EGG TRIVIA

Egg Handling
http://www.enc-online.org/trivia.htm

The egg shell may have as many as 17,000 tiny pores over its surface.
Through them, the egg can absorb flavors and odors. Storing eggs in the
carton helps keep them fresh.
Eggs are placed in their cartons large end up to keep the air cell in place
and the yolk centered.
Eggs age more in one day at room temperature than in one week in the
refrigerator
Eggs can be kept refrigerated in their carton for at least 4 to 5 weeks
beyond the pack date.
A hard-cooked egg will peel more easily if it is a week or two old before it
is cooked.
To tell if an egg is raw or hard-cooked, spin it! If the egg spins easily,
it is hard-cooked but if it wobbles, it is raw.
A cloudy white is a sign of freshness, not age, because of a high carbon
dioxide content put in when the egg is laid.
If an egg is accidentally dropped on the floor, sprinkle it heavily with
salt for easy clean up.
A greenish ring around a hard-cooked egg yolk is due to either overcooking
or a high iron content in the cooking water. This can be avoided using
proper cooking time and temperature, and by rapidly cooling the cooked egg.
In cooking, eggs are "the cement that holds the castle of cuisine together."
because of their ability to bind, leaven, thicken, emulsify, clarify, and
more in all types of recipes.
The egg yolk and white separate best when cold.
Egg whites will beat to a better volume if they're allowed to stand at room
temperature for 20 to 30 minutes before whipping.
The stringy piece of material in the egg is not an embryo but rather a
special protein called chalazae which acts as a shock absorber for the yolk
so it doesn't break

Egg Nutrition

Eggs contain the highest quality protein you can buy. Egg protein has just
the right mix of essential amino acids needed by humans to build tissues. In
addition, eggs have thirteen essential vitamins and minerals
Eggs contain the highest quality food protein known. It is second only to
mother's milk for human nutrition.
Egg yolk is the major source of the egg's vitamins and minerals.
A large egg contains only 75 calories and 5 grams of fat.
Egg yolks are one of the few foods that naturally contain Vitamin D.
Eggs have no vitamin C because the chick can produce it from food it eats.

....and one egg contains more than 500mg of cholesterol. Almost any
nutritionist will recommend only one egg per week, if you are over 40.

Sisajsisu

On Sun, 30 May 2004 09:16:55 +0200, "Stane" wrote:

...and one egg contains more than 500mg of cholesterol. Almost any
nutritionist will recommend only one egg per week, if you are over 40.

And they'll be WRONG.

Carol
--
Fasting BG 150
227/223/150 (official weigh-day: Thursday)
Bernstein 5/25/2004
Diabetes Dx 5/15/2001
Diet, Exercise, Oral Medication

Stane wrote:

...and one egg contains more than 500mg of cholesterol.

And one egg contains more than *200* mg cholesterol.

Almost any
nutritionist will recommend only one egg per week, if you are over 40.

Almost any nutritionist (what's a nutritionist? No degree or study
necessary!) will tell you to follow the pyramid.

Why are you posting in a low-carb group?

Pastorio

Stane wrote:
...and one egg contains more than 500mg of cholesterol. Almost any
nutritionist will recommend only one egg per week, if you are over 40.

In all but a few US states, nutritionist is a title requiring no
education or licensing whatsover, so naturally they'd be spouting old
advice that was proven incorrect years ago. Dietary cholesterol has
very little effect on raising blood cholesterol.

--
jamie )

"There's a seeker born every minute."

In article ,
says...

Stane wrote:
...and one egg contains more than 500mg of cholesterol. Almost any
nutritionist will recommend only one egg per week, if you are over 40.

In all but a few US states, nutritionist is a title requiring no
education or licensing whatsover, so naturally they'd be spouting old
advice that was proven incorrect years ago. Dietary cholesterol has
very little effect on raising blood cholesterol.

--
jamie )

The relationship between dietary cholesterol and blood cholesterol is about
15%. Not much.
"There's a seeker born every minute."

On Sun, 30 May 2004 09:16:55 +0200, "Stane"
announced in front of God and everybody:

...and one egg contains more than 500mg of cholesterol. Almost any
nutritionist will recommend only one egg per week, if you are over 40.

