While most people like to take advantage of sleeping in on a weekend morning, I roll out of bed and start cooking. Similar to most other families, mine is a crazy kind of busy all week. But on Saturdays we get one another’s undivided attention over a hearty breakfast that fuels our equally busy weekends. Since I have a preschooler who rises at dawn, sometimes my version of sleeping in is letting someone else cook, and that’s where I found this sandwich.
One morning at a favorite local breakfast dive, I poured over the menu and couldn’t find anything I wanted. However, the BLT on the lunch menu called to me, especially with the mention of avocado and tomato slices. I asked them to breakfast-ize it with an over-medium egg. They did, and it was glorious. It seemed so obvious, yet, I’d never thought about it before!
Any guilt you’ve harbored for the last few decades over eating a fried egg, well go ahead and shake it loose. Cholesterol is no longer the nutritional enemy we’ve been told to avoid. Our Mary Hartley, RD explains why we are no longer relegated to egg white omelets. That’s why we’re celebrating over runny egg yolk sandwiches! (more…)
The Dietary Guidelines Advisory Committee, the panel of experts who review the Dietary Guidelines for revision every five years (published most recently in 2010), will change their recommendation about dietary cholesterol in the report they will send to the federal government in the next few weeks.
The current guidelines, and those of the past 40 years, restricted dietary cholesterol to 300 milligrams a day. For reference, an egg yolk has around 200 milligrams and a 6-ounce T-bone steak has 90 milligrams. In 2013, the American Heart Association and the American College of Cardiology dropped their advice about cholesterol as well.
True, cholesterol is a major part of the plaque that narrows the arteries in atherosclerosis, the underlying cause of heart disease and strokes, but only 20 percent of our blood cholesterol comes from diet. Our liver makes the rest. The issue is confounded because many high cholesterol foods are high in saturated fat and saturated fat and trans fat do add to blood lipid levels. Dietary cholesterol, which is found in animal-derived foods, is usually accompanied by saturated fats as in full-fat dairy products and the meat of domesticated animals. Egg yolks and crustaceans (crabs, lobsters, shrimp, and crayfish) are high in dietary cholesterol but low in saturated fat. (more…)
Inspired by Morgan Spurlock’s documentary, Super Size Me, science teacher John Cisna from Iowa decided to help take his students’ education out of the classroom. He engaged in a three month experiment much like Spurlock’s, eating McDonald’s every day, but instead of indulging and not exercising, he followed a more structured program which he discussed on TODAY.
The study, published in the journal Atheroscolerosis, found that people who ate more eggs per week had significantly greater plaque buildup – almost two-thirds as much as smokers. One reason why this could be is that one large egg yolk can contain as much as 237 milligrams of cholesterol, according to lead author Dr. David Spence who contends that diets low in cholesterol are key for heart health in people of all ages. “Just because you’re 20,” he warns, “doesn’t mean egg yolks aren’t going to cause any trouble down the line.”
This may be true, but it seems studies come out suggesting one thing and then two weeks later suggest another, which makes it hard to know where to stand on health topics such as this.
Martica Heaner, PhD, a nutritionist, adjunct associate professor in nutrition at Hunter College, and research associate at Columbia University Medical Center, points out that observational studies like this suggest links and associations and don’t state hard-line facts, which is why this news shouldn’t send everyone into a panic about their diet. (more…)
By Karen Sherwood for Nutritious America
The scenario is all too familiar.
1. Walk into the doctor’s office with an ailment.
2. Medication is prescribed within 10 minutes.
3. Six months later return to the doctor to receive yet another medication to help relieve the symptoms/side effects of the first medication.
The sequence repeats itself until the medicine cabinet is filled with a confusing myriad of prescription cocktails that oftentimes only provide short-term relief, yet somehow manages to deplete the body of vital nutrition.
Yep, it’s “business as usual” in the world of Western medicine because the truth is, poly-pharmacy makes money. Unfortunately, the dangerous effects of these aggressively-prescribed drugs are creeping up on us. (more…)