The ongoing bird flu epidemic in the U.S. has thrown the poultry industry including the farmers into a state of turmoil, resulting in a staggering rise in egg prices. The highly pathogenic avian influenza (H5N1) has ravaged commercial flocks, and massive culling operations have been undertaken to stop the spread of the virus with no success yet. Consequently, the cost of eggs has increased dramatically, to an average of $5 per dozen in January 2025, with prices reaching as much as $15 per dozen in some areas.

The United States Department of Agriculture (USDA) recently issued a warning in bleak terms—egg prices, already elevated by almost 37% since last year, may go up another 41.1% in 2025 owing to continued shortages. This has got consumers up in arms, compelled to turn towards cheaper substitutes, and is creating food security worries as well.

Although the USDA assures consumers that poultry products, including eggs, are safe to consume when cooked properly, the growing transmission of avian flu from birds to mammals has raised broader concerns. The virus has now been identified in 485 bird species and 48 mammal species, such as sea otters, dolphins, and polar bears.

Even with colossal culling drives, the pandemic keeps spreading, which has caused supply chain interruptions and forced customers to seek alternatives to eggs—economically as well as ethically, for reasons of health, and to ensure sustainability. As plant-based and alternative protein gains steam, perhaps it's time to look for egg substitutes that are nutritionally equivalent without being so expensive.

What are Some Egg Alternatives

As egg prices remain volatile, the demand for protein-packed substitutes has surged. While eggs have long been a staple for their high protein content, versatility, and culinary ease, several alternatives can effectively replace eggs in cooking, baking, and even breakfast scrambles.

If you’re looking for nutritious and affordable substitutes, here are some unexpected protein-rich options that can seamlessly replace eggs in your diet.

1. Mung Beans

Mung beans, also referred to as green gram or moong beans, have been grown in South Asia for thousands of years. With their high protein and fiber content, these tiny green legumes can be converted into a liquid egg alternative that replicates the texture and flavor of regular eggs.

By mixing soaked mung beans with kala namak (black salt, with an egg-like taste), it is possible to make a foundation for scrambles, omelets, and even quiches. Mung bean liquid egg substitutes, such as are used in packaged vegan egg mixtures, are a cholesterol-free, protein-laden substitute that closely approximates the original.

How to Prepare a Mung Bean Scramble

• Wash and soak 1 cup of mung beans overnight.
• Mix soaked beans, water, turmeric, and kala namak until even.
• Heat a pan with oil and scramble it as you would scramble eggs.
• Season with vegetables, herbs, or spices to give it some zing.

This easy switch is a protein-rich, green, and allergy-friendly substitute for eggs.

2. Chickpea Flour

To prepare a chickpea omelet, combine chickpea flour with nutritional yeast, black salt, and black pepper. Whisk in water gradually until it has the consistency of a smooth batter. Fry the mixture like a pancake, turning it once bubbles form on the surface. This protein-rich choice provides the texture and flavor of eggs at a fraction of the price.

3. Tofu

Tofu is perhaps the most versatile egg substitute. It can be scrambled, blended, or even baked to substitute eggs.

Tofu Scramble: Break up firm tofu, add turmeric and black salt for the eggy taste, and sauté with vegetables for a protein-rich breakfast.

Silken Tofu in Baking: Silken tofu may be substituted for eggs in cakes, muffins, and custards. Just blend 1/4 cup silken tofu for each egg and add it to your batter for moisture and texture.

Tofu in Stir-Fries and Salads: Firm tofu can be cut into small pieces and added to salads or stir-fried for a healthy, protein-packed meal.

Containing 10 grams of protein per half cup, tofu is a cheap and convenient substitute for eggs for cooking and baking purposes.

4. Flaxseeds and Chia Seeds

For bakers who have depended on eggs as a binding ingredient, the flaxseed and chia seeds provide an instant plant-based answer. When used with water, the seeds will gel into a texture that binds in a manner similar to the eggs.

• Combine 1 tablespoon of ground chia seeds or flaxseeds with 3 tablespoons of water.
• Allow it to sit for 5–10 minutes until it becomes gel-like.
• You can use this mixture as a 1:1 substitute for eggs in baked items.

The seeds are rich in fiber, omega-3 fatty acids, and protein and are a healthy substitute for eggs.

As the bird flu crisis continues to rage on, consumers are presented with difficult decisions regarding food prices. However, the bright side of this crisis is the growing availability of alternative protein sources that not only offer cost savings but also comply with ethical and environmental concerns.

From mung beans and chickpea flour to tofu and flaxseeds, a variety of plant-based options can easily replace eggs in cooking and baking without sacrificing nutrition or flavor. Whether you’re looking to save money, reduce your environmental footprint, or explore plant-based eating, these protein-packed substitutes offer a sustainable and delicious way forward.

