Author: shannon.flood

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Egg Nutrition – Peeking Beneath the Shell

Egg Nutrition - Peeking Beneath the Shell

Ah, the incredible, edible egg. In this final post in my triple header on eggs, I’m cracking open the shell to discover the nutritional benefits of eggs. If you missed the first two posts in the series, you can click here to read up on what egg carton labels really mean and here to dispel some common misconceptions about eggs. Now on to nutrition!

Eggs are not only delicious, they are an amazing, cost effective source of a whole host of nutrients. In fact, they are the MOST cost effective food for delivering protein and choline (important for many things, including our cell membrane health, mood, memory and fat metabolism), the second most cost effective dietary source for Vitamin A and the third for Vitamins D and E (1).

Nutrients found in egg yolks

A large egg has about 7 grams of protein that is almost evenly divided between the white and the yolk. (4 grams in the white and 3 grams in the yolk). Protein is really the end of the road, nutrient wise, for egg whites. The yolks, on the other hand, are nutrient gold! Besides a decent amount of protein, yolks contain a wide variety of minerals, water soluble vitamins (B vitamins) and fat soluble vitamins like Vitamin A, D and E (and the fat needed to let you absorb those fat soluble vitamins). On top of this, egg yolks also contain two phytonutrients, lutein and zeaxantin. These are important nutrients for eye health and can help prevent cataracts and macular degeneration.

Pasture raised Vs Conventional – Is there a difference?

The amount of protein in a pasture raised egg versus a conventional egg does not differ to any great degree. Where we start to see differences is in the nutrient density of the egg yolks. Studies have shown that the amount of fat soluble vitamins contained in the yolk, like Vitamins A, E and D, is highly dependent on the hen’s diet and sun exposure.

In a 2010 study, it was found that pasture raised eggs have twice as much vitamin E, two and a half times more Omega 3 fatty acids and a much better Omega 3 to Omega 6 fatty acid ratio (important for inflammation management). The concentration of Vitamin A in pasture raised eggs was found to be 38% higher than in conventional eggs (2).

In another study, the Vitamin D in egg yolks was found to be 3 to 4 times higher in the eggs of hen’s who get to spend some time sunbathing (pasture raised or free range). The more sunlight the hen’s were exposed to, the higher the vitamin D content (3).

You can check out my yummy homemade mayo recipe by clicking here!!

Just Yolkin’ Around

The colour of yolk can range from pale yellow to a bright, almost reddish orange. This is dependent on the diet of the hen. The more colourful and varied the hen’s diet, the more colourful the yolk will be. The vividness of the yolk is largely due to the amount of carotenoids (lutein and zeaxanthin) it contains. Carotenoids are phytonutrients with potent antioxidant properties. In general, the more colorful a food is, the more nutrient dense it is! (Unless we’re talking Skittles…this only applies to REAL food folks!)

GET CRACKIN’!!!

Eggs are jam packed full of nutrients our bodies need to stay healthy and function optimally. While we all have different budgets, I think spending a little bit more on pasture raised eggs is worth it, not only for the added nutrient density, but ethically and morally. Chickens should be allowed to be chickens, free to forage for bugs and enjoy fresh air and sunshine!

If you are looking for ways to enjoy those beautiful eggs, check out my upcoming recipe for Devilled Eggs!

ONE LAST THING

Eggs are a great, nutrient rich food to include in your healthy diet, UNLESS you are sensitive or allergic to them! If you have a true egg allergy, you must not consume eggs. An intolerance or sensitivity to eggs is different than an allergy. Eggs are one of the more common food sensitivities (along with things like gluten, dairy, soy and corn). All of the great nutrition they contain won’t do you much good if they are also causing inflammation! If you suspect you may be sensitive, try eliminating eggs for a period of time and then re-introducing them and monitor for any reaction. If you want to know more about identifying food sensitivities, a Nutritional Therapy Practitioner (like me!) can help you out!

