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these recommendations about fat and cholesterol apply to their children. The 1990 Dietary Guidelines clearly state that the guidelines are for adults and children over two years of age, not for infants and toddlers. Families with a history of high levels of blood cholesterol should follow the advice of their physician.
Homemade Egg Substitute
Several varieties of commercial egg substitute are available. In addition to egg whites, most contain oil, coloring, sodium, and preservatives to help them taste and perform like whole eggs.
Egg substitutes can take the place of whole eggs in many dishes, but unfortunately, they can be expensive. Here is a recipe for making Homemade Egg Substitute:
Homemade Egg Substitute
6 egg whites
1/4 cup instant nonfat dry milk powder
2 tablespoons water
11/2 teaspoons vegetable oil
1/4 teaspoon ground turmeric
Combine all ingredients in container of an electric blender or food processor. Process 30 seconds. Refrigerate up to one week or freeze in
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