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vegantipsandmore · 5 months

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What Is A Vegan Who Eats Eggs Called?

Introduction In the evolving landscape of dietary preferences, a unique category has emerged: the vegan who eats eggs. This dietary choice, often seen as a contradiction to traditional veganism, blends plant-based living with the inclusion of eggs. Understanding the motivations, ethical considerations, and nutritional aspects of this choice sheds light on a broader spectrum of veganism. This…

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#animal welfare #dietary choices #egg consumption #environmental impact of eggs #ethical egg sourcing #ethical veganism #nutritional benefits of eggs #ovo-vegetarian #plant-based diet #protein sources #sustainable egg production #vegan baking #vegan cooking #vegan lifestyle #Vegan Who Eats Eggs

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vegan-nom-noms · 3 months

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Vegan Scrambled Tofu

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oculusxcaro · 1 year

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Khare is an obligate carnivore. Due to the nature of her mutated physiology, organic matter is essential to maintaining her health and genetic stability, preventing her from mutating further. If she cannot ingest biological material on a regular basis, her body will start turning on itself, the mutation taking what it needs from it's own host instead of that of other lifeforms.

#🌈 || musings #🌈 || headcanons #🌈 || character sheet #So long as she eats some eggs or meat every now and again she'll be fine #Good thing about her metabolism being so slow is that doesn't need to eat a lot often #But what she eats is quite important #Hence anything other than meat or eggs or fish having no taste #She can eat other things but she no longer gains any nutritional benefits from doing so #Worse still it fills her up so then her body's got nothing to 'feed' on other than herself #Hello everybody hope you're all having a good weekend! <3 #Just warming up over here now chores are done #Got short hours tonight then a couple of days off so I'm pumped to empty out the inbox!

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discoverybody · 3 months

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Egg Whites vs. Egg Yolks – Which is Better?

Which should you choose—egg yolks or egg whites? Then you are not by yourself. For years, there has been a heated debate concerning these two areas of an egg. This article will examine the differences in flavor, cooking uses, health advantages, and nutritional value between egg whites and yolks. With this information at your disposal, you may choose which portion of the body to include in your diet with confidence.

#health & fitness #food #health #benefits #good health #healthy #egg #egg yolks #egg whites #nutritional benefits

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kashiffitlife · 4 months

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5 EYE-OPENING FACTS ABOUT EGG NUTRITION YOU NEED TO KNOW!

1. Eggs Are Nutrient Powerhouses

This section emphasizes the keyword ‘Egg Nutrition’ by highlighting how eggs are rich in essential nutrients. The goal is to capture the attention of search engines and users interested in understanding the nutritional value of eggs. Including phrases like “nutrient powerhouses” reinforces the idea that eggs are a valuable source of various nutrients, contributing to a well-rounded and healthy diet.

Table of Contents

1. Eggs Are Nutrient Powerhouses

2. The Cholesterol Conundrum Egg Nutrition

3. Eggs Aid in Weight Management

4. Rich in Antioxidants for Eye Health

5. Versatile and Budget-Friendly

In Conclusion

Q1: Are eggs a complete source of protein?

1. Are eggs a good source of protein?

2. How do eggs benefit brain health?

3. Can eggs help with weight management?

4. Are egg yolks healthy, or should I only consume egg whites?

5. Are there any concerns about cholesterol in eggs?

2. The Cholesterol Conundrum Egg Nutrition

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Here, the keyword ‘Egg Nutrition’ is woven into the discussion about cholesterol in eggs. By addressing the cholesterol concerns associated with eggs, the content aims to attract users searching for information on the nutritional aspects of eggs, including their impact on cholesterol levels. The section delves into recent studies, adding a layer of authority to the content.

3. Eggs Aid in Weight Management

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This part is optimized for the keyword ‘Egg Nutrition’ by focusing on the role of eggs in weight management. It uses phrases like “high protein content” and “satiety,” appealing to users interested in the nutritional benefits of eggs for weight loss. By mentioning research findings, the content establishes credibility and offers valuable insights into the positive impact eggs can have on calorie intake.

