Low calorie almost no cholesterol scrampled eggs

Post #250,791 by broomberg 4/3/06 8:55:51 PM Reply	Low calorie almost no cholesterol scrampled eggs Egg whites have a lot of protein and very little calories. But you the some yolk for fluffy scrambled eggs. But you only need a TINY bit. 3 egg whites, and about an 1/8 of a yolk, make the perfect scrambled aggs. About 50 calories.
Post #250,826 by pwhysall 4/4/06 1:30:11 AM Reply	Ugh Do another 5 minutes on the bike and have the whole nine yards. Peter [link\|http://www.no2id.net/\|Don't Let The Terrorists Win] [link\|http://www.kuro5hin.org\|There is no K5 Cabal] [link\|http://guildenstern.dyndns.org\|Home] Use P2P for legitimate purposes!
Post #250,832 by broomberg 4/4/06 7:30:27 AM Reply	Bike doesn't cut cholesterol And I found I like them better this way anyway.
Post #250,850 by jake123 4/4/06 10:09:08 AM Reply	Bike will help control whether it gets put in your body or burned for fuel. --\n-------------------------------------------------------------------\n* Jack Troughton jake at consultron.ca \n [link\|http://consultron.ca\|http://consultron.ca] [link\|irc://irc.ecomstation.ca\|irc://irc.ecomstation.ca] \n Kingston Ontario Canada [link\|news://news.consultron.ca\|news://news.consultron.ca] *\n-------------------------------------------------------------------
Post #250,837 by bepatient 4/4/06 9:21:23 AM Reply	Better to use 2 egg whites and a quarter cup of egg beaters no cholesterol and the beaters (actually better than egg is better brand) provide the yolk creaminess for the eggs. Even better to use a fat free half and half on top of this...makes them very good. If you push something hard enough, it will fall over. _{Fudd's First Law of Opposition} [link\|mailto:bepatient@aol.com\|BePatient]
Post #250,846 by folkert 4/4/06 9:51:07 AM Reply	Yes, agreed. Egg Beaters by themselves are "slimey", as the wife puts it. -- [link\|mailto:greg@gregfolkert.net\|greg], [link\|http://www.iwethey.org/ed_curry\|REMEMBER ED CURRY!] @ *i_wethey* Freedom is not FREE. Yeah, but 10s of Trillions of US Dollars? SELECT * FROM scog WHERE ethics > 0; 0 rows returned.
Post #250,872 by boxley 4/4/06 12:29:30 PM Reply	dump the whites and use clotted cream instead Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 50 years. meep
Post #250,875 by drewk 4/4/06 12:37:03 PM Reply	Okay, so your recipe for scrambled eggs includes no eggs? === Purveyor of Doc Hope's [link\|http://DocHope.com\|fresh-baked dog biscuits and pet treats]. [link\|http://DocHope.com\|http://DocHope.com]
Post #250,882 by boxley 4/4/06 1:03:43 PM Reply	yolks, no whites and clotted cream Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 50 years. meep
Post #250,884 by bepatient 4/4/06 1:09:25 PM Reply	Hmm. Kind of screws up the low cholesterol part. but Bill's red cells must have a way of hitchhiking around all the detours. If you push something hard enough, it will fall over. _{Fudd's First Law of Opposition} [link\|mailto:bepatient@aol.com\|BePatient]
Post #250,918 by tuberculosis 4/4/06 2:42:26 PM Reply	What's wrong with cholesterol? Heck, your brain's made out of it. I don't buy the argument that cholesterol is bad for you. I eat 3 eggs most days. My neighbor just gave me a couple dozen assorted eggs including a turkey egg. Made a lovely omelette. My cholesterol number? 150. Of course, I also fast walk 2-4 15 minutes sprints a day as part of my commute. [link\|http://www.blackbagops.net\|Black Bag Operations Log] [link\|http://www.objectiveclips.com\|Artificial Intelligence] [link\|http://www.badpage.info/seaside/html\|Scrutinizer]
Post #250,922 by admin 4/4/06 2:51:39 PM Reply	High good cholesterol trumps low bad cholesterol [link\|http://www.sciencedaily.com/releases/2006/04/060403130444.htm\|http://www.scienceda.../060403130444.htm] Having a high level of HDL cholesterol -- the good cholesterol -- is more important than having a low level of LDL -- the bad cholesterol -- in protecting individuals from heart attack, according to a study published in the March issue of American Heart Journal by researchers from the Indiana University School of Medicine and pharmaceutical company GlaxoSmithKline, Inc. "My number is 150" doesn't tell you the whole story. Regards, -scott anderson "Welcome to Rivendell, Mr. Anderson..."
