Just Egg is the creation of food technologists who make their livings by replacing nutritious whole foods with laboratory-created compounds topped off with chemical flavor enhancers like monosodium glutamate (MSG).
This plant-based yellow liquid contains no real food, and positively not a trace of real eggs.
What it does contain, it’s second ingredient, is mung bean protein isolate, which, along with the natural flavors can pack enough excitotoxic amino acids to give migraine headaches to many, and possibly send some MSG-sensitive people to the ER.
But brain-damaging ingredients aside, you may wonder how this product can get away with being called not just “egg” but JUST EGG?
The FDA maintains what’s called a “standard of identity,” a legally binding description of what a particular food name represents and what it may consist of or even look like. Want to manufacture peanut butter? It better be made by the grinding of shelled and roasted peanuts. If you make noodles, they need to be “ribbon-shaped” with vermicelli mandated to be “cord-shaped.”
But as far as eggs go, not only have regulators refused to define them, but have prohibited such a definition from being made. It’s bizarre even by FDA standards.
What this means to the egg-expecting public is that if you don’t see it cracked from a shell, an “egg” can be made from just about anything, even the chemical concoction listed below.
Just Egg ingredients:
Ingredients: Water, Mung Bean Protein Isolate, Expeller-Pressed Canola Oil, Contains less than 2% of Dehydrated Onion, Gellan Gum, Natural Carrot Extractives (color), Natural Flavors, Natural Turmeric Extractives (color), Potassium Citrate, Salt, Soy Lecithin, Sugar, Tapioca Syrup, Tetrasodium Pyrophosphate, Transglutaminase, Nisin (preservative). (Contains soy.)
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