Posted on 10/04/2019 7:52:21 AM PDT by Red Badger
The latest U.S. research on eggs won’t go over easy for those can’t eat breakfast without them.
Adults who ate about 1½ eggs a day had a slightly higher risk of heart disease than those who ate no eggs. The study showed the more eggs, the greater the risk. The chances of dying early were also elevated.
The researchers say the culprit is cholesterol, found in egg yolks and other foods, including shellfish, dairy products and red meat. The study focused on eggs because they’re among the most commonly eaten cholesterol-rich foods. They can still be part of a healthy diet, but in smaller quantities than many Americans have gotten used to, the researchers say.
U.S. dietary guidelines that eased limits on cholesterol have helped eggs make a comeback.
The study has limitations and contradicts recent research, but is likely to rekindle the long-standing debate about eggs.
The new results were published online Friday in JAMA, the journal of the American Medical Association. The study
Researchers at Northwestern University’s Feinberg School of Medicine and elsewhere pooled results from six previous studies, analyzing data on almost 30,000 U.S. adults who self-reported daily food intake. Participants were followed for roughly 17 years, on average.
The researchers calculated that those who ate 300 milligrams of cholesterol daily — about 1½ eggs — were 17 percent more likely to develop heart disease than whose who didn’t eat eggs.
The researchers based their conclusions on what participants said they ate at the start of each study. They took into account high blood pressure, smoking, obesity and other traits that could contribute to heart problems. Risks were found with eggs and cholesterol in general; a separate analysis was not done for every cholesterol-rich food.
Dr. Bruce Lee of Johns Hopkins University, said nutrition studies are often weak because they rely on people remembering what they ate.
“We know that dietary recall can be terrible,” said Lee. The new study offers only observational data but doesn’t show that eggs and cholesterol caused heart disease and deaths, said Lee, who wasn’t involved in the research.
Senior author Norrina Allen, a preventive medicine specialist, noted that the study lacks information on whether participants ate eggs hard-boiled, poached, fried, or scrambled in butter, which she said could affect health risks.
Some people think ‘”I can eat as many eggs as I want'” but the results suggest moderation is a better approach, she said. The debate
Eggs are a leading source of dietary cholesterol, which once was thought to be strongly related to blood cholesterol levels and heart disease. Older studies suggesting that link led to nutrition guidelines almost a decade ago that recommended consuming no more than 300 milligrams of cholesterol daily; one egg contains about 186 milligrams.
Newer research questioned that relationship, finding that saturated fats contribute more to unhealthy levels of blood cholesterol that can lead to heart problems.
The latest nutrition guidelines from the federal government, published in 2015, removed the strict daily cholesterol limit. While eating as little cholesterol as possible is still advised, the recommendations say eggs can still be part of a healthy diet, as a good source of protein, along with lean meat, poultry, beans and nuts. Nutrition experts say the new study is unlikely to change that advice. Bottom line
Dr. Frank Hu of Harvard University noted that most previous studies have shown that eating a few eggs weekly is not linked with risks for heart disease in generally healthy people.
“I don’t think that this study would change general healthy eating guidelines” that emphasize fruits, vegetables, whole grains, nuts and beans and limiting processed meats and sugar, Hu said. Eggs, a breakfast staple for many, can be included but other options should also be considered, “like whole grain toast with nut butter, fresh fruits, and yogurt,” Hu said.
Dr. Rosalind Coleman, a professor of nutrition and pediatrics at the University of North Carolina, offered broader advice.
“The main message for the public is not to select a single type of food as ‘bad’ or ‘good’ but to evaluate your total diet in terms of variety and amount.
“I’m sorry if it seems like a boring recommendation,” she added, but for most people, the most important diet advice “should be to maintain a healthy weight, to exercise, and to get an adequate amount of sleep.”
I eat a 4 or 5 egg omelet every morning with green pepper, jalapeno and 3 slices of cheese. I’m 70, been doing this for years and blood work is excellent.
Eggs are just about the perfect protein source.
I mix it into cottage cheese, a strange mix but delicious
Yeah, but you’re hitting Archer Daniels Midland and all their pet Republican senators right where they live... :)
I eat cottage cheese with the eggs and sausage and the hot sauce yep.
That is a meal that energizes me all day.
And coffee for the breakfast burn.
Carbs give me indigestion though.
That would be beer.
The pan, i start it in high to melt the butter, take it off of the burner while I’m mixing the eggs , reduce heat. The initial high heat will subside, but it helps to get the the eggs to set, once you pour your mix in.
Melted butter will be floating on top of your mix. Gently pull egg back enough to allow floating butter to seep down, add whatever filling you want, continue to pull back edge to allow butter and egg/cream mixture to seep below.
Once it looks firm enough, I’ll fold it in half and after a bit flip it over . Easy, lol
*** “One of my most favorite meals...along with some saltines.” ***
Skip the saltines, replace with Sardines and Kimchee and this would be a great appetizer while waiting on the Ribeye then you have a complete meal!
(seeing the red sprinkles make my mouth water, seems lately I just put Smoked Paprika on everything)
;^)
Amen!
I was just looking at the ingredients of my favorite brand of kimchi and don’t see fish sauce listed, but I think I’ll go ahead and use it since I’ve got some on hand. That will let me baseline the recipe and then can made adjustments from there if needed.
So drink beer with your omelette!
I’ve got a batch brining now. I’ll try some fish sauce in the spice mix. I finally got a chance to look at your recipe web site. They add a bit of sugar which is interesting. I’ve never done that.
The description of how much salt to use is vague. If you want to be more precise, my recipe specifies 90g of salt for each liter of water.
I’m using Napa cabbage this time - usually do bok choy. What
vegetables you add in there can really make the kim chi fun. I’ve put all sorts of things in and they all come out good. This batch is just cabbage and turnips.
But ginger and garlic always in abundance.
Apparently whether to add sugar is a subject of debate in the kimchi “community”. Adding it would give more raw material for lactic acid conversion and I suppose could give a tangier flavor.
Yesterday I bought a 2 liter mason jar and a couple heads of Napa cabbage plus turnip, scallions, red bell peppers, and ginger. I also picked up a massive 1 lb bag of hot pepper powder at the international market — the smallest size they sell.
I’ll probably start the brining later today. Looking forward to seeing how this turns out!
Okay, I’ve got my batch set aside to ferment. I can tell it’s gonna be good because it’s already pretty dang good even pre fermentation. That Korean red chili powder is fantastic. I almost just did cayenne but that would have been a big mistake. The fish sauce is umami city and also quite fishy tasting (a good thing in my book) so this is definitely going to have a different character than the storebought kimchi I get. I followed the thekitchn.com recipe plus added carrot and sweet red bell pepper. Can’t wait!
I went fish sauce/water blend. You should see bubbles by tomorrow. Depending what lid you used, you might want to vent the gasses once a day. I just looked and I have bubbles starting now at 24 hours.
I had a few bubbles starting yesterday and quite a bit of active bubbling this morning. Got a good strong hiss of escaping gas when I cracked the lid. I realized yesterday that I had forgotten to use non-chlorinated water so this is a bit of a relief.
My batch’s bubbling seems to have really calmed down. Is this typical? I was expecting to see active signs of fermentation for longer than this. Seems like the cabbage would have had enough sugars to keep the bacteria busy beyond just two or three days, but maybe not. I did give it a taste and it is quite tangy.
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