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-   -   Egg replacer...... (http://www.lowcarbfriends.com/bbs/main-lowcarb-lobby/810254-egg-replacer.html)

Punkin 08-16-2013 06:21 PM

Egg replacer......
 
I stumbled on this by accident and just wanted to share it with everyone. If you haven't experimented with it, buy it and try it out. It solved a lot of my LC menu issues.

Maryposa 08-16-2013 07:23 PM

I am allergic to eggs so I get why someone allergic to egg protein would need an egg replacer... or maybe a vegan, but I'm confused by your post.... how does it solve a low carb menu issue? Just curious.

Natalia 08-16-2013 07:59 PM

Yeah, why would it solve anything? Most of us eat eggs. Now a potato or wine gum replacer....

Punkin 08-16-2013 09:21 PM

Because it can be used in place of eggs in baking and to thicken sauces. Some people can't eat eggs because it causes an insulin response.

Aomiel 08-17-2013 07:28 AM

Quote:

Originally Posted by Punkin (Post 16562608)
Because it can be used in place of eggs in baking and to thicken sauces. Some people can't eat eggs because it causes an insulin response.

Is there something special about eggs that it would cause any more of an insulin response than any other type of protein (when eaten in excess)?

Just curious because eggs are my 'go to' food and it's not uncommon for me to scrap my original menu plan and just have eggs because I don't have the inclination/motivation for anything harder than that...and I love eggs...but they don't affect my BG.

Punkin 08-17-2013 11:17 AM

For some people eggs are great. But for some people (like myself), there is too much protein and not enough fat in them. So my body will recognize it as a food source over fat. I get a delayed insulin response. I can use an egg replacer to thicken a high fat sauce instead of an egg. It solved a lot of problems caused for me when trying to mix oils with my sauces to increase the fat content. The egg replacer has better properties than when I was using an egg which I always had trouble with.

Aomiel 08-18-2013 06:03 AM

Quote:

Originally Posted by Punkin (Post 16563126)
For some people eggs are great. But for some people (like myself), there is too much protein and not enough fat in them. So my body will recognize it as a food source over fat. I get a delayed insulin response.

Hmmm...I'm surprised because eggs are pretty high in fat and comparable (or a little lower in protein than some other choices. For example, 4 eggs are 21gm of fat (and that doesn't count the butter they're cooked in or the mayo if deviled) and 25gm of protein, whereas 4 oz of ground beef would be 12gm of fat and 28gm of protein.

In the past, my food of choice was a cheeseburger. Now that I have to watch my protein, I eat more eggs than red meat because 2-3 eggs is a very satisfying meal, whereas 2-3 oz of hamburger just wouldn't cut it.

Punkin 08-18-2013 03:26 PM

4 eggs if friend in butter would be a really high calorie meal. I have a much smaller budget with respect to calories because I am a small person. So I have to be choosy about how I get my protein. I can't just take my fat with a huge side of protein. But in my case, eggs have caused me problems in the past. It could be an allergy, who knows.

Aomiel 08-18-2013 03:42 PM

I'm not arguing that you may have problems with eggs, but I'm not making the connection between eggs being a high calorie meal. I also have to watch my calories being post menopausal and my 'meal' of choice is 3 eggs with 10gm of butter (which is pretty generous) is only 304 calories and 18.9gm of protein.

Natalia 08-18-2013 03:59 PM

This thread makes me :confused:

Eggs have less protein for a meal size serving, than meat.
If calories were a concern, why not eat 2 eggs with butter or mayo instead of 4?

Surely they would be less problematic protein-wise than the 2 big plates of shrimp from your party.

Perhaps as you say, it is some kind of egg sensitivity or intolerance?
Do they cause any symptoms for you besides a stall?
Rebound cravings?


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