There really is a lot of confusion out there when it comes to eggs. Mainly the difference between egg whites and the yolk. Most people believe, and have been told time and time again that egg yolks are bad for you. They're loaded with cholesterol, and increase your risk for heart disease, stroke, and other bad things.
Well, I'm here to tell you differently. Eggs are one of my favorite foods. They are probably the world's most perfect food. As a natural food item they pack the best protein source in the world. And without a shadow of a doubt are extremely healthy for you. And the yolk is actually the healthiest part of the egg.
If you throw out the yolk, you're pretty much throwing out the nutrition. The egg white is almost completely devoid of any vitamins, minerals, and antioxidants. You get calcium, iron, riboflavin, B12, selenium (huge cancer fighter), phosphorous, zinc, thiamin, B6, folate, all the fat soluble vitamins, and a whole lot more super powerful nutrients.
But what about the cholesterol? Before I get into that, let's talk about an essential nutrient that eggs are a superstar provider of?Choline. It's an essential nutrient because you must obtain it from the diet, much like essential fatty acids. It is essential for brain, cell membranes, and cardiovascular function. It's part of a phospholipid that I can't pronounce and you need not worry about knowing the name of. But without adequate amounts of it, both cholesterol and fat will accumulate in the liver. So the choline in eggs actually stops the accumulation of fat and cholesterol in the liver!
Many studies have come out saying that dietary cholesterol doesn't raise cholesterol levels significantly. It is much more affected by saturated and trans fats. You should be getting less than 10% of your total calories from saturated fats, and 0% from trans fats?Yes, they are that evil!
Many people don't know this but the body actually makes cholesterol in the body. If you don't eat enough cholesterol in your diet, the body produces more. If you do eat foods high in cholesterol, like whole eggs, then the body lessens the amount it will produce. Cholesterol plays a hand in many important functions in the body. You actually can't live without it.
So don't be afraid of the yolk. It's good for you. Each large egg contains 70 calories and 6.3 grams of protein. So add some vegetables, or fruit, and it makes a great snack. You should be getting protein with each of your meals throughout the day anyway, and there is no natural food item protein better than whole eggs.
Another great thing about eggs is the variety you can use them with. There are so many different ways to prepare eggs. I must confess I do eat my eggs raw some time. Rocky! Rocky! The question of salmonella comes up then. Actually a study done by the USDA found that of 69 billion eggs produced annually only .3 percent are contaminated at all. Salmonella appears only when the eggs come from sick birds. If you're buying your eggs from a reputable company the chances are super slim of getting bad eggs.
Back to egg whites. These are fine if you are trying to watch your fat intake or calorie intake. But unless you're a professional body builder preparing for a show, you don't need 100% egg whites. You're missing out on super important brain, eye, and overall health food nutrition. Plus it tastes a whole lot better.
Olives have been eaten and the oil used since biblical times but it wasn't until recently that they have enjoyed so much press due to their cardioprotective properties. About 1/3 of the olive is monounsaturated fatty acid, commonly refereed to as ?the good fat? which is thought to lower cholesterol levels and help prohibit the buildup of plaque in the arteries.
Olives are grown mostly in the Mediterranean countries where they are a large part of the diet. Studies have shown that people in the Mediterranean regions who eat a lot of olives tend to have less heart disease as well as less incidence of certain types of cancer.
The olives that we are used to seeing in the stores and eating are not fresh olives from the trees. In their raw state, olives are quite bitter and they must be ?cured? in order to be palatable. Different methods of curing produce different flavors in the olives and today, there are dozens of gourmet olives widely available.
Olives can be used to add zest to any dish - but you must pick the right olive to compliment the main food. Some olives can be salty, some sweet and others earthy and rustic. Here's a guide to the different types of olives and the foods they go best with.
Sweet Flavored Olives
Green olives with herbs de Provence have a vibrant citrus flavored and is a delightful blend of herbs de Provence spices and large green olives. It is an excellent choice to use in surf dishes and with sweet spices.
Earthy Flavored Olives
Nicoises is a earthy rich olive commonly used in salad. The curing of this olive in red-wine vinegar gives it a distinctive taste. Mount Athos green olives with sun-dried tomatoes are olives combined with sun dried tomatoes. The heavy flavor of this olive make it a great snack all by itself! Sun-dried olives have a rich flavor that blends wonderfully in sauces for serving over pasta.
Spicy and Zesty Flavored Olives
Mount Athos green with Sicilian herbs is another olive that utilizes herbs to dominate the pallet. Rosemary, garlic, mustard seed, and red pepper flakes give this olive a spicy appeal. Mount Athos green stuffed with garlic are olives stuffed with garlic and are great to zip up a martini or added on top of pizza. Kalamatas olives are black olives cured in red wine vinegar which results in a tangy taste. Alfonsos are similar in taste to the Kalamata and are often found served in antipastos. Another olive that is similar in taste to the Alfonsos and Kalamatas is the Halkididis which makes a great dip when mixed into cream cheese along with garlic. An olive that has a meaty buttery taste is the Lucques, which is great as a snack with cheese and bruchetta.
Both Jason Yun & Lee Dobbins are contributors for EditorialToday. The above articles have been edited for relevancy and timeliness. All write-ups, reviews, tips and guides published by EditorialToday.com and its partners or affiliates are for informational purposes only. They should not be used for any legal or any other type of advice. We do not endorse any author, contributor, writer or article posted by our team.
Jason Yun has sinced written about articles on various topics from Fitness, Arthritis Signs and Stress Management. Jason Yun, a certified Strength and Conditioning Specialist and Sports Nutritionist, is a Columbus fitness bootcamp and weight management teacher. To book him to speak at your local Columbus organization please contact him by email at jyun@yunbootcamps.c. Jason Yun's top article generates over 110000 views. to your Favourites.
Lee Dobbins has sinced written about articles on various topics from Home Management, Diamonds and Install Flooring. Lee Dobbins writes for where you can find out more about. Lee Dobbins's top article generates over 246000 views. to your Favourites.