergies, egg whites have also been associated with an increased risk of kidney disease, kidney stones, and certain types of cancer due to their high concentration of animal protein. This is especially relevant for those in the Western world, who typically consume more protein than necessary. Therefore, adding egg whites as a concentrated source of protein to the diet can have adverse health effects.

It is worth noting that egg whites are often promoted as a healthy option due to being cholesterol-free, fat-free, and low in calories. However, the potential health risks associated with egg whites, including food allergies and the high concentration of animal protein, outweigh their low-calorie content. Furthermore, cholesterol is naturally produced in sufficient quantities by the human body, making the consumption of cholesterol-rich foods unnecessary.

In conclusion, egg whites are a common food allergen and can trigger a range of allergic reactions, from mild to severe. The health risks associated with egg whites, particularly for individuals with egg allergies and those consuming excessive protein, highlight the importance of opting for plant-based alternatives to ensure a safe and nutritious diet.

Egg whites cause biotin depletion

Egg whites are a very concentrated source of animal protein. Egg whites cause biotin depletion in the body. Biotin is a B vitamin that is important for maintaining healthy hair, skin, and nails. It is also important for digestion, metabolism, and healthy brain function. Biotin loss can eventually lead to seizures, hair loss, lack of muscle coordination and tone, and severe joint pain.

Biotin is found in many plant-based foods, such as oats, mushrooms, avocados, Swiss chard, sunflower seeds, peanut butter, cauliflower, soy, berries, almonds, bananas, chia, tomatoes, and onions.

Egg whites are bacteria-filled

Egg whites are a very concentrated source of animal protein. The high protein content of egg whites is the reason why most people choose to eat them. However, this high protein content is also why egg whites can be harmful. Because most Westerners get far more protein than they need, adding a concentrated source of it to the diet can increase the risk for kidney disease, kidney stones, and some types of cancer.

Eggs are susceptible to Salmonella contamination. Thorough cooking can eliminate the direct threat, but the threat of cross-contamination remains if people handle contaminated eggs and then touch other foods or items in the kitchen, thus spreading the bacteria. Salmonella is a common cause of food poisoning in the United States. Most people infected with Salmonella develop diarrhea, fever, abdominal cramps, and vomiting 12 to 72 hours after infection. Symptoms usually last 4 to 7 days and most people recover without treatment. However, in some people, the diarrhea may be so severe that they need to be hospitalized.

In addition to Salmonella, eggs can also contain a bacteria called Listeria monocytogenes. Listeria is a type of bacteria that can cause foodborne illness, often called “food poisoning.” Listeria is especially dangerous for pregnant women, as it can cause miscarriage, stillbirth, or preterm labor. It can also cause serious illness or death in newborns, older adults, and people with weakened immune systems.

To prevent illness from bacteria when consuming eggs, it is important to keep eggs refrigerated, cook eggs until the whites and yolks are firm, and cook foods containing eggs thoroughly. It is also important to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after handling raw eggs and raw egg-containing foods.

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