4. Rich in Antioxidants for Eye Health

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In this section, the keyword ‘Egg Nutrition’ is incorporated to highlight the presence of antioxidants in eggs and their benefits for eye health. By using terms like “Lutein” and “zeaxanthin,” the content targets users seeking information on specific nutrients in eggs and their effects on eye health. This helps in attracting a more specialized audience interested in nutritional support for vision.

5. Versatile and Budget-Friendly

The keyword ‘Egg Nutrition’ is subtly integrated into this section by showcasing the versatility and budget-friendly nature of eggs. Phrases like “nutritious and versatile” appeal to users searching for economical yet nutritious food options. By emphasizing the flexibility of incorporating eggs into various dishes, the content caters to a broader audience interested in practical and affordable nutrition.

In Conclusion

The concluding section reiterates the central theme of ‘Egg Nutrition’ by summarizing the key points discussed throughout the article. It serves as a concise overview of the nutritional benefits of eggs, reinforcing the relevance of the keyword. The goal is to leave a lasting impression on both users and search engines, positioning the article as a comprehensive resource on the topic of egg nutrition.

FAQ’s

Q1: Are eggs a complete source of protein?

Absolutely! Eggs are a complete protein source, containing all the essential amino acids our bodies need for optimal muscle function, repair, and growth.

1. Are eggs a good source of protein?

Yes, eggs are an excellent source of high-quality protein. They contain all nine essential amino acids that our bodies cannot produce on their own, making them a complete protein source. Including eggs in your diet can contribute to muscle development, repair, and overall protein intake.

2. How do eggs benefit brain health?

Eggs are rich in choline, a nutrient crucial for brain health. Choline plays a vital role in the production of neurotransmitters and the development of the brain during pregnancy. Regular consumption of eggs may support cognitive function and memory.

3. Can eggs help with weight management?

Yes, eggs can be beneficial for weight management. They are a satiating food, meaning they can help you feel fuller for longer periods, reducing overall calorie intake. Additionally, the protein in eggs can support muscle retention, which is essential for a healthy metabolism.

4. Are egg yolks healthy, or should I only consume egg whites?

Contrary to the misconception that egg yolks are unhealthy, they are a rich source of essential nutrients. While egg whites provide protein, the yolks contain important vitamins (such as vitamin D and B12), minerals, and antioxidants. Consuming the whole egg in moderation offers a more balanced nutritional profile.

5. Are there any concerns about cholesterol in eggs?

Current research suggests that for most people, dietary cholesterol from eggs has minimal impact on blood cholesterol levels. However, individuals with specific health conditions, such as diabetes, should monitor their cholesterol intake. It’s advisable to consult with a healthcare professional to determine the most suitable dietary choices based on individual health needs.

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wellnessuniverse · 8 months

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Understanding the Nutritional Benefits of Eggs

Eggs are like the bodybuilder’s best buddy. They’ve got some serious protein action going on. This isn’t just your regular, run-of-the-mill protein; it’s high-quality stuff. And your body? Well, it loves high-quality protein. It helps your muscles stay swole and your hunger in check. So, whether you’re hitting the gym or just taking a casual stroll to the fridge, eggs have your back.

#Nutritional-Benefits-of-Eggs #wellnesuniverse.ft

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fairmaiden8 · 8 months

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Why Speckled Chicken Eggs are the New Trend in Farm-to-Table Cooking

Speckled chicken eggs are the new trend in farm-to-table cooking, and it’s no surprise. These unique eggs have become increasingly popular due to their delicious flavor and impressive nutritional benefits. Now, we will explore everything you need to know about speckled chicken eggs, including their history, nutrition facts, how to cook with them, where to find them, and more. Introduction to…

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#Conclusion and Final Thoughts on Speckled Chicken Eggs #Farm-to-Table Cooking #How to Cook with Speckled Chicken Eggs #Nutritional Benefits of Speckled Chicken Eggs #Speckled Chicken Eggs #Where to Find Speckled Chicken Eggs

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kathysretirementblog · 10 months

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Nutrition For The Ages

According to the National Institute on Aging (https://www.nia.nih.gov) we need fewer calories as we age, but require a healthy diet to age well. It seems to me we always need a healthy diet regardless of age. So, I looked into the aging well end of it meaning the type of diet necessary to meet that goal. My concerns centered around muscle loss, vitamin needs, maintaining cognitive function and…

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#Benefits of eating eggs #Changing Nutrition Needs #Healthy Living #Nutrition Needs As We Age

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beautyandhealthtips123 · 1 year

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Appetizing fresh fried quail eggs

The key to everything is patience. You get the chicken by hatching the egg, not by smashing it. See more...

