Eggs

To help me to produce eggs, I've been eating eggs delligently - egg white to be specific since its high in protein.

On the 1st day of Lucrin jab, I ate 2 egg whites and with the commencement of GF, I take 5.
I hope this egg white diet can help in my IVF process.
For my bb, I'm willing to do anything for them to make my bb dream come true ..............

Eggs are considered a good source of protein and choline.

Some research on Egg Whites:
http://en.wikipedia.org/wiki/Egg_white

Egg white is the common name for the clear liquid (also called the albumen or the glair/glaire) contained within an egg. It is the cytoplasm of the egg, which until fertilization is a single cell (including the yolk). It consists mainly of about 15% proteins dissolved in water. Its primary natural purpose is to protect the egg yolk and provide additional nutrition for the growth of the embryo, as it is rich in proteins and also of high nutritional value. Unlike the egg yolk, it contains a negligible amount of fat. Egg whites have many culinary and non-culinary uses for humans

The egg white is approximately two-thirds of the total egg's weight out of its shell with nearly 90% of that weight coming from water. The remaining weight of the egg white comes from protein, trace minerals, fatty material, vitamins, and glucose.[1] The U.S. large egg's white weighs 38 grams with 4.7 grams of protein, 0.3 grams of carbohydrate and 62 milligrams of sodium. The U.S. large egg white contains about 20 calories.[2] Egg white has no dietary cholesterol. Egg white contains approximately 40 different proteins.[3] Below is a list of the proteins found in egg whites by percentage along with their natural functions.[1][4]




54% Ovalbumin - Nourishment; blocks digestive enzymes

12% Ovotransferrin - Binds iron

11% Ovomucoid - Blocks digestive enzymes

4% Ovoglobulin G2

4% Ovoglobulin G3

3.5% Ovomucin

3.4% Lysozyme

1.5% Ovoinhibitor

1% Ovoglycoprotein

0.8% Flavoprotein

0.5% Ovomacroglobulin

0.5% Avidin

0.05% Cystatin

Although egg whites are prized as a source of low-fat, high-protein nutrition, a small number of people cannot eat them. Egg allergy is more common among infants than adults, and most children will outgrow it by the age of five.[16] Allergic reactions against egg white are more common than reactions against egg yolks.[17] In addition to true allergic reactions, some people experience a food intolerance to egg whites.[