Are egg substitutes good for people with diabetes?

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Most egg substitute products are made from pasteurized egg whites. When you remove the yolks, you remove the cholesterol and fat, but you also lose the unique array of important vitamins, minerals, and other nutrients found in egg yolks -- such as omega-3 fats, heart-healthy monounsaturated fats, vitamin D and calcium, among many others. The food manufacturer does add back some of the nutrients that are lost when the yolk is removed, but not all.

For people on a strict low-fat diet, egg substitutes can serve as a healthy alternative, but the cost is higher than for fresh eggs. Another option is to simply use the whites from fresh eggs. The egg whites can be easily separated from the yolks by hand or with an inexpensive egg separator. One cup egg substitute is equivalent to about 4 large whole eggs or 8 egg whites.

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Diabetes

Diabetes mellitus (MEL-ih-tus), often referred to as diabetes, is characterized by high blood glucose (sugar) levels that result from the body’s inability to produce enough insulin and/or effectively utilize the insulin. Diabetes is a serious, life-long condition and the sixth leading cause of death in the United States. Diabetes is a disorder of metabolism (the body's way of digesting food and converting it into energy). There are three forms of diabetes. Type 1 diabetes is an autoimmune disease that accounts for five- to 10-percent of all diagnosed cases of diabetes. Type 2 diabetes may account for 90- to 95-percent of all diagnosed cases. The third type of diabetes occurs in pregnancy and is referred to as gestational diabetes. Left untreated, gestational diabetes can cause health issues for pregnant women and their babies. People with diabetes can take preventive steps to control this disease and decrease the risk of further complications.

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Are egg substitutes good for people with diabetes?

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