Eggs.

Do you like them?

How often do you eat them?

Are they good for you?

Bad for you?

I've been eating 2 per day for about a week.

I like them

eggs are ok with runny yolks and toast soldiers wearing bacon body armor.

I like boiling mine, and putting them on a piece of toast. I like the yoke runny, and I put sea salt and black pepper on them and top it off with a bit of tomato sauce.

I've never tried toast soldiers with bacon body armour but it sounds extremely tasty

I like them scrambled, with grits and hash browns,two pieces of toast,apple jelly,and four cups of coffee.

I don't mind them but for years refused to eat them as I saw them as unborn foetuses (which they are, technically...kind of), an idea which repulsed me.

Good for dunkin bread in, though.

They aren't something I'm keen on if honest but every now and then I seem to want them, eat them on and off over a few days, then stop again for months at a time.

My mother has informed me that I do this because my body requires something that's 'in them' and that it's merely letting me know. I've never tried to find out of that's true or not because I honestly don't care

Plus... there is no ranker smell than egg mixed in with washing up liquid

yeah they look like snot and smell like farts. fuck those eggs.

batou wrote:

Fucking right on Batou,

but I still love chooky-eggs!

look it up.

I usually like them hard boiled.. or scrambled.. or fried! Mmmm... huevos rancheros...

And sometimes, when I don't want to feel that guilty (since eggs have cholesterol), I'll scramble one full egg + 2 egg whites.

I remember reading somewhere that the maximum amount of eggs that you're supposed to eat in a week is 5, but I could be wrong about that.

I don't eat eggs often and when I do, I actually prefer them scrambled. But have been known to eat over-easy and a few other ways (including raw in a drink).

jhado wrote:
i saw someonesay it was soft boiled with marmite toast?

Kumatora wrote:
Yeah you do have to watch the cholesterol but they're actually low carb lol
I like 'em poached.

Hmmm...cholesterol eh?

I reckon I should cut down a bit

Eggs!

Nothing beats a fresh free range egg

Last night I made pasta, for the first time and used " Fresh Free Range Eggs" The pasta was magnificent.

Very good artical ,Eggs are they good for us?

Expels alot of myths


www.second-opinions.co.uk/eggs.html


Two case studies of egg eating and longevity
Case 1: 88-year old man eats 25 eggs a day
If you are worried about eating more than 3 eggs a week, this story of an 88-year-old man who had been eating 25 eggs a day for at least 15 years, should put your mind at rest.
This 88-year-old man lived alone in a retirement community. He was healthy except for having Alzheimer's disease. He also had a compulsive disorder which led him to consume, in addition to regular meals, 25 soft-boiled eggs every day. Remarkably, there was good evidence from several sources that this egg-eating behavior had been going on for at least 15 years.

The patient's medical records documented numerous serum cholesterol measurements within the normal range. A number of metabolic studies indicated that the patient had several compensatory mechanisms in place which enabled him to maintain normal blood cholesterol concentrations in the face of longstanding and massive cholesterol intake:

Marked reduction in cholesterol absorption; greatly increased synthesis of bile acids — the patient synthesized roughly twice the mass of bile acids as control subjects; and reduced endogenous cholesterol synthesis

The authors of the study indicated that it would have been interesting to study this patient on a low-cholesterol diet, but that his behavioral disorder prevented it.

He probably wouldn't have liked it either.

References
Kern F: Normal plasma cholesterol in an 88-year-old who eats 25 eggs a day. New Eng J Med 1991; 324:986.

Case 2: Lord Strathcona
Lord Strathcona — the Donald Smith of Mount Sir Donald, Smith's Landing, and countless towns and natural features throughout Canada — was not only one of the richest men in the British Empire, he was Canada's High Commissioner in London in the late nineteenth and early twentieth century.

In his autobiography, Discovery, Vilhjalmur Stefansson gives a detailed account of Lord Strathcona's dietary habits which illustrate well how a restricted diet can be eminently healthy.

After Stefansson had told Lord Strathcona what he had learned from the Eskimos, His Lordship told Stefansson that years ago in Canada he had begun a regimen all his own. He told how he had begun to wonder why, since he liked some things better than others, he should bother to eat something different on one day when he had liked what he had eaten the previous day better. 'This led', recounts Stefansson, 'to his questioning what he really did like and, when he got the answer, eating nothing else — eggs, milk, and butter.'

