Egg Intolerance: The White The Yolk Maybe Both
Intolerance of any food can cause the sufferer to endure some serious symptoms, but intolerance doesn’t involve the immune system as a food allergy does. Intolerance can change over a person’s lifetime. That intolerance to milk that was noticed as a child may or may not exist today, and there would only be one sure and certain way to find out. The person who had the intolerance to milk would have to consume some milk. That’s a simple thing to grasp and do.
A much tougher thing for adults to do is to consider that they have become intolerant of a food as an adult. Just saying, â€œI’ve eaten this my whole life and never had a problem,â€ doesn’t solve anything. Just as a prior sufferer of milk intolerance would have to test to see if they no longer have such an intolerance, an adult who is getting sick all of the time will need to eliminate a suspected food item in its entirety to be certain whether or not they have developed a new food intolerance. It can happen to anyone at anytime.
The thing about egg intolerance is that it may be the proteins in the yolk, the white, or both that is causing the symptoms of egg intolerance to occur. Symptoms of bloating, flatulence, diarrhea, dry skin, abdominal pain, dry skin, and others can be caused by many diseases, but they can also be a direct result of food intolerance.
We know our bodies. Our bodies tell us many things if we listen. How many times have you said, â€œI think that made me sick.â€ When it becomes a trend it is time to take notice and do something about it.
Egg intolerance is caused by a problem with our own bodies having difficulty, typically, with the proteins contained in the egg. The proteins are the main culprit for egg intolerance. Usually, for those with an egg allergy or an egg intolerance it is the white, or albumin, of the egg that is causing the problem. That is typically based on percentages, but you may be in the percentage of people who are intolerant to the egg yolk.
This is significant in that eggs are in so many food items that it would be a huge task to list even half of them. If you know for certain that your intolerance is caused by either the yolk or the white, it is easier to avoid symptoms of intolerance by focusing on eliminating food items that contain the offending yolks or whites of eggs.
If you suspect an intolerance to eggs that is causing symptoms then avoiding the consumption of any part of the egg would hopefully solve the problem. A simple way to test whether or not eggs are the culprit is to change your diet by only eliminating egg products of any kind. Don’t make any other changes because you won’t know which change let you be symptom free.
If after a period of several weeks of abstaining from anything with eggs in it you happen to notice there have been no recurrence of symptoms, now it is time to add back in the yolk first if you must have eggs. It would be wise to pick the yolk first because statistically more people are allergic and intolerant to the albumin (egg white).
If there are no symptoms after a few weeks of consuming egg yolks and foods that contain egg yolks, then you could add back to your diet a bit of egg whites. There may be an immediate return of symptoms, or the symptoms may not return until you eat a certain quantity of foods that contain egg whites. Your body may have a threshold where it starts to have symptoms of egg intolerance. This may make a difference between having an occasional slice of lemon meringue pie or not since the meringue contains egg whites.