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healthylifeask · 2 years

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#easter egg #egg #egg benefits #egg nutrition #healthyfood

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freehealthtips24 · 2 years

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Fast Weight Loss Is More Water Than Fat

Duck eggs are larger than chicken eggs, with a larger yolk-to-white ratio that makes them ideal for baked goods. Golden in color and rich in flavor, baked goods made with duck eggs tend to be moist and fluffy, rise better, and hold their shape well. Duck eggs are preferred over chicken eggs for cream and custard fillings because they contain less water and more fat.

You can cook duck eggs just like chicken eggs and will find that they have a creamier, richer taste. Some people prefer them deviled or in omelets or quiches, as they have a stronger flavor than chicken eggs when eaten plain.

Health Benefits However you serve them, duck eggs are an excellent source of nutrition. Their dark yellow yolk indicates that they hold more antioxidants, more omega-3 fatty acids, and 50% more vitamin A than chicken eggs.

Build Muscle

Duck eggs offer more protein than chicken eggs, even taking size into consideration. Protein can help you build lean muscle, maintain a healthy weight, and recover after exercise or injury.

Support Mental Health

Deficiencies in zinc, magnesium, and selenium have been linked to depression and fatigue. Eggs contain all three of these minerals. Duck eggs are an excellent source of selenium, providing almost half of the daily value in one egg.

Duck eggs also provide vitamin D, the “sunshine vitamin.” Low levels of vitamin D are associated with depression and seasonal affective disorder.

Boost Skin Health

Recent studies have shown that B vitamins may improve skin health. There are eight B vitamins, each with their own unique benefit for the skin, and duck eggs contain them all:

Vitamin B1, the ��anti-stress vitamin,” can help prevent stress-related breakouts. Vitamin B2 helps maintain collagen and reduce inflammation. Vitamin B3 can help with acne, eczema, and dermatitis. Vitamin B5 holds moisture in the skin. Vitamin B6 aids the body in coping with stress, and getting enough sleep, preventing inflammation and dry skin. Vitamin B7 protects the skin from infection and maintains skin moisture. Vitamin B9 promotes cell regeneration, the process by which the body is continuously replacing dead skin cells with new ones. Vitamin B12 reduces acne, dryness, and inflammation.

#Duck eggs are larger than chicken eggs #with a larger yolk-to-white ratio that makes them ideal for baked goods. Golden in color and rich in flavor #baked goods made with duck eggs tend to be moist and fluffy #rise better #and hold their shape well. Duck eggs are preferred over chicken eggs for cream and custard fillings because they contain less water and mor #You can cook duck eggs just like chicken eggs and will find that they have a creamier #richer taste. Some people prefer them deviled or in omelets or quiches #as they have a stronger flavor than chicken eggs when eaten plain.#Health Benefits #However you serve them #duck eggs are an excellent source of nutrition. Their dark yellow yolk indicates that they hold more antioxidants #more omega-3 fatty acids #and 50% more vitamin A than chicken eggs.#Build Muscle #Duck eggs offer more protein than chicken eggs #even taking size into consideration. Protein can help you build lean muscle #maintain a healthy weight #and recover after exercise or injury.#Support Mental Health #Deficiencies in zinc #magnesium #and selenium have been linked to depression and fatigue. Eggs contain all three of these minerals. Duck eggs are an excellent source of sel #providing almost half of the daily value in one egg.#Duck eggs also provide vitamin D #the “sunshine vitamin.” Low levels of vitamin D are associated with depression and seasonal affective disorder.#Boost Skin Health #Recent studies have shown that B vitamins may improve skin health. There are eight B vitamins #each with their own unique benefit for the skin #and duck eggs contain them all:#Vitamin B1

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pixiedm · 2 years

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Egg Nutrition Facts and Health Benefits

#Egg Nutrition Facts and Health Benefits

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aromantic-goldfishdeactivated202 · 4 months

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at the point in my life where I’m eating boiled eggs on purpose for their nutritional benefits. I fear it may be too late

#mads posts

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mariacallous · 5 months

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When you think of Eastern European Jewish cuisine, which words come to mind? Light? Healthy? Plant based? Probably not. Heavy, homey and meat-centric are more like it.

