Eggbeaters

So I've been trying to think of some different things to cook and I started thinking about Eggbeaters egg substitutes. After a little research, I learned that they have removed all the cholesterol and fat from their products. Very interesting. It drove me back to examine the reasons and goals of this diet. Yes, it's vegan. No, it's not really for moral and ethical reasons - it's 100% for health reasons. What are the "rules"? Nothing with a face or a mother? or foods with zero cholesterol and a low fat content?

We went with the second scenario. We enjoy our scrambled tofu but tofu carries a fairly high fat content. It IS a good source of protein and that's important. Last night, I made a big skillet of scrambled eggbeaters with onions, peppers, mushrooms, tomatoes, spinach, and diced potatoes. What we wound up with was a nice meal that was high protein, ZERO fat, and full of veggies. I think it works! It also gives us a little latitude in meal planning. The Eggbeaters website suggests baking the product in a cake pan til it's set and then cooling and dicing it and making egg salad. Wouldn't that be good in those nice whole wheat pita pockets? (made with the Nasoya zero fat "nayo-naisse" of course. It also gives us an option for baking too. We always use the egg replacer products and probably will continue to do so - but there may be times that eggbeaters would be a better choice.

Anyway, I can't think of any reason that this change would cause problems. Can anyone else?