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The Anti-Egg Thread 🚫🥚
The attachment below documents some health risks with eggs.
https://www.pcrm.org/good-nutrition/nutrition-information/health-concerns-with-eggs
For those that didn't know that lecithin is used as a preservative. I think it is the main financial reason as to why emulsifiers are so widely used in all kinds of processed food, to increase shelf-life. I think it is a given that it is not because of any concern by the manufacturer for the well-being of those that eat their processed food products.
Here is a webpage from a company that markets and sells different lecithins as preservatives; this specific page is called:
"Soy Lecithin vs Chemical Preservatives in Food Products"
https://www.lecitein.com/blog/soy-lecithin-vs-chemical-preservatives-in-food-products
Phospholipids and the benefits of lecithin. Phospholipids help fat absorption, fat digestion and transport. They are also a component of cell membranes. Lecithin is required for the lecithin-cholesterol acyltransferase enzyme (LCAT) as much as it helps LRAT. Lecithin helps control blood cholesterol level. It's complex.
Quote from puddleduck on June 9, 2023, 6:43 amThe title is meant to be a bit tongue-in-cheek, as I don’t wish to antagonize or dissuade the eggsperimenters.
There’s no “one path” to healing, and I’m rooting for everyone to become well!
However, I tend to get uncomfortable when fear-mongering is accompanied by absolutes (on either side of this debate), because both “rules” and “fear” can shut down intuition.
The healthiest person I have ever known, one of my close relatives who is currently in their mid-90s, is an intuitive eater. Growing up, they were given cod liver oil “every month with an ‘r’ in it” (September through April), and they hated it. As soon as they moved away from home to pursue education in teenagehood, they never touched the stuff again.
My loved one didn’t do any special detox diet. They even enjoyed growing carrots and tomatoes in their garden. But they refused to eat liver, and never touched alcohol, either.
As long as I have known them, they have eaten oatmeal and banana with skim or plant-based milk for breakfast, soup and sandwich for lunch, and meat or fish and potatoes with veggies and a salad for supper. They’ll never turn down ice cream or chocolate on a day out, but generally limit fried foods and dairy fats and aren’t much into eggs outside of baked goods (their favorite of which being homemade bran muffins).
While this relative does not suffer from dementia or alzheimer’s, both their parents, who had continued the unfortunate cod liver oil regime, died suffering with those conditions.
And this was, of course, before the days of glyphosate.
I wanted to start this thread by sharing this anecdote, because I think many of us here have a tendency to ignore our intuition in order to embrace extremes. Maybe extremes are necessary in some situations, but I think we’d do well to set our esteemed logic aside every now and then in order to make space to listen to and reestablish trust with our bodies, too.
Starting this thread as a place to...
...share (non-egg) food-based choline sources that work for you!
...present arguments which have led you to decide against the use of eggs in your recovery from chronic hypervitaminosis A!
...share related experiences and anecdotes!
ETA: Here is a food list I made for myself based upon the data in Chronometer, which isn’t a precise as this one here (which also offers a helpful summary of the choline research from a vegan bias), but is more practical:Low-Vitamin A Choline Sources
“*” denotes foods containing moderate amounts of beta caroteneServing Size: 106 mg (roughly 25% of the Adequate Intake for Women)
- Ground Beef or Bison (85% lean) 125 g or 1 cup crumbled
- Lentils (boiled) 330 g or 1 1/3 cup
- Chickpeas (boiled) 246 g or 1 1/2 cup
- Lima Beans (boiled) 330 g or 1 3/4 cup
- Black Eyed Peas (boiled) 340 g or 2 cups
- Cauliflower (raw) 240 g or 2 1/3 cup cut pieces
Serving Size: 40 mg (roughly 10% of the Adequate Intake for Women)
- Cabbage (raw and shredded) 380 g or 4 cups pressed down
- Broccoli* (raw) 220 g or 2 1/2 cup chopped
- Bananas (raw) 408 g or 3 large fruits
- Honeydew Melon 550 g or 1/2 large fruit
- Flaxseed (whole) 55 g or 1/3 cup
- Tofu (firm) 110 g or 1/2 cup cubed
- Soy Milk (unfortified and unsweetened) 14 oz
- Soy Beans (boiled) 86 g or 1/2 cup
- Barley (groats) 110 g or 1/2 cup rounded
- Oats (steal cut) 100 g or 1/2 cup rounded
- Potato (boiled without skin) 310 g or 1 large tuber
Serving Size: 20 mg (roughly 5% of the Adequate Intake for Women)
- Sunflower Seeds (raw) 35 g or scant 1/4 cup
- Hemp Hearts* 28 g or 3 tablespoons
- Pumpkin Seeds* (raw) 35 g or rounded 1/4 cup
- Apples (raw without skin) 650 g or 3 large fruits
- Pineapple* (raw) 360 g or 2 cups chunks rounded
- Peaches* or Nectarines* (raw) 350 g or 2 large fruits
- Oranges* (raw) 250 g or 2 medium fruits
- Peanut Butter* (natural) 32 g or 2 tablespoons
- Quinoa (cooked) 90 g or 1/2 cup
Where did @puddleduck go? This thread was supposed to be for those who don't want to consume eggs! 😆
You will see at the bottom of @puddleduck's post that she posted non-egg food sources of choline. She wasnt against choline for those that might need some more. Another way to get choline is either phosphatidylcholine supplement, choline supplement or lecithin supplement.
Quote from Fred on August 18, 2024, 1:31 pmThe attachment below documents some health risks with eggs.
https://www.pcrm.org/good-nutrition/nutrition-information/health-concerns-with-eggs
Liver function IMO is the main determinant of heart disease.
If cholesterol is not being metabolized normally into bile acids then dietary cholesterol may become more of a problem.
TMA formation from egg consumption can be minimised by consuming foods like pomegranate juice, olive oil and certain herbs.
Those with poor liver function often need more choline so reducing egg consumption may be counterproductive.
I generally think lecithin supplementation is a better idea than increasing egg consumption.