"George Shirley" > wrote in message >>
> It all depends upon which scientist is publishing this week as to whether
> eggs harm you or not. I was diagnosed with coronary artery disease and
> atherosclerosis more than twenty years ago and, after two major heart
> attacks, a coronary bypass and multiple strokes I tend not to listen too
> much to what the scientific types have to say, I just eat what I think is
> better for me.

My wife has some heart problems so the doctor had us go to a class on
nutrition. The nutritionist said no milkshakes. Milk was OK, in
moderation, ice cream was OK in moderation, but no milkshakes.

Avoid sausage. I said I make my own, but she insisted sausage was bad for
you. I asked if it was OK to eat pork shoulder and season it. She said OK.
I then asked it was OK to grind it. She said OK.

We learned a lot from that class.

Bobo Bonobo® said...

> That explains why you don't eat eggs. What is the appeal of the
> artificially flavored and colored egg whites? I'm not giving you
> crap. I really am curious.


Bryan,

No appeal really. I just switched over during a diet phase a few years back
and never switched back. I did have bad cholesterol numbers so it was self-
elected "preventative medicine."

Best,

Andy

Ed Pawlowski wrote:
> "George Shirley" > wrote in message >>
>> It all depends upon which scientist is publishing this week as to
>> whether eggs harm you or not. I was diagnosed with coronary artery
>> disease and atherosclerosis more than twenty years ago and, after
>> two major heart attacks, a coronary bypass and multiple strokes I
>> tend not to listen too much to what the scientific types have to
>> say, I just eat what I think is better for me.
>
> My wife has some heart problems so the doctor had us go to a class on
> nutrition. The nutritionist said no milkshakes. Milk was OK, in
> moderation, ice cream was OK in moderation, but no milkshakes.
>
> Avoid sausage. I said I make my own, but she insisted sausage was
> bad for you. I asked if it was OK to eat pork shoulder and season it.
> She said OK. I then asked it was OK to grind it. She said OK.
>
> We learned a lot from that class.

Oh dear I bet!

In article >, Omelet > wrote:
>In article >,
> (Phred) wrote:
>> In article >, "Bob Terwilliger"
>> > wrote:
>> >Sheldon wrote:
>> >
>> >> Egg flavor has only to do with freshnesss.
>> >
>> >Bullshit. You're a ****ing moron. When you don't know the first thing about
>> >a subject, you should just keep your hands off the keyboard, rather than
>> >spouting that kind of ignorant shit.
>> >
>> >> There is no way to make a chicken lay more or less nutritional eggs, or
>> >> have them taste differently... only the yolk color intensity can be
>> >> manipulated.
>> >
>> >Again, bullshit. An EASY refutation is the eggs which contain Omega-3 fatty
>> >acids.
>>
>> Are they the ones referred to he
>>
>> <quoting>
>> Egg Producers Deceive Consumers, Violate Law with Bogus Omega-3 Claims
>> </quoting>
>>
>> Article title from: <http://www.cspinet.org/new/200706211.html> FWIW
>
>I know for a _fact_ after years of raising and hatching poultry that
>diet CAN affect egg nutrition! The hens diet is crucial to hatch rates.
>
>Silkies are a good example. I used to breed japanese silkies in blue,
>white, black and mixed colors. Most of my dead in shell fully developed
>chicks were the black ones when I necropsied eggs that did not hatch.
>
>Silkies are odd. They have a black pigment thru both their skin and
>their bones, and that black pigment required Tyrosine. Due to black
>feathering, most eggs were deficient in Tyrosine unless you SUPPLEMENTED
>it in the hens diet. Chicks developed but died before hatching if you
>did not supplement mixed colored or black hens with that amino acid.
>
>Emus that were fed cattle feed instead of a proper layer feed also had a
>high percentage of in shell chick deaths due to lack of nutrients.
>
>I'd suggest you study animal husbandry instead of bogus studies
>published by morons with an agenda.

Sorry Om, I didn't realise we were talking about dietary deficiencies.
I assumed we were talking about the effects of an adequate diet in the
usual sense of energy, protein, minerals, and vitamins, for the
species concerned.

Incidentally, if you had actually read what I said, instead on putting
your own spin on it, you would have realised that (a) it was a
question and (b) there was more than a touch of "taken with salt" in
referring to that site. (Or did you miss the "FWIW"?)