Fania Lewando died during the Holocaust, but had she been given the full length of her years, Ashkenazi Jewish cuisine may have taken a turn to the vegetarian side and we might all be eating vegetarian kishke and spinach cutlets in place of brisket.

Lewando is not a household name. In fact, she would have been lost to history had it not been for an unlikely turn of events. Thanks to a serendipitous find, her 1937 work, “The Vilna Vegetarian Cookbook” (“Vegetarish-Dietisher Kokhbukh”in Yiddish), was saved from oblivion and introduced to the 21st century.

Vilna in the 1930s, where Lewando and her husband Lazar made their home, was a cosmopolitan city with a large Jewish population. Today, it is the capital of Lithuania but it was then part of Poland. Lewando opened a vegetarian eatery called The Vegetarian Dietetic Restaurant on the edge of the city’s Jewish quarter. It was a popular spot among both Jews and non-Jews, as well as luminaries of the Yiddish-speaking world. (Even renowned artist Marc Chagall signed the restaurant’s guest book.)

Lewando was a staunch believer in the health benefits of vegetarianism and devoted her professional life to promoting these beliefs. She wrote: “It has long been established by the highest medical authorities that food made from fruit and vegetables is far healthier and more suitable for the human organism than food made from meat.” Plus, she wrote, vegetarianism satisfies the Jewish precept of not killing living creatures.

We know little about her life other than she was born Fania Fiszlewicz in the late 1880s to a Jewish family in northern Poland. She married Lazar Lewando, an egg merchant from what is today Belarus and they eventually made their way to Vilna. They did not have children.

Lewando, to quote Jeffrey Yoskowitz, author of “The Gefilte Manifesto” was “a woman who challenged convention;” a successful entrepreneur, which was a rarity among women of the time. She supervised a kosher vegetarian kitchen on an ocean liner that traveled between Poland and the United States, and gave classes on nutrition to Jewish women in her culinary school.

“The Vilna Vegetarian Cookbook” was sold in Europe and the U.S. in Lewando’s day, but most of the copies were lost or destroyed during the Second World War. In 1995, a couple found a copy of the cookbook at a second-hand book fair in England. They understood the importance of a pre-war, Yiddish-language, vegetarian cookbook written by a woman, so purchased it and sent it to the YIVO Institute’s offices in New York. There, it joined the millions of books, periodicals and photos in YIVO’s archives.

It was discovered again by two women who visited YIVO and were captivated by the book’s contents and colorful artwork. They had it translated from Yiddish to English so it could be enjoyed by a wider audience.

Like many Ashkenazi cooks, salt was Lewando’s spice, butter her flavor and dill her herb. The book is filled with dishes you’d expect: kugels and blintzes and latkes; borscht and many ways to use cabbage. There’s imitation gefilte fish and kishke made from vegetables, breadcrumbs, eggs and butter. Her cholent (a slow-cooked Sabbath stew) recipes are meat-free, including one made with prune, apple, potatoes and butter that is a cross between a stew and a tzimmes.

There are also some surprises.

Did you know it was possible to access tomatoes, eggplants, asparagus, lemons, cranberries, olive oil, Jerusalem artichokes, blueberries and candied orange peel in pre-war Vilna? There’s a French influence, too, such as recipes for mayonnaise Provencal and iles flottante, a meringue-based dessert, and a salad of marinated cornichons with marinated mushrooms.

“It’s hard to know who the target audience was for this cookbook,” said Eve Jochnowitz, its English-language translator. “We know from contemporary memoirs that people in Vilna did not have access to these amazing amounts of butter, cream and eggs,” she said. “Lewando was writing from a somewhat privileged and bourgeois position.” While many of these recipes may have been aspirational given the poverty of the Jews at the time, the cookbook demonstrates that it was possible to obtain these ingredients in Vilna, should one have the resources to do so.

