- May 17, 2007
- 3,216
- 170
- 254
It sounds like someone is doing some creative marketing for brown eggs.
Rufus
Rufus
Brown eggs have less cholesterol
- Thread starter Tweeza
- Start date
Quote:
Agree with that 100% I should have clarified it a little more-it is when it reaches the smoke point that it changes, and becomes carcinogenic to our bodies. Sorry I didn't make that clear.
Agree with that 100% I should have clarified it a little more-it is when it reaches the smoke point that it changes, and becomes carcinogenic to our bodies. Sorry I didn't make that clear.
Quote:
You could cook that dish for me!!! I'd eat it-sounds delicious-low heat is fine-it's when it smokes that it causes problems. Sounds absolutely wonderful!!!
You could cook that dish for me!!! I'd eat it-sounds delicious-low heat is fine-it's when it smokes that it causes problems. Sounds absolutely wonderful!!!
Quote:
I think this is correct! I remember seeing commercials years ago (in NH) that went something like this...
"brown eggs are local eggs and local eggs are fresh"
Not sure where the white eggs were coming from but the local farms must have been behind the brown eggs!
I think this is correct! I remember seeing commercials years ago (in NH) that went something like this...
"brown eggs are local eggs and local eggs are fresh"
Not sure where the white eggs were coming from but the local farms must have been behind the brown eggs!
Quote:
but of course !! it has a hint of green, but some say it is more like purple..
Oh, but I think blue taste is a primary taste. Not to be confused with green which is a mixture of blue and yellow tastes.
Please people ... who is the new egg around here? Not me. I know my primary colors ...er, uh, tastes.
but of course !! it has a hint of green, but some say it is more like purple..
Oh, but I think blue taste is a primary taste. Not to be confused with green which is a mixture of blue and yellow tastes.
Please people ... who is the new egg around here? Not me. I know my primary colors ...er, uh, tastes.
Wifezilla - I found your post about cholesteral/women/heart disease fascinating. I had my blood tested at my annual exam and my cholesteral was high and my doctor has been freaking out, trying to get me to take cholesterol meds. I refuse.
I'm a 36 year old female and my cholesterol has been high all of my adult life (never had it tested as a child). My mother, her sister and their mother all had high cholesterol yet none of them have ever suffered heart disease. My grandma passed away from old age and the lingering effects of a stoke at the age of 82, my mother is turning 70 this year and my aunt is almost 75. There is no diabetes or heart disease in the family. I am convinced that some people just naturally have a higher cholesterol level than others and that for doctors to establish some obscure number and say it's healthy is wrong!
Not to mention the fact, they talked my mother into taking cholesterol medicine for awhile and the side affects were terrible. She couldn't stand it and finally gave up.
Thanks again for the info.
I'm a 36 year old female and my cholesterol has been high all of my adult life (never had it tested as a child). My mother, her sister and their mother all had high cholesterol yet none of them have ever suffered heart disease. My grandma passed away from old age and the lingering effects of a stoke at the age of 82, my mother is turning 70 this year and my aunt is almost 75. There is no diabetes or heart disease in the family. I am convinced that some people just naturally have a higher cholesterol level than others and that for doctors to establish some obscure number and say it's healthy is wrong!
Not to mention the fact, they talked my mother into taking cholesterol medicine for awhile and the side affects were terrible. She couldn't stand it and finally gave up.
Thanks again for the info.
Quote:
I think this is correct! I remember seeing commercials years ago (in NH) that went something like this...
"brown eggs are local eggs and local eggs are fresh"
Not sure where the white eggs were coming from but the local farms must have been behind the brown eggs!
LOL, see post #60. It must have been a New England thing!
I think this is correct! I remember seeing commercials years ago (in NH) that went something like this...
"brown eggs are local eggs and local eggs are fresh"
Not sure where the white eggs were coming from but the local farms must have been behind the brown eggs!
LOL, see post #60. It must have been a New England thing!
Hey Kodiak, you are right....some people do have naturally higher cholesterol. The numbers you really need to worry about are triglyceride levels and c-reative protein. If those numbers are in line, it makes sense to pay attention to your family history.
If you get a chance, check out www.spacedoc.net. He is a doctor, who, though thin, had a high cholesterol. His doctor put him on statins and it totally messed him up.
If you get a chance, check out www.spacedoc.net. He is a doctor, who, though thin, had a high cholesterol. His doctor put him on statins and it totally messed him up.
I have found that a lot of people think the difference between the white eggs and brown eggs is comparable to white bread/brown bread...they just automatically think white=unhealthy/enriched and brown=healthy/wholesome. It's actually pretty entertaining to hear some know it all spout off about something they know nothing about, lol.
Quote:
You could cook that dish for me!!! I'd eat it-sounds delicious-low heat is fine-it's when it smokes that it causes problems. Sounds absolutely wonderful!!!
Seriously--it's fantastic. And such an easy way to prepare savory sweet potatoes, without sugar or marshmallows or gunk.
You just grate the sweet potatoes (10 seconds w/a food processor), and sautee them in a bit of olive oil until they're just tender. It takes only minutes. Meanwhile, melt butter over med-low heat until it browns, at which point you add some whole sage leaves and fresh crushed garlic cloves. When the potatoes are done, you salt & pepper to taste, then pour over the browned butter (removing the sage leaves and garlic hunks first), and serve immediately. Use as much or as little butter as you like--it doesn't take a whole lot. 1/4 cup is plenty for 4 cups of sweet potatoes.
You could cook that dish for me!!! I'd eat it-sounds delicious-low heat is fine-it's when it smokes that it causes problems. Sounds absolutely wonderful!!!
Seriously--it's fantastic. And such an easy way to prepare savory sweet potatoes, without sugar or marshmallows or gunk.
You just grate the sweet potatoes (10 seconds w/a food processor), and sautee them in a bit of olive oil until they're just tender. It takes only minutes. Meanwhile, melt butter over med-low heat until it browns, at which point you add some whole sage leaves and fresh crushed garlic cloves. When the potatoes are done, you salt & pepper to taste, then pour over the browned butter (removing the sage leaves and garlic hunks first), and serve immediately. Use as much or as little butter as you like--it doesn't take a whole lot. 1/4 cup is plenty for 4 cups of sweet potatoes.
Similar threads
New posts New threads Active threads
-
Threads with more replies in the last 15 days
-
-
-
-
-
Open Contest Official BYC Poultry Caption Contest 05-23-25 Pic by AidKD- Started by TwoCrows
- Replies: 67
-
