PHOENIX MAGAZINE: Picazzo’s Egg Allergy Sensitive

JAN 2016 Medical Directory

PHOENIX MAGAZINE spotlighted 3 restaurants that cater to Egg Allergy’s and Picazzo’s Organic Italian Kitchen was proudly featured. The article is rewritten for readability.



“Not as widespread pernicious as peanut allergies, egg allergies nonetheless present significant health challenges for sufferers particularly since eggs are so widely used in cooking.  Two percent of U.S. children are allergic to eggs, and roughly 70% percent shed the condition by age 16.  According to dietician Oraham, a sensitivity to eggs is not fatal, but it can seriously affect quality of life, causing gas, bloating, constipation, diarrhea, weight gain, migraines, vertigo, anxiety, among other symptoms.”



“You’ll find everything from gluten-free vegan pizza crust to egg-free pasta selections, such as the brown rice penne with dairy-free Alfredo and vegan chicken (pictured).  With a kids’ menu and a variety of salads and desserts, Picazzo’s will cater to your allergy fearlessly.  Try Eva’s hot apple crisp or the superfood chocolate pudding made with avocados instead of dairy.

Multiple locations.”

The following is a directory of hidden names for eggs in product labeling that may interest you.

Egg Allergy Avoidance List

Of course, the positive and nutritious egg needs it fair share of press so we present:

The nutritive value of the egg

“The egg is one of the most complete and versatile foods available. It consists of approximately 10% shell, 58% white and 32% yolk. Neither the color of the shell nor that of the yolk affects the egg’s nutritive value. The average egg provides approximately 313 kilojoules of energy, of which 80% comes from the yolk.

The nutritive content of an average large egg (containing 50 g of edible egg) includes:

  • 6.3 g protein
  • 0.6 g carbohydrates
  • 5.0 g fat (this includes 0.21 g cholesterol).

Egg protein is of high quality and is easily digestible. Almost all of the fat in the egg is found in the yolk and is easily digested.


Eggs contain every vitamin except vitamin C. They are particularly high in vitamins A, D, and B12, and also contain B1 and riboflavin. Provided that laying hens are supplemented according to the Optimum Vitamin Nutrition concept (see chapter ‘Optimum vitamin nutrition of laying hens’), eggs are an important vehicle to complement the essential vitamin supply to the human population.


Eggs are a good source of iron and phosphorus and also supply calcium, copper, iodine, magnesium, manganese, potassium, sodium, zinc, chloride and sulphur. All these minerals are present as organic chelates, highly bioavailable, in the edible part of the egg.”