dvjorge wrote: I will use only the white to make coconut bread and will eliminate the yolks. They are probably the biggest culprit.
I seriously doubt that. It’s been scientific knowledge for years and years that lecithin is a binder which binds fats and water together allowing the oils and fat to be expelled by the body. Since the egg yolk contains so many proteins and fats, the lecithin content in egg yolk is very high. This makes eggs the perfect source of lecithin as well as a food of choice for a cholesterol-lowering diet.
I know that normally you don’t wish to be bothered with the research sources concerning my information, Jorge, but if you wish to see it with this subject, just let me know, I don’t mind posting, but otherwise I won’t bother you with it.