View Poll Results: how many eggs do you eat a day?

Voters
44. This poll is closed
  • two dozen or more

    0 0%
  • 12 or more

    6 13.64%
  • 6-12

    22 50.00%
  • 1-6

    16 36.36%

how many eggs per day.

Page 3 of 3 First 123

  1. I pay a little extra for organic veg fed hens. The brand i use contain only 1gram of saturated fat per egg (versus 2.5g for regular large eggs). Also contains a good trace of omega fats. I dont like bothering throwing out the yolks so this allows me to save a bit.
    Sage


  2. http://unisci.com/stories/20014/1029013.htm


    Why Eggs Don't Contribute Much Cholesterol To Diet

    Nutrition researchers at Kansas State University have published the first evidence that the absorption of cholesterol is reduced by another compound in the egg, a lecithin.
    The research by Sung I. Koo, Yonghzhi Jiang and Sang K. Noh has resulted in the issue of U.S. Patent No. 6,248,728, "Compositions and methods for lowering intestinal absorption and plasma levels of cholesterol." The patent was issued June 19 to the KSU Foundation.

    A peer-reviewed research paper by the three researchers, "Egg phosphatidylcholine decreases the lymphatic absorption of cholesterol in rats," appears in the September issue of Journal of Nutrition.

    Many people believe that dietary cholesterol directly contributes to raising blood cholesterol. Because eggs provide about half the dietary cholesterol in a typical Western diet, the public has been advised to limit its egg consumption.

    Under the experimental conditions using an animal model that closely mimics human physiology, Koo and his associates found that a particular egg phospholipid interferes with the absorption of egg cholesterol and markedly lowers its uptake by the intestine. When the phospholipid is saturated, its inhibitory effect is further enhanced.

    The researchers controlled experimental conditions to specifically look at egg phospholipid and its effect on cholesterol absorption. Even though a good amount of cholesterol is consumed when an egg is eaten, much of the cholesterol becomes "unavailable for absorption" in the presence of the phospholipid, Koo said.

    "This may be a reason why so many studies found no association between egg intake and blood cholesterol," he said. The phospholipid, or lecithin, found in egg markedly inhibits the cholesterol absorption. The inhibition is not 100 percent, he said. Some cholesterol is absorbed but the amount is significantly reduced in the presence of this phospholipid.

    "Less absorption means less cholesterol introduced into the blood," Koo said. "We were able to determine experimentally that a substantial amount of the egg cholesterol is not going into the blood stream."

    Koo says people with normal cholesterol levels and no family history of cardiovascular disease should not worry about eating one to two eggs a day. There's more overall nutritional benefit than harm to be gained from eating "nutrient-dense" eggs -- in moderation, he said.

    Egg contains a higher quality protein than protein found in meat, milk or fish.

    Furthermore, egg is a significant source of vitamins A and E, and B vitamins B-6, B-12 and folate, which are known to lower blood levels of homocysteine, an independent risk factor for heart disease.

    Koo's research has received support from the Kansas Agricultural Experiment Station and the USDA National Research Initiative Competitive Grants Program.

    Koo is a professor of human nutrition at K-State; Jiang received a master's degree in nutrition from K-State; and Noh is a postdoctoral researcher at K-State who is continuing research with Koo. - By Kay Garrett
    •   
       


  3. http://www.mercola.com/2002/aug/21/saturated_fat2.htm

    The Benefits Of Saturated Fats

    The much-maligned saturated fats-which Americans are trying to avoid-are not the cause of our modern diseases. In fact, they play many important roles in the body chemistry:

    Saturated fatty acids constitute at least 50% of the cell membranes. They are what gives our cells necessary stiffness and integrity.
    They play a vital role in the health of our bones. For calcium to be effectively incorporated into the skeletal structure, at least 50% of the dietary fats should be saturated.38
    They lower Lp(a), a substance in the blood that indicates proneness to heart disease.39 They protect the liver from alcohol and other toxins, such as Tylenol.40
    They enhance the immune system.41
    They are needed for the proper utilization of essential fatty acids. Elongated omega-3 fatty acids aņe better retained in the tissues when the diet is rich in saturated fats. 42
    Saturated 18-carbon stearic acid`and 16-carbon palmitic acid are the preferred foods for the heart, which is why the fat around the heart muscle is highly saturated.43 The heart draws on this reserve of fat in times of stress.
    Short- and medium-chain saturated fatty acids have important antimicrobial properties. They protect us against harmful microorganisms in the digestive tract.

