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 wanted to let you know that for this entire school year I have been so well fed! I LOVE LOVE LOVE LOVE all the diversity of salad choices we have each day and the amazing entrees.  My favorites are the carnitas, chili, curry, and cajun chicken days.  I am so grateful for all the care that goes into the food because I know I do not eat enough vegetables or balanced meals without you and your crew's work.  Thank you so much!  You take such great care of us!!”

“Thanks so much for a great week of food here at SCH to start off 2021. Everything has been fantastic. The kids were loving the Chinese food and boxes today. The Moo Shu Pork was amazing. Great work!”

“This is EXACTLY the type of service and experience we had always envisioned for our patients at MSK Koch!  Thank you Chef Ryan for going out of your way for this patient and all patients and staff!”

“We are so thankful and so impressed by your immediate attention to our power outage. It was such a relief to see all the equipment and workers coming in within a few hours of the outage. Thank you for serving dinner to all [the] students in a very difficult circumstance. Please extend our thanks to your workers who braved cold weather to grill hamburgers and hotdogs.”

“I just wanted to touch base as another school year draws to end. I cannot thank you enough for how smoothly this year went. Chef Felix [Herrera] and his staff made it seamless in a year with lots of wrinkles.    ”

“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.”

“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 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.”

“I will say that CulinArt has always been a very collaborative partner to T. Rowe Price, listening to our current needs and future goals and suggesting realistic and achievable strategies to meet those goals.  2020 was obviously no exception.  CulinArt also altered other areas of our OCS and pantry programs to create safer environments for all our associates. We can only thank you for your continued flexibility and innovative ideas through these difficult times.”

“You know that I haven't been home (India) for a long time now.  I miss my mama, I miss the food, I miss the smells, I miss the people. Starting yesterday, I started to smell my mama's kitchen at Parker.  I KNEW something Indian was brewing; I could smell the garam masala!  Thank you for the delicious tofu curry.  It made my belly and soul happy.”

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