Author: Marcia Smith

Eggless Cookies : Not a  Bad Choice Even if You’re Not Vegan

Eggless Cookies : Not a Bad Choice Even if You’re Not Vegan

If you think recipes for eggless cookies became popular only because they satisfy a vegan’s aversion to eating anything that exploited animals, then that means you have not tried eating eggless cookies yet. Eggs as cookie baking ingredients are important because they make baked goodies chewier; but going eggless with your cookies is not a bad idea at all even if you are not vegan.

Eggless cookies are still flavorful and gives the same mouthfeel as the conventional egg-bound cookies. The only difference is that they tend to be crumbly and less chewy.

After all, the most important function of eggs in cookie structure-building is the egg’s ability to bind all other ingredients, whilst giving the cookie dough, a better rise. This can still be remedied by using other binding ingredients as well as using a self-rising flour. However, if you are strictly vegan, make sure the self-rising flour you are using is egg-ingredient free.

You can still make your eggless cookie chewy by using arrowroot powder, or extracts from soy lecithin or flax-seed mix. Vegetable or fruit puree, silken tofu or agar agar (unflavored gelatin powder) can also perform well as binders. The replacement ratio is 1 egg to ¼ cup of the substitute binder.

Here is one example of a recipe for eggless cookies.

Eggless Chocolate Chip Cookies


  • 12 ounces self-raising flour
  • 8 ounces soft spreadable margarine
  • 8 ounces superfine sugar, also known as caster or baker’s sugar
  • 2 ounces dark chocolate chips or drops and/or white chocolate drops

Mixing and Baking Directions

  1. Using a big mixing bowl, combine all ingredients together to make the eggless chocolate chip cookie dough.
  2. Knead the dough with your hands. If it is still crumbly, add a little more of the soft spreadable margarine.
  3. Make small balls of the dough, roughly about the size of ping pong balls and then press on them to make a circle that is about 1and !/2 cm thick. You will make about 16 to 22 pieces of eggless cookie dough.
  4. Arrange the pieces in greased trays, with which you will be needing two.
  5. Bake for 15 minutes in an oven that was preheated at 180 degrees.

Serve and eat while freshly baked. Best when taken with a glass of milk… that is if you are not vegan.

Nutrition Scientists Present Data Challenging FDA Proposal to Revoke Heart-Health Benefit of Soy Protein

Nutrition Scientists Present Data Challenging FDA Proposal to Revoke Heart-Health Benefit of Soy Protein

A team of nutrition experts led by Professor David J.A. Jenkins at the University of Toronto (U of T) in Canada, gathered data from clinical trials from the past 2 decades, and found consistent information attesting to the cholesterol-lowering effect of soy protein. The primary purpose of their study is to contend the US FDA’s plans of revoking the health benefits linked to soy protein in addressing heart diseases.

The UK-born professor of U of T’s Department of Nutritional Sciences is renowned in his field for having developed the concept of the glycemic index, as a means of explaining how dietary carbohydrate affects blood sugar. In their most recent study, Professor Jenkins and his colleagues developed a dietary portfolio consisting of plant-based protein, plant sterols, nuts, and viscous fibre, which combined together can reduce risk factors for heart disease by as much as 30 per cent.

Nutrition researchers performed a cumulative meta-analysis, which allowed them to look at the effect of soy in all the trials combined, at different points in time but with the addition of data from each new trial. The analysis showed that soy helped in lowering both total cholesterol and low-density lipoprotein cholesterol, substances that can damage the heart. The effect remained consistent in all 46 trials cited by the Food and Drug Administration, when it first announced in 2017, the proposal to revoke heart-health claim attributed to soy based foods.

Professor Jenkins asserts that

“At no time since, when the original claim for soy as a reducer of serum cholesterol was introduced, had the ability of soy been questioned.” “Data has not changed and remained consistent since 1999.”

Canadian nutrition scientist John Sievenpiper,also of Nutritional Sciences at the U of T and a clinician-scientist at St. Michael’s Hospital, who co-authored the study added,

There are times a regression to the mean is seen; as where analyses with small scale studies produce big effects, which diminish over time when sample sizes increase and results become more precise “”We saw that happen with fish oil; but in the soy protein study, nothing has changed.”

Why the US FDA Proposed a Reversal of Soy Protein Health Claim in 2017

According to Susan Mayne, Director of the US FDA Center for Food Safety and Applied Nutrition,, it became necessary for them to propose a rule revoking a health claim for soy protein because numerous studies made since the claim was authorized in 1999, presented findings that were inconsistent with the supposed relationship between soy protein and heart disease.

Dr. Karol Watson, Director of the UCLA Women’s Cardiovascular Health Center and a cardiologist supported the FDA’s proposal saying that there has never been any clinical trials that prove eating more soy can improve heart health. She added that not every method of lowering cholesterol yields benefits; asserting that some things that lower cholesterol have actually shown harm.

WHO on Dietary Fiber : Eating Fiber-Rich Food Can Prevent Development of Top Killer Diseases

WHO on Dietary Fiber : Eating Fiber-Rich Food Can Prevent Development of Top Killer Diseases

A recent study sponsored by the World Health Organisation (WHO), revealed that including fiber in one’s daily diet, greatly reduces a person’s risk of heading to early mortality.

Dietary fiber, also called as roughage, helps the digestive system in removing wastes via regular bowel movements. Such wastes and other forms of excesses, if not excreted by the body, can cause cholesterol and blood sugar imbalances that eventually lead to health disorders like diabetes, heart problems, or any of a host of cancer-forming diseases.

WHO Study Shows Rising Global Statistics of Death via Diabetes

.The WHO study also disclosed that millions of adults across the globe, including British and Americans, are hardly eating foods with high fiber contents. In an earlier study conducted for the WHO, it was disclosed that globally, the number of individuals suffering from diabetes had increased from a previous 108 million to 422 million in 2014.

Back then, the medical advice given by the earlier WHO report focused mainly on seeking immediate treatment as soon as symptoms of diabetes are experienced. Furthermore, diabetes prevention can be achieved by taking in balanced diets, and engaging in physical activities. Early symptoms must be addressed through immediate medical consultations for prescription of appropriate medication, whilst having regular checkups can help arrest complications.

In the World Health Organization’s 2018 Fact Sheet for Healthy Diet, emphasis was given on the importance of dietary fiber occurring naturally in vegetables, fruits and other types of whole grains. In order to prolong one’s lifespan, one must include dietary fibers as part of daily intakes. Doing so reduces risks of developing disorders related to diabetes, heart ailments and cancerous diseases.