eggs
- 11-10-2006, 10:23 AM
- 11-10-2006, 10:32 AM
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- 11-10-2006, 10:35 AM
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. - 11-10-2006, 10:54 AM
Outside of whey, no other protein source has a higher biological value and they are especially useful becaus eof the low, low cost.
- 11-10-2006, 10:55 AM
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- 11-10-2006, 05:49 PM
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. - 11-12-2006, 02:36 PM
Originally Posted by somewhatgifted
- 11-13-2006, 01:01 AM
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!
- 11-13-2006, 02:34 PM
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.
Trust in the LORD with all your heart, And lean not on your own understanding; In all your ways acknowledge Him, And He shall direct your paths . Proverbs 3:5-6 - 11-13-2006, 03:07 PM
I eat the omega whole eggs. How would you say cooking reduces the omega content? Would the same be true of fish, flax, etc?
- 11-13-2006, 03:08 PM
The heat breaks down the protein and degradates the oils.
Trust in the LORD with all your heart, And lean not on your own understanding; In all your ways acknowledge Him, And He shall direct your paths . Proverbs 3:5-6 - 11-13-2006, 03:53 PM
- 11-13-2006, 08:36 PM
- 11-13-2006, 09:24 PM
Originally Posted by nightfly71
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. - 11-16-2006, 08:09 PM
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? - 11-16-2006, 08:28 PM
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! - 11-17-2006, 07:17 AM
Originally Posted by juggernaut333
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. - 11-17-2006, 11:10 PM
- 11-18-2006, 12:05 AM
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.
- 11-28-2006, 03:57 AM
Originally Posted by getjacked63
- 11-28-2006, 08:14 AM
Originally Posted by getjacked63
Cutting is based on calories more than fat content. You a cut on a "fat only" diet if you are still restricting calories - 11-28-2006, 08:26 AM
Originally Posted by brittishbulldog
- 11-28-2006, 09:07 PM
Originally Posted by anabolicrhino
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. - 11-29-2006, 12:01 AM
Originally Posted by thesinner
- 11-29-2006, 12:11 AM
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