I've not been able to find any commercial chicken broth which doesn't have some forbidden ingredient. I guess the only thing is to make it yourself (laborious I know).Why are u not eating the egg yolks?  

When I was on list 1, I ate eggs every morning as it was one of the only things I could eat and I worried about my cholesterol too. I had a cholesterol test sometime during this period and my cholesterol levels were normal. They were actually lower than when I had started with Matia.Making your own broth is very simple. You just need some chicken bones, and whatever vegetables you can tolerate like onions, celery, carrots.... I bet there are plenty of recipes on the internet. You just let it simmer for a couple of hours and you end up with a super tasty broth, you'll be surprised! I usually make a large batch and then freeze the leftovers in 4 cup proportions to use later. Carol

Making your own chicken broth isn't as hard as you might think. You put a few things in a pot and let it cook. Then you have both the broth and the chicken that you can eat. I eat 3 eggs a day. One for breakfast and two for lunch. I think that the yolks are the important protein part of the meal. 

1.  365 Organic (Whole Foods' brand) has vegetable broth in a carton.  Only ingredients are:  organic vegetable broth (purified water, vegetable broth concentrates of organic carrot, organic celery, organic onion), sea salt and organic onion powder.  You can double check w/ Matia but I would think the carrot & onion would be ok; she might just say try it and see.
2.  I would eat the egg yolks and worry less about the eggs and more about the butter (although even the butter I wouldn't worry too much about for now).... I've done a lot of health research, plus worked w/ a holistic nutritionist the last few years, and I've found a great deal of evidence to support that all fats are not created equal and all cholesterol is not bad.  We need certain types & amounts of saturated fat, even cholesterol, but they get a bad rap b/c of the Twinkies, cookies, etc. that really have no nutritive value and we shouldn't be eating anyway, whereas w/ something like eggs they are nutritious on multiple levels.  As for conversion to cholesterol, I kept reading of people with low or normal cholesterol levels dropping dead of heart issues, and the connection between not having enough "heart healthy" fat.  You can read a lot more on this at lifeextension.org.... I've found them a good resource.  I ate 1/day before Matia's program, 2/day now to fill me up more, and believe it's nothing to be worried about.  And as for the butter, I wouldn't even worry about that, b/c you're mostly doing it now (as I'd guess some-many of us are) b/c of the restricted diet.  Once we can eat more, we won't need to pile on the butter b/c we'll have more flavor, more choices, less reason to use it.

Ok, here is my two cents.  I have been slow with the diet and on it for quite some time.  In the beginning I was eating three whole eggs every morning, whoa!!  Then I switched to two.  Then I had a cholesterol check and went down to one whole egg plus two whites.  That seems to work for me, i haven't had my cholesterol checked since doing that though.  What I mean is, I tried all whites and blech!  It just didn't have any, I don't know. . . substance to it.  I was too hungry. I often hard boil eggs and cut them in half, remove the yolks out of two and keep it in one.  (I want to try mixing cut up hard boiled egg with some mashed avocado and olive oil for 'mayonaise' and maybe a little chopped celery and some cheese on spelt bread for an egg salad sandwhich) There seems to be a  lot of back and forth on the egg yolk issue; I think one a day is ok unless my cholesterol shows otherwise.  And avocadoes, if you can have them, are full of good fats that are supposed to lower cholesterol.As far as chicken broth, wow, it would be so nice to find some I could eat!  They all have spices or onions and I just don't tolerate that.  I make my own soup.  Even though it is time consuming, it last for days and then I don't have to cook for a while.  I was intimidated by this b/c I'm not much of a chef either but here is what I do:I take my biggest pot and put some spring water in there.  then I take two pckgs of chicken thighs (about 5 pieces per pckg) and rip the bulk of the skin off.  easier to do if it is still a bit frozen.  lay all these pieces in the bottom of the pot.  water rises as you add pieces.  I usually add a couple extra chicken legs, just for a little xtra meat.  then I pour some spring water in a cup (I"m picky about holding a water jug over raw meat with possible splashing) and fill the pot to about 1 - 2 inches from the top.  Make sure you've got a tall, wide pot.  Put a lid on, turn burner on high, get it boiling, turn down and boil/simmer for one hour.  Then I remove all the meat, pour the broth through a strainer, put broth in fridge overnight (there will be a layer of fat on top the next morning, easy to skim off with a spoon) I cut up all the meat into bit sized pieces.  Next day I cook 3/4 c rice ( you can use more or less) and begin reheating the broth.  I add the cut up chicken, cooked rice, and I cut up an entire head of celery and 1-2 large heads of brocoli.  I add this in increments as it will overflow my pot till it cooks down a little.  I keep stirring and lifting the spoon to see what I need more off.  I add the vegies raw so they are simmering in the soup and all the nutrients will stay in the broth.  I dont' let it simmer or cook overlong; this keeps the vegies firmer and we like it that way; plus with freezing and re heating the vegies will get even softer.  I freeze leftovers after a few days.  I have large glass pyrex bowls with lids, this works great for storing broth overnight and then the soup later.  but several smaller bowls will work too.  yes, it is a lot of work but it is worth it and then you get a few days off from cooking which is always nice.Or another thing you can do if you want a little broth--strain and save the drippings from a whole chicken if you roast one in the oven.  This is greasier thoughoh yes, and if you want to consume less butter:  try drizzling olive oil on your bread and put some mashed avocado on there as well

what kind of butter is ok to use? and what kind of rice does everyone eat? i was eating uncle bens brown rice, but the ingredients says canolia oil/sunflower oil and im not sure if thats ok?