Heya Wild Heart,
Remember stinky egg salads that tasted dreamy? Well, this one smells dreamy and tastes even better!
Dr Colin T. Campbell of The China Study (the most comprehensive nutritional study in history) concludes that the animal protein and fat in eggs (and meat) is largely responsible for the high cholesterol and obesity epidemic facing us today.
Sound like a tall claim?
Let me break it down for you a bit. 😉 (Click that link for more on eggs and a list of my scientific references.)
Eggs (and especially egg yolks) are the biggest source of cholesterol in the Standard American/Australian Diet. Egg defenders will pull out a 1971 study that argues that dietary cholesterol has little impact on blood cholesterol levels. But that study had only eight participants, while dozens of others (with hundreds of participants) show the exact opposite: Dietary cholesterol is linked to blood cholesterol levels.
One test subject, for example, was put on an egg-free, cholesterol-free diet, and his LDL dropped drastically in just a few weeks. When he was fed eggs again, in significant volume, his cholesterol went right back up, despite the rest of his diet being cholesterol-free.
As we know, animal fats and proteins are also the biggest culprit when it comes to weight gain and other disease; removing them from our diet is a key step toward healthy weight loss and management. The latest analysis of the best data on egg consumption since 1930 concludes that test subjects who ate the most eggs were at 19% higher risk of heart disease and 68% higher risk of diabetes. Even half an egg per day seems linked to significantly higher risks—6 to 40% percent, to be exact.
So unless you want your sandwich with a side of LDL cholesterol, heart disease, diabetes, and extra weight, you’ll be tossing those eggs out of your life!
Now that we’re agreed that we don’t want any eggs in our diet… I give you my Dreamy Eggless Egg Salad! This recipe is simple, delicious, and wildly effective at helping you meet your weight loss goals.
Preparation: 8 minutes
- 1 package (14 ounces) firm tofu, drained well and mashed with a fork
- 1/4 cup Raw Vegan Mayonnaise
- 1/ 4 cup finely chopped celery
- 2 teaspoons vinegar
- 1/2 teaspoon ground turmeric
- 1/ 4 teaspoon dried dill
- 1/ 4 teaspoon Celtic salt (optional)
- Put the tofu in a bowl and add the rest of the ingredients.
- Mix well.
- Cover tightly and refrigerate for at least 2 hours before serving with lettuce and all your favourite egg salad accompaniments.
- Enjoy the slimming powers of delicious food dynamics!
Keep in an airtight container for up to 1 week in the fridge.
Tip: You can spread this eggless egg salad on bread, too, adding lettuce, tomatoes, or other toppings of your choice.
How do you like your (eggless) egg salad? How has dropping eggs from your diet changed your weight loss or health journey? I want to hear from you—please share in the comments!