I haven't eaten eggs on a regular basis ever since I started working out 5 years ago so I was very surprised when my trainer sent me a diet plan which includes 2 whole eggs for breakfast. After some reading up I found out that a chicken egg and a tablespoon of peanut butter has about the same fat content - so they are about the same. So why is there all this fuss about eggs as if they were little timebombs. Well it's not the fat but the cholestral - an egg has about 250mg and peanut butter has none. So there.

But my trainer retorted saying that dietry cholestral(?) doesn't affect blood cholestral/trigliceride levels so eggs are OK.

So I don't know. (but all the diet plans I've seen on these forums and others usually don't include whole eggs - just the white).

Maybe someone can enlighten me.

http://www.spiked-online.com/Articles/0000000CAE78.htm

http://www.hsph.harvard.edu/nutritionsource/fats.html

Also, "The Schwarzbein Principle" by Dr. Diane Schwarzbein.

All the above information came from nothing else than searching posts by Jeremy Likness on cholesterol.

Cholesterol is important to the body, and isn't something to totally avoid. For instance, hormones like testosterone are linked to cholesterol.

Also, they are finding out that dietary cholesterol isn't as closely related to serum cholesterol as we have been led to believe for years.

Not that nut fat is bad, but don't completely avoid cholesterol or saturated fat, as both have a place in a balanced diet. Don't go overboard, but don't overly fear them, either.

I eat lots of eggs. Right now I'm eating high fat overall, so will have 4 a day or so in a mix with other fats. Even when I'm eating high protein, moderate fat, I'll eat a couple of whole eggs a day mixed with whites.

The egg thing sounds pretty settled to me. I still pull 2 yellows and eat cook up 3 whites with 1 yellow. IT gives me piece of mind without losing all the taste.

But- the peanut butter thing is not clear at all. Maybe I can help clarify. Are we talking about real peanut butter? There is a big difference between JIF, Skippy and other major brands versus peanut butter that is made from just crushed nuts.

JF and Skippy (and all those) are made with hydrogenated fats (trans fats). Those are the evil here. It's worse than Cholesterol. This form of fat doesn't occur in nature. Therefor the body cannot process it. It stays solid in our blood stream, and it clings to the walls of arteries due to the polarity of it (being different from naturally occuring fats). Read the label on these things. It will say "partially hydrogenated blah-de-blah oil...." RUN!!!!!

Now put it back on the shelf and look around. Pick up the Laura Scudders or the other "real" brands- only nuts plus salt. Read the label. Buy that one. I don't like the taste of those peanut butters, though. Read on:

I found Smart balance Peanut butter that has been designed to help change lipid profiles and lower in vivo (in body) cholesterol. For information on smart balance products go here. (http://www.smartbalance.com/home.html)
That web site talks all about smart balance products and how they are designed and how they work. The problem is, it seems they don't have the peanut butter up there. The labels all look the same, though, so it should be easy to find on the shelf. It tastes great... and even my kid loves it! So you don't have to be afraid of peanut butter anymore.

Here is an article I wrote on heart disease that talks about fat some: http://www.fireagility.com/articles.php Scroll all the way down to the bottom aricle.

I hope this helps someone...

Jen

The egg thing sounds pretty settled to me. I still pull 2 yellows and eat cook up 3 whites with 1 yellow. IT gives me piece of mind without losing all the taste.

But- the peanut butter thing is not clear at all. Maybe I can help clarify. Are we talking about real peanut butter? There is a big difference between JIF, Skippy and other major brands versus peanut butter that is made from just crushed nuts.

JF and Skippy (and all those) are made with hydrogenated fats (trans fats). Those are the evil here. It's worse than Cholesterol. This form of fat doesn't occur in nature. Therefor the body cannot process it. It stays solid in our blood stream, and it clings to the walls of arteries due to the polarity of it (being different from naturally occuring fats). Read the label on these things. It will say "partially hydrogenated blah-de-blah oil...." RUN!!!!!

Now put it back on the shelf and look around. Pick up the Laura Scudders or the other "real" brands- only nuts plus salt. Read the label. Buy that one. I don't like the taste of those peanut butters, though. Read on:

I found Smart balance Peanut butter that has been designed to help change lipid profiles and lower in vivo (in body) cholesterol. For information on smart balance products go here. (http://www.smartbalance.com/home.html)
That web site talks all about smart balance products and how they are designed and how they work. The problem is, it seems they don't have the peanut butter up there. The labels all look the same, though, so it should be easy to find on the shelf. It tastes great... and even my kid loves it! So you don't have to be afraid of peanut butter anymore.

Here is an article I wrote on heart disease that talks about fat some: http://www.fireagility.com/articles.php Scroll all the way down to the bottom aricle.

I hope this helps someone...

Jen







Thank you.

I live in Indonesia where peanut butter is not in great supply - there is skippy which is produced by Unilever here but I always buy Skippy/Jiff -low fat - in Singapore produced in the US (not in China or in Asia). I consume about 2 or 3 tablespoons a day. But I can make my own peanut butter - all I do is put a lot of peanuts (after roasting) in a grinder, add a little live oil, and out comes peanut butter. Maybe that's a better option.

Thank you.

I live in Indonesia where peanut butter is not in great supply - there is skippy which is produced by Unilever here but I always buy Skippy/Jiff -low fat - in Singapore produced in the US (not in China or in Asia). I consume about 2 or 3 tablespoons a day. But I can make my own peanut butter - all I do is put a lot of peanuts (after roasting) in a grinder, add a little live oil, and out comes peanut butter. Maybe that's a better option.


Low fat peanut butter is not what you want. You want PB for it's fats.

Low fat peanut butter is usually filled with maltodextrin, a high GI carb, the opposite of what PB is used for in a healthy diet.

So your homemade PB makes more sense.

now I have one whole egg and one white for breakfast as a compromise