Eggs

Eggs..... good stuff. Most health-conscious people seem to be terrified of them; vegans and vegetarians just about cry at the the very mentioning of them.


The main school of thought regarding egg consumption is that they are loaded with cholesterol and saturated fat and they will plug up your arteries. I am here to tell you the low-down on eggs.


First, eggs are, without question, the highest-quality, most absorbable protein source in the grocery store. One egg has about 6 grams high-quality protein. Now someone may ask, "Why can't I just get my protein from a "safer" source with lower cholesterol, such as soy products or a shake-mix?" Well, you can, but here's the problem: a) Soy-based (or any vegetable-based) protein basically goes through your digestive tract almost unused and wasted. Soy protein has an absorption efficiency rate of only 40%, so if you eat 20 grams, your body uses 8 grams; the rest goes in the toilet. Also, when the body breaks down protein, it organizes the protein into amino acids, which are then used for cell growth, renewal and reproduction. Soy and vegetable protein is called an "incomplete" protein, meaning that when it is broken down in the body, it does not supply all of the essential amino acids that a cell MUST have in order for any cellular processes to take place. So, unless you know exactly what different types of vegetables and whole-grain products to supply your body at any given meal (and there will have to be a great variety combined in very specific amounts on the dinner plate) you will most likely not be able to supply your body with an adequate protein supply. (Note: You cannot eat one type of vegetable product that supplies certain amino acids in one meal, then eat another type that supplies the other missing aminos later on in the day. Amino Acids don't "hang around and wait" for the others to join them.) Basically, vegetable-based proteins, by themselves, do little more than make you wipe your butt for nothing. It's no wonder that most vegans that I have known are either skin and bones or they are bordering on obesity, with very low muscle density, often having a rather sickly appearance; without an adequate protein supply from a reliable source, the body will deteriorate at a faster rate.

What about protein shakes, such as whey protein? They're okay, and probably recommended if you have a busy schedule with no time to cook. But even these shakes have drawbacks. They are derived from an animal protein source, but through the processing of the product, it becomes a "dead" protein. To keep it from going sour and spoiling, numerous filler products are added to help stabilize the substance. When you ingest a dead protein product, it does not have the same absorbability or effect on the body as a "live" protein. A fair amount of whey protein shakes still get flushed down the toilet, unused by the body. They should be used mainly as a quick pick-me-up in between meals.

Eggs, on the other hand, have an absorption rate of 90%, much higher than any other known source. Fish comes in second at 78%. But what about the cholesterol in eggs? Yes, it's true that one egg will give you about 70% daily value (2,000 cal. diet). What most people seem to be unaware of (including family practitioners, strangely) is that the egg yolk contains a great dosage of three particular substances: Choline, inositol, and lecithin. These substances actually work together to emulsify fat in the liver, ridding the liver of fat storages, pushing fats and cholesterol through the arteries and actually creating a waxy lining on the inner walls of the arteries that further prevents cholesterol/plaque build-up. So, even though eating eggs may actually result in a higher cholesterol reading at the doctor's office, the cholesterol isn't actually doing anything harmful in the circulatory system. Plus, a study was conducted at the University of Connecticut, showing that eating 2-3 eggs each morning raised GOOD cholesterol, as well as the bad cholesterol. What this means is that the heart attack risk ratio was not increased at all, since good cholesterol (HDL) flushes the bad (LDL) out of the blood.
I believe that eggs have gotten a bad rap from the health/medical industry as a result of "guilty by association." When you think about eggs, what typically comes to mind? Grandma's good ol' fashioned home-style farm breakfast. What is typically served as the side-dishes to accompany eggs? Sausage. Buttermilk biscuits w/ white sausage gravy. Bacon. Hash-browns fried in grease. Sausage links. Sausage patties. Ham hocks. Pancakes/waffles drowned in butter or margarine, which are both terrible for your arteries. And the eggs are fried up in straight butter! Then the food is chased down with a large glass of 2% or whole milk. This stuff sure tastes good, but anyone who has ever eaten at their grandparent's or a breakfast-diner knows what I'm talking about. The point I'm trying to get across is that when people have experienced cardiac issues in previous generations as a result of eating this stuff, eggs were considered the main culprit because all doctors knew was that they were high in cholesterol and didn't have much research to go by. So to be safe, they'd say 'don't eat them.'
Oddly enough, since this anti-egg mindframe took hold of the health industry, heart attack rates have continued to gradually increase.
So eat up. 2 eggs boiled in the morning is the healthiest way. Otherwise, fry them in 1 Tsp. canola oil.