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Eggs whites
- Thread starter anthrax
- Start date
J
jenscats5
Guest
-- Chicken omelette -- with chopped chix and veggies
-- Salsa
-- Green chile sauce
-- FF cheese (if you can have it)
-- My reliable standby --> ketchup
I also like this: Blend in a blender: 4 egg whites, 1/3 cup dry oatmeal, splenda, cinnamon, 1 tsp baking powder, 1 tblsp flax meal. Blend & make into pancakes....
-- Salsa
-- Green chile sauce
-- FF cheese (if you can have it)
-- My reliable standby --> ketchup
I also like this: Blend in a blender: 4 egg whites, 1/3 cup dry oatmeal, splenda, cinnamon, 1 tsp baking powder, 1 tblsp flax meal. Blend & make into pancakes....
J
jenscats5
Guest
brunette said:
FigureSkater
New member
I second the omelet suggestion. My usual breakfast: 4 egg whites, 1 whole egg, mix in some fresh spinach and chopped green pepper and celery, cook.
Okay... I'll eat four eggs for breakfast and maybe a slince of brown bread with jam or Peanut butter....
My eggs... I have 2 whole ones, and 2 of them I use only the whites.
I did this because i didn't know if the yokes were the good or bad part, so i made it 50/50.
whats the deal on the yokes? good, bad, high in cholesterol? (i don't even know what that is! I jsut know it's bad! haha, i'm 21 i've never worried about that!! )
My eggs... I have 2 whole ones, and 2 of them I use only the whites.
I did this because i didn't know if the yokes were the good or bad part, so i made it 50/50.
whats the deal on the yokes? good, bad, high in cholesterol? (i don't even know what that is! I jsut know it's bad! haha, i'm 21 i've never worried about that!! )
obiwan9962
New member
hmmShaitan said:
wrong!
it coats your stomach and inhibits absorption
damn fucking rocky movie
use them as you would reg eggs bro
omelettes and the such
frittatas
poached
steamed
fried brown rice
you can mix with some chocolate flavoured protien powder and almond flour and bake it for a quick cake
i'll try to dig up the recipe
my mum (great chinese cook) used to mix it with veggies and some leftover meat or shrimp and green onions then steam it
and eat straight out of the bowl
in japan there have something similiar and then pour some broth over it
like dashi or ginger broth
damn gotta run ironchef is on!
obiwan9962
New member
anytime you cook protien you denature itAnthrax said:
and realistically your body cannot absorb it til it is broken down
and that is what the acids in your stomach does
i always eat protien with acidic foods
obiwan9962
New member
yes!Anthrax said:
finally someone admits it
yes the stomach acid is lower ph than what we normally eat
but ever notice after a heavy meal involving much meat how bloated and stuffed you feel?
the bloating is the gas given off from the acid trying to break down the acid so the enzyme can make it usable for the body
let's just say:
there is a reason cooks match richer meats with acid/wine based sauces
tabasco
obiwan9962
New member
lolstevexpress said:
acid based
obiwan9962
New member
lolAnthrax said:
yes
and red wine sauces with beef
horseradish and sourcream with prime rib
ketchup with burgers
mustard with hotdogs
white wine/lemon/lime with fish
grapefruit or oj with breakfast of bacon and eggs
or the weirdo that has tomato juice
no one has an explanation for mint sauce with lamb
yuk!
J
jenscats5
Guest
obiwan9962 said:
The mint jelly hides the taste of the lamb.......
obiwan9962
New member
yukjenscats5 said:
yuk
yuk
yuk
yuk
y
u
k
obiwan9962
New member
no sillyAnthrax said:
it mask the flavour of the lamb
but i hate mint
other than in thai or vietnamese food and tabouli
Subzeero
New member
obiwan9962 said:
Protiens are prebuilt macromolecules manufactured for an organisms basic needs and functions that we are consuming. The functions of protiens are enormous so we are not going to get into that. Protiens are huge chains of amino acids. There are 22 known amino acids.8 are essential, meaning they cannot be produced by body. Anyhow when we are consuming protiens, they are broken down to amino acids. Then they are then sent in DNA/RNA manufacturing sites where they are needed after DNA replication is in its final stages and accepting triplets of nuceotides. This is based on the replicated code and thereafter are sent to do their specific jobs, like muscle damage repair in this case. Well that as brief as i could be. I am sure u are confused. Anyways, protiens are useless to the body, its the acids that we need. Thats my whole point.
obiwan9962
New member
i knew the whole spiel about protiens and amino acidsSubzeero said:
lol i was trying to explain to anthrax why it really does not matter if the protien is subverted or not
lol
thread hijacked!
obiwan9962
New member
most people will say they are bad
i say eat em
your body produces chlorestral no matter what
it is needed for proper brain function
yolks have gotten a bad rap IMO
i love em
more egg facts:
No matter how you break them, eggs are a healthy choice and an important source of protein, vitamins and minerals.