Post #250,944 by tuberculosis 4/4/06 4:58:45 PM Reply	Yeah yeah, it'll be different next year and I'm guessing eggs are loaded with good cholesterol. [link\|http://www.blackbagops.net\|Black Bag Operations Log] [link\|http://www.objectiveclips.com\|Artificial Intelligence] [link\|http://www.badpage.info/seaside/html\|Scrutinizer]
Post #250,948 by jake123 4/4/06 5:03:45 PM Reply	Extra virgin olive oil sure is and we can all use extra virgins, right? --\n-------------------------------------------------------------------\n* Jack Troughton jake at consultron.ca \n [link\|http://consultron.ca\|http://consultron.ca] [link\|irc://irc.ecomstation.ca\|irc://irc.ecomstation.ca] \n Kingston Ontario Canada [link\|news://news.consultron.ca\|news://news.consultron.ca] *\n-------------------------------------------------------------------
Post #250,956 by hnick 4/4/06 5:40:14 PM Reply	Got a volcano out back needs stoking? Big project coming up? What else are they good for? And considering the state of virgin carbonizing volcano feeders, I'm not sure that works...
Post #250,960 by Andrew Grygus 4/4/06 6:01:45 PM Reply	LDL / HDL thing being reevaluated. I haven't any links yet but I've seen it mentioned recently in articles on related subjects that the whole HDL LDL thing is being questioned by researchers. Today's medical knowledge is tomorrow's quackery. [link\|http://www.aaxnet.com\|AAx]
Post #250,982 by bepatient 4/4/06 7:08:03 PM Reply	Um...there might be something to it but theres also something to the nature side of it. Some folks, I'm guessing you are one, have a body that deals well with high amounts of ingested cholesterol. Some others, like myself, don't have that nature. Untreated, regardless of diet, my cholesterol balances at over 400. And since I was so good about getting it treated (since I largely believed as you did...that it was all bullshit) I am now a high cardiac risk with one heart artery at 100% blockage. So, as with everything, theres truth in all sides. If you push something hard enough, it will fall over. _{Fudd's First Law of Opposition} [link\|mailto:bepatient@aol.com\|BePatient]
Post #250,995 by Another Scott 4/4/06 7:28:39 PM Reply	About 80% is non-diet-related in most people. [link\|http://www.emedicinal.com/diseases/highcholesterol.php\|Linky]. My step-mom's is about 156 and her parents numbers were also very low. It helps to pick your parents well... Hang in there! Cheers, Scott.
