London UK (PRWEB UK) 14 September 2011
The long vilified eggs make a come back!
“Eggs have a poor reputation for being high in cholestrol and fat, so much so that many people are scared of eating eggs, but this perception is misjudged, as s result many people are missing out on a really good quality protein,” says Kumud Gandhi
“The ‘low fat and low cholesterol’ mantra has been chanted by millions of people over the last 20 years and yet we are no closer to weight control or the reduction of cardio vascular related dieseases," says Kumud Gandhi
Fat is an essential part of our diet, it is very important for the heart and most other parts of the body in order to function correctly. We all know it’s the good fat that we need, meaning monounsaturated, this type of fat actually helps to break down bad fat in the body. Today we consume less fat, and yet we’re fatter! Sounds harsh but it’s the reality.
Lets tackle the issue of cholesterol first. Our perception of eggs contibuting to high cholesterol was based on a study conducted 100 years ago by a researcher feeding rabbits, on a carnivorous diet. Rabbits are vegetarian, their diet must be herbaceous in order for their digestive system to function correctly. Naturally, this caused the arteries to be blocked with cholesterol forming plaque, not consistent with the bio chemistry of a rabbit.
In the 1950’s Ancel keys study of fats and the impact of all types of fat to heart related dieseases had a huge impact on our understanding of fat. His work was considered to be de facto and was widely accepted and taken for granted by doctors and nutritionalists like. The saturated fat theory took off and triggered numberous warning to avoid foods high in cholesterol, particularly eggs and prawns, coconut milk, avacado. However Ancels early work considered all fat to be harmful, including saturated fats, which have many health benefits, like essential fatty acids. His work didn’t take into consideration that it is only trans fats that are the real culprits.
There is much debate about the validity of his early research. Ancels work is considered to be useful on the whole but his early work has caused much confusion about fat that is important to the body, its effect on cholestrol leading to heart related dieseases. The study of cholesterol in eggs and its effect on humans was never followed up conclusively. Furthermore extract of this study have been published world wide to the detriment of the eggs industry and a big misconception about the role of cholesterol in body.
Most people make more cholesterol naturally in the body (in the liver) than they consume in food. It is true to say that eggs contain cholesterol but this does not make a big enough contribution to the cholesterol found in our blood. Research show that there is no link between egg consumption and the risk of cardio vasacular diesease.
There is however a growing body of evidence to suggest that a moderate consumption of eggs, 1 a day, 7 eggs per week can have a very positive impact due to its high nutritient content. (Harvard school of public health 2006)
Eggs contain all the amino acids in the correct proportion and therefore it’s a good source of complete protein. The amino acid in egg yolks is also excellent for burning fat. However this is only achieved by eating the whole egg, not just the egg white since 90% of the nutrient value is in the yolk. Organic, free range eggs have no affect on the blood cholesterol because the hens have fed on a natural grass diet instead of corn or soya feed which is excessively high in Omega 6 & 9). The more natural the hens feed the better the nutrient value and taste of the egg.
The Nutrient Value of eggs
Each whole egg contains iron, zinc, phosphorus, thiamin, B6, folate, and B12, and panthothenic acid. In addition, the egg yolk contains all of the fat-soluble vitamins A, D, E, and K.
I’m glad to see that eggs are now making a bit if a come back. A scrambled or poached egg with some whole meal bread is an excellent way to start the day, though there are no rules to say it has to be a breakfast. Throw in a few fresh plum tomatoes and basil and it makes a great simple supper, add some smoked mackerel for good measure and you’ll really be powered up!
For Further Information, Please Contact:
The Cooking Academy
Tel 0845 0 68 58 48.
About KUMUD GANDHI
After a career in the commercial world, Kumud Gandhi went on to pursue her life-long ambition of working with food and re-trained in food science. She now runs a very successful Cooking Academy and catering company The Saffron House. Often called upon to provide expert comment for national print media, radio and television, Kumud offers a unique insight into the diverse world of cooking and a deep understanding of the nutritional and medicinal value of foods.
Kumud is a firm believer that “we are what we eat”, and is campaigning to bring healthy cooking skills into the classroom so that schools offer education in basic nutrition and food science to learn fundamental every day life skills. In 2006, Kumud set up The Cooking Academy; a unique cookery school that teaches how to cook real food whilst exploring the chemical composition, nutritional and herbal values of food so that recipes look and taste great, are quick and easy to make and encourage well-being. Kumud has catered for a host of celebrities and high profile individuals like Madonna, the Prince of Wales, and the Saudi Royal family with her special focus on food being visualy creative, exciting to the palette, and nutritional to the body.