Fiber - there must be an FAQ somewhere...
I'm interested in the most carb efficient forms of soluble and insoluble and so forth - I've read up on guar gum, grinding my own flax seeds and I'm also fine with psyllium husks.
Where should I read or post now?

Ditto eggs, flavour and cholesterol.
I've looked at egg replacements but they are mostly just ultra-cheap egg whites with gum added and where's the fun in that!
My current thinking is to have just the eggs but only use 1 yolk per three eggs...
Where should I read or post now?

Thanks in advance, Chris.

The fiber question is probably best asked in the General LC forum and there is a cholesterol/heart disease forum.

Why are you looking to limit your use of egg yolks? Are you trying to limit your cholesterol intake? Why? Even the mainstream health organizations are recognizing that dietary cholesterol has minimal impact on body cholesterol.

If you don't get good feedback here (and you probably will) post again over there.

Good luck.

Hi Chris

I'm also wondering why you want to limit your egg yolks. I must admit though I have seen others in this forum making omlettes with one egg and two egg whites. Quite frankly, I would not bother unless you have found you are sensitive to arachondic acid (think that's spelt wrong). Now you're going to ask me to explain this and all about good and bad ecionsides(!). I'm sure there are posts already on this site which will tell you more. Use the search option above.

Thanks to both of you for the advice. I shall have a detailed read on both these topics.
I must say I'm delighted about the news you both give as of course I love the full egg and was a little underwhelmed at the prospect of a less than stunning breakfast