Whole eggs, not just the whites.

 

Eating just egg whites is not the best practice.

 

Please refer to post #15. You would throw out the most nutrient dense part of 5 of the 6 eggs?

 

Not everyone agrees with that approach.

 

Apparently you are confused.

 

I eat whole eggs all the time. Never had high cholesterol . Eating whole eggs raises your HDL (the good) cholesterol not the LDL, so improves your ratio of HDL to LDL, which is far more important than just looking at total cholesterol.

 

Undeservedly so too. It is the best and healthiest oil to use for cooking

 

They are not MY theories. They are facts put forth by nutritional experts.

 

Exactly! Thank you.

 

They are not theories, for the 2nd time. They are facts from nutritional experts that apply to all human beings. Eating fat does not necessarily make one fat. Eating too many heavy or starchy carbs can make a person increase their body fat ratio at least as much. Nothing can fatten up humans any better than grains, especially wheat and corn.
The best way to lose body fat from a dietary standpoint is a Paleo type of diet

 

The thing is, you could likely double the number of eggs you eat per day, and your numbers would still be just as good. I eat a lot of whole eggs, also take omega 3 capsules, and a tablespoon of cod liver oil per day and my triglycerides have always been well below 150 in blood tests, which is considered the normal range. I should get another blood test again soon, and report my numbers too. I doubt they would be quite as good as yours, those are the best I have ever seen. Never been above 150 in total cholesterol, though my lowest was 123.

 

In cast iron skillet? That is all I will use to fry in. I have used mine to make a bad *** quiche too. Organic spinach, tomatoes, peppers, onions, cheese, then pour in enough scrambled eggs to cover it, and bake in the oven at about 325 for an hour. First, I coat the skillet with coconut oil. It take between 16-19 eggs to make this quiche in the skillet I use. It keeps well in the fridge and lasts me about 2 days.
I am not sure if that is technically what chefs would consider a quiche, just what I call it because my friend who showed me how to make it, called it that.

 

I have been using the Nutiva brand too. Costco has a good price on it. Better than I have found mail ordering from Amazon or Swansons.
It is crazy how coconut oil got such a bad rep for so long. I read somewhere that it was commonly used in the US before WW2, then due to the war, it was hard or impossible to import any. People started using corn or soybean oil, it was made here and easy to get. They purveyors of those oils started a negative publicity campaign against coconut in the mid 1940s so as to maintain their hold on the market after importing would opened up again. It took decades before coconut oil was able to recover it's reputation. Luckily, about any would be acceptable, of course organic is best, but they do not and I think will never be able to genetically modify coconuts. Anything from inside a coconut shell is very good for us. I use the milk when I eat cereal or make a protein drink in the blender, eat the meat, drink the water when I can afford it. Expensive here, was dirt cheap in SE Asia.

Lately, I have been able to buy raw goat's milk and use it mainly make kefir, but drink some or use it on cereal also. If you do not make your own kefir, I highly recommend learning how, it is very easy, and make it part of your dietary regimen. I got some kefir grains for free from a friend, but if you do not know anyone who makes it, here is a good source for info and buying some grains. http://kefirlady.com/

 

I like raw honey too. From what I understand, it is much better if we buy honey that has come from hives with a certain close distance to where we reside. I have been told everything from 10 to 30 miles as acceptable distance. I currently get honey that comes from less than 10 miles away because it is available. If it wasn't I'd expand the distance. The main thing is buy from the party that has the hives, rather than in a grocery store.
The concern about honey bee hive die off is really scary. Whether it is Neonicotinoids, Organophosphate, GMO crops, or a combination, our govt had better quit s*cking Monsanto's d*cks and ban that crap. Many if not most are banned in European countries. God, I despise Monsanto more than any entity, person, or thing on the face of this Earth.
Anyway, if a person suffers from allergies or hay fever, eating honey that is from local hives is supposed to help against it. That is the reasoning behind buying as local as possible, besides knowing the source makes it more certain you are getting real raw honey. There is some fake honey, diluted with HFCS, out there being sold as real honey, most likely in major groceries.

Do you buy your Ghee, or make it? If you buy it, where do you get it?

 

The quiche ingredients are not set in stone. It is basically whatever things you like. About anything that would work in an omelet would be fine. I have used bell pepper, jalapenos, etc for the peppers. Also, kale instead of spinach or combined should be fine too. The temp and cooking time will vary depending on the size and depth of your pan and the stove itself. Good idea to monitor it more closely the first time. I am also going to try sprinkling in some turmeric next time. I have also chopped up ginger root and added it sometimes too, but I really like that taste and maybe not all do. When I am cooking brown rice in my rice cooker, I put slices of ginger right in the water with the rice too.
When eating the quiche, kimchee is a great condiment to add on top. Or on any cooked eggs for that matter. Gets ya some fermented foods into your diet, which is good. Also, an avocado on the side goes great too.

I agree the organic free range eggs are the definite best choice and I get them when I can. Two friends have chickens and will just give me a dozen or sell a dozen for a buck to me sometimes. But, if I can only get regular eggs, I'll eat them just the same, just realizing I am not getting as much omega 3 or vitamin E, as the free range eggs offer, so be more cognizant of my supplementing of the omega 3. It is hard to find a good Vit E supplement, with a good mix of the various tocolpherols and tocotrienol compounds. Most just have alpha tocolpherols. It is good to balance it with the beta, gamma, and delta too. For a food to get E, sunflower seeds are very good, or wheat germ oil.

I am always looking for a good balance of beneficial things to add to my diet. Right now, I'm thinking it would be hard to beat starting the day with a tablespoon of cod liver oil, and a teaspoon of wheat germ oil. Sonne's is as good a cod liver oil as one will find. Viobin brand is a tried and true wheat germ oil.

Another supplement tidbit I came across recently. 2 of 3 people in this country are deficient in magnesium. If you want more info on magnesium and how to test to see if you are deficient, how to take it, which forms are best (there are several forms of mag), etc, check this web site: www.gotmag.org I have no affiliation to them and they do not directly sell magnesium but they are a valuable source of information.

 

The facts are the nutritional makeup of an egg yolk compared to the egg white.
Unless you consider this a theory:

 

Just a heads up, I compared the prices at http://www.swansonvitamins.com/ and the Ghee is somewhat cheaper there.
$5.69 for 7.5 oz at vitacost. $8.18 for 13 oz at Swanson. Same brand. The coconut butter was just a few cents cheaper.

 

Which form of magnesium do you take? That web site suggests Glycinate or Malate as the best forms, as for digestion and utilization. Products like Calm which people take to help them sleep, is Citrate. I think any form is better than nothing, but the aforementioned are supposedly most beneficial.

 

It depends on what else they eat each day.

You seem to believe that eating fat makes one fat. I do not agree. You suggested wheat toast with jam in addition to the egg whites. I would not suggest eating any bread when trying to lose body fat, except perhaps a Paleo bread such as made with coconut or almond flour.