Local Ingredients and Healthy Eating - Our Great Eggs


Our Great Eggs

Besides providing energy, breakfast is a great source of nutrients including Calcium, Iron and B Vitamins, all of which are important for our bodies after a fast, plus breakfast can be a source of protein and fibre. We need these first thing in the morning and research shows that if we don't eat these for breakfast we don't compensate properly for these later.

FAT BURNING BREAKFAST FOOD: WHOLE EGGS

Eggs contain lean protein, friendly fats, B vitamins (like choline) are very good for your heart and brain - and naturally occurring antioxidants that benefit your eyes. One study even found that, compared to those who eat bagels, people who eat two eggs for breakfast lose 65 percent more weight and have higher energy levels.

Fruit and vegetables are good sources of vitamins and minerals so we try to include a portion of your daily five at breakfast, whether that be a portion of fresh fruit and/or a glass of fruit juice from non- concentrate, which retains more fibre than the concentrated versions.

Breakfast can be good for the waistline too, research shows those who eat breakfast are less likely to be overweight and more likely to be within their ideal weight range compared with breakfast skippers. If you skip breakfast, you're more likely to reach for high sugar and fatty snacks mid-morning.

Of course, we provide various options for breakfast that combine taste, local ingredients and a healthy base for our guests for their busy day.

However, there is one myth that I would like to enlighten you on - and that is Cholesterol and the use of fresh eggs, a central part of our breakfast offer. Eggs, as well as having all these nutritional benefits, also contain cholesterol in the yolk.

After 60 years of Cholesterol being on the US list of 'nutrients of concern', it looks like it is about to be dropped. This will trigger a series of consequences relating to the medical, pharmaceutical and food industries. How has this come about you ask - Well, as usual, it got on the list in the 1950's because of spurious data from studies that linked cholesterol and saturated animal fats to cardiovascular disease in the States.

In the 1950's the physiologist Ancel Keys had an idea that one of the key contributors to the large increase in cases of cardiovascular disease in the States was dietary cholesterol (smoking was ignored initially, mainly due to their powerful lobby). When cholesterol did not fit he switched to saturated fat as a cause of high blood cholesterol. To make his case he did things like leave out contradictory data, shift points on graphs and skate over inconvenient facts. He then got big charities and state agencies on his side and bullied his critics into silence. An example of his manipulation of the facts was that hidden in the data was the fact that Corfu and Crete (the same country of Greece) ate the same amounts of saturated fats but the Cretans died more than 17 times more frequently of heart attacks.

You may recall a news item earlier this year that eating saturated fats is now NO LONGER bad for you.

In addition, in the 1970's the famous Framingham Heart Study stumbled on the fact that people with high cholesterol over the age of 47 (long before most people have heart attacks) lived longer than those with low cholesterol and that those whose cholesterol dropped faced a higher risk of death. The consensus ignored this and sailed on. Thus does bad science get laundered into dogma.

Eventually, medical profession started to distinquish between cholesterol and the proteins that carried it with a distinction emerging of 'good' high-density lipoproteins and the 'bad' low-density ones. The fatty plaques in the arteries are partly made of cholesterol, true but they form on scars and irregularities cause by other problems like smoking, infections, damage and age. The lipoproteins and cholesterol are part of the bodies 'repair kit'.

The lesson of all this is that Cholesterol is not some vile poison but an essential ingredient of life, which makes animal cell membranes flexible and is the raw material for making hormones like testosterone and oestrogen. Our livers manufacture most of the cholesterol found in your blood from scratch and adjusts for what you ingest, which is why diet does not determine your blood cholesterol levels.

The overall net effect is that eggs will retake their place as one of the best ingredients for a breakfast with no dark overtones, which are being proved to be inaccurate and misunderstood medical dogma.

Please note that part of this blog relates to an article in the Times on May 25th 2015 by Matt Ridley in the Opinion section headed
'More Eggs, please, Cholesterol is OK now'.

Eat Well and Heal

Keith & Pauline

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