Irony
Irony
The food they will allow you to order if you are in the heart & vascular unit is strictly limited. This means no eggs, but you can have a hamburger, or a deli turkey sandwich with cheese. I, just, yeah. Because eggs are the devil and they will kill you (but apparently the sodium in that sandwich is a-ok). Mm-hm.
Even better, they do not have just egg whites available, but they do have egg substitute. At a guess, I'll go with one of the most widely used brands on the market, which is Egg Beaters.
Yes, it's mostly egg whites. However, it has a bunch of other stuff added in to make up for not having yolks and to try to substitute for all the vitamins and trace elements that you don't get from the egg whites, nevermind that the stuff that needs fat to be absorbed is still probably not getting quite as well absorbed. I'd love to know what kinds of fats they use to cook, too, since we now think that anything solid at room temp is probably bad. There's a tiny bit of added sugar (maltodextrin), too. Negligible, but it's there. And then there's the other stuff that you simply wouldn't be ingesting at all if you just ate egg whites (or whole eggs).
So why couldn't they just use egg whites? Don't know. Probably harder to store and keep fresh.
The food they will allow you to order if you are in the heart & vascular unit is strictly limited. This means no eggs, but you can have a hamburger, or a deli turkey sandwich with cheese. I, just, yeah. Because eggs are the devil and they will kill you (but apparently the sodium in that sandwich is a-ok). Mm-hm.
Even better, they do not have just egg whites available, but they do have egg substitute. At a guess, I'll go with one of the most widely used brands on the market, which is Egg Beaters.
Yes, it's mostly egg whites. However, it has a bunch of other stuff added in to make up for not having yolks and to try to substitute for all the vitamins and trace elements that you don't get from the egg whites, nevermind that the stuff that needs fat to be absorbed is still probably not getting quite as well absorbed. I'd love to know what kinds of fats they use to cook, too, since we now think that anything solid at room temp is probably bad. There's a tiny bit of added sugar (maltodextrin), too. Negligible, but it's there. And then there's the other stuff that you simply wouldn't be ingesting at all if you just ate egg whites (or whole eggs).
So why couldn't they just use egg whites? Don't know. Probably harder to store and keep fresh.
And why is this an issue for you at the moment.
ReplyDeleteWhat's going on?
ReplyDeleteJust observating. I am amused by how various sections of the health profession can't decide what is or is not healthy food and for whom. Also, how we invented all these "healthy" substitutes, when we could just use the real thing and it's probably better for you than the substitute.
ReplyDelete