  4. I heard albacore tuna is the one with higher mercury content and was advised to stick with the cheap **** (as it carries less mercury content). Could be wrong

  5. Quote Originally Posted by sage
    I pay a little extra for organic veg fed hens. The brand i use contain only 1gram of saturated fat per egg (versus 2.5g for regular large eggs). Also contains a good trace of omega fats. I dont like bothering throwing out the yolks so this allows me to save a bit.
    Sage
    Same here bro. I eat Egglands Best. 100mg Omega 3 per serving, 40% more Vitamin E, and lower saturated fat.

  6. Heres the part these articles leave out. Heat oxidizes the cholesterol in food. Thereby it places oxidized cholesterol in to the blood stream. However I am not knocking the article. There is a way around this. It is all about how you cook your eggs. The best methods to avoid oxidizing the cholesterol in eggs is to cook them either hard boiled, over easy, or poached. Frying the yolk will oxidize the cholesterol and it will have the same effect as free floating oxidized LDL.

    I could get in to how LDL isn't all bad (it transports beta-carotene for starters) but that might deserve it's own thread.




    Quote Originally Posted by CROWLER
    http://unisci.com/stories/20014/1029013.htm


    Why Eggs Don't Contribute Much Cholesterol To Diet

    Nutrition researchers at Kansas State University have published the first evidence that the absorption of cholesterol is reduced by another compound in the egg, a lecithin.
    The research by Sung I. Koo, Yonghzhi Jiang and Sang K. Noh has resulted in the issue of U.S. Patent No. 6,248,728, "Compositions and methods for lowering intestinal absorption and plasma levels of cholesterol." The patent was issued June 19 to the KSU Foundation.

    A peer-reviewed research paper by the three researchers, "Egg phosphatidylcholine decreases the lymphatic absorption of cholesterol in rats," appears in the September issue of Journal of Nutrition.

    Many people believe that dietary cholesterol directly contributes to raising blood cholesterol. Because eggs provide about half the dietary cholesterol in a typical Western diet, the public has been advised to limit its egg consumption.

    Under the experimental conditions using an animal model that closely mimics human physiology, Koo and his associates found that a particular egg phospholipid interferes with the absorption of egg cholesterol and markedly lowers its uptake by the intestine. When the phospholipid is saturated, its inhibitory effect is further enhanced.

    The researchers controlled experimental conditions to specifically look at egg phospholipid and its effect on cholesterol absorption. Even though a good amount of cholesterol is consumed when an egg is eaten, much of the cholesterol becomes "unavailable for absorption" in the presence of the phospholipid, Koo said.

    "This may be a reason why so many studies found no association between egg intake and blood cholesterol," he said. The phospholipid, or lecithin, found in egg markedly inhibits the cholesterol absorption. The inhibition is not 100 percent, he said. Some cholesterol is absorbed but the amount is significantly reduced in the presence of this phospholipid.

    "Less absorption means less cholesterol introduced into the blood," Koo said. "We were able to determine experimentally that a substantial amount of the egg cholesterol is not going into the blood stream."

    Koo says people with normal cholesterol levels and no family history of cardiovascular disease should not worry about eating one to two eggs a day. There's more overall nutritional benefit than harm to be gained from eating "nutrient-dense" eggs -- in moderation, he said.

    Egg contains a higher quality protein than protein found in meat, milk or fish.

    Furthermore, egg is a significant source of vitamins A and E, and B vitamins B-6, B-12 and folate, which are known to lower blood levels of homocysteine, an independent risk factor for heart disease.

    Koo's research has received support from the Kansas Agricultural Experiment Station and the USDA National Research Initiative Competitive Grants Program.

    Koo is a professor of human nutrition at K-State; Jiang received a master's degree in nutrition from K-State; and Noh is a postdoctoral researcher at K-State who is continuing research with Koo. - By Kay Garrett

  7. Quote Originally Posted by DmitryWI
    so what is the chance to get salmonella from eating row eggs?

    I eat them raw once in a while... people do this and tell me I'm gonna die. LOL
    I read somewhere it was 1 in 1000
  

  
 

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