Recent scientific evidence reinforces the importance of eggs as a healthy food choice. Eggs are an excellent source of high quality protein plus they provide many vitamins and minerals, including Vitamin B12, riboflavin, Vitamin D, folacin and iron. Eggs are one of nature's most nutrient dense foods. Canada's Food Guide to Healthy Eating identifies a serving or one to two eggs as part of a healthy eating pattern.
One large egg contains:
Energy 71 cal
Protein 6 g
*Fat 5 g
Carbohydrates 0 g
Polyunsaturates 0.7 g
Monounsaturates 2.0 g
Saturates 1.5 g
Cholesterol 190 mg
* Only 1.5 grams is saturated fat.
% of Recommended Daily Intake:
Vitamin A 8%
Vitamin D 2%
Vitamin E 6%
Thiamin 2%
Riboflavin 15%
Niacin 6%
Vitamin B6 2%
Folate 15%
Vitamin B12 30%
Pantothenic Acid 15%
Phosphorus 6%
Magnesium 2%
Iron 2%
Zinc 5%
Eggs are good for your eyes!
Lutein and zeaxanthin are carotenoids (pigments in plant and animal foods) that have been shown to protect against macular degeneration, a serious age-related eye disease. Both lutein and zeaxanthin are found in egg yolks. According to a recent study published in the American Journal of Clinical Nutrition, because of the egg yolk's fats, the carotenoids in egg yolks are better absorbed than those from plant sources, such as carrots and spinach.
Eggs yolks are also one of the few foods that naturally contain Vitamin D which enhances the work that calcium does to keep our bones strong. Eggs, especially yolks, also contribute about 6% of the folate we need every day. Folate, or folic acid, helps prevent both birth defects in infants and heart disease in older folks.
Eggs are soft to chew and easy to digest.
Easily digested eggs are soft too, so they're a good protein food choice for the very young as well as anyone with chewing problems or ill-fitting dentures. Some egg dishes, such as creamy custards, are especially well suited to those of us who need especially easy-to-swallow foods.
EGG NUTRITION FACTS
Scientific studies continue to show that total fat, especially saturated fat, intake is far more important in determining blood cholesterol levels than intake of dietary cholesterol. Of the mere 5 grams of fat in an egg yolk, only 1.5 grams (31%) are saturated fat. Monounsaturated fats total 1.9 grams (38%) and polyunsaturated 0.68 (14%). The ratio of an egg's fat content comes close to meeting the dietary proportions currently recommended - 1/3 saturated, 1/3 monounsaturated, and 1/3 polyunsaturated.
Fifty-six percent of the calories in an egg are from fat. This is no cause for concern as any protein foods have similar calorie-from-fat percentages such as baked fresh ham (63%), broiled beef tenderloin (58%), drained canned salmon (43%), and roasted dark chicken meat without skin (43%).
The recommendation that we should consume no more than 30% of our calories as fat is meant for the "long haul". Each individual food or recipe need not equal 30%. When you eat eggs and other protein foods along with recommended amounts of other foods with lower calories-from-fat percentages, your total dietary consumption of fat calories should average out nicely. Aim for 5 or more servings of vegetables and fruits and 6 or more servings of enriched grain or whole-grain products each day to keep your average fat consumption down.
One of the most striking features of an egg's nutrient content is the quality of egg protein. Egg protein is so high that scientists often use eggs as a standard for measuring the protein quality of other foods.
i say eat em
your body produces chlorestral no matter what
it is needed for proper brain function
yolks have gotten a bad rap IMO
i love em
more egg facts:
No matter how you break them, eggs are a healthy choice and an important source of protein, vitamins and minerals.
Recent scientific evidence reinforces the importance of eggs as a healthy food choice. Eggs are an excellent source of high quality protein plus they provide many vitamins and minerals, including Vitamin B12, riboflavin, Vitamin D, folacin and iron. Eggs are one of nature's most nutrient dense foods. Canada's Food Guide to Healthy Eating identifies a serving or one to two eggs as part of a healthy eating pattern.
One large egg contains:
Energy 71 cal
Protein 6 g
*Fat 5 g
Carbohydrates 0 g
Polyunsaturates 0.7 g
Monounsaturates 2.0 g
Saturates 1.5 g
Cholesterol 190 mg
* Only 1.5 grams is saturated fat.
