Egg Companies that Have Agreed to Donate 53 Million Eggs Should Instead Donate Healthful Egg Alternatives, Says Physicians Committee

WASHINGTON— the Physicians Committee, a nonprofit public health advocacy organization with 17,000 doctor members, calls on the three egg companies that have agreed to donate 53 million eggs to instead donate healthful egg alternatives made with mung beans or chickpeas. As reported by the Associated Press and other news outlets, Hickman’s Egg Ranch, Cal-Maine Foods, and Versova were allegedly engaged in an unlawful price-fixing scheme, and the egg donation is part of the settlement agreement the companies have reached with federal prosecutors.

“Eggs are a notable source of cholesterol and saturated fat which can contribute to heart disease,” says Anna Herby, DHSc, RD, CDE, nutrition education specialist for the Physicians Committee. “It’s important to note that egg alternatives made with mung beans or chickpeas provide you with fiber and other nutrients important to heart health.” There’s plenty of protein in egg alternatives—one serving of a popular brand gives you 5 grams of protein and zero cholesterol.

For people who experience egg allergies, or those who wish to cut down on cholesterol and saturated fat, there are many delicious breakfast entrées like blueberry pecan pancakes with maple syrup, polenta with strawberries, avocado toast, mango smoothies, pumpkin muffins, black bean breakfast burritos, or tofu zucchini scramble. For baked goods and pancakes, most grocery stores offer a wide selection of egg replacers.

Numerous scientific studies published in the top journals show that a plant-based way of eating can help people improve heart health, prevent diabetes, and maintain a healthy weight, among other benefits. A recent study with 22 pairs of identical twins found that a plant-based diet improves heart health in as little as eight weeks. The twins following a plant-based diet experienced lower LDL or “bad” cholesterol, and they lost more weight than the omnivore twins.

Among native Americans, there’s a growing appreciation for the health-promoting potential of traditional plant-based foods. A porridge made with made with wild rice, berries, nuts, and maple syrup is a traditional native American breakfast entrée.