The long vilified eggs make a come back!
“With its poor reputation for being high in cholesterol and fat, many people have been scared of eating eggs. But it couldn’t be further from the truth.” Says Kumud Gandhi founder of The cooking Academy January 2011
“The ‘low fat and low cholesterol’ mantra has been chanted by millions of people over the last 30 years and yet we are no closer to weight control or the reduction of cardio vascular related diseases.”
Fat is an essential part of our diet, it is very important for the heart and most other parts of the body in order to function correctly. We all know it’s the good fat that we need, meaning monounsaturated, this type of fat actually helps to break down bad fat in the body. Today we consume less fat, and yet we’re fatter! Sounds harsh, but it’s the reality. This is the mantra I teach at The Cooking Academy, don’t discriminate against all fat, the fat in eggs is good for you.
Let’s tackle the issue of cholesterol first. When the story first broke about eggs contributing to high blood cholesterol it referred to a study conducted on rabbits in 1908 by a Russian scientist M.A. Ignatovsky. However rabbits eat a herbaceous diet, one that is high in fibre and low in starch and fat. Naturally, testing the effects of eggs on rabbits is likely to have an adverse reaction to their bio chemistry. Unfortunately this bit of isolated research triggered numerous warning to avoid foods high in cholesterol, particularly eggs and prawns. The results of the study were extrapolated to humans who consume a omnivorous diet without further research and published world wide, to the detriment of the eggs industry.
Most people make more cholesterol naturally in the body than they consume in food. It is true to say that eggs contain higher amounts of cholesterol but this does not make a big enough contribution to the cholesterol found in our blood. Research shows that there is no link between egg consumption and the risk of cardio vascular disease.
There is however a growing body of evidence to suggest that a moderate consumption of eggs, 1 egg per day, 7 eggs per week can have a very positive impact due to the high nutrition content in eggs . (Harvard school of public health 2006)
Eggs contain all the amino acids in the correct proportion and therefore it’s a good source of complete protein. The amino acid in egg yolks is also excellent for burning fat.
However this is only achieved by eating the whole egg, not just the egg white since 90% of the nutrient value of an egg is in the yolk. Organic, free range eggs have no affect on the blood cholesterol because the hens have fed on a natural grass diet instead of corn or soya feed which is excessively high in Omega 6 & 9). The more natural the hens feed the better the nutrient value and taste of the egg.
The Nutrient Value of an Egg
Each whole egg contains iron, zinc, phosphorus, thiamin, B6, folate, and B12, and panthothenic acid. In addition, the egg yolk contains all of the fat-soluble vitamins A, D, E, and K.
Thankfully eggs are now making a bit if a come back. A scrambled or poached egg with some whole meal bread is an excellent way to start the day, though there are no rules to say it has to be a breakfast. Throw in a few fresh tomatoes and basil and it makes a great simple supper! If you’re looking for healthy ways to cook eggs come to our nutritional cookery classes here at The Cooking Academy.
For Further Information, Please Contact: Kumud Gandhi, The Cooking Academy on
Tel 0845 0 68 58 48.
E:kumud@thecookingacademy.co.uk
About KUMUD GANDHI
After a career in the commercial world, Kumud Gandhi went on to pursue her life-long ambition of working with food and re-trained in food science. She now runs a very successfulCookingAcademyand catering company The Saffron House. Often called upon to provide expert comment for national print media, radio and television, Kumud offers a unique insight into the diverse world of cooking and a deep understanding of the nutritional and medicinal value of foods.
Kumud is a firm believer that “we are what we eat”, and is campaigning to bring healthy cooking skills into the classroom so that schools offer education in basic nutrition and food science to learn fundamental every day life skills. In 2006, Kumud set up The Cooking Academy; a unique cookery school that teaches how to cook real food whilst exploring the chemical composition, nutritional and herbal values of food so that recipes look and taste great; are quick and easy to make and encourage well-being. Kumud has catered for a host of celebrities and high profile individuals like Madonna, the Prince of Wales, and the Saudi Royal family with her special focus on food being visually creative, exciting to the palette, and nutritional to the body.
Kumud Gandhi is a Nutritional Food Scientist bestselling Author, Broadcaster, and Keynote Speaker on the subject of nutritional health for productivity & performance in the workplace. In 2010 Kumud founded ‘The Cooking Academy’ a cookery school that focusses on cooking for nutritional health and wellbeing. Kumud regularly presents to international audiences on a variety of topics such as ‘Eating for Immunity and a Lifetime of Wellness’. She is an expert in the field of Wellness in the Workplace and works with organizations to create transformational change in employee health & well-being through nutrition and health coaching.
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