Timothy
1/14/2024
7:29:31 AM | |  | | | Alright with the eggs already, how about some pancakes? |
Absolutely Cheryl, they really are very versatile and so easy to make and consume.
Thank you for your response Peter, and you're right, everything in moderation - I was relying too heavily on eggs as a cheap protein and fat source.
On the point of sensitivity, I was wondering if it could also be to do with the quality of the eggs consumed. I say this because I am also lactose intolerant, but found last year that a small amount of yoghurt from raw unpasteurised grass fed cows milk last year seemed to be fine.
The eggs I was consuming are 'free-range' but are of the cheapest variety and i'm assuming they are for a reason of dubious, loose free range interpretations and a cheap diet high in omega 6 grains, antibiotics, and the addition of gmo soya, all of which are inflammatories that filter into the body on consumption.
Pasture raised eggs, whilst exponentially more expensive, devoid of the aforementioned issues, might be easier and indeed beneficial for the body to ingest?
Not in a position to test that theory as it is hard to track down and afford pasture raised eggs here, but if anyone has any similar experiences it would be interesting to see the difference
I also eliminated eggs from my diet (with the exception of mayonaisse) for a good few days and felt my skin issues were calmer, but having reintroduced them, definetely feel a sensitivity issue. I guess these can develop suddenly, and eggs are quite a common food sensitivity it transpires.
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