SOURCES

  1. Papanikolaou, Y., Fulgoni, V.L.. 3rd (2020). Eggs Are Cost Efficient in Delivering Several Shortfall Nutrients in the American Diet: A Cost-Analysis in Children and Adults. Nutrients, 12(8), 2406. https://doi.org/10.3390/nu12082406
  2. Karsten, H., Patterson, P., Stout, R., & Crews, G. (2010). Vitamins A, E and fatty acid composition of the eggs of caged hens and pastured hens. Renewable Agriculture and Food Systems, 25(1), 45-54. https://doi.org/10.1017/S1742170509990214
  3. Kühn J, Schutkowski A, Kluge H, Hirche F, Stangl GI. Free-range farming: a natural alternative to produce vitamin D-enriched eggs. Nutrition. 2014 Apr;30(4):481-4. https://doi.org/10.1016/j.nut.2013.10.002
  4. Réhault-Godbert S, Guyot N, Nys Y. The Golden Egg: Nutritional Value, Bioactivities, and Emerging Benefits for Human Health. Nutrients. 2019; 11(3):684. https://doi.org/10.3390/nu11030684

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Egg Myths and Misconception

Eggs - Myths & Misconceptions

This is the second in a three post series on the “Incredible, edible EGG”. In part one, we took a tour of the grocery store and deciphered just what all those different labels on the egg cartons mean. If you missed it, you can check it out here. Today we’re going to look at a couple of common misconceptions surrounding eggs.

DON’T JUDGE AN EGG BY ITS COVER

A common misconception is that brown shelled eggs are healthier or more natural than their white shelled counterparts. The truth is that shell colour has nothing to do with nutrition, but is simply dictated by the breed of hen that laid that egg.

Who else just found out today that chickens have ear lobes?!

Consuming Eggs Will Raise Your Cholesterol Level

Eggs have gotten a bad wrap because of the cholesterol contained in their yolks. Many people have been led to believe that eggs should be avoided, or strictly limited, particularly if you have high cholesterol levels. 

Cholesterol is often seen as a “bad guy”. In actuality, cholesterol plays a vital role in our health. We need cholesterol to make healthy cell membranes. It is also necessary for the production of steroid hormones like cortisol, estrogen and testosterone. Cholesterol is also the main building block for Vitamin D (for more about the importance of adequate Vitamin D, check out this blog post).

Because of all the important roles played by cholesterol, the body works to ensure that there is always adequate cholesterol present. Cholesterol is produced in the body by the liver. When we take in more cholesterol through our diet, the liver decreases the amount of cholesterol it produces to keep levels within normal range. If we are eating less cholesterol, the liver revs up the cholesterol making machine. When we understand this, we can see that a healthy body will maintain fairly consistent cholesterol levels. The source of the cholesterol (dietary or self-made) may change, but the levels remain fairly constant.

In short, consuming eggs regularly does not impact blood cholesterol levels to any significant degree. (1)

Ok – if all that is true, how come my cholesterol levels are high?

You may be surprised to hear that cholesterol is a healing agent in the body and acts as an antioxidant. So when our cholesterol levels are high, it means that the body is recruiting this healing cholesterol to try and deal with some kind of inflammation or damage. Identifying and removing the cause of this inflammation (say by working with a Nutritional Therapy Practitioner) should be the goal, instead of immediately attacking the cholesterol levels with pharmaceuticals.(2)

I could go on and on about cholesterol and it’s role in keeping us healthy. If you are interested in learning more, I highly recommend the book Put Your Heart In Your Mouth by Dr. Natasha Campbell-Mcbride.

In the last post of this three part “Eggstavaganza”, we are finally going to dig into the nutrient value of the humble egg. Stay tuned!

SOURCES

  1. Kim, J.E.; Campbell, W.W. Dietary Cholesterol Contained in Whole Eggs Is Not Well Absorbed and Does Not Acutely Affect Plasma Total Cholesterol Concentration in Men and Women: Results from 2 Randomized Controlled Crossover Studies. Nutrients 2018, 10, 1272.
  2. Campbell-McBride MD, N. (2016). Put Your Heart In Your Mouth. Mediform Publishing.
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Eggs – A Carton of Confusion?

