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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.
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Traditional Scandinavian Pulla Rolls

Scandinavian Pulla Rolls are Similar to Brioche, and Flavoured with Ground Cardamom

Photos of Elegant BreadCopyright M-J de Mesterton

Click Here to Read M-J’s Main Website, Elegant Survival

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Elegant Taco Salad

Seasoned Ground Beef, Lettuce, Tomatoes, Avocadoes, Cheese, Tortillas, Sour Cream and Lettuce Make an Elegant Austerity Meal in One Bowl

Seasoned ground beef, shredded cheddar cheese, fried tortilla-sections, lettuce and sour cream,
arranged neatly in a bowl makes an elegant luncheon dish.

©M-J de Mesterton

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The Health-Benefits of Red or Purple Cabbage

Health-Benefits of Red Cabbage
The Elegant Purple Cabbage is Brilliant in a Fresh Salad

The deep colour of red or purple cabbage is caused by a high concentration of anthocyanin polyphenols, giving it significantly more phytonutrients than green cabbage. Anthocyanin pigments are strong dietary antioxidants, and possess anti-inflammatory properties, meaning that they can play a role in protecting the human body from cancer and other degenerative diseases.

100 grams (about 3 ounces) of raw purple cabbage can contain as much as  196.5 milligrams of polyphenols, of which 28.3 milligrams are anthocyanins (deep red, blue and purple pigments found in plants). Green cabbage contains a comparatively low 45 milligrams of polyphenols, which include less than one milligram of anthocyanins. The “vitamin C equivalent,” which represents the antioxidant quotient of red or purple cabbage, is roughly eight times higher than that of green cabbage. Red cabbage is one of the most nutritious and potentially best-tasting vegetables on planet Earth. Shredded thinly and marinated in balsamic vinegar and olive oil, eating red cabbage is a powerful health-tonic. In my photograph of a purple cabbage salad, I have added yellow pear tomatoes and feta cheese to it for a colourful and nutritious dish.

Easy to grow, red or purple cabbage will continue to thrive until the garden has suffered many deep-frost nights.

©M-J de Mesterton

Red Cabbage Growing in the Kitchen Garden
Purple Cabbage in the Late-Autumn Garden
Raw Red Cabbage
Purple Cabbage, Grown at Home, by M-J de Mesterton

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Elegant Home-Made Tortilla Chips

MAKE YOUR OWN ELEGANT TORTILLA CHIPS

Frying Tortilla Chips for an Elegant Home-Made Southwest Appetizer

Posted at 12:16 PM on November 27, 2009
MAKE YOUR OWN ELEGANT TORTILLA CHIPS

You don’t have to throw out your tortillas if they are past their prime. Make them into tortilla chips, which will be very popular with your family and guests, as they are pleasingly different from those bought in the store.Take a stack of tortillas and dust between the layers with salt, pressing it into them. Then, pushing down hard with a large knife twice at different angles, cut the stack into quarters. Lower a handful at-a-time of uncooked chips into bubbling hot oil. For this light and crispy batch, I used a combination of soy oil, which is now sold as “vegetable oil”, and lard. Peanut or corn oil are also good for deep-frying tortillas. When the chips themselves have developed bubbles and are slightly brown, it’s time to remove them from the pot with a runsible or slotted spoon. Drain them on paper towels, and dust with more salt if desired. The cooking oil may be strained, refrigerated and re-used for French fries, yams or potato chips. My recipe for Elegant Guacamole goes very well with these tortilla chips. So do sour cream or crème fraîche, and a mixture of sliced jalapeños with melted Cheddar cheese, baked on top of the chips for a few minutes in a hot oven.

©M-J de Mesterton 2009

Home-Made Tortilla Chips: an Elegant American Appetizer

M-J de Mesterton’s Elegant Guacamole Recipe is Available on ElegantCook.net

For green chile powder, which is a good substitute for chopped canned or frozen New Mexico green chiles, go North of the Border.