Posted on 06/10/2021 10:26:40 AM PDT by be-baw
I will start eating at least one a day. I haven’t been avoiding them but got out of the habit of eating them.
that works too
Also, to make for easy peeling, with a pointy knife poke a small hole in the big end of the eggshell (diaphragm end) before boiling.
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Not a single surprise in this article to anyone paying attention to current nutrition research. They did miss one big fact about eggs though: they are possibly the best source of essential amino acids. Being a good source of the essential amino acids means more of the egg protein gets used by the body to synthesize new proteins and less gets converted to burn for energy. In a low carb diet this means your body can keep more muscle and burns more fat.
No they are not. Dietitians made the assumption that higher dietary cholesterol resulted in higher blood cholesterol but that isn’t true. Cholesterol is controlled by the liver in response to inflammation and damage in the body. High cholesterol is a result of eating a poor quality, inflammatory diet.
The biggest dietary cause of inflammation is sugar and starch. The typical American diet, and the diet recommended for decades in the food pyramid, overwhelms the body in carbs. Fructose (one half of the sucrose/table sugar molecule) damages the liver and inhibits its function while glucose (the other half of sucrose and monomer of most starch) is managed by insulin and turned into fat in the form of triglycerides. Triglycerides are a marker for the more unhealthy form of LDL cholesterol. High triglycerides are a better predictor of cardiovascular decease than cholesterol alone is.
There are two kinds of LDL cholesterol. The neutral, not-so-bad one is big a fluffy molecule that is returning to the liver for re-use. The bad one is a tighter, smaller molecule that is damaged and cannot be re-used. The bad one is what makes arterial plaques.
There is a test that can further break down the blood cholesterol into these two types, but it isn’t often used. However triglycerides are an excellent marker for the bad kind. The higher the blood triglyceride level, the more of the bad kind of LDL that clogs arteries.
Even high LDL cholesterol it is not a strong marker for heart problems without high triglycerides.
The livers are going to have a tendency to break down and leave little particles everywhere which entirely changes the texture. A very different mouth feel throughout.
Go halfway until your sure you want livers and try it with hearts. Half the mineraliness, wont break down, and still has that meat texture that one might get with chicken meat or pork.
Unless youre sure they are fresh, make sure to trim the top far enough down to get the fat off as that freezer burns easily. Split them long before frying them up. I would probably do them first and readd them with little to no stirring as that is going to alter the appearance and diminish the visual appeal.
good ideas!
That must be why she doesn’t panic over my LDL being higher than it should be. My triglycerides are always good and so is my HDL. I go on my own once in a while to have ultrasound done on my arteries and they have never come back with buildup in them. She even sent me once to have them checked and they were good.
Yup...forgot to add that the 7 mins gave me semi soft yolks, which I’ve been doing lately...10 mins for full hard boiled eggs for slicing salads, devilled eggs, etc.
Cool. I had an omelette this morning.
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