The musty, cardboard-like scent often associated with older adults is widely recognized and just as widely misunderstood. Commonly referred to as “old people smell,” this odor isn’t a result of poor hygiene or a specific perfume — it's rooted in biology. As people age, their skin undergoes changes that make this scent more pronounced and persistent.

This distinct smell is caused by a compound called 2-nonenal, which forms on the skin due to lipid peroxidation — the process where fats in the skin oxidize. As antioxidant levels decline with age and cellular turnover slows, these oxidized fats accumulate on the skin's surface. The result is a lingering odor that isn’t easily washed away or masked with fragrance.

Why the Scent Lingers With Age

As the body ages, hormonal shifts and slower skin renewal contribute to the buildup of oxidized lipids. The body's ability to shed old cells and regenerate new ones becomes less efficient, making it harder to naturally eliminate the compounds responsible for the odor.

Additionally, typical cleansing methods like bathing or using deodorants don’t effectively break down the fatty acids responsible for the scent. This is why the smell can persist despite maintaining good hygiene.

The Role of 2-Nonenal and Lipid Peroxidation

The key culprit behind this age-related body odor is 2-nonenal, a byproduct formed when omega-7 fatty acids in the skin oxidize. This process, called lipid peroxidation, is essentially the skin’s version of rusting. Without sufficient antioxidant protection, especially as one ages, this oxidation accelerates.

Unlike typical body odor, which is caused by bacteria breaking down sweat, 2-nonenal comes from within — which means it can't be scrubbed off or covered with perfume. In fact, adding perfume often results in a more musty combination rather than eliminating the smell.

How Mushrooms Can Help from the Inside Out

The most effective way to address this odor is not external but internal — by targeting its root cause through nutrition. Enter mushrooms: a powerful superfood that offers several age-defying benefits.

Mushrooms are especially rich in ergothioneine, a unique amino acid and antioxidant that can halt lipid peroxidation before it leads to odor formation. Ergothioneine also has anti-inflammatory properties, helping the skin stay healthier and more resistant to oxidative damage.

Additionally, mushrooms contain spermidine, a natural compound that supports autophagy, the body’s internal “clean-up” system. Autophagy breaks down and recycles damaged cell components, promoting cell renewal and helping maintain healthier skin — and in turn, reducing the scent associated with aging.

The Best Mushrooms for the Job

While all mushrooms contribute positively to health, certain varieties are more potent when it comes to fighting age-related odor. Shiitake and oyster mushrooms stand out for their high levels of ergothioneine and spermidine, making them particularly effective in targeting the root causes of 2-nonenal buildup.

These mushrooms not only support better skin health but have also been linked to a lower risk of cognitive decline and chronic disease. Their benefits extend beyond odor prevention, offering immune support, cancer-fighting properties, and improved metabolic health.

More Than Just Odor Control

Incorporating mushrooms into the diet offers a range of age-related health benefits. In addition to curbing the development of the so-called “old people smell,” mushrooms have been found to:

• Lower blood pressure
• Improve insulin resistance
• Protect against brain damage
• Slow cancer progression
• Strengthen bones

Studies have also linked mushroom consumption with reduced risks of prostate and breast cancer. In some countries like Japan and China, mushroom extracts are even used alongside cancer treatments due to their immune-boosting effects.

The Fourth of July is usually all about fireworks, BBQs, and patriotic playlists—but let’s not forget another tradition that’s gained popularity in recent years: movie nights at home. Whether you’re winding down from a long day of celebrations or just skipping the crowd to watch classics under the stars, a cozy night in calls for sweatpants, blankets, and of course, snacks.

Popcorn may be the go-to, but this Independence Day, consider breaking from tradition with some revolutionary snack choices. Did you know there are plenty of whole grains you can pop for a lighter, crunchier twist? Sorghum, amaranth, quinoa, and more—these ancient grains bring unique textures and flavors without the pesky hulls that stick in your teeth.

Also Read: These Steps Will Wash Blueberries The Right Way And Remove Pathogens And Pesticides Residue

Not All Grains Pop—But They Puff Beautifully

Let’s clear things up: most ancient grains don’t pop into fluffy, buttery clouds like corn does. Instead, they puff when heated. So, if you’re trying them for the first time, expect a toasty crunch rather than big, airy bites. But what they lack in size, they make up for in taste, nutrition, and charm.

1. Sorghum

If you’re new to puffing grains, start with sorghum. It looks like tiny popcorn and delivers a similarly satisfying crunch. Lauren Harris-Pincus, MS, RDN, calls it a “gluten-free, fiber-rich, antioxidant-packed” snack that’s grown right here in the U.S.

Bonus: Sorghum doesn’t have a hull, so there’s zero risk of those annoying popcorn bits in your teeth. Sprinkle it over salads, soups, or even ice cream for an unexpected Fourth of July twist.

