Update 5/5/08: A friend just called to let me know that the link below isn’t working. I couldn’t find it either, even after a lot of searching. I sent an e-mail to Fox News (see below for a copy), and if you could do the same, that would be great – I’m wondering if they took some flak for the article and had to retract it. It’s not easy going against conventional “wisdom”. I did more searching and found this link on egg consumption and heart disease risk from the Egg Nutrition Center, which is where Fox got the info for their article. Keep reading for the original post…
Are you confused about which foods we should eat and which foods we should avoid? Unfortunately, Eggs are one of those foods that are often still given a bad rap.
This week’s Health & Nutrition news story is from Fox (and it was actually from a couple months ago):
Read part of the article, “American Heart Month: Cracking Open Heart Health Myths“:
“February is American Heart Month, and while cardiovascular disease continues to be the number one killer of Americans, many adults are confused about what foods to eat and what to avoid. A January survey of healthy adults conducted by the Egg Nutrition Center shows that nearly one out of four (24 percent) Americans still avoid eggs for fear of dietary cholesterol, even though 30 years of research has never linked egg consumption to heart disease.(i) As a result of this myth, many Americans are missing out on the beneficial nutrients of the incredible egg.”
HERE ARE MORE WAYS EGGS ARE GOOD FOR US (from the article above):
photo by oddsock
- Weight management
- Muscle strength and muscle-loss prevention
- Healthy pregnancy: Egg yolks are an excellent source of choline, an essential nutrient that contributes to fetal brain development and helps prevent birth defects.
- Brain function: Choline also aids the brain function of adults
- Eye health: Lutein and zeaxanthin, two antioxidants found in egg yolks, help prevent macular degeneration, a leading cause of age-related blindness
Still not convinced? Read more information on why we shouldn’t be afraid to eat lots of eggs.
RELATED POSTS/LINKS: (Many more topics & recipes along the right in the blue section!)
My e-mail to FOX News:
Hello,
I have a link to an article on your site at my blog – here is the link:
But now that article is no longer at that link, and I can’t find it when doing a search at your site. Can you tell me why I can’t find it and where I can link to it now?
Thank you,
Kelly
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{ 2 comments… read them below or add one }
Anna 04.14.08 at 7:35 am
Super topic, Kelly. People are still “in the dark” about eggs. I cringe every time I hear someone order a tasteless, nutritionally deficient egg-white omelet. The yolks are “where it’s at!”. I know of some people who throw away the whites (to avoid excess protein consumption), and eat lightly cooked yolks in butter – talk about chock-full of nutrients. I’m too cheap to throw away the egg whites, but I do find the yolks to be the best part. I find good uses for eggs every day. I even save the shells, crushed and composted, to return minerals to the garden.
I love eggs! Even premium priced eggs are a nutritional bargain! Eggs are so incredibly versatile, too, from simple plain eggs to very complex souffles. Eggs also complement a lot of flavors, from plain, to sweet, to savory, and are easy to serve at breakfast, lunch, dinner, and dessert, as well as snacks. It isn’t unusual for me to have consumed 4 or even 5 eggs in a day.
Our family of three goes through as many as 4 dozen eggs a week. My husband and I have 2-3 eggs each, cooked “over easy” in butter, nearly every day. My son isn’t as enamored of basic egg breakfasts on a daily basis, but he loves baked egg custard, and what I call “French Toast Frittata” (one slice of bread broken into bite sizes, soaked in a two egg “French Toast” egg mixture, then cooked slowly in a small covered buttered sauté pan, then flipped). I prefer this to regular French Toast because it increases the egg to bread ratio.
I try to keep hard boiled eggs in the fridge all the time, for quick protein snacks, as well as salad garnishes. In fact, if I am down to to dozen eggs in my stock, I start to panic a bit.
Most of the time, I get my eggs from a small local “hobby” farm in our county, not the supermarket (some of the local markets carry “local” eggs, but they are from huge egg production ranches in our county). Egg production goes down during the chickens’ molting season, so we cut back on our egg consumption then. The chickens are kept in an outdoor enclosure during the day, safe from predators (lots of coyotes in So. Cal.), but still able to eat a naturally omnivorous diet of greens, grubs, insects, and even the occasional mouse or lizard. Only confined “chicken ranch” chickens would eat an “all vegetarian diet” as labeled on the egg cartons.
Kelly the Kitchen Kop 04.14.08 at 8:16 am
Hi Anna,
I could never figure out how to get more egg on that one piece of french toast, I love the “French Toast Frittata” idea!
Lots of great info from you, as always.
Thanks,
Kelly