Cheers, Phred.

--
LID

In article >, "Bob Terwilliger" > wrote:
>Phred wrote:
>
>>>Again, bullshit. An EASY refutation is the eggs which contain Omega-3
>>>fatty acids.
>>
>> Are they the ones referred to he
>>
>> <quoting>
>> Egg Producers Deceive Consumers, Violate Law with Bogus Omega-3 Claims
>> </quoting>
>>
>> Article title from: <http://www.cspinet.org/new/200706211.html> FWIW
>
>I don't know, since I don't buy supermarket eggs. I can check the brands
>next time I'm in the supermarket, though.

Thanks Bob. I'd be interested to hear what you find. There's no
reason to think Omega-3 *can't* be passed through diet to the eggs in
chooks (think of the classic cases of taints in cow milk as a somewhat
similar example -- though perhaps one might expect the ovum to be a
bit more "protected" by evolution) but it would be interesting to have
some data on the biological consequences of this passage as it
relates to a third party (i.e. the consumer of the bacon & eggs :-).

For example, IIRC from my biochem 40+ years ago, one of the problems
with manufactured nutrients (I think it was vitamins specifically) is
that these molecules exist in two chemically similar but biologically
different forms: laevo [left handed] and dextro [right]. I forget
which way round is which, but one form is more common in nature while
the other tends to dominate in manufacture and may be rather
ineffective as a substitute. (Of course, chemical engineers may have
got their act together since my undergrad biochem days.

This is not to say that laevo/dextro is involved in passing Omega-3
though chooks to their eggs, but just given as an example of how
organic molecules can differ in biological effect in spite of a minor
change in their geometry. (How many forms of Omega-3 are there? Do
they differ in their "usefulness" to humans? Etc., etc.)

As an aside on the effects of laevo/dextro compounds, here's an
example from the article at:
<http://jpet.aspetjournals.org/cgi/content/abstract/60/2/198>
which may strike a chord with cat lovers. :-)

<quoting>
6. Laevo-miotine is approximately eight times more powerful an
antagonist of curare than is dextro-miotine when tested on the cat's
sciatic nerve preparation. L-miotine also antagonizes strychnine
methiodide.
</quoting>

Cheers, Phred.

--
LID

On Mon, 11 May 2009 05:51:17 -0400, Ed Pawlowski wrote:

> "George Shirley" > wrote in message >>
>> It all depends upon which scientist is publishing this week as to whether
>> eggs harm you or not. I was diagnosed with coronary artery disease and
>> atherosclerosis more than twenty years ago and, after two major heart
>> attacks, a coronary bypass and multiple strokes I tend not to listen too
>> much to what the scientific types have to say, I just eat what I think is
>> better for me.
>
> My wife has some heart problems so the doctor had us go to a class on
> nutrition. The nutritionist said no milkshakes. Milk was OK, in
> moderation, ice cream was OK in moderation, but no milkshakes.
>
> Avoid sausage. I said I make my own, but she insisted sausage was bad for
> you. I asked if it was OK to eat pork shoulder and season it. She said OK.
> I then asked it was OK to grind it. She said OK.
>
> We learned a lot from that class.

sounds like you learned how to **** with the teacher.

your pal,
blake

In article >,
TFM® > wrote:

> "Lin" > wrote in message

> > We have a particular egg producer that has the free range, organic eggs.
> > They cost us $5.50/doz. for jumbo brown eggs. We refuse to buy from anyone
> > else. You really can taste the difference.

> I know the difference too, but I'll eat store bought eggs before I'll pay
> $5.50 a dozen! That's more than steak.

http://www.nal.usda.gov/fnic/foodcomp/search/

A dozen jumbo eggs is 756 grams, without shells. US$3.29 per pound, a
little cheaper than steak.

--
Dan Abel
Petaluma, California USA

In article >,
"Ophelia" > wrote:

> http://news.scotsman.com/scitech/No-...and.4964402.jp

I read the article twice. I'm furious. I couldn't find where it said
that the research was funded by the egg industry, but I'm sure it was.

--
Dan Abel
Petaluma, California USA

Dan Abel wrote:
> In article >,
> "Ophelia" > wrote:
>
>> http://news.scotsman.com/scitech/No-...and.4964402.jp
>
> I read the article twice. I'm furious. I couldn't find where it said
> that the research was funded by the egg industry, but I'm sure it was.