2. Amaranth

Amaranth is a quick-popper and packs serious nutrition—think protein, fiber, and minerals. Lisa Richards, nutritionist and author of The Candida Diet, notes that it’s gluten-free and nutrient-dense. Its tiny size makes it ideal for mixing into granola bars, muffins, or DIY cereals. Puffed amaranth adds a fun crunch to yogurt parfaits or fruit bowls at your 4th of July breakfast table.

3. Barley

While barley doesn’t exactly pop, it does crack and puff slightly, resulting in a chewy, nutty snack. It’s not the flashiest grain, but it delivers a mellow, toasted flavor perfect for a post-fireworks wind-down snack.

4. Buckwheat

Puffed buckwheat doesn’t just sound fun—it’s actually delicious. Crunchy and tender, this grain works best as a topping on oatmeal, fresh fruit, or nut-butter toast. If you’re not up for DIY puffing, try pre-puffed options like Lil Bucks for easy snacking.

5. Quinoa

Quinoa pops small, but brings bold flavor. While its shape doesn’t change much, its texture gets light and crisp. Try puffed quinoa on salads, in trail mix, or as a cereal replacement for a healthier holiday breakfast.

Also Read: This Year, Doctor's Day Reminded That Doctors Too Are Humans And Can Get Emotionally Exhausted

How to Puff Ancient Grains?

Puffing ancient grains is surprisingly simple—no oil required! Here’s how to do it:

• Heat a medium saucepan over medium-high heat until a drop of water sizzles and evaporates.

• Add grains in a single layer, and shake the pan frequently.

• Listen and watch: grains will crackle, puff, or lightly brown. Remove promptly to avoid burning.

• Each grain reacts differently to heat, so keep an eye on texture and color. Overheating can result in bitterness.

On Tuesday, the US Food and Drug Administration (FDA) announced a recall of 12,000 pounds of organic bulk blueberries which was distributed by Alma Pal International LLC. According to the agency, the blueberries have been tested positive for Listeria monocytogenes, a potentially dangerous bacteria known to cause foodborne illness.

READ: FDA Recalls Blueberries Over Listeria Risk Ahead of July 4th Festivities

Amid all this, one question that concerns many is how to wash blueberries the right way?

While water alone can remove debris, food scientist Bryan Quoc Le, Ph.D., says, as reported in marthastewart.com that it is not enough to eliminate pathogens or pesticide residue.

However, there are tips and tricks that can remove such residue. For this, your household staples like white vinegar or baking soda can work.

Vinegar's low pH makes it very effective at dissolving certain pesticide residues and inhibiting bacterial growth. Baking soda too works well when it comes to neutralizing bacteria through its alkaline nature. However, it may leave a bitter residue if it is not rinsed properly.

Also Read: Healthier Popcorn Alternatives You Can Try For Your July 4 Movie Nights

Why Isn't It Enough To Just Rinse Blueberries With Water?

Simply rinsing blueberries with water may wash away visible dirt, but it’s not enough to tackle bacteria, mold, or pesticide residues. According to Le, using vinegar or baking soda is more effective, as both alter the pH of the berry’s surface—creating an environment that disrupts microbial growth and helps extend shelf life better than neutral water.

Washing Trick: Why Do Baking Soda and Vinegar Work?

Baking Soda

As an alkaline cleaner, baking soda is effective against a different range of bacteria. However, it may leave a slightly bitter residue if not rinsed off thoroughly.

Vinegar

White distilled vinegar is ideal for cleaning produce. Its acidity helps break down certain pesticides—especially those with a basic pH—and inhibits bacterial growth. “It’s the pH that matters, not the vinegar type,” says Dr. Le. Apple cider vinegar works too, but white vinegar is more affordable and equally effective.

How To Clean Blueberries The Right Way?

For vinegar wash, follow these steps:

• Start with mixing 3 parts cold water to 1 part white vinegar. Use a large bowl to mix properly.

• Now, add blueberries and let it soak for 5 to 10 minutes.

• Wash your hands and then you can then wash the blueberries thoroughly, rub it with your hands to help loosen debris.

• Once done, drain the water and wash the blueberries again with running cold water to remove any vinegar residue

• Dry completely on a clean dish towel or paper towel before you store it in the refrigerator.

For baking soda wash, follow these steps:

• In a large bowl, dissolve 1 teaspoon of baking soda in 2 cups of cold water. Stir well until fully mixed.

• Gently add the blueberries to the solution and let them soak for 5 to 10 minutes. This helps loosen dirt, bacteria, and pesticide residues.

• Drain the berries and rinse them well under cool running water to remove any remaining baking soda.

• Spread the blueberries out on a clean dish towel or paper towels and pat them dry. Let them air dry completely before storing in the refrigerator to prevent mold growth.

Note: Make sure you do not soak the blueberries for longer than 15 minutes. Food scientist warns that the skin can begin to degrade if the blueberries are soaked for too long and it can cause flavors to dissolve in the cleaning solution.