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Old 02-06-2013, 09:36 AM   #41
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OK, I'm looking at my Real Eggs in a carton (from Costco). Anyhow, the packaging says "made with 99% pure egg whites". No fat, no trans fat, no cholesterol. So, how is this fake food (other than the little bit of color that is added)?
This is why I call it "fake food":

Ingredients in egg beaters:

Egg Whites, Less than 1%: Natural Flavor, Color (Includes Beta Carotene), Spices, Salt, Onion Powder, Vegetable Gums (Xanthan Gum, Guar Gum), Maltodextrin. Vitamins and Minerals: Calcium Sulfate, Iron (Ferric Phosphate), Vitamin E (Alpha Tocopherol Acetate), Zinc Sulfate, Calcium Pantothenate, Vitamin B12, Vitamin B2 (Riboflavin), Vitamin B1 (Thiamine Mononitrate), Vitamin B6 (Pyridoxine Hydrochloride), Folic Acid, Biotin, Vitamin D3

The less processing a food goes thru, the better it is for you. Aint nothin like the real thing.
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Old 02-06-2013, 12:33 PM   #42
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Originally Posted by RonBoyd View Post
Lard and Tallow is even better for you. I still eat lots of butter but more Lard now days.
Lard: The New Health Food?
For those of us who are not currently butchering hogs, where do you get unhydrogenated lard?

Ha
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Old 02-06-2013, 12:44 PM   #43
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For those of us who are not currently butchering hogs, where do you get unhydrogenated lard?
Yes, this is a major problem. And you are correct, you can buy hydrogenated Lard by the ton from any grocer. In fact, I have really ragged on other's who have praised the benefit(s) of Lard as I just did. No one has been able to give me advice that was useful -- the shipping costs are always twice the cost of the Lard and that is twice the Hydrogenated versions.

I did find a producer about fifty miles north of here that has a good price. I just haven't got around to driving up there... and, TBH, it may never happen.

In the meantime, beef tallow is widely available. And <blush> when push comes to shove, I use the hydrogenated product.

In the meantime, I subscribe to the theory that the more we ask for it, the sooner the Market will wake up. (he hopes)
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Old 02-06-2013, 10:50 PM   #44
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I regard Eggbeaters much the same as margarine. Fake food. I feel the closer you can get to natural, the better off you are. Eggs and butter. Real food.
Thank you for clarifying.
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Old 02-07-2013, 07:53 AM   #45
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For those of us who are not currently butchering hogs, where do you get unhydrogenated lard?

Ha
Try a Latino grocery? I buy fresh rendered roasted lard here that I use as "drippings" in cooking some dishes - especially beans.
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Old 02-07-2013, 11:11 AM   #46
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For those of us who are not currently butchering hogs, where do you get unhydrogenated lard?

Ha
I never thought about that, I didn't know they hydrogenated lard. From what I understand (very little), the hydrogenation is the bad thing - I think that is almost universally agreed to these days. So if there is a benefit to lard, the hydrogenation would seem to wipe that out, maybe even make it negative overall (compared to some veggie oils)?

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Try a Latino grocery? I buy fresh rendered roasted lard here that I use as "drippings" in cooking some dishes - especially beans.
That could be a source. I'll check out the Supermercados near me.

-ERD50
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Old 02-07-2013, 11:35 AM   #47
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The Nutrition Label, BTW, on Armour's Hydrogenated Lard shows Trans Fats (required by law) as 0%. I believe it is "healthier" than Crisco but still each person should decide by how much.

It is interesting that Pork Rinds are becoming as popular as Potato Chips (jk). Lard is a by-product of that process. I suspect that the issue has to do storage -- hydrogenated can be stored for long periods at room temperature whereas no-hydrogenated has to (should) be refrigerated.
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Old 02-10-2013, 04:26 PM   #48
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I've eaten 2-3 eggs every day for many years, so obviously I'm a big fan. Mainly for breakfast, but I also love a hard-boiled egg in a salad. The good stuff is mainly in the yolk, so why get rid of it?

Also, I've always found it easy to separate yolks by simply pouring it back and forth between the two halves of the eggshell, retaining the yolk in one half. Normally, one or two transitions are plenty for a clean separation.
+1.....I've eaten 2 every morning for I don't know how long. I used to fry them but now I've gotten used to soft boiling. My doctor told me to go for it because my cholesteral is normal.
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