Comments on: Smart Fuel: Eggs http://www.marksdailyapple.com/eggs/ Serving up health and fitness insights (daily, of course) with a side of irreverence. Sat, 06 Sep 2008 05:27:21 +0000 http://wordpress.org/?v=2.6.1 By: Proud To Be An Egghead. . . . http://www.marksdailyapple.com/eggs/#comment-32576 Proud To Be An Egghead. . . . Tue, 04 Mar 2008 14:36:56 +0000 http://www.marksdailyapple.com/eggs/#comment-32576 [...] most recent “Smart Fuel” on Mark’s Daily Apple is eggs. One egg has 5.5 grams of protein, only 68 calories, and 9 essential amino acids. But, [...] [...] most recent “Smart Fuel” on Mark’s Daily Apple is eggs. One egg has 5.5 grams of protein, only 68 calories, and 9 essential amino acids. But, [...]

]]> By: Proud to be an Egghead | Laurel on Health Food http://www.marksdailyapple.com/eggs/#comment-32566 Proud to be an Egghead | Laurel on Health Food Tue, 04 Mar 2008 13:41:58 +0000 http://www.marksdailyapple.com/eggs/#comment-32566 [...] most recent “Smart Fuel” on Mark’s Daily Apple is eggs. One egg has 5.5 grams of protein, only 68 calories, and 9 essential amino acids. But, [...] [...] most recent “Smart Fuel” on Mark’s Daily Apple is eggs. One egg has 5.5 grams of protein, only 68 calories, and 9 essential amino acids. But, [...]

]]> By: Anna http://www.marksdailyapple.com/eggs/#comment-32049 Anna Sat, 01 Mar 2008 19:12:03 +0000 http://www.marksdailyapple.com/eggs/#comment-32049 Different Anna chiming in here. I just adore eggs. Real eggs. Between the excellent nutrition, fantastic nutrition-to-cost ratio, as well as being so wonderfully adaptable to every meal and plain, sweet, and savory dishes, they are practically the perfect food. Our family of three goes through about 4 doz a week on average, though we do without when the chickens are molting and seasonal egg production is down. I panic when my egg supply is too low (just kidding, well, sort of). I'll never understand egg white omelets. I can't imagine anyone actually eats them for the taste. I tried one once. Abominable. The folks I see eating them don't look like they are savoring their eggs either, just getting it over with. I think if I was going to discard or reduce anything of from an egg, it would be the whites, not the yolks (though I can usually find a use for extraneous egg whites, too). The yolks are "where it's at"! All the flavor and the majority of the nutrients. My husband and I have at least 2, but usually 3 local "hobby" farm eggs nearly every day, cooked over-easy in lots of butter (with a pat of butter on top, too). I like the whites set, but the yolks still runny. Call me OCD, but I make an effort to get at least some yolk with every bite of egg white - egg whites are just too boring on their own. But yolks, ooooh.... I avoid fake foods and false convenience. Therefore, I make the enormous effort to crack my eggs. It takes all of about 10 seconds per egg, at most, even if I am separating them for a particular recipe. The shells are good for the garden compost, too. I try to find the most credible health info, too (who doesn't?). Often (but certainly not always) the conflicting info ends up being most credible and that's what I ultimately adopt, as it shows a willingness to investigate independently, without the groupthink that is so pervasive these days, especially in nutrition science (which often isn't nearly rigorous enough). My husband is a research scientist (biochemistry), so that has influenced me to be a lot more skeptical of the mainstream health advice that is based on epidemiology (he never thought low fat made sense). I try to view things through an evolutionary lens, too. Bottled, fractionated, and manufactured egg substances don't look very good through that lens. Real eggs from local, running around chickens, AA and all, look much better. And taste better. Different Anna chiming in here. I just adore eggs. Real eggs. Between the excellent nutrition, fantastic nutrition-to-cost ratio, as well as being so wonderfully adaptable to every meal and plain, sweet, and savory dishes, they are practically the perfect food. Our family of three goes through about 4 doz a week on average, though we do without when the chickens are molting and seasonal egg production is down. I panic when my egg supply is too low (just kidding, well, sort of).

I’ll never understand egg white omelets. I can’t imagine anyone actually eats them for the taste. I tried one once. Abominable. The folks I see eating them don’t look like they are savoring their eggs either, just getting it over with. I think if I was going to discard or reduce anything of from an egg, it would be the whites, not the yolks (though I can usually find a use for extraneous egg whites, too). The yolks are “where it’s at”! All the flavor and the majority of the nutrients.

