The Great Egg Debate
Dye ’em, fry ’em, scramble ’em & boil ’em…few food items have dominated our menu as much as the simple egg.
And a new study raises *even more* questions about nature’s little pack of protein and your health.
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The Basics
- New study reviewed 6 previous studies looking at diet. Approx. 30,000 people over a 17 yrs.
- Question: Is there an association between eggs & cardiovascular disease? Study says YES.
- Those who consumed more eggs (or the equivalent of more eggs in dietary cholesterol) had a higher rate of heart disease & premature death.
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a … we dona t want people to walk away thinking they shouldna t eat any eggs. Thata s not the right message.a
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The Study Has Limits:
- Diet alone doesn’t determine cholesterol. Example: Two people can eat the same number of eggs a day & have completely different cholesterol readings.
- Eggs aren’t only food w/ cholesterol. Study didn’t distinguish btwn egg preparation, i.e. fried in butter vs hard-boil.
- Study relied on people remembering what they ate.
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“Bottom line: Everything in moderation (including one egg a day)… What you pair an egg with can have positive heart health benefits (whole grains, berries, veggies, fiber rich foods are great options). The fiber/protein and healthy fat combo will help you stay full and promote heart health.”
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The study's lead author suggests limiting eggs, esp. the yolk (which contains the cholesterol). Registered dietitian Youens says if you eliminate the yolk, you're missing out on a lot of the "power of the egg" - its good vitamins and other properties.
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Use your 1/4c to pour into mini cupcake pan (grease generously). Cook at 350 for about 20 minutes until center is soft and bouncy. Remove, let cool for about 5 minutes and quickly remove to avoid sticking. Also great in a pie pan to slice! (350 for 30 min).
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SmartHER COOKIE!
Some say we eat
3 dozen cookies a year.
Others say it’s 3 dozen cookies during the holidays!
This is one stat we will comfortably leave “unconfirmed.”
Enjoy your favorite holiday cookie recipes!
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Visit our source page to see our SmartHER community's favorite cookie recipes. Thank you so much for sharing!
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FAST FOOD NATION?
More than 1A in 3 Americans eat fast foodA on a givenA day but many are also returning to more home-cooked meals.
How can we do both at the same time?
Want Fries With That?
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America’s Daily Diet
According to the latest CDC data:
- Nearly 40% of adults eat fast food on a given day, which adds up to 11% of their average daily calories.
- More than 1/3 of kids & teens eat fast food on a given day,A which adds up to 12% of their average daily calories.
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Why It Matters:
- Fast-food restaurants employ 2% of U.S. workforce; average annual earnings:A $26.1K
- The CDC says the % of adults who eat fast food actually increases with income.
- Eating fast food often contributes to obesity. 40% of adults, & 20% of kids & teens, are obese.
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a America does still cook at home.a
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Part of the reason that fast food is so popular is because it's everywhere, and now many of the largest fast-food chains, like Subway, McDonald's, Burger King,A Taco Bell, & Chick-fil-A, offer delivery - mostly from third parties like DoorDash or Grubhub.
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Dorcas Reilly
1926 – 2018
Celebrating the mother ofA a the mother of all comfort foods.”
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Dorcas Reilly
Invented green bean casserole in 1955 while working for Campbell’s test kitchen creating 100s of recipes.
Tried several different versions, eventually nixing ingredients like celery, salt, & ham.
She said the appeal was in its simplicity, using everyday items most homes would have on hand.
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Spilling the Beans
- Originally calledA a Green Bean Bake.”
- Reilly’s recipe needs only 5 ingredients: can of cream of mushroom soup, cooked green beans, milk, soy sauce & pepper. Pop it in the oven and toss some fried onions on top.
- Campbell’s corporate kitchen’s #1 recipe, despite earningA lower marks in internal rankings initially.
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Love it or hate it, more than 60 years after the dish was created Reilly's legacy lives on as a Thanksgiving icon, served at 20M dinners annually. Her original, handwritten recipe card was donated to the National Inventors Hall of Fame by Campbell's in 2002.
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A Taste of Autumn
It’s officially Fall. Time to bring on pumpkin spice, well, everything.A
But don’t let those tastebuds fool you, there’s no pumpkin in that pumpkin spice.
Oh. My. Gourd.
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How Did We Get Here?
First pumpkin spice reference dates back to 1796, but it was McCormick & Co. who brought it to store shelves in 1934.
McCormick usesA cinnamon, ginger, nutmeg & allspice – not pumpkin.
Starbucks debuted its pumpkin spice latte in 2003, which is credited for the craze as we know it today.
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a It represents a sense of goodness, natural abundance and old values that people think are good.”
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Peak Pumpkin Spice?
- Americans spent $500M on pumpkin-flavored food in the last year, a new all-time high & up 15% vs. 2017.
- A In 2005, pumpkin-flavored items were on 6% of U.S. restaurant menus. By 2015, the number grew to 14.5%, with the most in the northeast.
- Fastest growing pumpkin-spiced product? Dog food. Seriously.
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Starbuck's sprang forward this fall, debuting its famed pumpkin spice latte in late August. The #PSL drink, now in its 15th year, does include actual pumpkin puree and even has its own Twitter account (@TheRealPSL) boasting 110K followers.
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U.S. PIZZA MUSEUM OPENS TODAY
IN CHICAGO
It’s the latest chapter in the historic pizza feud: NYC (thin crust) vs. Chicago (deep-dish).
you want a pizza dis?
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U.S. Pizza Museum
- Founded by a pizza lover & aficionado in 2015 in the form of pop-up locations nationwide.