% of Recommended Daily Intake:
Vitamin A 8%
Vitamin D 2%
Vitamin E 6%
Thiamin 2%
Riboflavin 15%
Niacin 6%
Vitamin B6 2%
Folate 15%
Vitamin B12 30%
Pantothenic Acid 15%
Phosphorus 6%
Magnesium 2%
Iron 2%
Zinc 5%
Eggs are good for your eyes!
Lutein and zeaxanthin are carotenoids (pigments in plant and animal foods) that have been shown to protect against macular degeneration, a serious age-related eye disease. Both lutein and zeaxanthin are found in egg yolks. According to a recent study published in the American Journal of Clinical Nutrition, because of the egg yolk's fats, the carotenoids in egg yolks are better absorbed than those from plant sources, such as carrots and spinach.
Eggs yolks are also one of the few foods that naturally contain Vitamin D which enhances the work that calcium does to keep our bones strong. Eggs, especially yolks, also contribute about 6% of the folate we need every day. Folate, or folic acid, helps prevent both birth defects in infants and heart disease in older folks.
Eggs are soft to chew and easy to digest.
Easily digested eggs are soft too, so they're a good protein food choice for the very young as well as anyone with chewing problems or ill-fitting dentures. Some egg dishes, such as creamy custards, are especially well suited to those of us who need especially easy-to-swallow foods.
EGG NUTRITION FACTS
Scientific studies continue to show that total fat, especially saturated fat, intake is far more important in determining blood cholesterol levels than intake of dietary cholesterol. Of the mere 5 grams of fat in an egg yolk, only 1.5 grams (31%) are saturated fat. Monounsaturated fats total 1.9 grams (38%) and polyunsaturated 0.68 (14%). The ratio of an egg's fat content comes close to meeting the dietary proportions currently recommended - 1/3 saturated, 1/3 monounsaturated, and 1/3 polyunsaturated.
Fifty-six percent of the calories in an egg are from fat. This is no cause for concern as any protein foods have similar calorie-from-fat percentages such as baked fresh ham (63%), broiled beef tenderloin (58%), drained canned salmon (43%), and roasted dark chicken meat without skin (43%).
The recommendation that we should consume no more than 30% of our calories as fat is meant for the "long haul". Each individual food or recipe need not equal 30%. When you eat eggs and other protein foods along with recommended amounts of other foods with lower calories-from-fat percentages, your total dietary consumption of fat calories should average out nicely. Aim for 5 or more servings of vegetables and fruits and 6 or more servings of enriched grain or whole-grain products each day to keep your average fat consumption down.
One of the most striking features of an egg's nutrient content is the quality of egg protein. Egg protein is so high that scientists often use eggs as a standard for measuring the protein quality of other foods.
obiwan9962
New member
more on eggs:
Eggs don't increase heart disease risk in most people. A Harvard School of Public Health study, which was published in the Journal of the American Medical Association in 1999, found that healthy adults were able to eat an egg a day without increasing their risk of heart disease or stroke. This is the same conclusion drawn by many earlier studies, which found only small changes in blood cholesterol levels after a daily intake of 1 to 2 eggs. Some studies have also shown that levels of HDL, the "good" cholesterol, increased when subjects ate egg-supplemented diets.
Only a minority of people, about one-fourth of the population, should probably limit their cholesterol consumption. (That is because they are "sensitive" to dietary cholesterol which affects the amount of cholesterol in their blood). These people include those with both high cholesterol and high triglyceride levels. They can still have unlimited egg whites because they contain no cholesterol and no fat. The rest of us can enjoy both egg whites and egg yolks - even those of us who have elevated cholesterol levels but normal or low triglyceride levels. To prevent heart disease, it's far more important for most people to limit fat in the diet, especially saturated fat and trans fat. So, when you have eggs, eat them with lots of grain foods, veggies and fruits, rather than more fatty fare.
Eggs are nutritious. They're nutrient dense which means that eggs contain a good proportion of needed nutrients compared to their calorie count. Eating nutrient-dense foods is particularly important for children as well as older adults because their energy needs are less but their nutrient needs are still high. Nutrient density is also important for anyone of any age who is trying to lose weight.
Eggs don't increase heart disease risk in most people. A Harvard School of Public Health study, which was published in the Journal of the American Medical Association in 1999, found that healthy adults were able to eat an egg a day without increasing their risk of heart disease or stroke. This is the same conclusion drawn by many earlier studies, which found only small changes in blood cholesterol levels after a daily intake of 1 to 2 eggs. Some studies have also shown that levels of HDL, the "good" cholesterol, increased when subjects ate egg-supplemented diets.
