Revisiting Eggs and Cholesterol Questions

March certainly ‘comes in like a lion’ around here, right?  It’s currently snowing, but hopefully by the time this goes to print our temps will have risen above freezing…

Back to nutrition.  I received a question in response to my column last month about eggs.  Did you know you can ask me questions?  PLEASE DO.  (It gives me a topic about which to write!  Half the battle, sometimes…)

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Spotlight Time for the Egg

The humble egg truly deserves its turn in the spotlight.  I was recently reminded of this while talking with a friend, who told me that typically makes eggs for dinner for herself and her family one night a week.  Sunday nights are busy evenings for them during the winter when they spend the weekends skiing, and she is a vegetarian, which makes them an excellent protein source for her.  Bonus: her young children typically eat eggs without complaint (although we all know that can change—and change back—in an instant).  Her simple statement about making eggs for dinner regularly gave me pause…and caused me to cook my daughter an egg for lunch the other day…which she ate.

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Look Closer at All Natural

Last month, I wrote about ‘natural flavors.’  Be wary of this term in packaging and the ingredient label, as it’s an umbrella term that can mean almost anything…as long as it was once a ‘natural’ ingredient.  That isn’t to say it’s always bad; it’s simply worth checking out beyond the information provided on the label, perhaps via the company’s website.

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