My husband and I have at least 2, but usually 3 local “hobby” farm eggs nearly every day, cooked over-easy in lots of butter (with a pat of butter on top, too). I like the whites set, but the yolks still runny. Call me OCD, but I make an effort to get at least some yolk with every bite of egg white - egg whites are just too boring on their own. But yolks, ooooh….

I avoid fake foods and false convenience. Therefore, I make the enormous effort to crack my eggs. It takes all of about 10 seconds per egg, at most, even if I am separating them for a particular recipe. The shells are good for the garden compost, too.

I try to find the most credible health info, too (who doesn’t?). Often (but certainly not always) the conflicting info ends up being most credible and that’s what I ultimately adopt, as it shows a willingness to investigate independently, without the groupthink that is so pervasive these days, especially in nutrition science (which often isn’t nearly rigorous enough). My husband is a research scientist (biochemistry), so that has influenced me to be a lot more skeptical of the mainstream health advice that is based on epidemiology (he never thought low fat made sense). I try to view things through an evolutionary lens, too. Bottled, fractionated, and manufactured egg substances don’t look very good through that lens. Real eggs from local, running around chickens, AA and all, look much better. And taste better.

]]> By: Anna http://www.marksdailyapple.com/eggs/#comment-31671 Anna Thu, 28 Feb 2008 20:00:01 +0000 http://www.marksdailyapple.com/eggs/#comment-31671 Gimme a break, Crackumin. I've heard that egg yolks have high levels of Arachidonic Acid. I happen to find it easier to pour my eggs in the morning than to carefully crack and omit the yolks (to avoid AA build up). Seriously, there are so many "experts" out there, and I try and get my information from robust sources and discern for credibility as much as I can. I happen to find MDA credible and enjoyable to read, but sometimes it conflicts with other sources I find credible. Just opening up the opportunity for further learning. Gimme a break, Crackumin. I’ve heard that egg yolks have high levels of Arachidonic Acid. I happen to find it easier to pour my eggs in the morning than to carefully crack and omit the yolks (to avoid AA build up). Seriously, there are so many “experts” out there, and I try and get my information from robust sources and discern for credibility as much as I can. I happen to find MDA credible and enjoyable to read, but sometimes it conflicts with other sources I find credible. Just opening up the opportunity for further learning.

]]> By: Jerry http://www.marksdailyapple.com/eggs/#comment-31667 Jerry Thu, 28 Feb 2008 19:12:49 +0000 http://www.marksdailyapple.com/eggs/#comment-31667 I was eating those fake eggs for a while when I was under the misinformed stage about eggs. Now I only eat real eggs. It's ashame that so many people have been given false information about eggs and are resorting to highly processed eggs and losing so much nutritional value because of it. I was eating those fake eggs for a while when I was under the misinformed stage about eggs. Now I only eat real eggs. It’s ashame that so many people have been given false information about eggs and are resorting to highly processed eggs and losing so much nutritional value because of it.

]]> By: Huckleberry http://www.marksdailyapple.com/eggs/#comment-31665 Huckleberry Thu, 28 Feb 2008 19:04:08 +0000 http://www.marksdailyapple.com/eggs/#comment-31665 Some eggs are even more nutritious than others. A recent study compared supermarket eggs with eggs from pastured poultry (chickens moved frequently to different area of pasture and allowed to graze). The result: eggs from pastured poultry are more nutritious than supermarket eggs, including double the omega-3s and seven times the beta carotene. Aside from supporting local farmers and sustainable practices, spending a little more for pastured eggs at the farmers' market means getting more nutrients. Plus, they're delicious. One of my favorite small, local farms participated in this study. Their website links the original article here: http://www.skagitriverranch.com/pictures/Better%20Eggs.pdf Some eggs are even more nutritious than others. A recent study compared supermarket eggs with eggs from pastured poultry (chickens moved frequently to different area of pasture and allowed to graze). The result: eggs from pastured poultry are more nutritious than supermarket eggs, including double the omega-3s and seven times the beta carotene. Aside from supporting local farmers and sustainable practices, spending a little more for pastured eggs at the farmers’ market means getting more nutrients. Plus, they’re delicious.

One of my favorite small, local farms participated in this study. Their website links the original article here: http://www.skagitriverranch.com/pictures/Better%20Eggs.pdf

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