Eggs prices have been coming down lately. A store near me had them on sale for $2.99 a dozen recently, causing a stampede of people around the egg freezer. But if prices are still to high for you, here are some protean alternatives courtesy of LoseIt.
Plain Greek Yogurt
Tofu
Cottage cheese
Lentils
Tempeh
Protein Shakes
Edamame
There’s two on there I’d eat, Greek yogurt and edamame. Cottage cheese has never appealed to me, it just looks wrong doesn’t it?
Keep your cholesterol numbers down, particularly the “bad” cholesterol, and you’ll keep your heart healthy…at least that’s what we’d like to think. Sadly, Americans constant search for easy answers about eating and good health gravitate to simple solutions that, most of the time, are simply wrong.
The biggest issue, the article notes, “the amount of cholesterol in your food doesn’t necessarily translate to the amount of cholesterol in your blood vessels..”
To elaborate, the article goes on:
‘”Eating foods rich in cholesterol does increase blood cholesterol, usually by a small, but still significant amount,” explained Dr. Stephen Devries, a preventive cardiologist and executive director of the educational nonprofit Gaples Institute in Deerfield, Illinois. But the effect of eating foods that contain a lot of cholesterol “may not be as high as one might expect, because most of the cholesterol in blood actually comes from the body’s own production.” When you consume a bunch of cholesterol, your body will usually make less to compensate.’
Are eggs bad for us because of cholesterol? That’s a more complicated question than you might imagine.
So sorry, it’s not as simple as we’d like. Believe me, I know from first-hand experience. I’ve been on cholesterol-lowering medication since my first stent in 2012 but it didn’t prevent a second blockage in 2017 (and a second stent) and my blood pressure has been elevated recently, so a third blockage could be developing which may require a third angioplasty this summer.
Our bodies and their relationships with what with eat are still much more complex than we know, or would want them to be unfortunately.
One of the three nutritionists I saw after my angioplasty in 2012 recommended I eat only egg whites rather than whole eggs to avoid cholesterol in eggs. Other nutritionists disagree about this. Indeed, eggs seem to be making a comeback and I’m sure the Egg Board, which promotes their consumption, is happy that it’s PR work over the years is bearing fruit.
But I prefer to avoid eggs these days and stick to egg whites only. I’ve been buying whatever brand of packaged egg whites is on sale. But then I realized that all egg white are not the same. A store brand I bought, shown here, has lots of additional ingredients, as you can see on my photos here. Another brand I found lists only egg whites as the ingredient in the carton. So that’s the one I’m sticking with these days.It doesn’t scramble yellow like the other does, but now I know that comes from added coloring which I’d rather not have.
Check the ingredients before buying packaged egg whites. All brands are not the same.
Egg whites are its only ingredient.This store brand has a lot in it besides egg whites.
John
The No Salt, No Fat, No Sugar Journal 