It looks like cooking the egg yolk does cause a bit of the lutein and zeaxanthin (the two primary anti-macular degeneration polyphenols) to degrade, but not too much. Besides, green leafy vegetables also contain a lot, and as you long as you consume them with fat (vegetable dressing), you'll get some eye protection.
I'd love to get your take on the 2016 paper by Dr. J David Spence in the Journal of Translational Internal Medicine, entitled "Dietary cholesterol and egg yolk should be avoided by patients at risk of vascular disease" (Which he explains is basically everybody). He demonizes eggs and the egg industry. It's so fricking hard to know what to believe...
I know, I know. We're all still flailing away, trying to make the best decisions with the info we have. As far as eggs and cholesterol, very few people are sensitive to dietary cholesterol anyhow You eat some and your liver makes less. You eat none and your liver makes more. The true culprits seem to be saturated fat and excess carbohydrates. True, eggs have saturated fat, but not very much. My best recommendation is, like is true of many things is to eat them in moderation.
Egg-xactly right! Eggs are my standard go-to lunch every day. Protein so important as you get older. Eggs a simple, cheap and tasty way to do it. Thanks for writing this - subscribed to your newsletter.
Thankfully (for food needs) live in rural farm country here in Minnesota, so "free range" chickens is a thing. The vast differences in the look, feel and taste is amazing. Just looking at the yolk is a pale yellow look (commercial) compared to a bright orange (what I'll refer to as organic).
Don't have the time to pull up studies and link them (family stuff), but the usual google sources are out there to see the differences. There are sources out there to get organic, free range eggs at a "decent" price, considering egg prices are inflated from a few years ago.
If you can afford it, no doubt they are worth it, IMO.
Thought I would see something about leaving the yolk raw for your eye health protection… yeah? Something something macular degeneration?
It looks like cooking the egg yolk does cause a bit of the lutein and zeaxanthin (the two primary anti-macular degeneration polyphenols) to degrade, but not too much. Besides, green leafy vegetables also contain a lot, and as you long as you consume them with fat (vegetable dressing), you'll get some eye protection.
I'd love to get your take on the 2016 paper by Dr. J David Spence in the Journal of Translational Internal Medicine, entitled "Dietary cholesterol and egg yolk should be avoided by patients at risk of vascular disease" (Which he explains is basically everybody). He demonizes eggs and the egg industry. It's so fricking hard to know what to believe...
I know, I know. We're all still flailing away, trying to make the best decisions with the info we have. As far as eggs and cholesterol, very few people are sensitive to dietary cholesterol anyhow You eat some and your liver makes less. You eat none and your liver makes more. The true culprits seem to be saturated fat and excess carbohydrates. True, eggs have saturated fat, but not very much. My best recommendation is, like is true of many things is to eat them in moderation.
And unfortunately most docs suck at nutritional advice, so I feel like a man in the wilderness...
Thanks
I was thinking of Gaston's song from Beauty and the Beast-
"When I was a lad I ate four dozen eggs,
every morning to help me get large.
Now that I'm grown I eat five dozen eggs,
so I'm roughly the size of a barge!"
And don't forget Cool Hand Luke, he of the 50 boiled eggs!
I keep forgetting to drop a fried egg onto my daily burger. Need to remember that.
When I was in high school, I would consume 2,500 calorie protein shakes with a scoop of ice cream and two raw eggs added in.
I don’t know if it was ever common, but a lot of old folks down here used to blend a raw egg into their milkshakes.
And 'possum meat, too?
I have no doubt that my grandfather probably ate possum at some point.
Egg-xactly right! Eggs are my standard go-to lunch every day. Protein so important as you get older. Eggs a simple, cheap and tasty way to do it. Thanks for writing this - subscribed to your newsletter.
Heya,
Thankfully (for food needs) live in rural farm country here in Minnesota, so "free range" chickens is a thing. The vast differences in the look, feel and taste is amazing. Just looking at the yolk is a pale yellow look (commercial) compared to a bright orange (what I'll refer to as organic).
Don't have the time to pull up studies and link them (family stuff), but the usual google sources are out there to see the differences. There are sources out there to get organic, free range eggs at a "decent" price, considering egg prices are inflated from a few years ago.
If you can afford it, no doubt they are worth it, IMO.
Take care.