Post #251,003 by Andrew Grygus 4/4/06 8:47:35 PM Reply	There are plenty of errors in that link. Coconut and palm oil are NOT hydrogenated as stated (except in that one invalid study always quoted to condemn coconut oil). Demographics indicate there is NO heart danger from coconut and palm oil, in fact quite the opposite. "Good fats are polyunsaturated fats" is NOT true. They quickly become rancid and carcenogenic at cooking temperatures and are now suspected to be the second worse artery cloggers after trans fats. When the fast food industry tested them they found they were compeltely rancid and unusable in less than a day. Beef tallow lasted a month. "Pure virgin olive oil" - it doesn't matter whether olive oil is Extra Virgin, Virgin, Pure, or Pommace, the oil health profile is exactly the same. Olive oil is very good, though the coconut oil partisans say you shouldn't get it hot because it does contain some polyunsaturated oils (it also contains anti-oxidants which probably prevent rancidity to an extent). Beware of olive oil / polyunsaturated oil blends such as "Lite" olive oils sold in some health food stores. If you want "lite" olive oil use pommace grade olive oil. I won't call it an error, yet, but the whole thing about saturated fats being the evil vilain is becoming increasingly controversial and does not seem to be supported by demographics. Both sides claim the other's studies are "bad science", and both are right. Good studies are needed - studies NOT funded by Cargill and Archer Daniels Midlands. I'll have to check if the 80/20% ratio is correct or biased since the whole tone of the article seems to be to scare you away from animal products. I have nothing against not eating animal products, but I like to see truthful information presented. [link\|http://www.aaxnet.com\|AAx]
Post #251,015 by a6l6e6x 4/4/06 10:18:14 PM 4/4/06 10:22:31 PM Reply	Re: Olive oil and seeds and nuts Consumer Reports has an OnHealth newsletter that I subscribe to. In the March 2006 issue an article on olive oil said the following (in its entirety): A cleverly designed clinical trial has provided direct evidence that virgin olive oil, rich in antioxidants, provides special benefits for the heart. Researchers in Spain assigned 21 people with high cholesterol to eat a high-fat breakfast including either regular virgin oil, or the same oil refined to remove most of the phenols, a class of anti-oxidants. The high-phenol meal substantially improved the arteries' ability to accommodate sudden changes in blood flow; such expansibility is crucial for preventing a heart attack. That finding bolsters the already substantial evidence that the Mediterranean diet, which features lots of olive oil, can reduce the risk of cardiovascular disease. This and other research suggest that phenols might not only reduce harmful oxidation but also decrease inflammation, which can damage the arteries, and inhibit potentially dangerous clotting. Any nontropical vegetable oil is better for you than butter, palm oil, or coconut oil, all loaded with artery-clogging saturated fat, or margarine, high in trans fat, which maybe harder on the heart. But olive oil's phenols may give it a heart-shielding advantage over corn, canola, and other nontropical vegetable oils. Limited evidence suggests that olive oil may even help ward off several types of cancer, presumably because of antioxidant phenols. Opt for extra-virgin or virgin varieties over lower grades ("pure", "plain", "light", or "pomace"), which have less of the phenols. (The distinction between virgin and extra-virgin oils pertains to taste and acidity, not phenol content). Note the last paragraph, Andrew! :) A different article in the same issue is "Seeds and nuts lower cholesterol". In part, it says: Nuts and seeds are healthful snacks, partly because they're high in phytosterols, or cholesterol-lowering substances. o o o Limit your servings to about a quarter-cup, since these foods pack plenty of calories. An accompanying table lists the nut/seed and sterol content in mg/100 g Sunflower seeds, oil-roasted .. 289 Pistachios .................... 279 Pumpkin seeds ................. 265 Pine nuts ..................... 236 Flaxseeds, whole .............. 210 Almonds ....................... 199 Macadamia nuts ................ 187 Walnuts, black ................ 177 Pecans ........................ 157 Cashews ....................... 150 Pinon nuts, roasted ........... 147 Peanuts, dry-roasted .......... 137 Peanut butter, smooth ......... 135 Hazelnuts ..................... 121 Brazil nuts .................... 95 So there, nuts to you! :) Pistachios are my weakness. [edit: wrong date on newsletter] Alex When fascism comes to America, it'll be wrapped in a flag and carrying a cross. -- Sinclair Lewis Edited by a6l6e6x April 4, 2006, 10:22:31 PM EDT Expand All History