LOL IKWYM, but this is generally accepted in UK now.

On Mon, 11 May 2009 11:02:00 -0700, Dan Abel > wrote:

>In article >,
> "Ophelia" > wrote:
>
>> http://news.scotsman.com/scitech/No-...and.4964402.jp
>
>I read the article twice. I'm furious. I couldn't find where it said
>that the research was funded by the egg industry, but I'm sure it was.



This one wasn't
http://www.medscimonit.com/fulltxt.p...470141&refid=a

It's by the Epidemiological and Outcomes Research Division, Zeenat
Qureshi Stroke Research Center, Department of Neurology and
Neurosciences, University of Medicine and Dentistry of New Jersey,
Newark, NJ, U.S.A.

In article >,
"Ed Pawlowski" > wrote:

> "George Shirley" > wrote in message >>
> > It all depends upon which scientist is publishing this week as to whether
> > eggs harm you or not. I was diagnosed with coronary artery disease and
> > atherosclerosis more than twenty years ago and, after two major heart
> > attacks, a coronary bypass and multiple strokes I tend not to listen too
> > much to what the scientific types have to say, I just eat what I think is
> > better for me.
>
> My wife has some heart problems so the doctor had us go to a class on
> nutrition. The nutritionist said no milkshakes. Milk was OK, in
> moderation, ice cream was OK in moderation, but no milkshakes.
>
> Avoid sausage. I said I make my own, but she insisted sausage was bad for
> you. I asked if it was OK to eat pork shoulder and season it. She said OK.
> I then asked it was OK to grind it. She said OK.
>
> We learned a lot from that class.

I've personally started avoiding commercial sausage. Nearly all of it
has sugar in it. I can also control the amount of salt and fat if I
make my own. All sausage is is spiced ground meat!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
(Phred) wrote:

> >I'd suggest you study animal husbandry instead of bogus studies
> >published by morons with an agenda.
>
> Sorry Om, I didn't realise we were talking about dietary deficiencies.
> I assumed we were talking about the effects of an adequate diet in the
> usual sense of energy, protein, minerals, and vitamins, for the
> species concerned.
>
> Incidentally, if you had actually read what I said, instead on putting
> your own spin on it, you would have realised that (a) it was a
> question and (b) there was more than a touch of "taken with salt" in
> referring to that site. (Or did you miss the "FWIW"?)
>
> Cheers, Phred.

Ok Phred, I guess we failed to communicate. ;-)
No hard feelings here.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Mon, 11 May 2009 05:51:17 -0400, "Ed Pawlowski" >
wrote:

>My wife has some heart problems so the doctor had us go to a class on
>nutrition. The nutritionist said no milkshakes. Milk was OK, in
>moderation, ice cream was OK in moderation, but no milkshakes.
>
>Avoid sausage. I said I make my own, but she insisted sausage was bad for
>you. I asked if it was OK to eat pork shoulder and season it. She said OK.
>I then asked it was OK to grind it. She said OK.
>
>We learned a lot from that class.

ROFLMAO!!!!!!!

Carol

--
Change "invalid" to James Bond's agent number to reply.

In article >,
Damsel in dis Dress > wrote:

> On Mon, 11 May 2009 05:51:17 -0400, "Ed Pawlowski" >
> wrote:
>
> >My wife has some heart problems so the doctor had us go to a class on
> >nutrition. The nutritionist said no milkshakes. Milk was OK, in
> >moderation, ice cream was OK in moderation, but no milkshakes.
> >
> >Avoid sausage. I said I make my own, but she insisted sausage was bad for
> >you. I asked if it was OK to eat pork shoulder and season it. She said OK.
> >I then asked it was OK to grind it. She said OK.
> >
> >We learned a lot from that class.
>
> ROFLMAO!!!!!!!
>
> Carol

That is pretty funny.
Clueless nutritionists...

