Egg White Intolerance
Egg whites, which are potent histamine liberators, also provoke a nonallergic response in some people. In this situation, proteins in egg white directly trigger the release of histamine from mast cells on contact. Because this mechanism is classified as a pharmacological reaction, or "pseudoallergy", the condition is considered a food intolerance instead of a true IgE-based allergic reaction.
The response is usually localized, typically in the gastrointestinal tract. Symptoms may include abdominal pain, diarrhea, or any symptoms of histamine release. It can result in an anaphylactoid reaction, which is clinically indistinguishable from true anaphylaxis, if sufficiently strong.
Some people with this condition tolerate small quantities of egg whites. They are more often able to tolerate well-cooked eggs, such as found in cake or dried egg-based pasta, than loosely cooked eggs, such as fried eggs or meringues, or uncooked eggs.
Read more about this topic: Egg Allergy
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All packed in sand to wait the trump together.”
—Robert Frost (1874–1963)
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—W.E.B. (William Edward Burghardt)
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—Wallace Stevens (1879–1955)