Many people think that eggs should not be eaten, based on the erroneous assumption that they might cause cholesterol. Your body makes its cholesterol- even vegans get high cholesterol- and reducing carbohydrates that stimulate insulin will actually lower cholesterol better than not eating eggs. This is why I suggest wild salmon and omega 3 eggs. Read what Susan Allport has to say about the difference in nutrition between eggs from chickens who range freely and conventional eggs:
Of Chickens, Eggs, and Omega-3s
Eggs were once a much more healthful food. And they can be again.
by Susan Allport originally published Monday, December 17, 2007
Which came first: the egg or the omega-3 enriched egg?
The omega-3 enriched egg, of course, since all eggs used to be full of omega-3s when the chickens that laid them foraged for a living, scratching and pecking in backyards and farms.
David Kessler, former FDA Commissioner under GW Bush and Clinton, explores why we are so driven by reward-driven eating that our control mechanisms have disappeared. In his book, The End of Overeating: Taking Control of the Insatiable American Appetite, Kessler discusses how we biologically lay down neurological pathways that induce us to eat. In recent decades the food industry, in collusion with the advertising industry, and our own lifestyle changes have short-circuited the body’s self-regulating mechanisms, leaving many at the mercy of reward-driven eating.
There was a time when people ate at home, at the table during prescribed mealtimes and were unlikely to eat on the street. Now we pass outlets that stimulate our senses with neurologically exciting foods made of fat, sugar and salt, attractive presentation, pleasant odors (have you passed a Cinnabon lately?) and all of the emotional triggers associated with the food by advertising, and we biologically set ourselves up for triggering eating these foods. Even if you do not succumb on day one of your diet, the neurological pathways are being laid down to entice you later.
Butter has been eaten since Biblical times and even before: In Mesopotamia, butter from goats and sheep has been eaten since 9000-8000 BC, and cows were domesticated for such use a thousand years later. The first reference to butter in written history was found on a 4,500-year-old limestone tablet illustrating how butter was made. Although butter was part of the human diet for tens of thousands of years, a series of misleading studies in the 1950s and 1960s vilified it.
At the turn of the 20th century, heart disease in America was so rare that medical students from all the New York City medical schools were summoned to see a heart attack. By 1960, it was our number one killer. Yet during the same time period, butter consumption had decreased – from eighteen pounds per person per year, to four. A researcher named Ancel Keys first proposed that saturated fat and cholesterol in the diet were to blame for coronary heart disease but numerous subsequent studies costing hundreds of millions of dollars, have failed to conclusively back up this claim. In fact a Medical Research Council survey showed that men eating butter ran half the risk of developing heart disease as those using margarine. Continue reading Butter is Good for Your Health→