Egg White

What is Egg White?

Egg white is the clear, viscous liquid that surrounds the yolk of an egg. It is composed mainly of water and proteins, including albumin, which is responsible for its gel-like consistency. Egg whites are commonly used in cooking and baking due to their ability to form foams and add structure to recipes. They are a popular ingredient in many dishes, from meringues to omelets.

Why Do I Have an Intolerance to Egg White?

Intolerance to egg whites can stem from an adverse reaction to proteins found in them, particularly ovalbumin. Symptoms may include digestive issues such as bloating, gas, or diarrhea. Unlike allergies, which involve an immune response, intolerances are often due to the body's difficulty in digesting or processing certain proteins.

What Can I Do About It?

To manage an intolerance to egg whites, avoid foods containing egg whites, such as certain baked goods, mayonnaise, and some processed foods. Look for egg-free alternatives in recipes, like egg replacers or substitutes made from applesauce, mashed bananas, or commercial egg substitutes. Reading ingredient labels carefully and choosing products specifically marked as egg-free can help prevent symptoms.