Post #251,030 by drewk 4/4/06 10:53:24 PM Reply	The conclusion doesn't follow Researchers in Spain assigned 21 people with high cholesterol to eat a high-fat breakfast including either regular virgin oil, or the same oil refined to remove most of the phenols, a class of anti-oxidants. ... Any nontropical vegetable oil is better for you than butter, palm oil, or coconut oil, all loaded with artery-clogging saturated fat, or margarine, high in trans fat, which maybe harder on the heart. The study referenced compared regular virgin oil to a specially processed oil that had lowered phenols, not lowered cholesterol. The conclusion about tropical oils is not addressed by this study. === Purveyor of Doc Hope's [link\|http://DocHope.com\|fresh-baked dog biscuits and pet treats]. [link\|http://DocHope.com\|http://DocHope.com]
Post #251,164 by a6l6e6x 4/5/06 10:48:48 PM Reply	Re: The conclusion doesn't follow Agree that statement is gratuitous and is outside the scope of the experiment itself. I guess is "value add" from the doctor that wrote the piece. Alex When fascism comes to America, it'll be wrapped in a flag and carrying a cross. -- Sinclair Lewis
Post #251,032 by Andrew Grygus 4/4/06 10:59:04 PM Reply	I wouldn't be surprised . . . . . about the antioxidants - so long as the oil is kept at moderate temperature. by time you're up around 275°F the minor portions in virgin oil start to disintegrate - into what, nobody knows, but it's probably not good. By around 320°F virgin oil is smoking and that's definitely bad. For all low temperature stuff I use "Extra Virgin" but for mid-temperature frying I use "Pure" olive oil which has a lot less of these minor constituents and a higher smoke point (around 410°F). For really hot frying I use "Pommace" which is refined and doesn't smoke until around 460°F. All those grades have the same Saturated (15%) Monounsaturated (75%) Polyunsaturated (10%) ratio, so they are identical except for the effect the minor portions. More needs to be known both about their effects and their temperature durability. How valid the Spanish study is I don't know, most diet studies seem to be badly flawed one way or another, but it is interesting. [link\|http://www.aaxnet.com\|AAx]
Post #251,037 by drewk 4/4/06 11:30:29 PM Reply	Didn't you say Canola was good for frying? Can't find the right link to your "fats" page. === Purveyor of Doc Hope's [link\|http://DocHope.com\|fresh-baked dog biscuits and pet treats]. [link\|http://DocHope.com\|http://DocHope.com]
Post #251,043 by Andrew Grygus 4/4/06 11:59:13 PM 4/5/06 12:55:36 AM Reply	Canola (rapeseed) was "re-purposed" from machine lube . . . . . to "heart healthy" cooking oil, but the plants had to be genetically "re-engineered" (by breeding in this case) to remove serious toxins. It only goes to 400°F, but that's fine for many frying applications. It's not nearly as high in polyunsaturates than many vegetable oils (corn, for instance) but still three times what olive oil has. This is countered some by the fact that around 1/3 of those polyunsaturates are a form of Omega 3. Rancidity is still a problem, though, which is why the fast food industry's "healthy" canola oil is partially hydrogenated (trans fats) for durability in the deep fryer. This oil is now being genetically re-re-engineered to produce a "high oleic" version with more of an olive oil profile and much more durable in the fry without hydrogenating. This was made urgent by the new labeling laws regarding trans fats. So to answer the question, I don't think I've recommended it, but there are worse, and if you have "high oleic" version that's better, but it's not widely available yet. [link\|http://www.aaxnet.com\|AAx] Edited by Andrew Grygus April 5, 2006, 12:55:36 AM EDT Expand All History
Post #251,126 by drewk 4/5/06 5:29:27 PM Reply	Another oil question I found the link to the oils page, and found something I never followed up on. You mention saturating cutting boards with mineral oil for water resistance. What's the process? === Purveyor of Doc Hope's [link\|http://DocHope.com\|fresh-baked dog biscuits and pet treats]. [link\|http://DocHope.com\|http://DocHope.com]
Post #251,134 by Andrew Grygus 4/5/06 6:41:27 PM Reply	Very simple. First you get a bottle of clear mineral oil from your local drug or grocery store. If your cutting board is new, just slather the stuff on all surfaces so it's obviously oily and let it soak a while. If it all absorbs (unlikely for a hardwood board) apply a second coat. Wipe off the excess with paper towels. You don't have to be too thorough, it's approved for human consumption. If your cutting board is used, first scrub it with cleanser (Comet or similar) to remove vegetable and animal oils which can become rancid. Dry thoroughly, preferably in the sun. proceed as for a new board. When the board has been scrubbed clean a lot and is looking dry, just wipe some oil onto the working surface. This oil is excellent for wooden knife and cleaver handles also. [link\|http://www.aaxnet.com\|AAx]