Stefansson was frequently a guest at Lord Strathcona's home in Grosvenor Square, and so had plenty of opportunity to observe him. He wrote: 'Strathcona, a broad shouldered man taller than six feet, would be seated at one end of the long table, Lady Strathcona at the other. As course after course was served to the rest of us, he would converse, drinking a sip or two of each wine as it was poured. Sometime during the middle of the dinner, his tray was brought: several medium soft boiled eggs broken into a large bowl, with plenty of butter and with extra butter in a side dish, and, I believe, a quart of

www.second-opinions.co.uk/good-health-be...-good-breakfast.html

A good brain begins with a good breakfast
On 6 January 2010, the UK's Daily Mirror newspaper published a report highlighting the importance of a good, cooked breakfast for a mother-to-be.[1] Headlined 'Brainy kids for mums who eat full English breakfast' it said A traditional slap-up full English breakfast could help mums-to-be boost their unborn child's intelligence.'

The benefits apparently lie in the levels of choline in such foods. Choline was officially recognized as an essential nutrient by the Institute of Medicine as recently as 1998.[2]

Researchers believe the nutrient choline — found in eggs and meat products including liver, bacon and sausages — helps memory functions develop.

Dr Steven Zeisel, who led the study at the University of North Carolina,[3] said:

"Choline can change the switches that control brain development in the foetus."Understanding more about how diet modifies genes could be important for assuring optimal development."
Dr Gerald Weissmann, editor of the US Experimental Biology journal in which the research is published, added:

We may never be able to call bacon a health food with a straight face, but [research in this field] is making us rethink things we consider healthful and unhealthful.
"This is yet another example showing that good pre-natal nutrition is vitally important throughout a child's entire lifetime."
Foetal brain development
During pregnancy, large amounts of choline are delivered to the foetus across the placenta. Choline concentration in the amniotic fluid is 10-fold higher than that present in maternal blood.[4] When a woman becomes pregnant, levels of choline in her blood increase by up to 50% in the last month of pregnancy.[5] Choline is 6- to7-times higher in the foetus and newborn than it is in adults.[6]

But this transfer of choline from mother to foetus depletes the mother's choline supply.[7] Lactation places even higher demands on the mother's supplies of choline.[8] Although the mother's body can synthesise choline to some extent, this huge demand cannot be met in this way. It is essential, therefore, that a diet high in choline is eaten at this time.

But there is much more to this story. It may also help with other conditions later in life.

Neural tube defects
Pregnancy and lactation are times when demand for choline is especially high and the supply of choline is critical. Low levels are believed to contribute to the increasing incidence of neural tube defects.[9, 10] Dividing women into four groups based on their choline intakes, Shaw et al.[10] found that women with the lowest dietary choline intake had four times the risk of giving birth to a child with a neural tube defect, compared with women in the highest quarter of intake. Higher intakes around the time of conception also reduced the risks of all neural tube defects as well as spina bifida and anencephaly separately.

The recommended Adequate Intake (AI) for pregnant women is 450 mg per day; it is even higher at 550 mg per day for breast-feeding women. These amounts are rarely met by the modern 'healthy' diet with its bias towards foods of plant origin as foods with the highest levels of choline are not only all from animals, but also are highest in the variety meats and offal that are rarely stocked by supermarkets (see table below).

Coronary heart disease (CHD)
The dietary recommendations that we should reduce our intakes of saturated fats and meat were aimed at reducing a rising number of coronary deaths in the first half of the 20th century, which had been blamed on cholesterol. However, over the last decade or so, it has been realised that cholesterol is less important than other markers: two of these are a protein called homocysteine,[11] and the inflammation marker, C-reactive protein (CRP).[12] Both of these are higher with inadequate intakes of choline.

Other chronic degenerative diseases
In addition to CHD, high levels of homocysteine have been associated with greater risk for several chronic diseases and conditions including cancer,[13] cognitive decline and Alzheimer's disease,[14] and osteoporotic bone fractures.[15]

How can we get enough choline?
Apart from pregnant and lactating women mentioned above, the Adequate Intakes at present are 425 mg per day for women and 550 mg per day for men.

The good news is that choline is found in a wide variety of foods; the bad news is that the best sources are those regarded as 'unhealthy'! The U.S Department of Agriculture recently released an updated version of its first database of choline content in foods, including more than 630 foods.[16] As you will see in the table below, the most concentrated sources of dietary choline are egg yolks and liver. The muscle meats that most people eat are considerably lower in choline, 'Egg beaters', made with egg whites, aren't worth eating, and, with the exceptions of wheat germ and soya, the choline content of all plants is woefully inadequate.

As far as infants are concerned, human milk is rich in choline compounds. Soy-derived infant formulas have lower total choline concentrations than do human milk and cow's milk-derived formulas. [17]

Conclusion
More evidence that we should eat a natural, meat-based diet; and not waste the parts we now tend to throw away — the liver, heart, kidneys, fat, etc.

