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Are Eggs Good For Your Diet?
By EricHanson | November 19, 2009
In the early 1950′S, when cholesterol was accused of being the coronary culprit, eggs received a black eye. It is true that eggs, as we buy them, contain cholesterol. We naturally expect them to, because they do contain hard fat. But, as you will see when you consult the fat composition table, the fat in eggs is not nearly as hard as the fat in beef, milk, or several other foods.
Eggs are lower in satts, richer in polys; so as far as the practical aspects are concerned, you can eat eggs in moderation, and still protect your heart. But, exactly what is moderation?
One egg a day is perfectly safe—two a day if you don’t eat too much of the other hard fats—particularly if you fry or scramble the eggs in a poly-rich soft fat.
We are partial to eggs because of their high-grade protein, which for sheer, downright biological value, rates highest among all foods. This holds particularly for the whites of eggs, which are mostly protein, and entirely free of fat.
We are truly sold on the idea of eating a protein breakfast. It gives you a wonderful nutritional start for the day. It gives you a lift that a carbohydrate breakfast won’t, because proteins stir up the energy metabolism with a quality nutritionists call the Specific Dynamic Energy effect—or more commonly, the S.D.E.
Even a one-egg breakfast gives you this good beginning that helps to sustain you through the day.
While we are on the subject, we can dream of better days ahead, when eggs and many other hard-fat foods will be made safer for healthy eating.
An idealistic researcher in the early Thirties, found that the hard fat usually present in eggs could be turned into soft fat by feeding the hens a measured ration of hempseed, sunflower seed, or any other food containing soft (unsaturated) fat. The satts move down in such eggs, and the polys rise to heart-saver levels, as several recent experiments have shown.
In 1956, a London researcher, T. V. Hilditch, picked up the promising trail and reported that he had performed the same wonder with hogs. By feeding the animals a controlled diet, he changed their fat to a much softer type. Apparently, the body fats of some animals can be changed to a soft fat by feeding the creature on fats rich in polys.
Since then, a number of researchers have put this newly discovered “law of Nature” to work. Only recently, two more hen-feeding experiments—one Canadian, the other South African—were reported in the British medical magazine, The Lancet. The Canadian hens were fed in such a way that the eggs they laid contained a high percentage of polys. The blood-cholesterol level of volunteers who ate five such eggs every day was definitely lowered.
At Capetown, South Africa, a research team shed further light on this revolutionary discovery. There, the percentage of soft fats fed to hens was somewhat less than that set in the Canadian experiment. The resulting eggs did not have a cholesterol-lowering effect, thus indicating that the percentage of polys made the vital difference. It is interesting to note, in passing, that the South African eggs lowered the blood cholesterol when they were fried in sunflower seed oil.
Believe us when we predict that in these random experiments, you have—as far as the coronary menace is concerned—a preview of a much better future. One day, medical historians may point to these studies as landmarks in a new science of animal husbandry! The day may come when pigs, chickens, and several other common sources of animal foods will be fed in such scientific fashion that the fats in their flesh and produce will be cholesterol-lowering. It would be a wonderful thing if we could do this with cattle. How nice it would be if we could buy a cholesterol-lowering steak; or if we had cows yielding a soft-fat milk that could be made into cholesterol-lowering butter, cheese, and ice cream.
At present, all of this is but a fanciful dream; because cows, like some other cud-chewing animals, seem bound to produce only hard fat. It’s a strange thing, too, when you stop to consider that their nourishment is derived almost solely from foods that contain soft, poly-rich fats: grass, fodder, silage, and grains. But then again, Nature knows what is best. Dr. Norman Jollifïe theorizes that the bacterial flora in a cow’s digestive tract hydrogenates the soft grain-fat. It would certainly explain why cow’s milk is the ideal food for a calf, for it would determine the kind of intestinal flora the young animal develops, and so enable it to digest a cud. A reminder, too, that human babies don’t live on grass and fodder so they have no vital need for hard cow-fat.
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