As the Safest Choice™ team prepares for FNCE, the annual conference of Registered Dietitians and Diet Technicians this year, it’s been great to hear sneak previews of their new nutrition education talking points. So, what’s the good word? Three good words about eggs and nutrition come to mind: cholesterol, nutrition, and weight.
The Skinny on Egg Nutrition
Cholesterol: Cholesterol in eggs is lower than previously thought, reports the USDA—186 mg per egg. More importantly, though, the old-school link between eating eggs and raising blood cholesterol has been broken.
Remember when the American Heart Association used to tell us how many egg yolks to eat per week? They’ve stopped. And here’s what the Harvard Medical School says: “The only large study to look at the impact of egg consumption on heart disease—not on cholesterol levels or other intermediaries—found no connection between the two.” (See egg cholesterol details at Safe Eggs.com)
Nutrition: Egg nutrition data packs some pleasant surprises. Besides high quality protein, eggs offer iron, vitamin D, choline, folacin, omega 3 and 6 fatty acids, and antioxidants—like lutein and zeaxanthin. Egg nutrition benefits extend from healthy vision to healthy muscles to healthy pregnancy to healthy aging.
Weight: Eating eggs for breakfast can help you lose weight. It’s not just about the calories (only 70 calories per egg). It’s about hunger hormones, too. Read more about how eggs can help you eat fewer calories.
Eating eggs helps control insulin levels, blood sugar, and diabetes, too. Read more about eggs and controlling diabetes. Turns out eggs are good nutrition find.
Food Safety and Eggs
Healthy People 2020, a huge, science-based initiative for improving the nation’s health, continues to flag food safety as a wellness priority.
About foodborne illness—the fact that most surprises people is that 4 out of 5 Salmonella illnesses (foodborne illness cases) come from raw or undercooked eggs. There is a solution for this, too, but it’s two good words this time—Safest Choice™. Safest Choice eggs are pasteurized, so they’re Salmonella-free.
Hmmm… aren’t all eggs pasteurized? You’d be surprised. Milk, yes. Juices, yes. But eggs are different, because the process that makes them safe is patented. Unlike milk, eggs in cartons are not legally required to be pasteurized for your safety.
Egg Nutrition and Wellness
For anyone who is attending FNCE 2011, you can stop by the Safest Choice™ booth, number 1435, and ask for details on the new egg nutrition brochure.
Or, talk to your Registered Dietitian, or visit SafeEggs.com for egg recipes and more ideas about how safe eggs can be part of your nutrition and wellness routine. Here’s’ to your health!