Eggs - A Carton of Confusion?

Eggs are undoubtedly one of my favourite foods. They are quick and easy to prepare, super versatile and pretty darn cost effective too! But head into any grocery store and you’ll be confronted with the “WALL OF EGGS”. Natural, cage free, free range, pasture raised – suddenly the simple egg got a lot more complicated! Are the 5.99/dozen eggs really better for me than the 3.99/dozen brand? What’s the difference between cage free and free range? Let’s “crack” the code on this once and for all!

WHAT DOES IT ALL MEAN?

If the wide variety of terms on those cartons has got you confused, use the list I’ve created below to identify which terms have clout and which are just marketing fluff.

Regular (No Special Label)

Eggs without any other qualifying label on them are generally laid by hens fed a conventional, vegetarian diet. The hens are often caged or kept indoors without access to natural light or the outdoors. As they are kept in close quarters, they may also be debeaked to prevent them from pecking each other.

Natural/All Natural

These are purely marketing terms meant to trick the purchaser into thinking they are buying a superior product. There is no certification or verification needed to use these terms. Hens are likely fed and raised in the same conditions as those producing “regular” eggs.

Farm Fresh

Sounds great, but here is another term that has no regulation.  These eggs can come from large industrial facilities and caged hens.

Free Range

Finally, a label with meaning! To use the “Free Range” label, producers must prove that the hens have been allowed access to the outdoors for at least 51% of their lives. BUT – and it’s a big but…there is no regulation regarding either the type or size of outdoor space. They could have access to dirt, a cement covered patio or pasture. As there is no regulation with regards to the size of the outdoor space, overcrowding is not uncommon and de-beaking is permitted.

No Antibiotics Added

This is another sneaky label. Producers are not allowed to sell eggs from hens treated with antibiotics and must wait a specified period of time after treatment is complete before they can sell the hen’s wares. In short, ALL eggs are antibiotic free.

Certified Organic

Organic eggs are laid by hens who are fed organic feed (free of pesticides and chemicals). There is no regulation as to how they are housed or the amount of outdoor access they have and, again, de-beaking is allowed.

Omega-3-Enriched

Hens are fed a vegetarian diet higher in Omega-3 fatty acids. This is often accomplished by adding flax seed to the diet. Again, there is no regulation as far as housing of the hens.

Cage Free

Hens are raised without cages, but this does not mean they have access to the outdoors. Often they are kept in large warehouses and in crowded conditions. Beak trimming is permitted.

Vegetarian Fed

Well, for starters, chickens are omnivores. Their natural diet would include protein from insects and worms, along with nutrients found in grasses. Vegetarian feed contains no animal products and would derive it’s protein from vegetarian sources, like soybeans. So really, a solely vegetarian diet is not a chicken’s natural diet.

Pasture Raised

This term implies that the hens are allowed full access to the outdoors to meander around the pastures are able to forage around for those bugs and grubs that are part of their natural diet. This isn’t a legal or regulated definition, so you want to do your homework to ensure the producer’s claim of pasture raised is accurate! Some companies, like Vital Farms, print the name of the farm where the eggs were produced on their cartons. You can go to their website and search for the farm to see the chickens in their pasture. Another great way to do ensure you are getting what you paid for is to get your eggs directly from the farmer!

Budget is always going to be a factor when we are filling our grocery cart, but how the animals are raised and fed should also hold some weight. In my next post in the series, I’ll discuss a couple of eggy myths and misconceptions before I dive into my final post on whether or not eggs are a valuable part of a nutrient dense, whole foods diet (spoiler alert…heck yes they are!).