- Current location in Chicago’s South Loop, open until October.
- Visitors learn the history of pizza & may buy pizza-themed products – but NO pizza.
- Admission free.
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The Power of Pizza
U.S. is home toA 75K+ pizzerias.A
U.S. pizza market is valued at $45B – about one-third of worldwide market.
1 in 8 Americans eat pizza on any given day.
Pizza Hut is the #1 selling pizza chain in the U.S.
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NYC v. CHICAGO:
The Final Verdict
In 2011, the late Supreme Court JusticeA Antonin Scalia weighed in:
“I do indeed like so-called ‘deep dish pizza…. But it should not be called pizza. It should be called a tomato pie. Real pizza is Neapolitan. It is thin. It is chewy and crispy, OK?A ”
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Not to be outdone, a "Museum of Pizza" will open in NYC in October. It promises to be the "world's first and only immersive art experience celebrating pizza." Tickets are $35 & include a free slice.
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DON’T EAT THAT
From salads to cereal to crackers…foodA recalls have increased over the last decade. And theA gov’t warns of more to come.
Reason to worry?
Not necessarily.
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Why It Matters
- Foodborne illnesses have tripled from a decade ago (CDC).
- 1 in 6 develop a foodborne illness (i.e. E.Coli, salmonella, listeria) each year, killing 3K (CDC).
a These are the kinds of statistics you should expect in Bangladesh, not here.”A
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Things to Know:
- USDA regulates meat, poultry & eggs; FDA all other foods.
- Recalls are mostly recommended by gov’t & “voluntary” done by a company OR (very seldom) required.
- Annual USDA recalls rose 83% from 2012-2017,A FDA recalls are up 93%A in same period, according to industry consultant, Stericycle. FDA disputes this data.
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Why All the Recalls?
New technology has regulators & companies able to track down contaminants more quickly.
Industry consolidation has different products using the same supply chain, so an issue with one supplier can affect multiple products.
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Important to Note
It’s not just toxic bacteria that lead to recalls. Food allergens made up nearly half (47%) of FDA food recalls & 29% of USDA recalls in the first quarter of this year.
Congress required food labels to include allergens in 2006, so if an item comes in contact with something not listed on packaging, it is recalled.
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You might be surprised to learn how long it takes from the time of discovery of a problem to pulling an item off store shelves. An Inspector General investigation found it took an average 57 days. A poignant investigation takes a closer look - Visit SmartHerNews.com.
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It Ain’t Easy…
Being Cheesy
Whether its mac & cheese or mozzarella, cheese prices fall as America’s stock of the dairy delight hits a 100-year record-high.
Why?
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Wait…Cheese Stockpiles?
- America’s agriculture department keeps track of its cheese inventory. The gov’t has a record of cheese stockpiles since 1917!
- Compared to last year at the same time we have 6% more cheese in America.
- Why? Too much milk. Milk often made into cheese to preserve it. Also, summer months = less lunches packed. And tariffs.
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Why It Matters
- U.S. families: Cheese prices drop. We have plenty of cheese, but not enough demand for it.
- U.S. dairy farmers: In addition to stockpiles, cheese exports hit by Mexico/Canada tariffs in retaliation for our tariffs on steel & aluminum. This adds more pressure on farmers who don’t make a ton of money off of cheese (margins tight).
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Bigger Picture
- Milk consumption has fallen despite theA “Got Milk?” ads first introduced in the mid-1990s by the dairy industry to try to encourage consumption.
- Americans picking other non-dairy options like almond milk.
- Insight from one industry exec: While yogurt producers have innovated (pouches, squeeze packs), milk producers haven’t.
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The price of cheese impacts the price farmers receive for milk, so it impacts the entire dairy industry. Despite current pressures, one analyst is optimistic the industry will regulate. Read more on SmartHERNews.com
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DINING DIPLOMACY
“Steak, corn, and cheese”
Sec. of State Mike Pompeo shared an important dinner with the North Korea delegation this week.
Sharing a meal with friends (& foes) has played a role throughout American history. Here’s a look at what was served:
Flip: Historic Menus
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Pres. Reagan & Gorbachev
Their first meal shared in Geneva in 1985 was 2 yrs before Reagan’s famous “Mr. Gorbachev, tear down this wall” speech during Cold War.
Mrs. Reagan supervised the menu.
“a five-course dinner featuring the American flavors of lobster and avocado, complemented by California wines.”
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FDR & Churchill
“…roast turkey, buttered Brussels sprouts and cranberry sauce” served as dinner aboard “The Augusta” warship in 1941
4 days after the infamous meal, ‘The Atlantic Charter’ was signed – an important defense agreement between U.S. and England in WWII.
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Terrorist Leader At Pentagon Luncheon
Mere months after 9/11, in Feb. 2002, radical cleric Anwar al-Awlaki had lunch at the Pentagon, as part of an outreach effort to “moderate Muslims.”
Sandwiches reportedly on menu – incl. pork (prohibited for Muslims to eat):A “Smoked turkey, Roast Beef, Smoked Ham, …Vegetarian”
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The First State Dinner
- Pres. Grant & Hawaii’s King Kalakaua, 1874 – 24 yrs. before Hawaii became U.S. territory. The King wanted to discuss trade.
- “Nearly 30 courses, all French, were served.”
- Started tradition of lavish dinners w/heads of state: “White House table awash in flowers, crystal decanters and a $3,000, 587-piece set of Limoges china”
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The first state dinner of President Trump's term occurred in April 2018. Most viewed it as a victory for for the First Lady, who led the plans.
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