For years I have used egg whites as a protein source. I have used whole eggs and thrown out the yolks because I found that egg whites in a carton would always give me severe gastrointestinal distress requiring that I stay in close proximity to a bathroom for several hours.
Today I am trying an experiment. The hypothesis I am testing today is that it is the manufacturing process used in cheap mass produced cartonized egg whites that is the problem. I am testing this by using organic egg whites in a carton.
Here is a photo of my cauliflower rice in the pan before adding the egg whites. Upon pouring in the egg whites, the very first thing I noticed was that they do not stick like real egg whites. Even with this non-stick pan, fresh egg whites out of the shell cause a big mess where as these cartonized egg whites did not stick at all. Clearly there is a chemical difference here that I cannot fully explain. Perhaps the pasteurization process?
Let the experiment begin!
7:38am ate my first bite
7:47am about 1/2 way thru. Gurgling felt and heard, probably just my imagination and fear.
8:48am no issues!
I am going to declare a victory here! It appears that although cheap mass produced egg whites like is used in buffets and fast food restaurants cause a tornado in my stomach, the more expensive organic ones are fine! I will have to repeat this a few more times before I declare a total victory.