Sources

Dessy, M. (2017). The Pantry Principle.Versadia Press 

Food Labels Exposed [Booklet]. (2018). N.P.:A Greener World

Spiced Apple Muffins

Jump to Recipe

Okay, I know it’s TECHNICALLY not Autumn yet – in fact, we’ve had a bit of a heat wave here in the PNW. But, September gets me thinking about all those great autumn flavours – cinnamon, ginger, apples..YUM! And heck, if Starbucks can start selling Pumpkin Spice Lattes before summer is over, we can make muffins! At 50 grams of sugar for a GRANDE latte, my muffins are a lot better for you too!

Spiced Apple Muffins (GF, DF)

The inspiration for these, ironically enough, came from a recipe I was trying for a RESTART™ class that I teach. It is a 5 week nutritional education program that I teach to groups (for more info click HERE). It includes a 3 week “sugar detox”, so I was trying a muffin recipe that had NO added sugar. When my husband taste tested one, he said “with a little honey or maple syrup these would be really good!”(insert eye roll here – totally missing the point hon!). But an idea was born!

While definitely not appropriate if you are doing the sugar detox portion of the RESTART™ program. Afterwards, they are certainly something that could be enjoyed once in awhile (maybe even paired with a nice frittata for a balanced breakfast!)

I decided to use coconut sugar as the sweetener (instead of the honey or maple syrup suggested by the hubs) because I like the “brown sugary” flavour it imparts. If you want to use honey or maple syrup, you would have to decrease the amount both sweetener and liquid in the recipe. (Check back for recipe updates once I try this myself!)

Back to the coconut sugar…why not just use brown sugar? Although coconut sugar is STILL sugar, it does have some benefits over regular white or brown sugar. Coconut sugar is much less refined than regular sugar and hasn’t been stripped of all its nutrients. It contains small amounts of minerals like iron, zinc, potassium and calcium, antioxidants and inulin (a fibre that is beneficial for gut health). Granted, the amounts of these nutrients is very small, but it’s better than refined sugar which is completely stripped of ALL nutrients! Another benefit of coconut sugar is that it has a lower glycemic index than its highly refined counterpart. The Glycemic Index of a food indicates how much and how quickly a food raises blood glucose levels. Coconut sugar, having a lower glycemic index than regular sugar, raises blood glucose less quickly and doesn’t cause as much of a “spike” in blood glucose. This makes it less stressful on the body. All that said – sugar IS sugar and even “healthy” sugars can cause inflammation and/or trigger those sugar cravings. So while I still suggest limiting sugar consumption, if you are going to have it – you should definitely consider the less refined options!

The recipe comes together pretty quickly. I started by sautéing the diced apples, cinnamon and grated ginger in the coconut oil for about 5 minutes, or until they just start to soften. (This is when the other people in the house will wander into the kitchen to see what smells so good!!)

Pull the apples off the heat and allow them to cool while you measure the dry ingredients into a large bowl. Mix well.

In a separate bowl, whisk together the wet ingredients (eggs, milk and vanilla).

Add the wet ingredients to the dry ingredients and mix well until fully incorporated.

Stir in your cooled apples, measure into your muffin tin and pop in a 350 degree oven for 24 minutes (or until a toothpick inserted in the centre of a muffin comes out clean). YUM!

I think that the next time I make these muffins, I might listen to my husband’s suggestion (don’t tell him!) and try them with honey as a sweetener. Pure, raw honey has pollen, enzymes plus a variety of nutrients and is considered one of the healthiest sweeteners out there (though, remember, it is STILL sugar!). I’d also up the spice game, I like a SPICY muffin – so a little more of everything for me please!

Finally, a note on the apples. Feel free to use whatever variety of apple you like. I actually used 1 Granny Smith and 1 Gala for this recipe, but I found that the Gala didn’t stand up as well and it kind of just melted into the muffin. The Granny Smith are a bit firmer and a little more tart, so they add a nice balance to the sweetness of the muffin.

Happy Baking! If you try them, leave a comment and let me know what you think!

