Cutting the Simple Carbs and Increasing Quality Protein With Egg Whites

This whole dietary balancing act can get frustrating sometimes. As a diabetic and someone who is generally trying to lead a healthy, fit lifestyle, I need to go easy on the simple carbohydrates. That leaves more need and more space for protein from my daily caloric intake. But here's the catch; most protein sources are high in fat and cholesterol. So if I eat less pasta and replace it with red meat, whole eggs, etc I’ll eventually clog up my arteries. Not good. Someone emailed me saying an alcohol drink or beer would help control my diabetes. But I doubt that.

The solution to my dilemma? Often I will replace red meat with fish and poultry, and will replace whole eggs with egg whites only. The fish and poultry thing was easy, especially since I happen to love salmon haddock and turkey. But the egg white replacement was a little more difficult.

First I tried separating the yolk from the egg white. The initial attempt was with a spoon, then a fork. This is much more difficult than you would think. What a mess! So I tried to get fancy with the egg-breaking and crack it just enough for the egg white to drip out, but not the yolk. That was ok for a few days until my kitchen began to smell from the yolks left in the trash can. Gross, I know, but, leading up to something so give me a minute…

Giving up on the idea of separating them myself, I went out and bought some egg “replacement” from the local store. I don't know if you've ever tried this stuff (comes in a milk-carton-type-thing) but it is totally nasty. End of story.

Eventually I got fed up and went to The Oracle (i.e. Google) to ask the question. And Google-The-Wise found this page about egg whites sold by a place called Eggwhites International and suddenly my problem was solved. And Ken and Erin lived healthfully ever-after.

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