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Eggs Help Prevent Stroke and Heart Disease

Easter_Eggs_Copyright_M-J_de_Mesterton

One large egg typically contains six grams of high-quality protein, the antioxidants lutein and zeaxanthin (a substance in egg yolks), as well as significant amounts of the important vitamins E, D, and A.

Vitamin E has been proven to reduce the risk of coronary attacks in people with heart disease, while lutein helps to protect against clogging of the arteries.

A study concluded at EpidStat Institute in November, 2016 found that consuming just one egg a day reduces risk of stroke by 12 percent. The study’s principal investigator, Epidemiologist Dr. Dominik Alexander, said: “Eggs do have many positive nutritional attributes, including antioxidants, which have been shown to reduce oxidative stress and inflammation. They are also an excellent source of protein, which has been related to lower blood pressure.”

U.S. scientists have found that, contrary to traditional perceptions acquired from decades of less rigorous research, consuming eggs had no association with coronary heart disease, which is on record as the leading cause of death worldwide.

©M-J de Mesterton 2017

M-J’s Article about Eggs, Published in 2010

Eggs don’t cause heart disease, as the medical industry previously believed. And here is more good news: a research team at Louisiana State University in Baton Rouge determined that women on a weight-loss regimen who ate an egg with toast and jelly each morning lost twice as many pounds as those who had a bagel breakfast with the same number of calories without the accompanying egg.

Huevos (Eggs), by Spanish Court Painter Diego Velasquez

Eggs are nutritious, convenient, useful in thousands of recipes, and are a relatively inexpensive source of high-quality protein.

One large egg, which represents less than 4 percent of the total daily calorie intake of a person who consumes 2000 calories per day, provides 10 percent of the Daily Value for protein, 15 percent of the Daily Value for riboflavin, and 4 percent or more of the Daily Value for several other nutrients, including vitamins A, B6 and B12; folate; iron; phosphorus; and zinc. Eggs also provide choline, which is  essential in the human diet, and is credited for helping to create healthy babies during pregnancy. Because the percentage of the  recommended  daily amount for many nutrients provided by an egg is greater than the proportion of total calorie intake that the egg represents, the egg more than pulls its weight nutritionally. Most of the vitamins and minerals in eggs are found in the yolk; protein, however, is found in both the yolk and the white.

Recent research indicates that egg eaters are more likely than non-egg eaters to have diets that provide adequate amounts of essential nutrients. This seems to be partly due to the nutritional contribution of the eggs themselves and partly due to the fact that the inclusion of eggs in the diet is an indicator of a desirable eating pattern that includes breakfast.

Eggs can be prepared easily, in a variety of ways. They keep well  in the refrigerator for about three weeks, and therefore an individual can easily use up the dozen eggs in a carton before they spoil. Because most egg recipes involve short cooking times, eggs are convenient for the person with little time to prepare meals.

Eggs have several important physical and chemical properties that help make recipes work. They thicken custards, puddings and sauces; emulsify and stabilize mixtures such as mayonnaise and salad dressings; coat or glaze breads and cookies; bind ingredients together in dishes such as meat loaf and lasagne; eggs are used to clarify coffee and soups; retard crystallization in boiled candies and frostings; and leaven some types of baked goods such as cakes, cookies, soufflés, buns and sponge cakes.

Eggs are economical, especially when compared to other high-protein foods. For people who are trying to balance their budgets as well as their diets, serving eggs occasionally instead of meat, poultry, or fish is very economical.

One other  benefit of eggs is that they are a functional food—that is, a food which provides health benefits that go beyond basic nutrition. Eggs contain the carotenoids lutein and zeaxanthin, two components which are believed to have health benefits.

Stocking up on dehydrated eggs would be a wise move right now.  There are many sources of dried or powdered eggs on ebay and the internet. I prefer to dessicate and process them at home. Here is my procedure:

Emergency Powdered Eggs

Cook the desired amount of eggs in a non-stick pan until they are scrambled dry. On a a large baking-sheet, place your scrambled eggs in a thin layer. Use a French chef’s knife or a pastry cutter to break them into smaller pieces. In a low oven around 130 degrees Fahrenheit, bake this tray of eggs for eight hours or until it is devoid of moisture. Using a hand-mill, meat-grinder, food-mill or a blender, process the eggs until they turn to powder. Store the dried egg powder in an air-tight, food-grade container.

