[getjacked63]

how are eggs considered such a healthy breakfast food???

4 g fat
1 g carb
6 g protein

dosnt seem that good to me, the fat % is way to high on a cut.....dont you think?

[Beelzebub]

egg whites my breakfast includes 10 egg whites and 1 yolk.

[glg]

Eggs natures perfect protien. Just like Vit C every few years a study comes out saying it's bad/good for you.

I eat them several times a week. Just make adjustments in the rest of my diet to compensate.

[Rodja]

Outside of whey, no other protein source has a higher biological value and they are especially useful becaus eof the low, low cost.

[somewhatgifted]

Get the omega egg whites, no cholesterol no fat, and it comes with an easy to pour spout.

[TeamSavage]

What Rodja said.

And egg yolks are high in arachidonic acid, a fatty acid that probably plays an important role in new muscle synthesis. Other than red meat, egg yolks are the only good source of arachidonic acid.

Tons of fats = bad. Some fats = good. Egg yolks aren't a bad place to get some of those fats.

[thesinner]

Get the omega egg whites, no cholesterol no fat, and it comes with an easy to pour spout.

Be warry, if you cook them, they will not have the omega's they claim on the label.

[DazzlinJack]

There's good fats and bad fats. There's good cholesterol and bad cholesterol. If we all lumped the good with the bad and treat them the same, the good fatties will cry foul. Foul, bro!

[mmowry]

I agree with what everyone says eggs are great.they contain plenty of good chlosterol which all hormones are comprised of and arachidonic acid is the also the key ingredient in X FACTOR.

[nightfly71]

I eat the omega whole eggs. How would you say cooking reduces the omega content? Would the same be true of fish, flax, etc?

[mmowry]

The heat breaks down the protein and degradates the oils.

[nightfly71]

The heat breaks down the protein and degradates the oils.

So the same is true of fish that contains high omegas?

[blahblah192]

The body produces enough of its own cholesterol for proper hormone production.

[thesinner]

So the same is true of fish that contains high omegas?

Same is true for any polyunsaturated fats, as PUFA's oxidize easily.

The basic bit of info you want to take is that whatever amount of omega's it says on the label are not necessarily the same after the food is cooked. As long as your not microwaving your salmon (which is disgusting anyhow) you shouldn't have to worry.

JMHO, if you're eating your eggs hard or scrambled, it's not worth the extra $2 a dozen for the omega eggs.

As for the degradation of egg protein from cooking and mixing, there's been debate over this for decades, so eat your eggs however you want because any eggs is better than no eggs.

[juggernaut333]

a fat is not just a fat..as already touched upon there are good fats and bad fats.eggs are healthy fats and they are packed full of other good nutes as well

id like to talk a little more about the cooking destroying omega 3 of eggs and fish?at least for the fish i would imagine it has to be only at least partial degradation?

[ryano]

I think steaming the fish would be the way to go. Or I wonder about smoked salmon. I LOVE smoked salmon.

What about poached eggs? I would think that this would help with breakdown of the proteins and fats...

I like to boil some water..add a little touch of vinegar and a little salt and boil them soo the yolks are still runny... then put over a piece of whole wheat toast. Then some pepper. Yum I love eggs!

[thesinner]

a fat is not just a fat..as already touched upon there are good fats and bad fats.eggs are healthy fats and they are packed full of other good nutes as well

id like to talk a little more about the cooking destroying omega 3 of eggs and fish?at least for the fish i would imagine it has to be only at least partial degradation?

Well define partial degradation. I mean if there's 3 mol of Linolenic acid, and 2.8 mol oxidize, that's partial degradation (numbers are made up values used only to prove a point). Shoot, if that's the case, then it's partial degradation for eggs as well, since, even though the physical properties of the yolk change significantly, it's impossible to assume 100% conversion.
We can also factor in any sort of antioxidant properties the omega's have from being in the fish, and the numbers will change even more. Notice the following when you are cooking your fish:

1) The color changes. This is due to oxidation reactions. Could be from omega oxidation, protein oxidation, or oxidation of some other compounds found within the meat.

2) White secretions form (especially when cooking steelhead or salmon) these are saturated fats which rise to the surface due to buoyancy, polar/non-polar repulsion, and the fact that at the current temperature, it is now fluid.

Take it for what it's worth, and remember that fats from fish are still going to be better than fats from beef. But if you paln on getting the most omega's for you money, it's best eaten raw.

[Leggo my Ego]

I like to boil some water..add a little touch of vinegar and a little salt and boil them soo the yolks are still runny... then put over a piece of whole wheat toast. Then some pepper. Yum I love eggs!

MMMMMMMM...... eeeegggggggggggggsssss.

[nightfly71]

In other words, make sure to take your fish oil caps. I take 6 grams per day, plus usually a tbsp. of flax oil per night. I figured the omega eggs would be one more source, but in light of this discussion, I may just switch back to the standard eggs and save some cash.

[brittishbulldog]

how are eggs considered such a healthy breakfast food???

4 g fat
1 g carb
6 g protein

dosnt seem that good to me, the fat % is way to high on a cut.....dont you think?

Egg yolk contains a high amount of cholesterol don't eat more than 4 a week.

[anabolicrhino]

how are eggs considered such a healthy breakfast food???

4 g fat
1 g carb
6 g protein

dosnt seem that good to me, the fat % is way to high on a cut.....dont you think?

Healthy beacuse of fat content! yolks contain DHA an important brain nutrient that is critical to nerve health.

Cutting is based on calories more than fat content. You a cut on a "fat only" diet if you are still restricting calories

[anabolicrhino]

Egg yolk contains a high amount of cholesterol don't eat more than 4 a week.

You need cholesterol to perform any hormonal function in the body. It is the base for all inherent human steroids. It is also necessary to protect you arteries from decay caued by oxidation. Chlolesterol builds up in your arteries "specifically" to prevent the walls from purging, which is what usually casues heart attacks due to rapid blood pressure change. You are healthier with high cholesterol than low cholesterol. When you have a blockage the back pressure usually finds a weak link along the arterial wall, where it bursts, which causes the stroke, not the actual blockage. Stay healthy eat eggs!!!

[thesinner]

You need cholesterol to perform any hormonal function in the body. It is the base for all inherent human steroids. It is also necessary to protect you arteries from decay caued by oxidation. Chlolesterol builds up in your arteries "specifically" to prevent the walls from purging, which is what usually casues heart attacks due to rapid blood pressure change. You are healthier with high cholesterol than low cholesterol. When you have a blockage the back pressure usually finds a weak link along the arterial wall, where it bursts, which causes the stroke, not the actual blockage. Stay healthy eat eggs!!!

Couple things:
1) Cholesterol IS a steroid.
2) It's not about having high or low cholesterol, it's about having the right amount of cholesterol.

Bottom line: if your cholesterol jumps after an omlette, cut back on the yolks.

[TeamSavage]

2) It's not about having high or low cholesterol, it's about having the right amount of cholesterol.

Or more specifically, having the right amount of HDL ("good") and LDL ("bad") cholesterol. The ratio between the two is far more important than total cholesterol.

[Leggo my Ego]

Or more specifically, having the right amount of HDL ("good") and LDL ("bad") cholesterol. The ratio between the two is far more important than total cholesterol.

Absolutely!