Print Recipe
 Autumn Spiced Apple Muffins
A gluten and dairy free recipe using apples, cinnamon and ginger to give these muffins a warm, autumn flavour.
Prep Time 25
Cook Time 24
Servings
large muffins
Ingredients
For Apple Prep
Muffin Recipe
Prep Time 25
Cook Time 24
Servings
large muffins
Ingredients
For Apple Prep
Muffin Recipe
Instructions
Apple Preparation
  1. Preheat oven to 350 degrees F and line muffin tin with parchments squares or muffin cups.
  2. Peel, core and dice apples; grate ginger if using fresh (see notes).
  3. Melt coconut oil in saute pan, over medium heat; add apples, cinnamon (1 tsp) and grated ginger. Saute until just softened, about 5 minutes.
  4. Remove from heat and move onto Muffin instructions.
Muffin Preparation
  1. Measure dry ingredients into large mixing bowl and stir until combined.
  2. Measure wet ingredients into a medium sized mixing bowl and whisk until combined.
  3. Add wet ingredients to the dry ingredients and mix well, ensuring that all dry ingredients are incorporated.
  4. Add cooled apple mixture to muffin batter and mix to combine.
  5. Spoon muffin mixture into prepared muffin tin, filling cups about 3/4 full (~1/3 cup mixture per muffin).
  6. Place filled muffin tin in preheated oven and bake for 24 minutes or until a toothpick inserted in the centre of a muffin comes out clean.
  7. Cool on wire rack before storing.
Recipe Notes

Store for 3-5 days in fridge. Store in freezer for 3 months.

Freezing your fresh ginger root and then grating it on a microplane is much easier than grating fresh unfrozen ginger. If ginger is organic, feel free to zest the skin as well.

 

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Minding Your Stress Bucket

Minding Your Stress Bucket

Well Hello!! It’s been a minute since I’ve posted anything on here. Does anyone else feel like the days are going by faster since this whole pandemic thing started? I mean, it’s JULY already! Where did the last 4 months go?

I could use every excuse in the book as to why I haven’t been blogging regularly. I’ve been prepping for an upcoming board exam and working on my business. I wanted to be outside in the warm(ish) weather and, perhaps more than anything else, I needed to get away from my computer screen. Is anyone else just TOTALLY “Zoomed” out? Although these are all fine reasons, the truth is, I just really needed to drop some stuff out of my bucket.

I imagine our body’s ability to deal with stressors like a big bucket, a stress bucket. Everyone’s bucket is different. Some are a little smaller than others and fill up more quickly, whereas others are quite large and can hold quite a bit! 

Our bodies are built to handle quite a lot of stress, in all it’s different forms. They protect us from immediate dangers by initiating our fight or flight response. They deal with foreign invaders, like bacteria and viruses, through our immune response. They deal with and eliminate toxins we produce or ingest – but they weren’t built for the multitude of stressors in this modern life of ours.

Many things take up room in our stress buckets:

Mental and Emotional Stressors

  • Work, Relationship or Financial issues
  • Feelings of anger, sadness, loneliness, depression, anxiety and worry

Physiological Stressors

  • Lack of sleep
  • Toxins in our environment or diet – pesticides, chemicals in household and personal products, processed foods, sugar, unhealthy fats, EMF exposure, pollution
  • Nutrient deficiencies from a poor diet
  • Illness or injury
  • Over or under exertion

Our bodies work exceedingly hard to manage all these stressors and keep that ol’ bucket from overflowing. They strive for balance (or homeostasis) at all times, even if that means stealing energy and nutrients from one system in the body to keep another from crashing and burning. You can see that, without bailing some of those stressors out of the bucket, resources eventually run out. We become less resilient to the effects of stress of our body. That’s when we start to see illness and chronic disease . rear their ugly little heads. Think about Christmas holidays. It’s pretty common for people to get sick right around the holiday season. We’ve got parties and menus to plan, we are dealing with a lot of family and trying to keep everyone happy. We are often financially stressed and, of course, we are ingesting a lot of maybe not so nutritious foods and beverages. That’s a lot of stuff being dropped in our stress buckets at one time – especially if our bucket was already half full! Eventually, things start to slop over the rim and we end up miserable, nursing a cold and just praying for it all to be over.

