01/12/2024
One of the problems with conventional wisdom in nutrition is thinking because the calories and macros for this 'egg-like' product is similar to a real egg, it’s going to deliver the same amount of nutrition.
However, when you look at the ingredients, it's clear why this isn't the case. Here's what's in Just Egg:
- Water
- Mung Bean Protein Isolate
- Expeller-Pressed Canola Oil
- Contains less than 2% of Baking Powder, Baking Soda, **Citric Acid**, Natural Flavor, Gellan Gum, Potassium Citrate, Salt, Soy Lecithin, Turmeric Extractives for color. Personally, the Tapioca Syrup Solids just sounds delicious 🤣
Firstly, the primary protein source here is **mung bean protein isolate**. While protein is crucial, the quality and bioavailability of this protein differ significantly from that of a whole egg. Eggs provide a complete amino acid profile which is not only more bioavailable but also contains essential vitamins and minerals like B12, D, and choline, which are absent or less present in plant-based imitations.
Secondly, **canola oil** instead of the natural fats found in egg yolks misses out on the benefits of cholesterol and healthy fats like omega-3s, which are vital for brain health, hormonal balance, and cardiovascular health.
Lastly, the list of additives and preservatives for texture and flavor means you're consuming more than just food - you're consuming processed chemicals designed to mimic the taste and feel of an egg.
As a dentist who advocates for a and meat-based diet ( ), I can't stress enough the importance of consuming whole, unprocessed foods. Real eggs offer nutritional density without the need for added ingredients. They support dental health, brain function, and overall well-being in ways that these engineered foods simply can't replicate.
Would you choose an imitation over the real deal knowing the difference? Share your thoughts below! 🥚