©M-J de Mesterton 2010

Reversal of Long-Held Beliefs on Dietary Fats

Additional Information on Foods Containing Cholesterol

A heart specialist from the University of Ireland, Professor Sherif Sultan, notes:

  • Current dietary guidelines are outmoded and desperately need to be revised.
  • Despite decades-old recommendations, high carbohydrate diets should be avoided.
  • Diets consisting largely of foods high in good-quality fats are the healthiest.
  • This essential changeover will stem the epidemic of Type 2 diabetes and weight-related heart problems.
anti-inflammatory · antioxidant · elegant survival · not tumeric · turmeric · Turmeric Health · Turmeric Longevity · Turmeric Okinawa Diet

Turmeric for Longevity and Health

Pronounced “tuRmeric” not “tumeric,” this spice is used in India and Japan for health and longevity. Turmeric can be used in cooking, or ingested in capsules. Turmeric is a well-researched anti-inflammatory agent, as well as a powerful antioxidant. Inflammation is the root of most ills and degenerative conditions in the human body.
©M-J de Mesterton
The 2001 book, The Okinawa Program by Bradley J. Willcox, M.D., D. CraigWillcox, Ph. D., and Makoto Suzuki, M.D., is based upon the25-year-long Okinawa Centenarian Study. It is one of my favorite diet and health books.Turmeric has recently garnered respect and much publicity as a medicinal plant from the ginger family. The qualities of turmeric are not news to the famously long-living people of Okinawa, as related on page 149:
Excerpt:
Ucchin, or Turmeric M-J’s pronunciation note: TER-mer-ick
(Curcuma longa, Jiang Huang, Curcuma, Indian saffron, Ukon, Valerian)
Ucchin,commonly known in North America as turmeric,  is one of the Okinawans’ favorite herbs (as it is in India), and claims a multitude of health benefits. It’s known as ukon to the Japanese….
Folkloric Claims
Turmeric is from the ginger family. The stalk of the plant is the part most commonly used in both herbal and traditional medicine, and is the part that provides the distinctive yellow-orange powder that adds flavor and color to curry. It was probably brought to Okinawa centuries ago from India, which had active trade relations with the Ryukyu Kingdom (as Okinawa was formerly known). In Ayurvedic medicine…turmeric is thought to strengthen the immune system, relieve inflammatory conditions such as arthritis, improve digestion, relieve gas, killl parasites and worms, alleviate menstrual problems, dissolve gallstones, and relieve other ailments. The Okinawans are in full accord with these claims, and highly prize their turmeric.
Excerpt, page 150
Turmeric possesses significant antioxidant properties, comparable to those of vitamins E or C, which is probably why it proves powerful against cancer. The American Institute for Cancer Research has reported somedegree of inhibition for cancers of the GI tract, including oral, esophageal, stomach, and colon cancers. And, there is further evidence for its effectiveness against breast and skin cancers.
~~M-J de Mesterton, August 2009
anti-inflammatory · antioxidant · elegant survival · not tumeric · turmeric · Turmeric Health · Turmeric Longevity · Turmeric Okinawa Diet

Turmeric for Longevity and Health

Pronounced “tuRmeric” not “tumeric,” this spice is used in India and Japan for health and longevity. Turmeric can be used in cooking, or ingested in capsules. Turmeric is a well-researched anti-inflammatory agent, as well as a powerful antioxidant. Inflammation is the root of most ills and degenerative conditions in the human body.
©M-J de Mesterton
The 2001 book, The Okinawa Program by Bradley J. Willcox, M.D., D. CraigWillcox, Ph. D., and Makoto Suzuki, M.D., is based upon the25-year-long Okinawa Centenarian Study. It is one of my favorite diet and health books.Turmeric has recently garnered respect and much publicity as a medicinal plant from the ginger family. The qualities of turmeric are not news to the famously long-living people of Okinawa, as related on page 149:
Excerpt:
Ucchin, or Turmeric M-J’s pronunciation note: TER-mer-ick
(Curcuma longa, Jiang Huang, Curcuma, Indian saffron, Ukon, Valerian)
Ucchin,commonly known in North America as turmeric,  is one of the Okinawans’ favorite herbs (as it is in India), and claims a multitude of health benefits. It’s known as ukon to the Japanese….
Folkloric Claims
Turmeric is from the ginger family. The stalk of the plant is the part most commonly used in both herbal and traditional medicine, and is the part that provides the distinctive yellow-orange powder that adds flavor and color to curry. It was probably brought to Okinawa centuries ago from India, which had active trade relations with the Ryukyu Kingdom (as Okinawa was formerly known). In Ayurvedic medicine…turmeric is thought to strengthen the immune system, relieve inflammatory conditions such as arthritis, improve digestion, relieve gas, killl parasites and worms, alleviate menstrual problems, dissolve gallstones, and relieve other ailments. The Okinawans are in full accord with these claims, and highly prize their turmeric.
Excerpt, page 150
Turmeric possesses significant antioxidant properties, comparable to those of vitamins E or C, which is probably why it proves powerful against cancer. The American Institute for Cancer Research has reported somedegree of inhibition for cancers of the GI tract, including oral, esophageal, stomach, and colon cancers. And, there is further evidence for its effectiveness against breast and skin cancers.
~~M-J de Mesterton, August 2009