Egg whites do contain sulfur, i.e. sulfur containing amino acids. Note: sulfur containing amino acids are also naturally occurring in egg whites, meat, fish, milk. Even soy contains sulfur. Don't freak out, though. I think it's the degree or source of the sulfur. But note SOME PEOPLE are HYPER-SENSITIVE to sulfur, or specific sources of sulfur.
A silly side note: don't you love it how egg whites FOAM when you beat them? Add a little sodium bicarbonate(levening agent) or cream of tartar, and wow, do they ever get fluffy and attain new heights. Imagine that happening inside of a human body! Okay, I know...I'm not one to get cracking/pouring egg whites. PEOPLE smell--me included, it's part of being an organic being that consumes earthy, organic stuff! We sweat it, we fart it, we radiate it! Literally.
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