Tuesday, January 5, 2016

It is official! Eggs have been given the medical tick of approval ....finally!  Cholesterol has been on the "naughty" list of nutrients for nearly 40 years, with health officials warning us to stay away from high-cholesterol foods since the 1970's to avoid heart disease and clogged arteries.
But US officials have finally given the green light for a U-turn on previous warnings, which means eggs, butter, full-fat dairy products, nuts, coconut oil and meat have now been classified as "safe" and have been officially removed from the "nutrients of concern" list.
The US Department of Agriculture, which is responsible for updating the guidelines every five years, stated in its findings for 2015: "Previously, the Dietary Guidelines for Americans recommended that cholesterol intake be limited to no more than 300 mg/day. 
"The 2015 DGAC will not bring forward this recommendation because available evidence shows no appreciable relationship between consumption of dietary cholesterol and serum (blood) cholesterol, consistent with the AHA/ACC (American Heart Association / American College of Cardiology) report. 
"Cholesterol is not a nutrient of concern for 

I have been pushing the egg message for years as they are natures little 'vitamin capsule'. Eggs for breakfast are a great way to fill up hungry kids and adults providing a rich source of protein, iron and zinc- important for muscles and healthy immune systems! An 'egg rich' breakfast also provides an opportunity to whip in a few vegetable or salad items sadly missing from many Aussie diets. Try them in a speedy omelette, scrambled, poached, boiled or even a breakfast fritatta and remember they are a great lunch or dinner option too. 
Breakfast Fritatta
2 large zucchini (approx 300g) grated
1 medium carrot grated
1 onion finely chopped
1 cup grated cheese
1 cup self raising flour
½ cup oil
5 eggs
Season as required for the adult palette!

Microwave or lightly fry onion for one minute.
Combine zucchini, carrot, cheese and onion
Sift flour, add oil and lightly beaten eggs
Season with salt and pepper
Pour into well greased pie or quiche dish
Bake at 180 degrees for 40 minutes
Note: if top starts to brown cover with foil to continue cooking.
*Easy to freeze

*kids can crack the eggs
* Add some lean bacon or chicken when frying the onions as desired

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