The irony is delicious...'
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Dan Abel wrote:
> In article >,
> TFM® > wrote:
>
>> "Lin" > wrote in message
>
>>> We have a particular egg producer that has the free range, organic eggs.
>>> They cost us $5.50/doz. for jumbo brown eggs. We refuse to buy from anyone
>>> else. You really can taste the difference.
>
>> I know the difference too, but I'll eat store bought eggs before I'll pay
>> $5.50 a dozen! That's more than steak.
>
> http://www.nal.usda.gov/fnic/foodcomp/search/
>
> A dozen jumbo eggs is 756 grams, without shells. US$3.29 per pound, a
> little cheaper than steak.
>

I don't know about the jumbos, but the grade A large standard white eggs
at the two chains I shop at for weekly staples sell them at around $.98
for the dozen. I don't care what the size is since it's just a question
about how many to use. As long as they are fresh, I'm not going to complain.

Bob

Dan Abel wrote:
> In article >,
> TFM® > wrote:
>
>> "Lin" > wrote in message
>
>>> We have a particular egg producer that has the free range, organic eggs.
>>> They cost us $5.50/doz. for jumbo brown eggs. We refuse to buy from anyone
>>> else. You really can taste the difference.
>
>> I know the difference too, but I'll eat store bought eggs before I'll pay
>> $5.50 a dozen! That's more than steak.
>
> http://www.nal.usda.gov/fnic/foodcomp/search/
>
> A dozen jumbo eggs is 756 grams, without shells. US$3.29 per pound, a
> little cheaper than steak.
>
I don't know about the jumbos, but the grade A large standard white eggs
at the two chains I shop at for weekly staples sell them at around $.98
for the dozen. I don't care what the size is since it's just a question
about how many to use. As long as they are fresh, I'm not going to complain.

Bob

Omelet wrote:
> In article >,
> Damsel in dis Dress > wrote:
>
>> On Mon, 11 May 2009 05:51:17 -0400, "Ed Pawlowski" >
>> wrote:
>>
>>> My wife has some heart problems so the doctor had us go to a class on
>>> nutrition. The nutritionist said no milkshakes. Milk was OK, in
>>> moderation, ice cream was OK in moderation, but no milkshakes.
>>>
>>> Avoid sausage. I said I make my own, but she insisted sausage was bad for
>>> you. I asked if it was OK to eat pork shoulder and season it. She said OK.
>>> I then asked it was OK to grind it. She said OK.
>>>
>>> We learned a lot from that class.
>> ROFLMAO!!!!!!!
>>
>> Carol
>
> That is pretty funny.
> Clueless nutritionists...
>
> The irony is delicious...'

Don't you think most nutritionists (and drs) are very ignorant of
more recent research? Most seem to just spout the same old dated
advice.

--
Jean B.

In article >,
"Jean B." > wrote:

> Omelet wrote:
> > In article >,
> > Damsel in dis Dress > wrote:
> >
> >> On Mon, 11 May 2009 05:51:17 -0400, "Ed Pawlowski" >
> >> wrote:
> >>
> >>> My wife has some heart problems so the doctor had us go to a class on
> >>> nutrition. The nutritionist said no milkshakes. Milk was OK, in
> >>> moderation, ice cream was OK in moderation, but no milkshakes.
> >>>
> >>> Avoid sausage. I said I make my own, but she insisted sausage was bad
> >>> for
> >>> you. I asked if it was OK to eat pork shoulder and season it. She said
> >>> OK.
> >>> I then asked it was OK to grind it. She said OK.
> >>>
> >>> We learned a lot from that class.
> >> ROFLMAO!!!!!!!
> >>
> >> Carol
> >
> > That is pretty funny.
> > Clueless nutritionists...
> >
> > The irony is delicious...'
>
> Don't you think most nutritionists (and drs) are very ignorant of
> more recent research? Most seem to just spout the same old dated
> advice.

No, I think they keep up. They just don't pay as much attention to the
latest fads. I don't mean to pick on Ophelia, but I suspect that the
original authors of the "news" she posted about how eggs aren't really
so bad, would be horrified to see what got quoted in the article.
Either that or they really *are* in the pay of the egg producers.

