23 Sep Are you Egg-static?
You’re standing in front of the egg aisle.
Should you go for the cage-free variety, the Omega-3 fortified or a bit more expensive kampung ones?
And oh, what’s the difference between the brown and white eggs?
Shopping for eggies can be terribly confusing.
Maybe not as confusing when USDA dietary guidelines placed eggs higher up in the pyramid telling us to eat less of it due to its high cholesterol.
Source: USDA Food Pyramid
Here’s a FACT:
FAT does not cause us to become fat (all those misinformation on fat, with the exception of evil trans fat (that’s true!) causes heart attacks and raises cholesterol have been de-bunked) because we now know that the major devil is ACTUALLY SUGAR.
Of course, unless you like them to find a home in your belly and look pregnant all year round.
By the way, when I say sugar, I’m referring to added sugar, you know those highly processed white sugar found in cakes, cookies, pastries and personally, I’m against artificial sweetener like Equal, Splenda because I don’t wanna beef up on additional insurance coverage on early stage brain damage.
Want a healthier alternative?
Opt for natural sugars with the least fructose eg. strawberries, blackberries, raspberries.
I’ll cover options for sugar substitutes the next time.
Now, back to eggs…
You can find me snacking on Mr Omega for breakfast after my smoothie.
The combo of protein and fat are my breakfast buddies that will hold over till lunch.
I don’t fancy soft-boiled eggs, those I save for my close friend, Celina whom I hereby name her The Egg Queen!
She’s right about loving all things eggs, containing nature’s multivitamin- complete with amino acids to increase muscle mass, lutein, zeaxanthin for sharp eyes, choline as brain nutrient. Hmmm.. I wonder if that’s the reason why she’s a smarty pants!
Although eggs are high in cholesterol and for those who obsess over egg whites only, studies here, here, here and here have shown that consumption of eggs don’t increase the risk of heart disease. Studies showing increased risk in diabetics would need further research.
Are you as confused with all those terms found on your egg carton?
Here’s a rundown of labelling guide : Click on the image for PDF version
During my nutrition course, I was actually traumatised because we were shown how these chicken are cramped in cages and had their beaks cut off.
It’s like having your hands chopped off to prevent from fighting from each other.
Not to mention they are also injected with antibiotics and/or hormones, which inevitably affects the quality of eggs.
I’ve concluded that it’s a personal choice when it comes to buying.
If you can afford it, it’s yours.
Check out this organic sunshine! (No, it’s not salted egg)
QUICK TIP to save time!
I usually make a week’s worth of hard-boiled eggs in one go.
They last up to a week in the fridge!
QUICK AND EASY RECIPE of the week
:: Chocolate Chia Pudding ::
- 100mL water
- 2 tablespoons of chia seeds
- 2 tablespoons of cocoa powder
- 1 small tub of Greek yoghurt (use coconut yoghurt if vegan)
- Shiso leaf (optional)
- Strawberries, washed and chopped
- Hemp hearts
- To make Chia pudding - Place chia seeds, water and cocoa powder in an airtight container. Mix well to combine.
- Allow pudding to soak for 30 minutes before serving, stirring occasionally as it thickens up. For best results, leave it in the fridge overnight.
- To serve - Place one shiso leaf in a cup, followed by 2 tablespoon of chocolate chia pudding and 1 tablespoon of yoghurt beside the pudding.
- Top off with strawberries, almonds and hemp hearts.
- That's it!