There are no "chemicals" in most brands of egg substitute. Read the labels and learn what the words mean. People get scared by words like "tocopherol," "annato," and "guar gum," when those things are actually just Vitamin E, a colorful (and antioxidant-packed) seed extract, and a bean extract.
There are people who shouldn't eat the yolks. There's a group of people who are sensitive to saturated fats. The OP made quite clear that she's one of them. If you can't have yolks, or want to cut fat and calories ("only" 53 calories per yolk means over 100 in the type of dish the poster was describing, and that's a LOT for somebody on 1200 calories a day), then eggbeaters are perfectly reasonable and pretty healthy.
Eggs are one one of my main sources of protein, and I eat the whole egg - 3-4 times a week. The yolk in a large egg is only about 53 calories, so it doesn't make that much difference calorically. I had my cholesterol checked a couple of months ago, and it was 158, which is considered very good.
I don't believe in eating artificial foods, but if your cholesterol is high, you can make changes to your nutrition like just using the egg white. I'm definitely not a proponent of egg beaters.
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