Eating Healthy Emulsifiers

Aug 31, 2021

2 min read

Emulsifier Fo Pasta?

Updated: Sep 26, 2021

So, quick thangs, INI hope...haha.

So INI decided to on a mission to make home made "blood clot" pasta. Word. That's a good thang plse don't fret. Hehe. So upon my journeys I discovered, im sure you know where i did my research, but, pasta is made with "p00seewhole" eggs. Vexing. I am trynna go vegan, I dont like eggs. And for centuries, it feels and seems, I've been consuming eggs, in pasta without my consent. Rape? Self Induced? Because of my lack of in depth "food awareness"? Maybe, maybe not. May that never happen again regardless. Amen. On G.

So back to my lecture...So throw my secular education, aka, academia, we learnt that most eggs are thrown in ingredients as "emulsifiers". If your not familiar with the Word...May i kindly suggest that you do sum light research. Boom boom. They form "bonds" aka binding, aka, making things stick together. Word.

Side Note: Most eggs, aren't for flavour.

...So flour a likkle salt oil and an "emulsifier", a binding protien, to hold things together...is what we need to make home made pasta.

Now here is my issue, at first it was simple, use a different emulsifier other than eggs, right? And after diving into the plethora of information in this lovely "world wide window"...why in the blood cot hell am I trynna bind something so I can eat it? I realized i was now robotically looking for an ingredient, not for nutritional consumption purposes, but in order do bind two other ingredients together, so i can eat them all. Is or was this necessary? Extra extra. Hehe.

Chime in freely Bless 1. Are u 4 binders or against binders...? Plse justify im looking for closer...