Well, if they did, they'd be an idiot. You only have to watch dietary
cholesterol if you already have a serious problem with your blood
cholesterol.

Dawn

OK. I own an apology to all of you. You are of course, right for most what I
know. I just needed, I don't know, some kind of confirmation. I'm now on
Atkins diet second time in my life. First time, last year, I dropped 24
pounds in tree months. Then, scared and in doubt if it's ok for this kind of
diet to last so long, I switched to low fat diet and gained back almost all
weight in one year. Now, I'm again on Atkins, and it's going pretty well.
In my experience, without regular exercise and without limiting calories
intake, results are pretty bad. I'm 5.5 ft toll and have 200 pounds. In 14
days of Atkins, I dropped 6 pounds. I walk every day one hour and take
between 1500 and 1800 calories per day, 15 to 20 g of carbs.
I hope you are not angry with me because of my post. I learned something:
this group was supportive one year ago and it is still supportive now.
Thanks.

Regards,
Sisajsisu

"Stane" wrote in message
...
...and one egg contains more than 500mg of cholesterol. Almost any
nutritionist will recommend only one egg per week, if you are over 40.

Sisajsisu

jamie wrote:

Stane wrote:

...and one egg contains more than 500mg of cholesterol. Almost any
nutritionist will recommend only one egg per week, if you are over 40.


In all but a few US states, nutritionist is a title requiring no
education or licensing whatsover, so naturally they'd be spouting old
advice that was proven incorrect years ago. Dietary cholesterol has
very little effect on raising blood cholesterol.


Outside US though, say in Canada and UK, you need special qualifications on top
a of a degree to become a nutritionist.

Sisajsisu wrote:

OK. I own an apology to all of you. You are of course, right for most what I
know. I just needed, I don't know, some kind of confirmation. I'm now on
Atkins diet second time in my life. First time, last year, I dropped 24
pounds in tree months. Then, scared and in doubt if it's ok for this kind of
diet to last so long, I switched to low fat diet and gained back almost all
weight in one year. Now, I'm again on Atkins, and it's going pretty well.
In my experience, without regular exercise and without limiting calories
intake, results are pretty bad. I'm 5.5 ft toll and have 200 pounds. In 14
days of Atkins, I dropped 6 pounds. I walk every day one hour and take
between 1500 and 1800 calories per day, 15 to 20 g of carbs.
I hope you are not angry with me because of my post. I learned something:
this group was supportive one year ago and it is still supportive now.
Thanks.

d00d, your body makes cholesterol. If you don't eat enough, it just
makes more. What "turns on" your own personal cholesterol machine is
insulin, and of course, insulin levels are raised by carbs.

My understanding is that eating *both* fat and carbs simultaneously is
the most dangerous to your health. Low-carb with a lot of fat is best
for your choletserol levels, low-fat with a lot of carb is second.

Get your blood work done. Do low-carb for 3 months and have it done
again. You should be fine and you'll *know* you're fine and stop
worrying over the fat.

As for rate of loss... most people lose a lot when they start low carb,
because it's water they're losing, not fat. Most people continue to
lose at a slow rate if they stick to low-carb, as long as they're
significantly overweight because low-carb has an appetite-suppression
effect which serves to limit calories. As you get closer to goal, it
might be necessary to specifically watch calories and/or add exercise to
continue losing.

Low-carb works, but it's not some magic bullet that makes you lose tons
of weight overnight. Unfortunately, diets don't sell with slogans like,
"Lose weight gradually and build long-term health!" All the low-carb
authors present these "success stories" whereby someone loses 4
lbs/week. That happens for very few people, most of us lose slower than
that.

Other than the first month when I dropped a bunch of water weight, I've
been losing 4 lbs/month. No, it's not as fast as I'd like, but it's not
slow either. Cause if you're going in the right direction, you're going
to get to your destination sooner or later.

Permanence of weight loss seems much more significant to me than speed
of weight loss.

--
As you accelerate your food, it takes exponentially more and more energy
to increase its velocity, until you hit a limit at C. This energy has
to come from somewhere; in this case, from the food's nutritional value.
Thus, the faster the food is, the worse it gets.
-- Mark Hughes, comprehending the taste of fast food