And, importantly, we really need the question more forcefully the current unhealthy 'healthy' dietary guidelines which continue to spew out from the British Dietetic Association, Food Standards Agency and similar US agencies.

Food Choline mg/100g
Animal products
Egg, yolk, raw, fresh 680.0
Egg, whole, cooked, fried 270.0
Egg, whole, raw, fresh 250.0
Egg, whole, cooked, hard boiled 230.0
Egg, white, raw, fresh 1.1
Chicken, liver, all classes, cooked, pan-fried 330.0
Chicken, liver, all classes, cooked, simmered 290.0
Chicken, liver, all classes, raw 190.0
Turkey, heart, all classes, cooked, simmered 170.0
Turkey, heart, all classes, raw 130.0
Turkey, liver, all classes, cooked, simmered 220.0
Turkey, liver, all classes, raw 220.0
Pork, cured, ham roasted 110.0
Pork, cured, ham pan-broil 140.0
Pork, cured, ham, roasted 110.0
Beef, variety meats and by-products, liver, cooked, braised 430.0
Beef, variety meats and by-products, liver, cooked, pan-fried 420.0
Beef, variety meats and by-products, liver, raw 330.0
Beef, chuck, grilled 110.0
Veal, variety meats and by-products, liver, braised 400.0
Veal, variety meats and by-products, liver, pan-fried 410.0
Veal, variety meats and by-products, liver, raw 310.0
Fish
Fish, salmon, red (sockeye), smoked (Alaska Native) 220.0
Fish, steelhead trout, dried, flesh (Shoshone Bannock) 260.0
Fish, whitefish, eggs (Alaska Native) 250.0
Plant foods
Soy flour, defatted 190.0
Next highest
Edamame, frozen 56.0
Best fruit
Orange juice, frozen concentrate, unsweetened, undiluted 20.0
Best nut
Nuts, almonds 52.0
Best cereal (including breads)
Cereals ready-to-eat, wheat germ, toasted, plain 180.0
Infant formula, dry powder 130.0
Fast foods containing above 100mg
Biscuit with egg, cheese and bacon 130.0
Notes on table
I had intended to include only foods that contain over 200mg per 100 grams. However, these lists do contain foods with lower levels so that you can see the difference between different parts of an animal, or different ways of cooking.
Eggs
Note that practically all the choline in eggs in the yolk. Eating 'egg beaters', or discarding the yolks and eating only the whites is a disgraceful waste of valuable food. In Poland, they eat the yolks and use the whites for house building! I think that's a waste too, but at least they are eating the most nutritious part.
Cooking
It's noticeable that cooking tends to increase the amount of choline compared to raw, and that frying is the best method of cooking.
Liver vs muscle
The meat with the highest choline levels is liver. The USDA doesn't list other variety meats or offal so I was not able to compare kidneys, heart, tripe and others. However, I suspect these too may well be higher in choline than the lean muscle meat that forms almost exclusively most people's intake
Plant foods
There is only one plant food that contains over 100 mg/100g and that is soy. Among other plants, edamame is the only one over 50. Concentrated orange juice is the only fruit-based food that reaches 20. Nuts do better but, again, are a poor source of choline. Among cereal grains, breakfast cereals and cereal-based breads, only wheat germ breaks 100.
Infant formula
Infant formula doesn't look too bad until you realise that the figure of 130 is for the dry powder only. Mixed and fed to the child, 100g would be an enormous amount. Human milk is a much better source.
Fast food
No fast food breaks 100 except for the one listed which contains both egg and bacon.

References

Very interesting read that. Thanks for posting nirvana

Eggs are super yummy, i like them poached with some toast and butter.
eggs have every nutrient in them, except for vitamin C , so have a few cherry tomatoés with them.

( i also like liver, it is very good for you)

I love eggs - IMHO they're a superfood - and "the experts" have recently decided that they aren't going to kill us with cholesterol-overload after all! As a kid, one of my favourite lunches was scrambled eggs & cheese spread on toast! Now OH and I like gammon & chips with a fried egg on the side (not every day, mind you - an occasional treat!).

(@ curtaincat - glad someone likes liver but to me it's one of the scariest foods there is! )

(@ nirvana - fascinating article; thanks for posting. I too think that the "full English" breakfast has been most disgracefully maligned. If I had kids I'd much rather send them off to school with porridge, or organic bacon & eggs inside them than the appalling sugar-laden cereals they eat nowadays!)

Mandy

Hard boiled eggs covered with cheese sauce (pop under grill to brown the sauce a little) is really nice.
Fried, scrambled and poached all lovely.