Eggs replacement for people with allergy

Are you fighting with chronic fatigue, obesity, migraines and other issues, but you cant see the results … Causes often lie somewhere else than you might think. Many of us suffer from allergies and food intolerance, although most of the times they are not diagnosed. If you notice symptoms such as gastrointestinal complaints, skin problems, infections, overweight and obesity, frequent headaches and mood disorders, it is good to see if allergies and food intolerance do not apply to you as well.

If you are experiencing discomfort, abdominal pain and acne on the skin, then it is most likely IgE – type I food allergy. Sometimes, however, these symptoms occur after a few days, and latent response is characterized by food hypersensitivity IgG – dependent and IgA – dependent, often referred to as food intolerance. In the case of IgG, there may also be health problems that seemingly do not have much to do with diet, ex. joint pain, depression, and even infertility. Untreated intolerances and food allergies can lead to the development of immune diseases and cancers, so it is worth looking at them closely. Often, in addition to your own observations, you need to do specialized examinations to detect allergy products, as some symptoms may occur only after a few days.

Often food hypersensitivity concerns eggs, without which most of us can not imagine cooking. I have personally found out that this healthiest product of animal origin is not always good for me. After a series of tests and months of appropriate diets I have confirmed the suspicion that I have intolerance to eggs. I was strong and motivated, so I managed to survive without them for 1,5 years, and now they are a frequent guest in my kitchen. In response to your questions about healthy egg substitutes, I have prepared some suggestions that have been good for me and have helped to survive painlessly. Surely everyone will choose something right for themselves 🙂

For cooking instead of eggs I used flax seed, which I first grinded, and then combined with water in a ratio of 1.5 / 3. It is a great thickener for soups and sauces, but also an excellent source of B vitamins and E, as well as calcium, iron and healthy fats.

The avocado served me in the kitchen as a thickener and a moisturizer for dry foods. It is important, however, to choose the right fruit, ex very ripe. The properties of this fruit include lowering cholesterol levels and regulating blood pressure. For non-meat eaters avocado is also a valuable source of healthy fats. For sweet dishes such as cakes or other desserts I recommend bananas and apples which you can blend into mousses. Such substitutes, apart from taste values, are the source of many nutritional values. Bananas are a valuable aid in the fight against hypertension due to the presence of potassium, but also an ally of our heart and a source of many vitamins. Apples are a source of valuable minerals and vitamins, allowing you to keep your health and well-being, and the antioxidants in them as well as your youth.

Vegetables are also an excellent substitute for eggs, which will not only help prepare your favorite dishes, but will also spice up their familiar taste. Especially for this purpose I used the pumpkin and sweet potatoes. Beetroots, carrots, and zucchini are equally well used for moisture and thickens. The importance of vegetables in nutrition no longer has to be pointed out, but it is always worth recalling that they are a very important component of the diet and provide priceless minerals and vitamins. For example, pumpkin is helpful in fighting diabetes, sweet potatoes and are a great source of energy, beetroot is a powerful weapon when fighting against anemia and even leukemia, and carrots are a source of beta carotene, which in summer will help us gain a beautiful tan. About vegetables I could talk endlessly … 🙂

In order to thicken the dishes I used to go for chia seeds, which I used to soak in water, or in coconut milk, and i did place them in the fridge overnight. Seeds absorb fluid and “swell” and thus take up volume. They perfectly glue and moisturize the dishes and also give a feeling of satiety. Chia seeds are present in my diet due to fiber content, antioxidants, omega-3 fatty acids, and many valuable vitamins and minerals.

If you are struggling with autoimmune diseases, go for gelatine, which will perfectly replace eggs, and will also provide plenty of protein and will not harm your health.

Often for baking instead of eggs I use potato flour, corn flour and oat flour. They allow you to give the dish the right density and fluffiness.

I very rarely use soy products, because in my opinion they are not healthy. However, if there are tofu lovers among us, use it for pastries such as cakes, biscuits and muffins. Among the soy products that can also serve as eggs are also flour and yogurt.

As you can see, eliminating eggs from your diet does not mean ruining your diet, but on the contrary. Using substitutes will help you diversify your menu and enrich your body with many additional sources of valuable minerals.

replacement:	instead 1 egg, use:	it is perfect for:
flax seed	1,5 teaspoon soaked in 3 teaspoon of water	sweet pastry – cakes, muffins, cookies
avocado	1 piece, mashed	sweet pastry with chocolate – cakes, muffins, cookies
bananas	1 piece, mashed	sweet pastry – cakes, muffins, cookies
apple	1/2 cup of mousse	sweet pastry – cakes, muffins, cookies
pumpkin, sweet potatoes	1/2 cup of mashed, cooked	sweet pastry – cakes, muffins, cookies
carrots, beetroots, zucchini	1/2 cup – grated	sweet pastry – cakes, muffins, cookies
chia seeds	1 tablespoon of soaked seeds in a tablespoon of water	sweet pastry – cakes, muffins, cookies
flour: corn, potato,oats, soy	1-2 tablespoon for 3 tablespoon of water	Biscuits, sweet pastries, pancakes
Silken tofu	1/2 cup, mashed	sweet pastry – cakes, muffins, cookies
Yogurt	1/2 cup	sweet pastry – cakes, muffins, cookies