[quote]grappler wrote:
I drink 4-5 raw eggs a day. Never had a problem w/ any type of food poisoning. It is the way, the light, and the truth.[/quote]
Why do you eat them raw? I’m sure that JB said somewhere on T-Mag that the protein is not as well digested or absorbed if the eggs are eaten raw.
[quote]rrankin wrote:
why do I eat egg whites?
How exactly are you gaining weight off a low-calorie, almost zero-carb, near zero-fat food like egg whites, but not off powders?
flax eggs are grrrrrrrrreat!
just had to say that
You have a lot to learn. Don’t go around bashing people like that without even bothering to ask me why it works. You’re confusing trans fat with saturated fat and cholesterol. Trans fat and refined sugars are actually the reasons for the heart disease. It’s not genetics at all. Read the Cholesterol Myths by Uffe Ravnskov and you’ll understand better. Don’t fall for high cholesterol is bad for you trap. Nutrition and Physical Degeneration by Weston A Price is another book that everyone should be reading.
[quote]ScottL wrote:
Tungsten
I hope you taking antioxidants including at least 800 IU vitamin E/day to protect the fats you are ingesting (not a criticism as my diet is also high in fat).
I notice that you (appropriately) eat lots of omega 3 fatty acids and monunsaturates along with your saturated fats. Would you be willing to eat just the saturated fats without the monos and omega 3s?[/quote]
Yes I know what I’m doing. I eat 2-3 big bowl of salads everyday. I take Super Nutrition Opti pak which is loaded with vit E and C but i take extra vit C as well.
No way i can do it without MUFA and omega 3s. I know too much not to be able to do it. your body could use all kinds of fat except for trans fat to keep your body running smoothly. Neglecting one can screw up the whole thing e.g. trying to cut out too much saturated fat and cholesterol can really hamper your testesterone production. Without omega 3s, your ratio of omega 3s to 6s is whacked and you’ll get more health problems and you don’t recover as quickly. For MUFA (mainly extra virgin olive oil), it’s somewhat neutral oil. I know that olive oil has specific type of fatty acid that helps protect your cardiovascular system. It’s the only oil that i use for MUFA although there are few others that we can use but they cost more.
Once you get the hang of removing the yolk, it’s quick and easy. I always use one whole egg in the mix.
If taste is the issue, give this recipe a try:
Smoked Turkey Omelet
Ingredients:
1 whole omega-3 egg (e.g., Pilgrim’s Pride EggsPlus)
5 large regular egg whites
4 oz smoked turkey breast, chopped
Green pepper, 10 strips
1 large slice of onion, chopped
1 slice fat free cheese
Instructions:
Beat the eggs in a bowl while frying the turkey, peppers, and onions in a skillet coated with cooking spray, over medium heat. Put these aside, coat the skillet again with cooking spray, and pour-in the eggs. When bubbles start forming, flip the omelet over, add the slice of cheese and other ingredients, fold over, top with pepper, and enjoy.
Macronutrient Profile:
K/cal - 415
Protein - 63 g
Carbs - 8 g (1 fiber)
Fat - 13 g (3.4s, 5.9m, 2.9p)
omega-3 - 0.3
omega-6 - 2.3
[quote]Sheamus wrote:
rrankin wrote:
why do I eat egg whites?
How exactly are you gaining weight off a low-calorie, almost zero-carb, near zero-fat food like egg whites, but not off powders?[/quote]
lol… I definitely couldn’t gain weight on egg whites alone either. I don’t eat egg whites by themselves ever. Egg whites are a great lean protein complement to go with something else such as a bowl of oats or whatever of the other macronutrients (carbohydrate or Fat) you might combine with it.
Tungsten, it seems I’ve rubbed you the wrong way and I apologize if my post seemed threatening.
I am well aware that there is a large amount of evidence to support hydrogenated fat being more anabolic than unhydrogenated. I also understand the premise you are basing statements about dietary cholesterol and its effects on cholesterol in the body.
However, I have a history of heart disease in my family and eating that much saturated fat would in fact end up clogging my arteries. That’s great if it works for you and I hope it continues to work for you.
It seemed to me, and correct me if I’m wrong, that you were trying to say that since you eat loads of eggs and coconut oil (both high in hydrogenated fats) and it works for you, that everyone else was ridiculous and should be more like you. This is where I disagree with you.
Rankin, I know I’m stepping in the middle, but there is a very large body of thought that disagrees with the common general public viewpoint of fat consumption and health.
I’m not firmly in either camp, but when people drop all carbs and eat nothing but steaks, their cholesterol drops. Fats alone appear not to be the issue.
Anyway, I’m sure you will continue to make whichever choices you are comfortable with, but keep in mind that doctors and conventional thinking are not always right.
Vroom:
I understand what you’re saying and I’ve read these studies before. For many people, this may hold true. For me however, it simply doesn’t happen. There’s more to the equation. Not all people are the same. I’ve gone on keto diets before and my cholesterol has gone up. There’s no one way to approach these things. There’s simply no rule that if everyone were to eat one way the same thing would happen to all of them. That’s the only point I was trying to get across.
I read another one of Tungsten’s posts where he talks about keeping there correct ratios of fats in order. This seems to be the key to controlling cholesterol.
Weston A Price all the way. T-nation definitely needs to do a series of articles on his work.
Rrankin, you might want to check out the book entitled The Metabolic Typing Diet. Also of interest would be Nutrition and Physical Degeneration by Weston A Pice.
Hi guys, hey I remember my Nutrition lecturer telling us that it is a good idea to always include a yolk or 2 for every 5 or 6 whites. The yolk contains biotin which apparently helps with the proper utilisation of the protein in the whites. She said she had actually had one or 2 clients who got an eczema/dermatitis type of condition from having stacks of whites with no yolk. Once the fellas started adding in some yolks and supplementing with a good B Complex things cleared up. I haven’t found much literature to confirm this idea but it is certainly something to consider (she was a pretty good clinical practitioner of naturopathy with a truck load of real world experience).
Maybe Berardi can shed some light.
