Let’s keep this simple…

So, you have egg as your primary intolerance. If you are a baker, have no fear, as a whole slew of alternatives exist. If you are not a baker, and simply like strolling down to your neighborhood bakery or coffee shop, go for vegan options, as nearly every spot carries some these days.

Below you will find your list of items to avoid, as well as amazing substitutions so that you don’t feel as though you are missing anything at all.  

By cutting out foods that contain your intolerance, you’ll glean benefits from one of the greatest tools in preventative medicine, actionably reducing current inflammation, laying the foundation for a thriving future ahead. Rooted in over a century of clinical application, we’re confident that full avoidance will reap wonderful rewards for you and your body, so take the deep dive and read on while with our following supports, we aim to make your transition as seamless as possible.

Foods, Spices and Additives to

AVOID

Foods, raw and cooked:

Cottage Cheese

Custard

Egg Shells

Egg Yolks

Egg Whites

Eggs

Egg Powder

Additives:

Egg Albumin

Eggshell Calcium

Lecithin

Foods That Commonly Contain Egg

These are foods that you will want to pay close attention to. Read the labels intently referencing the above ‘avoid’ list or ask the establishment for their ingredient list.

  • Aioli

  • Baked Goods

  • Breaded Fried Foods

  • Caesar Dressing

  • Cobb Salad

  • Cakes

  • Cookies

  • Custard

  • Desserts

  • Donuts

  • Egg Noodles

  • French Toast

  • Fresh Pasta

  • Hamburgers

  • Ice Cream

  • Mayonnaise

  • Meatloaf

  • Meatballs

  • Marzipan

  • Pastries

  • Pretzels

  • Nougat

  • Souffle

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PRODUCT DATABASE

The Carroll Institute has put together a constantly evolving database that shows approved products for each intolerance. Follow our How To video below should you find it difficult to navigate.