Page 4 - National Poultry Newspaper

Of course, it’s unfair to lay the blame on eggs alone for my cholesterol!
CONFESSION – I love eggs and I average half a dozen a week, most of- ten poached, sometimes fried.
long been implicated in in- creasing bad cholesterol in the blood, which promotes cardiovascular disease,” Prof Buckley said.
Though probably not as healthy minus the coloured What I eat with my eggs is a healthy measure of sup- veggie supplements, this breakfast was yummy and
plementary ‘googy’ goodness. eaten relatively guilt-free.
Cholesterol confession courtesy of confusion
Cant
Comment
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Penance – I occasion- ally berate myself that this is overindulging, es- pecially in relation to the reputation gained rightly or wrongly that eggs are high in cholesterol and are therefore not a good option in such numbers – particularly when my age has moved way beyond half my life expectancy.
Having said that, the re- alist, reader and research- er in me is reminded that consumption of saturated fats also impacts choles- terol levels.
cholesterol in the body. UniSA’s Alliance in Ex- ercise, Nutrition and Ac- tivity will compare blood cholesterol and other blood lipid levels to de- termine if eggs help or hinder cardiovascular dis-
“Yet foods rich in cho- lesterol are also typically high in saturated fat and we now think that it is the saturated fat rather than the cholesterol that’s as- sociated with increasing blood levels of bad choles- terol and the risk of car- diovascular disease.
While the Heart Foun- dation puts no limit on how many eggs healthy people can eat each week and states that eggs have minimal effect on blood cholesterol levels, many consumers, myself includ- ed, remain confused and somewhat sceptical.
“Eggs are high in choles- terol but low in saturated fat, so we believe that their consumption does not in- crease bad cholesterol.
Why we are that way is probably due to histori- cal reasons which could logically be discarded, but sometimes that’s dif- ficult – despite the mount- ing pile-up of credible and arguably persuasive evidence in favour of ‘free ranging’ egg consumption.
by the liver and obtained through the diet, choles- terol can build up in blood vessels, making it hard for blood to flow through ar- teries.
“So, it could be that eggs are beneficial for us rather than increasing the risk of heart disease.”
By way of a disclaimer, for the past couple of years I’ve been taking a daily statin to reduce cholesterol – on doctor’s orders of course – as my measured levels steadily climbed for a few years prior to suc- cumbing to a prescriptive measure.
ease risk.
A waxy substance made
“There’s also evidence that a key nutrient in eggs may cross into the brain and make people more physically active.
Anyway, on a promis- ing note for cholesterol ‘clients’, the University of South Australia is hoping to crack the long-standing conundrum by testing the effects of high and low egg diets and high and low saturated fat diets on
Too many of these fatty deposits can lead to car- diovascular diseases.
UniSA is now recruiting suitable participants for the study.
Lead researcher Profes- sor Jon Buckley believes eggs have received a raw deal when it comes to cho- lesterol.
It’s looking for people aged 18-60 years, non- smokers and with healthy blood cholesterol.
“Dietary cholesterol has
Hint – I don’t smoke.
That rules me out on two of the three characteris- tics.
Small Batch make mark with RSPCA Approved chook
THE makers behind Small Batch by Tradi- tion Smallgoods are passionate about using quality ingredients.
keep them clean and free from bugs
Small Batch are also doing packaging differ- ently.
That’s why, for their chicken and burgundy sausages, they have cho- sen to source higher wel- fare RSPCA Approved chicken.
• Proper lighting that’s bright during the day to encourage activity and has a period of complete darkness at night to al- low birds to rest
By using a recyclable cardboard box, they are using 70 percent less plastic packaging than the traditional tray and film packaging.
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• Temperature con- trolled so that birds aren’t cold or too hot
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• Lower stocking den- sities so that birds have more space to move around.
On these farms, birds are raised in an enriched barn environment.
This means there are:
• Perches throughout which encourages birds to be active and helps them build stronger bones and muscles in their legs and wings
• Bright and shiny disks or chains that birds can peck at and play with for entertainment
• Quality and dry lit- ter covering the floor which allows birds to dust-bathe – flicking dust into their feathers to
Small Batch Chicken Burgundy Premium Sausages, available in most Coles supermarkets.
Page 4 – National Poultry Newspaper, April 2022
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