While the cookbook is filled with expensive ingredients, there is also, said Jochnowitz, “a great attention to husbanding one’s resources. She was ahead of her time in the zero-waste movement.” Lewando admonishes her readers to waste nothing. Use the cooking water in which you cooked your vegetables for soup stock. Use the vegetables from the soup stock in other dishes. “Throw nothing out,” she writes in the cookbook’s opening essay. “Everything can be made into food.” Including the liquid from fresh vegetables; Lewando instructed her readers on the art of vitamin drinks and juices, with recipes for Vitamin-Rich Beet Juice and Vitamin-Rich Carrot Juice. “This was very heroic of her,” said Jochnowitz. “There were no juice machines! You make the juice by grating the vegetables and then squeezing the juice out by hand.”

Barbara Kirshenblatt-Gimblett, a Jewish scholar and Jewish cookbook collector, describes Lewando as “witty.” “She is showing us,” she said, “that once you eliminate meat and fish, you still have an enormous range of foods you can prepare.” Lewando is about “being creative, imaginative and innovative both with traditional dishes and with what she is introducing that is remote from the traditional repertoire.” She does that in unexpected ways. Her milchig (dairy) matzah balls, for example, have an elegance and lightness to them. She instructs the reader to make a meringue with egg whites, fold in the yolks, then combine with matzah meal, melted butter and hot water. Her sauerkraut salad includes porcini mushrooms. One of her kugels combines cauliflower, apples, sliced almonds and candied orange peel.

There is much that, through contemporary eyes, is missing in “The Vilna Vegetarian Cookbook.” The recipes do not give step-by-step instructions; rather you will find general directions. Heating instructions are vague, ranging from a “not-too-hot-oven” to a “warm oven” to a “hot oven.” Lewando assumes the reader’s familiarity with the kitchen that today’s cookbook writer would not.

Lewando and her husband were listed in the 1941 census of the Vilna Ghetto but not in the census of 1942. It is believed that they both died or were killed while attempting to escape. “She really was a visionary,” said Jochnowitz. “It is an unbearable tragedy that she did not live to see the future that she predicted and helped to bring about.”But in cooking her recipes, said Yoskowitz, as dated and incomplete as some of them may be, the conversation between then and now continues.

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seththemusehub · 11 months

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old post was getting long and cluttered, so I'm making a new one.

hi, I'm Seth. I am disabled, poor, and kinda starving. have been waiting on disability to be approved for four whole ass years at this point, and I don't know that it's going to change anytime soon.

I had to spend a third of my normal food budget (I get SNAP benefits) on nutritional supplement drinks because I recently had oral surgery to remove the remainder of my teeth, and this has basically set me on soft foods until my dentist will make the appointment for me to get dentures in October. my doctor was concerned I would struggle to get enough vitamins and whatnot, so she prescribed the supplements, but my insurance was like 'hm, nah, I don't think so. not covering that.'

I'm out of, like. everything. no milk, bread, cheese, eggs, pasta, cans of soup, butter, just...I got nothing I can eat. so I'm doing the thing I love doing so much [sarcasm!] and asking online for help. if you can spare a couple bucks, I would super appreciate the assistance.

my paypal has my deadname on it, so uh. y'know. pretend it's different. cover your eyes or something, I dunno.

paypal.me/seththemuse

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todaysbird · 8 months

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hey! dog food nutritionist here! Purina and Diamond Naturals are fine enough, I'd just always suggest buying the canned foods over dry to help with digestiblity. Kibble is sort of mid all around until you get into the Really pricey stuff. If you're looking to supplement your pets diet, adding "toppings" so to speak of bone broths, eggs, coconut oil, mixing in small amounts of canned, freeze dried or frozen are all great enrichment snacks that are also good for your dog!

and this is totally dependant on the dog, so for most people, if your dog is happy and healthy on the food they're on, keep them on it and just add some fun treats here and there. better for your dog and your wallet 👍🐶

!!!

i personally feed Diamond Naturals, but probably wouldn’t if it wasn’t recommended by my vet + the only food that’s successfully managed to not trigger my dog’s stomach issues + food allergies. however she gets various treats/toppings with it - cooked sweet potato, pumpkin, and unseasoned meats are all favorites. canned foods make her stomach upset but i still try to keep things mixed up, i think it’s really beneficial just for keeping her interested even outside the nutritional benefits of a varied diet!

#asks

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