So back to my absence from the blog. Let’s see how my stress bucket was faring….

  • I’m preparing for the Holistic Nutrition Board Exam
  • I’ve just recently joined a networking group that requires me to prepare and deliver a short speech on a weekly basis (This is like a mini pailful of stress added to my bucket every week. Public speaking is well outside of my comfort zone!)
  • I’m working on managing Hashimoto’s Thyroiditis (an autoimmune disease), which among symptoms like fatigue and lack of motivation, is causing me to lose hair like crazy. Seriously, my cat and are are competing to see who can leave the most hairballs around the house! Not the end of the world, but my vanity would disagree. Definitely contributing to some emotional stress!
  • I’m a small business owner in an economic downturn, trying my darnedest to make a go of this entrepreneur thing and contribute to our household finances.
  • We are in the midst of this pandemic – so, like many, I’m feeling a little isolated. I’m also homesick for my Canadian brethren and not knowing when I’ll be able to see family and friends across the border is tough!
  • Of course, I eat a pretty decent diet (gotta walk the talk), but I’ll admit that some comfort foods started making a frequent appearance on my plate. I got a little TOO into baking grain free scones for a while there.
  • I try to keep my toxin exposure as minimal as possible by buying organic, using safer personal products and cleaning with Norwex products, but I had been putting in a LOT of screen time between Zoom meetings and scouring social media for all the latest “viral” news.
  • My sleep has been wonky due to worrying about all of the above!

So there you have it – not a terrible list, but I was starting to feel a little bit of overwhelm. So, I listened to what my body was whispering to me before it began SHOUTING. I had to take the ladle to the bucket and lighten the load before it overflowed. I put the blogging on hold so I could focus on some other, behind the scenes, business stuff. I ditched the homemade treats and refocused on incorporating lots of bright, colourful veggies in my diet. I mixed up my workouts and added in some nice neighbourhood walks with the hubby. I gave myself permission to NOT be a perfect public speaker on my zoom calls and to start to accept that being uncomfortable is part of growth. I’ve been utilizing breathing exercised and getting outside more

Ways to Lighten the Load in Your Buckets

  1. Breathing Techniques – Check out this website for some inspiration.
  2. Tapping – Learn more here .
  3. Reframing – Did you know that the difference between excitement and anxiety often lies in how we interpret them? Find out more here.
  4. Movement – Any type of movement helps drain our stress bucket by promoting feel good endorphins and burning off excess stress hormone (cortisol). Stick with lower intensity activities if your bucket is really full. Overexertion can ADD to the bucket if your system is already taxed.
  5. Getting outdoors – Soak up some sun, breathe some fresh air and connect with nature!
  6. Hydrating – Most people are walking around dehydrated, try to consume half your body weight in ounces of clean, filtered water daily.
  7. Prioritize sleep – Aim for 7 to 8 hours a night.
  8. Take a break from the screens!! Not only can the blue light from our devices affect our sleep, the constant barrage of crazy from social media feeds isn’t doing anybody’s stress levels any favours.
  9. Do your best to avoid toxins in your food products, cleaning supplies and personal products – Some great brands to check out are BeautyCounter, Native and Norwex
  10. Eat a nutrient rich diet – Avoid processed and refined foods and focus on eating ALL the colours of the rainbow.

There’s no way to avoid stress completely – in fact, some stress is good for us. It gives us a sense of purpose and motivation. But everyone’s perception of stress will differ and what is only a “drop in the bucket” to one person may be a tsunami to someone else. So take stock of what is in your stress bucket and, if it’s feeling like it’s getting a little too full – it’s time to put a hole in that bucket, dear Liza. (I REALLY hope someone gets that reference!)