Egg allergy substitutes

Potential danger

Due to the fact thatthey are used extremely frequently (and on a daily basis come to that), andsince they abound in proteins, they may even turn out to be allergenic when kidsare in question. The allergic reactions to eggs tend to occur as early asinfancy, but fortunately, they go away on their own when a child reaches the age offive to seven. The chances it will accompany a person throughout all his/herlife are not that great. Another important fact to bear in mind is that thoseeggs that are improperly cooked, raw eggs and eggshells do actually inducea lot more allergic reactions than the yolk itself. Therefore, particularattention should be paid to those.

The key thing, whenit comes to becoming allergy resistant, is to keep away from eggs as much aspossible. This can appear to be a pretty difficult task, since eggs are perhapsone of the most frequently used food variety, on the daily basis. Fortunately,one can indulge in quite a number of known replacement products, which can befound in a supermarket or quite easily prepared in the warmth of your ownhome.

Substitutes inabundance

Flax seeds are at the top of thereplacement list, when it comes to cooking. It is rich in nutrients and has init quite an amount of alpha-linolenic acid. This is extremely beneficial forthe treatment of inflammatory bowel disease, heart disease and arthritis andalike. In addition, present in flax seed is also a substance known as the lignans, which is considered to be quitebeneficial when it comes to the prevention of cancer.Potato flour represents yet anotherquite desirable egg replacement, since it is completely bereaved of gluten. In addition,potato starch and mashed potatoes make quite a good substitute as well.Applesauce is the next on the list. Thesecret is to make use of that unsweetened variety of this sauce. Only onequarter of a cup is enough to substitute an entire egg.Bananas in their mashed form alsomake a great replacement – one average banana equals one egg.Xanthan gum is most commonlyemployed as a rheology modifier, as well as the food additive. It is found inthe form of a powder, white in color, and is employed for the purpose ofbinding better the cakes that have no eggs in them and ice creams made withoutmilk.

Other quite usefulreplacements include soybean lecithin, Ener-g, smashed tofu mixed with water,cornstarch, arrowroot starch, vegan custard and chickpeas, to mention but a few.