Post #251,136 by boxley 4/5/06 6:44:37 PM Reply	do you scrub your board with bleach after cutting animal parts on it? Im sure we dont want drew going away with an all purpose bacteria collector. thanx, bill Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 50 years. meep
Post #251,147 by Andrew Grygus 4/5/06 7:50:52 PM Reply	I scrub my board, knife and hands immediately . . . . . after cutting critter - with ProPride Professional Cleanser (more vicious than Comet and it doesn't stain stuff green) which contains copious chlorine bleach. A number of studies have been made between plastic and wood cutting boards for bacterial contamination. Under the same conditions and with the same cleaning methods wood may hold a slight edge over plastic but the results are too close to be conclusive. In California, commercial butchers use plastic because of the requirement to clean with live steam which would be hard on wood butcher blocks. [link\|http://www.aaxnet.com\|AAx]
Post #251,151 by drewk 4/5/06 8:34:03 PM Reply	Bleach is a good thing I'm still working on convincing my wife that the $2 jug of bleach, diluted one cup per quart, is as good as all those $4 spray bottles of brand-name products she likes to use. === Purveyor of Doc Hope's [link\|http://DocHope.com\|fresh-baked dog biscuits and pet treats]. [link\|http://DocHope.com\|http://DocHope.com]
Post #251,154 by boxley 4/5/06 9:14:01 PM Reply	rather eat wood shavings than nylon Any opinions expressed by me are mine alone, posted from my home computer, on my own time as a free american and do not reflect the opinions of any person or company that I have had professional relations with in the past 50 years. meep
Post #251,172 by Silverlock 4/5/06 11:28:29 PM Reply	I salute your inner termite. ----------------------------------------- Impeach Bush. Impeach Cheney. Do it now.
Post #251,035 by Another Scott 4/4/06 11:22:56 PM Reply	It's just one of the early ones that popped up. My earlier posts on the subject, [link\|http://z.iwethey.org/forums/render/content/show?contentid=114750\|#114750] and [link\|http://z.iwethey.org/forums/render/content/show?contentid=114767\|#114767] give some info. I haven't found a good recent article that discusses the relative weights of heredity and diet. I've found several instances [link\|http://news.bbc.co.uk/2/hi/health/medical_notes/g-i/764037.stm\|of]: Diet is one cause of high cholesterol - others are age, sex and family history. So remember - Sex is bad for your cholesterol. Or something. Cheers, Scott.
Post #251,033 by tuberculosis 4/4/06 11:16:15 PM Reply	I think exercise and general moderation have the most impact My grandfather lived to 102 (or 104 - he lied about his age to get into WWI, then could never remember if he stopped lying - also was italian imigrant arriving her in his early teens). The man was the very picture of moderation. He had coffee every morning with a spoonful of honey, one glass of wine with dinner, a piece of fruit for dessert and a cigar in the evening. He often went for a stroll after dinner. He favored easy mello activities like shuffleboard, bowling, bicycling, swimming. I don't think I ever saw him exert himself or rush. Something to be said for that. [link\|http://www.blackbagops.net\|Black Bag Operations Log] [link\|http://www.objectiveclips.com\|Artificial Intelligence] [link\|http://www.badpage.info/seaside/html\|Scrutinizer]
Post #251,055 by Andrew Grygus 4/5/06 1:09:19 AM Reply	Yeah, and it really toasts the do-gooders . . . . . when some 104 year old attributes his longevity to rye whiskey and pork rinds. Some of us who indulge liberally will live beyond 95 while some of us who carefully calculate our diet and excercise for maximum health will croak in our early 50s (too late for me, ha! ha!). If you wanted a deterministic life you should have chosen a different universe. [link\|http://www.aaxnet.com\|AAx]
Post #251,070 by imqwerky 4/5/06 9:54:19 AM Reply	ICLRPD (new thread) Created as new thread #251069 titled [link\|/forums/render/content/show?contentid=251069\|ICLRPD] Stop looking at my signature!
Post #250,924 by Andrew Grygus 4/4/06 2:56:58 PM Reply	Old "science" Experimental evidence holds that dietary cholesterol is pretty much irrelevant to blood cholesterol. Almost all cholesterol in the body is manufactured there. Dietary cholesterol is generally broken down in digestion - just lump it in with the total fat content and forget about it. Even the American Heart Association has admitted eggs aren't as bad for you as they had formerly preached, but as with saturated and trans fats they won't just admit they were wrong - do-gooders never do. [link\|http://www.aaxnet.com\|AAx]

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