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From: fortmiller@cdr.DEC (Joan Fortmiller)
Newsgroups: net.veg
Subject: EGGS
Message-ID: <1093@decwrl.DEC.COM>
Date: Wed, 12-Feb-86 13:30:06 EST
Article-I.D.: decwrl.1093
Posted: Wed Feb 12 13:30:06 1986
Date-Received: Fri, 14-Feb-86 03:00:31 EST
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Organization: Digital Equipment Corporation
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Even on a vegetarian diet, I hesitate to use eggs in any significant
amount - specifically egg yolks, which are very high in cholesterol.
For example - 1 large egg contains approx. 300 mg. of cholesterol
(entirely in the yolk).  Compare that to other dairy products lower
in cholesterol for perspective -- 1 c. nonfat milk has     7 mg
                                  1 c. cottage cheese has 23 mg.

Rather than go by what Weight Watchers or the Government say about
how many eggs I can safely eat, or the level of daily cholesterol
and fats allowed, I'd rather not use egg yolks -- but that's my
personal decision.

There are several alternatives to egg yolks.  For cooking and baking
I use a powdered product called egg replacer, available in health
food stores.  For foods like scrambled eggs, french toast, and eggs
to use in things like potato salads, I use something like egg beaters
or scramblers, available in grocery store frozen food departments.
They contain egg whites, but not yolks.  There's also a mayonnaise
that contains no egg yolks, called Bright Day that tastes good.

JOAN FORTMILLER

DECVAX!DECWRL!DEC-RHEA!DEC-INANNA!JFORTMILLER