Re: Eggs and Diabetes

On Jun 17, 11:49 pm, "Amy Blankenship"
<Amy_nos...@xxxxxxxxxxxxxxxxxxxxxx> wrote:
<magnoli...@xxxxxxxxxxxxxx> wrote in message

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On Jun 10, 5:33 pm, Steve Newport <ste...@xxxxxxxxxxxxxxxxxxxxx>
wrote:
Hi all,

Here something that irritates the hell out of me.

Nutritionists and (in this case) eggs

I was diagnosed type 2 diabetes about six months ago (no big deal)
told that I raised colesterol.

Eggs. According to the local "diabetics and nutritionist clinic" are
to be eaten with caution. 2 or 3 per week maximum because the fats
they contain raise the bad colesterol in the blood.

My diabetics nurse in the local GPs practice says the colesertol you
eat does not affect the level in your blood. Within reason you can eat
as many as you want. Say up to eight per week if you wanted.

What do you guys think?

Steve

Hi, Steve!
I think it's all a roll of the dice. My husband and I eat nearly the
same diet, though mine has more and varied veggies involved. Almost
the same amount of eggs (2-4 goose or duck eggs per week). I eat more
dairy. We both eat Beefalo as it's a guilt-free beef (low
cholesterol). But here's the result - I have phenomenally great
cholesterol ratios and he has extremely bad cholesterol. Our doctor
says it's all in the genes. I also believe that, as the oatbran
suggests, the faster you get the fats and cholesterols out of your
system, the better off you are.
What I would like to know is since the body makes some of its
cholesterol, do people with high cholesterol make more, use less, or
metabolize it incorrectly?
By the way, high cholesterol does not necessarily mean clogged
arteries. Hubby just had a thorough diagnostics (I call it his mid-
life tune-up) and found that everything is clear and running
beautifully DESPITE the high cholesterol.
I also remember reading some articles many years ago about the rise in
cholesterol and heart disease linked to homogonization of milk. Seems
that the process breaks the fats down so small that they pass into the
bloodstream whereas fresh milk's molecules are too big to enter. No
wonder it's illegal to sell fresh whole milk. It's GOOD for you! ;-)

Goat milk is naturally homogenized.- Hide quoted text -

- Show quoted text -

Hi, Amy!
True, true! But the key is that it is "naturally" homogenized. The
fat globules are larger due to not being processed. When we were
milking the Jerseys, we just let the cream rise and used it for other
things, like ice cream, butter, etc. The "skim" milk was still
heartier than whole milk from the store. Our kids loved it!
I'm still working on Hubby for a new cow or a couple of milk goats.

Kathleen
Straw Barry Fields Farm
Beefalo
Kentucky, USA

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