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My cholesterol level is dangerously high. I guess that proves that I really
can absorb food (after 8 months on a gluten-free diet) but I really don't
need another diet restriction. I think the main culprits are the eggs my
wife uses to bake all my bread for me. Are there satisfactory gluten-free,
tasty, egg substitutes? Any other suggestions for reducing cholesterol but
staying gluten-free would also be appreciated. I'll summarize if I get
enough responses.

Paul Colligan
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