I wanted to share a little experiment I tried with myself. I have written several posts on health concerns and I may have mentioned a few times that because I suffer with Crohn’s disease, I follow a very careful diet. This disease had me altering my diet through the years due to many foods that I can no longer tolerate. I have missed eating eggs through the years because they were giving my stomach a bad reaction. Believe me, when something you eat can make you so violently ill … you will stay away from it.
Through the years of seeing my naturopath and going over my diet, he had told me that if I abstained from certain foods that bothered me, for a period of time, I may want to try and revisit them when my system felt stronger. Well as comforting as that sounded to me, I had the fear of eggs in me—enough not to make me curious to try out his theory. On the flip side, after going through all my blood work, he also told me that it is more than likely it was the albumen in the egg white that was most likely the culprit, not the yolk. Most people who react to immunization shots react to the albumen which is contained in many needle preparations.
I thought about my naturopath’s theory for years as I fixed my husband scrambled eggs or enviously watched him dip his toast into his runny fried eggs. But the fear remained in the back of my mind.
Many times when I am baking or dipping food in egg to batter I question myself, why I could eat those foods made with the egg and it didn’t affect me. I will note that whenever I did use eggs for ingredients, out of force of habit, I always drained out the white and only used the yolk to cook with keeping in mind my fear. I had been thinking about this egg business lately and remembering what my naturopath told me about the whites of the eggs and thinking about my use of yolks when cooking or baking.
I decided I was going to be brave and after fifteen years of abstaining from eating eggs, I made myself an egg yolk omelette with asparagus and goat cheese. IT WAS DELICIOUS! I went about my work and curiously glanced at the clock every few minutes because the pattern of the past, when I began feeling ill from something I ate, usually took effect in about 20 minutes to half an hour after ingestion. While I got busy working on my upcoming publication, I noticed almost two hours had gone by! I felt fine and I was elated. I conquered my fear of eggs and I didn’t get sick in the process.
Sometimes we have to be brave, we may have to tread lightly, but in the end, if we don’t explore, we may be missing simple pleasures we may have surrendered to forever.