The Egg Controversy

Yet again eggs and their effects are in the news. Now they're considered bad for us, despite their pluses. New studies find that they can shorten a person's life if eaten every day. What do we do? How do concerned home chefs handle this?

There was an interesting article in today's New York Times Science section. Writer, Nicholas Bakalar , the author of eleven books about health wrote this in depth piece along with conducting interviews with doctors and professors.Keep in mind that the findings are observational and cannot establish cause and effect. Yet it is noticeable that the more eggs a person consumes, the higher their cholesterol will be, despite the fact that their overall eating habits are quite healthy. The problem is without eggs , there might be some disadvantages. They are rich in Vitamin D and calcium, which are necessary for the body to absorb calcium. The ovals are chock full of other vitamins , especially the Bs -  B12,B5, and B2, It's also good for expectant mothers, with its' dose of folic acid. The yolks themselves slow down macular degeneration, an eye disease where the retina and macula are damaged due to UV exposure or age.. Eggs also contain large amounts of choline which the body uses to build cell membranes and also creates signaling molecules in the brain. Surprisingly eggs can also be good for cholesterol.It can raise the good kind, HDL which helps in reducing the risk of stroke and heart attacks,

So, what should you do, especially with Spring and Easter coming with their eggy dishes? You could cut down and maybe have them three or four days a week. If you're going to have them as a topping for Spring asparagus, then think about having something else like oatmeal for breakfast. Quiches are rich in eggs, giving the savory tarts their characteristic silkiness and flavor. I wouldn't give them up but I wouldn't go wild with second and third helpings either. What about rich holiday breads and cakes that call for them.Do you give these up or just modify the recipe? Don't give them up if they're a family tradition.Instead try vegan versions.Eggs can easily be replaced with applesauce and tofu.It's not like they lend a distinctive flavor to any baked good. They won't be missed.What about omelets? Consider letting the other  ingredients shine. The eggs should be secondary.A  veggie omelet should be filled with different colored peppers, tomatoes and broccoli.Also think of adding asparagus and kale for more flavor. What about cheese and bacon ones? Try soy cheese and bacon for something a bit more healthier. Also consider making a frittata which is just a flattened omelet that's served to the entire family. Eat one slice , supplementing the rest of the meal with salad.

Eat eggs - just not so many.  Have those poached or scrambled ones  but not on a daily basis. As with everything  moderation is the key. Keep the egg intake at a healthy minimum. You'll feel better.

Coconut For Coconuts

There is a craze right now that's permeating our cooking and even our beauty habits.It seems we cuckoo for coconuts - in every form.  It's all over these days from flakes to oils, in our best dishes and on our cuticles. Is it too much or does this tropical stunner actually have benefits.

First of all the coconut is not a nut but a drupe, or an offspring with a fleshy outer part covering a seed or pit (think more peaches and plums). The name coco derives from the Portuguese word for skull, thanks to the face like indentations in it sailors who first saw it on their travels were amused by this , hence the name. The meat or the interior white flesh is called copra when dried and used in baking and cooking. The oil and milk from it is used both in food and beauty products. Then there is the coconut water which is everywhere these days.It grows primarily in tropical climates and is not what would be considered domesticated. The meat itself is high in carbs and fat.A one hundred gram serving can yield a whopping 354 calories. with 89% of it being saturated fat. This also applies to coconut oil too which is high in  saturated fat and lauric acid, the last being responsible for raising cholesterol to sky high levels.Ditto for the coconut milk  which is derived from the oil.It is  better to stick with the low calorie , low carb,   coconut water .It also  has a significant amount of  electrolytes  - good for those playing sports.

So is being coconuts for coconuts worth it? The fruit is , for baking and candy making. The copra does have the perfect taste that meshes well with chocolate, vanilla and even lemon cake. As we all know it's a great decoration for Easter cupcakes and holiday meringues.The flakes are also  excellent gracing curries  and other Asian dishes. Again, it's good if you want a splurge  but not  good if you  have it a few times a week.? It also doesn't apply to an Almond Joy or Mounds splurge.then If you do want; a healthy fix of coconut   then try Zola's dark chocolate coconut nuggets instead. What about coconut oil? Health conscious  home chefs could try the one Lou Ana puts out ,The Southern California company makes theirs non -hydrogenated and zero calories which is perfect for any kind of cooking and baking. It also aids in losing weight, speeding up metabolism as well as helping to fend off staph bacteria along with several different kinds of cancer. Coconut oil is  also good for softening cracked heels, cuticles and sun fried hair, Coconut water is another must have.Again Zola, a brand new, sustainable company has different waters that are perfect with a meal or just as a refresher. Also Vita Coca is another good choice with even a newly added cafe latte to drink..

The coconut craze will be wth us for a while. Take what you will from it and use it to benefit your diet and lifestyle. You can go mad for the health aspects of them.

Soy Or Real? What's A Good Cheese?

What cheese is better for you? Soy or real? There's always the big question, especially now with the holidays coming and you want to make fun but healthy dishes. What's the pluses and minuses of each?

Soy cheese is very popular right now. Many use it for a variety of different dishes. It comes in different styles like mozzarella and pepper jack It  is healthier for you than regular cheese with being lower in calories. Any soy product is rich in isoflavonenes which help in promoting good cholesterol and good heart health. The problem is that soy cheese can dry out and lack the rich buttery taste and feel of real cheese. It's good for those weigh watchers who are watching their caloric intake - especially for the holidays. Yes, it is versatile.It can be on pizza or mixed with macaroni, but  the taste isn;t quite as decadent as the real thing.

Of course real cheese is always preferred.There's something wonderful about the rich buttery taste and always creamy texture. The problem is that it is high in calories as well as cholesterol. You can't gobble it down as much as as you could with soy cheese. Don't go overboard with it . It is better to cook with than soy cheese, creating a nicely browned crust on French onion soup and pizza. Soy cooked can leave a chalky aftertaste as well. However  the real deal can get rubbery if left out cold.

Each cheese ,has its' pluses and minuses. Go with whatever works best for you, your lifestyle and tastes. If you're a health nut go with soy, if you want flavor and taste , then stick with real cheese.Just go easy with it,