:-(

--
Dan Abel
Petaluma, California USA

Dan Abel wrote:
> In article >,
> "Jean B." > wrote:
>
>> Omelet wrote:
>>> In article >,
>>> Damsel in dis Dress > wrote:
>>>
>>>> On Mon, 11 May 2009 05:51:17 -0400, "Ed Pawlowski" >
>>>> wrote:
>>>>
>>>>> My wife has some heart problems so the doctor had us go to a
>>>>> class on nutrition. The nutritionist said no milkshakes. Milk
>>>>> was OK, in moderation, ice cream was OK in moderation, but no
>>>>> milkshakes.
>>>>>
>>>>> Avoid sausage. I said I make my own, but she insisted sausage
>>>>> was bad for
>>>>> you. I asked if it was OK to eat pork shoulder and season it. She
>>>>> said OK.
>>>>> I then asked it was OK to grind it. She said OK.
>>>>>
>>>>> We learned a lot from that class.
>>>> ROFLMAO!!!!!!!
>>>>
>>>> Carol
>>>
>>> That is pretty funny.
>>> Clueless nutritionists...
>>>
>>> The irony is delicious...'
>>
>> Don't you think most nutritionists (and drs) are very ignorant of
>> more recent research? Most seem to just spout the same old dated
>> advice.
>
> No, I think they keep up. They just don't pay as much attention to
> the latest fads. I don't mean to pick on Ophelia, but I suspect that
> the original authors of the "news" she posted about how eggs aren't
> really so bad, would be horrified to see what got quoted in the
> article. Either that or they really *are* in the pay of the egg
> producers.

Yers! If you pick on me I shall stick a finger in your eye! So there!

In article >,
"Jean B." > wrote:

> Omelet wrote:
> > In article >,
> > Damsel in dis Dress > wrote:
> >
> >> On Mon, 11 May 2009 05:51:17 -0400, "Ed Pawlowski" >
> >> wrote:
> >>
> >>> My wife has some heart problems so the doctor had us go to a class on
> >>> nutrition. The nutritionist said no milkshakes. Milk was OK, in
> >>> moderation, ice cream was OK in moderation, but no milkshakes.
> >>>
> >>> Avoid sausage. I said I make my own, but she insisted sausage was bad
> >>> for
> >>> you. I asked if it was OK to eat pork shoulder and season it. She said
> >>> OK.
> >>> I then asked it was OK to grind it. She said OK.
> >>>
> >>> We learned a lot from that class.
> >> ROFLMAO!!!!!!!
> >>
> >> Carol
> >
> > That is pretty funny.
> > Clueless nutritionists...
> >
> > The irony is delicious...'
>
> Don't you think most nutritionists (and drs) are very ignorant of
> more recent research? Most seem to just spout the same old dated
> advice.

That's been my experience to date! You'd think that they would at least
learn how to use the internet.

Fortunately, Dr. Perry (who dabbles in nutrition) actually does keep up.
I feel so blessed to have access to such a wonderful healer.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Bobo Bonobo® wrote:

>> Too bad for you. I love eggs, but I a allergic to them and can only eat
>> them in small doses. Scrambled, fried, poached, devilled, hard boiled,
>> soft boiled... I love them all, but due to discomfort from eating them,
>> I limit them to one at a time, only once or twice a week.
>
> Most egg allergies are allergies to egg whites. Many folks with mild
> egg allergies can eat well separated yolks with no problems. Have you
> tried yolks only?

That is a possibility. I didn't react well to the delicious meringue
shells that my wife made a few weeks ago, but I don't seem to have the
same problem with the ice cream that I make, which uses only yolks.

On May 12, 1:47*pm, Dave Smith > wrote:
> Bobo Bonobo® wrote:
> >> Too bad for you. I love eggs, but I a allergic to them and can only eat
> >> them in small doses. Scrambled, fried, poached, devilled, hard boiled,
> >> soft boiled... I love them all, *but due to discomfort from eating them,
> >> I limit them to one at a time, only once or twice a week.
>
> > Most egg allergies are allergies to egg whites. *Many folks with mild
> > egg allergies can eat well separated yolks with no problems. *Have you
> > tried yolks only?
>
> That is a possibility. *I didn't react well to the delicious meringue
> shells that my wife made a few weeks ago, but I don't seem to have the
> same problem with the ice cream that I make, which uses only yolks.

The yolk is the really yummy part of the egg anyway (meringues
excepted). Try making French toast with yolks only. Egg yolks,
half&half and lots of vanilla extract. Soak up a bunch of it with
your favorite dense wheat berry bread (I like Brownberry Natural
Wheat). I cook it slowly, turning several times in a lightly oiled
non-stick pan. Serve with melted butter and maple syrup (1/3 pure
maple, 2/3 Karo light corn syrup). So good. Big tall glass of whole
milk too.