Only a minority of people, about one-fourth of the population, should probably limit their cholesterol consumption. (That is because they are "sensitive" to dietary cholesterol which affects the amount of cholesterol in their blood). These people include those with both high cholesterol and high triglyceride levels. They can still have unlimited egg whites because they contain no cholesterol and no fat. The rest of us can enjoy both egg whites and egg yolks - even those of us who have elevated cholesterol levels but normal or low triglyceride levels. To prevent heart disease, it's far more important for most people to limit fat in the diet, especially saturated fat and trans fat. So, when you have eggs, eat them with lots of grain foods, veggies and fruits, rather than more fatty fare.
Eggs are nutritious. They're nutrient dense which means that eggs contain a good proportion of needed nutrients compared to their calorie count. Eating nutrient-dense foods is particularly important for children as well as older adults because their energy needs are less but their nutrient needs are still high. Nutrient density is also important for anyone of any age who is trying to lose weight.
obiwan9962
New member
even more on eggs:
Nutritional Value Of Enriched Egg Yolks As A Weaning Food For Infants
May 23, 2002
(American Journal of Clinical Nutrition) -- Breast-fed and formula-fed infants both face nutritional challenges at the time of weaning, at 4-6 months of age. Because breast milk is not a good source of iron, iron-rich weaning foods are important to prevent iron deficiency.
During weaning, formula-fed infants may face a deficiency of docosahexaenoic acid (DHA), an n-3 fatty acid essential for the growth and functional development of the brain that, until recently, was not added to most infant formulas.
Egg yolks are rich sources of both heme iron and DHA and have a soft texture suitable for weaning infants. Publishing in the American Journal of Clinical Nutrition, Makrides et al. studied the nutritional value of including two different varieties of egg yolks as weaning foods for a group of breast-fed and formula-fed infants and found that egg yolks provided advantages to both groups, with no negative effects on cholesterol concentrations.
The 137 mother-infant pairs in the study were recruited through immunization clinics in the Adelaide, Australia vicinity, and the 6-month-old infants were randomly assigned to receive either no dietary intervention (control), regular eggs, or eggs that had been enriched by feeding hens diets rich in n-3 fatty acids.
At 6 months and 12 months of age, infant blood samples were obtained for measurement of DHA in red blood cells, iron status, and plasma cholesterol. In both breast-fed and formula-fed groups, infants who consumed n-3 fatty acid enriched egg yolks had 30-40% greater red cell membrane DHA levels than those fed regular egg yolks. There was no effect of n-3 fatty acid enriched egg yolks on plasma cholesterol, but plasma iron levels were increased.
The advantages of egg yolks for weaning purposes include their practicality and palatability as a food for infants, a modest improvement in iron status, and-in the case of n-3 enriched eggs-a means of increasing dietary DHA without negative effects on cholesterol levels.
http://www.intelihealth.com/IH/ihtIH/WSIHW000/325/8015/350424.html
Nutritional Value Of Enriched Egg Yolks As A Weaning Food For Infants
May 23, 2002
(American Journal of Clinical Nutrition) -- Breast-fed and formula-fed infants both face nutritional challenges at the time of weaning, at 4-6 months of age. Because breast milk is not a good source of iron, iron-rich weaning foods are important to prevent iron deficiency.
During weaning, formula-fed infants may face a deficiency of docosahexaenoic acid (DHA), an n-3 fatty acid essential for the growth and functional development of the brain that, until recently, was not added to most infant formulas.
Egg yolks are rich sources of both heme iron and DHA and have a soft texture suitable for weaning infants. Publishing in the American Journal of Clinical Nutrition, Makrides et al. studied the nutritional value of including two different varieties of egg yolks as weaning foods for a group of breast-fed and formula-fed infants and found that egg yolks provided advantages to both groups, with no negative effects on cholesterol concentrations.
The 137 mother-infant pairs in the study were recruited through immunization clinics in the Adelaide, Australia vicinity, and the 6-month-old infants were randomly assigned to receive either no dietary intervention (control), regular eggs, or eggs that had been enriched by feeding hens diets rich in n-3 fatty acids.
At 6 months and 12 months of age, infant blood samples were obtained for measurement of DHA in red blood cells, iron status, and plasma cholesterol. In both breast-fed and formula-fed groups, infants who consumed n-3 fatty acid enriched egg yolks had 30-40% greater red cell membrane DHA levels than those fed regular egg yolks. There was no effect of n-3 fatty acid enriched egg yolks on plasma cholesterol, but plasma iron levels were increased.
The advantages of egg yolks for weaning purposes include their practicality and palatability as a food for infants, a modest improvement in iron status, and-in the case of n-3 enriched eggs-a means of increasing dietary DHA without negative effects on cholesterol levels.
http://www.intelihealth.com/IH/ihtIH/WSIHW000/325/8015/350424.html
