Eggsited About Eggs! - CulinArt Group

Eat Well Blog

Eggsited About Eggs!

For decades, eggs were all but banished from breakfast!  Starting in the 1960s, a link between high cholesterol and heart disease was discovered. Well intentioned doctors and researchers began to advise the public to limit their consumption of cholesterol-containing foods. Eggs, which contain 200mg of cholesterol in their yolk, were specifically mentioned in the American Heart Association’s guidelines which recommended no more than three whole eggs per week. Overtime, these findings and dietary recommendations were found to be based on misunderstood data and inconclusive results. The studies that these guidelines were based off of did not take into consideration saturated fat which is found in many of the same cholesterol-containing foods including red meat and full fat fairy products. After years of further study, the evidence shows that saturated fat as well as trans fat have more of an effect on raising blood cholesterol levels and ultimately Cardiovascular Disease risk than dietary cholesterol. Eggs, despite their high cholesterol content, have less than two grams of saturated fat.

While Americans avoided eggs, they also eliminated an economical source of protein that provides a host of essential nutrients needed for growth and overall health. Found in both the egg white and yolk, the high quality protein of an egg promotes muscle development and maintenance for children and adults. With six grams of satisfying protein and only seventy calories each, eggs may also aid in weight management. Egg yolks in particular contain a host of important vitamins and minerals including:

Vitamin D-found in very few foods naturally, Vitamin D is essential in the maintenance of strong bones and teeth and supports a healthy immune system. Research also suggests a role in protection against several diseases including cancer and type 1 diabetes.

Folate-A B-Vitamin needed for the production of DNA, red blood cells, and other tissues, Folate is especially important during periods of rapid growth including pregnancy and infancy. Inadequate intakes during pregnancy can lead to birth defects including spina bifida.

Choline-Working together with folate, choline is involved with DNA production and is essential for proper nervous and brain system function

Lutein and Zeaxanthin-Two important antioxidants vital to eye health, these precursors to Vitamin A help ward off damage to the retina and reduce the risk of macular degeneration.

 

The Latest Recommendations

Based on the findings of various large-scale studies, the restrictions on eggs have been removed by many agencies worldwide including The American Heart Association which, starting in 2006, no longer mentions eggs in their guidelines. Additionally, Dietary Cholesterol is no longer linked to increased blood cholesterol levels and risk of heart disease. In 2015, the Dietary Guidelines for Americans eliminated their recommendation to limit cholesterol consumption to 300mg per day and now advises to keep saturated fat intake to no more than 10% of total calories per day. Instead of cutting out the egg, these guidelines would suggest swapping out the traditional saturated fat-laden sides and accompaniments such as bacon, sausage and high fat cheeses.

No matter which way you crack them, eggs make a nourishing breakfast, a protein packed lunch, or satisfying snack. Scrambled eggs served with whole grain toast and fruit makes a protein and fiber-filled breakfast.  Hard-boiled eggs are a portable snack perfect for after a workout and they make a great topping for salads. For a meatless dinner, a fluffy frittata filled with veggies is a nutrient dense dish with unlimited combinations.

 

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  • April 15, 2020

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What our clients are saying

“I’m the GM for Branson [Ultrasonics] and based in the Brookfield office.  This is the first week that the café has been up and running in our new headquarters and just want to acknowledge the great job Adam Schnittert and the CulinArt staff onsite have done.  Our employees’ feedback thus far has been very positive.  The expanded options and menu quality have been very well received.  Just want to send you a quick note of thanks.”

“We want to take a moment to celebrate all the employees who worked on the front lines during unprecedented times. Your efforts and dedication to going above and beyond are noticed and appreciated. Thank you for being the heart and soul of CulinArt Group. We couldn’t do this without you. Chef Jay and Chef Paul have been so awesome in the Hubbell Café.  There has been significant change, but they take it in stride and keep the delicious food coming.  We truly appreciate them!”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“I ALWAYS feel spoiled by the meal offerings at CSW (The Cambridge School of Weston) and am entirely grateful for it. As I eat today's delicious and lavish lunch (and think about yesterday's as well), I can't tell you how much I feel so well cared for here, both with the food and by the dining hall staff. CSW cares for us in so many ways, both big and small.”

“With all the prep work from Winterim ramping up and classes continuing as usual, it's a busy time to be a Forman teacher. Imagine my delight, tired as I was, when I delved into the upscale-restaurant-quality chicken parmesan our dining hall served last night. Forman is all about support, and providing our students with a dinner of that quality is just as important a measure of support as anything that happens in a classroom.”

“We appreciate the excellent service that is a hallmark of the Chadwick Culinart team. You all are such professionals - and you always deliver your service in such a pleasant manner! Thank you for everything you do to help make the Village events successful. We greatly appreciate your talents, efforts, and kindness.”

“I have really appreciated the wonderful cafeteria staff we have via Culinart and the thoughtful meals they provide our kids. They're truly one in a million. I have also really appreciated the dedication Parker and CulinArt share to sustainability and green practices on campus. I am so thankful that Parker has chosen CulinArt, a company that shares Parker values, and that they took the time and effort at such a hard time to make sure that Parker is always on the forefront of green practices and safety - never compromising.”

“We were totally impressed by the presentation and care in which these new team members were brought into the CulinArt family. So happy we made the decision to choose CulinArt Group.”

“The roasted tofu/noodle/edamame arugula salad with cabbage, carrots and red peppers was something that I would buy from a restaurant or food truck without question. It would win best school lunch in the U.S. without a doubt if there was such a competition! The textures and flavors were a perfect blend, tied together by an excellent dressing. I don't think anyone would be mad if that popped up on the menu every week. Thanks again to you and your staff for such high-quality food!”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

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