I don't eat like that every day, but it sure is a treat, and not a lot
of work. Makes my wife and son very happy.

--Bryan

Bobo Bonobo® wrote:

> The yolk is the really yummy part of the egg anyway (meringues
> excepted). Try making French toast with yolks only. Egg yolks,
> half&half and lots of vanilla extract. Soak up a bunch of it with
> your favorite dense wheat berry bread (I like Brownberry Natural
> Wheat). I cook it slowly, turning several times in a lightly oiled
> non-stick pan. Serve with melted butter and maple syrup (1/3 pure
> maple, 2/3 Karo light corn syrup). So good. Big tall glass of whole
> milk too.
>
> I don't eat like that every day, but it sure is a treat, and not a lot
> of work. Makes my wife and son very happy.


I can get away with the occasional egg. AAFOF, I had French toast for
breakfast this morning. One egg, a splash of milk, a bit of vanilla and
a couple drops of vanilla extract, then fried in butter with a bit of
oil added to it. I used some four day old Italian bread. It was
delicious.... and no gastric disaster :-)

In article
>,
Bobo Bonobo® > wrote:

> On May 12, 1:47*pm, Dave Smith > wrote:
> > Bobo Bonobo® wrote:
> > >> Too bad for you. I love eggs, but I a allergic to them and can only eat
> > >> them in small doses. Scrambled, fried, poached, devilled, hard boiled,
> > >> soft boiled... I love them all, *but due to discomfort from eating them,
> > >> I limit them to one at a time, only once or twice a week.
> >
> > > Most egg allergies are allergies to egg whites. *Many folks with mild
> > > egg allergies can eat well separated yolks with no problems. *Have you
> > > tried yolks only?
> >
> > That is a possibility. *I didn't react well to the delicious meringue
> > shells that my wife made a few weeks ago, but I don't seem to have the
> > same problem with the ice cream that I make, which uses only yolks.
>
> The yolk is the really yummy part of the egg anyway (meringues
> excepted). Try making French toast with yolks only. Egg yolks,
> half&half and lots of vanilla extract. Soak up a bunch of it with
> your favorite dense wheat berry bread (I like Brownberry Natural
> Wheat). I cook it slowly, turning several times in a lightly oiled
> non-stick pan. Serve with melted butter and maple syrup (1/3 pure
> maple, 2/3 Karo light corn syrup). So good. Big tall glass of whole
> milk too.
>
> I don't eat like that every day, but it sure is a treat, and not a lot
> of work. Makes my wife and son very happy.
>
> --Bryan

Man, I've not made french toast in ages. I'm going to have to make some
for dad this weekend. Remind me please! I won't eat it myself, but I
most often cook a separate meal for him anyway. :-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Dave Smith wrote:
> Bobo Bonobo® wrote:
>
>>> Too bad for you. I love eggs, but I a allergic to them and can only eat
>>> them in small doses. Scrambled, fried, poached, devilled, hard boiled,
>>> soft boiled... I love them all, but due to discomfort from eating them,
>>> I limit them to one at a time, only once or twice a week.
>>
>> Most egg allergies are allergies to egg whites. Many folks with mild
>> egg allergies can eat well separated yolks with no problems. Have you
>> tried yolks only?
>
> That is a possibility. I didn't react well to the delicious meringue
> shells that my wife made a few weeks ago, but I don't seem to have the
> same problem with the ice cream that I make, which uses only yolks.


Be aware also that "discomfort" (pain and bloating) from
eating fatty foods (which includes eggs)
can also be caused by gallstones/gallbladder problems.

gloria p

Puester wrote:

>> That is a possibility. I didn't react well to the delicious meringue
>> shells that my wife made a few weeks ago, but I don't seem to have the
>> same problem with the ice cream that I make, which uses only yolks.
>
>
> Be aware also that "discomfort" (pain and bloating) from eating fatty
> foods (which includes eggs)
> can also be caused by gallstones/gallbladder problems.


That is another possibility. My father had gall stone problems, and
fatty foods have never been great for me. I do bacon and eggs once a
week, but just one egg.