eggs | Gotta Eat, Can't Cook

Posts Tagged ‘eggs’

May 28th, 2025

Blog, Food & Health, Nutrition

No Comments »

Objective Science and Why the “Egg Scare” Was Scrambled from the Start

Eggs are no longer considered bad food but instead are valued as nutritionally beneficial food.

By Bruce Tretter with contributions from Chappy

For decades, eggs were wrongly vilified as bad food. Now? They’ve been vindicated, and even lauded, for their incredibly rich nutritional benefits. And that incredible and correct turnaround is largely due to brave scientists like Scottish physician and author, Dr. Malcolm Kendrick, a staunch “show me the evidence” opponent of the “heat-diet hypothesis” that held that dietary fat and cholesterol both raised blood cholesterol and the risk of heart disease.

And I Bought the Program

For years, I believed the heart-diet line and resisted eggs like a disease. That changed suddenly after I read Dr. Kendrick’s The Clot Thickens and then started to see public health experts change their tune – all based on objective science. As a young, active almost 67-year old, to say that Dr. Kendrick’s insight didn’t just enlighten me—it rewired how I think about food and health.

What Went Wrong

Most of the fear about eggs began with in the 1970’s during a debate about the cause of high rates of heart disease, particularly among US men at the time. Two sides faced off: one, with objective science on its side, argued that excessive carbohydrate/sugar intake was causing both arterial scaring and excessive fat production in the liver, and the other side arguing the above mentioned heart-diet hypothesis – funded largely by the sugar industry.

There was also a compounding political wrinkle. The Nixon administration was trying to drive down food prices as part of an effort to improve re-election odds.

The result: fat was out, sugar was in – and heart disease rates shot through the roof.

The Turnaround

Recent research and systematic reviews, founded on evidence-based objective science, now supported by the likes of the American Heart Association and Harvard’s School of Public Health, have found no significant link between moderate egg consumption and heart disease in healthy individuals. In fact, eggs can support heart, brain, eye, and muscle health.

Eggs Are Nutritional Powerhouses

High-quality protein: essential for muscle repair and immune function
Choline: vital for brain development and memory
Lutein & Zeaxanthin: antioxidants that support eye health and help prevent macular degeneration
Vitamin D: bone strength and immune system support

Why This Matters

It’s not just about eggs. It’s about trusting evidence over old fears. It’s about helping people learn to cook, eat well, and live confidently in their kitchens again. For millions who are food insecure or afraid to cook, this truth can be transformative.

Next up: Scrambled Eggs Made Easy

March 2nd, 2023

Blog, Cycling Food, Eggs, Fitness Food, Running Food

Comments Off

Scrambled Eggs with Pasta and Plantain Picture Directions

Almost every time I hop out on the bike, I think about what I’m going to have for lunch when I get home. That’s actually a good part of the fun while I ride.

Here’s how some of that thinking goes and what I do about it – all about putting “imagination is your only limit” to practice.

The other day, while I was out with a good group of Hickory Velo Club buds, it all started with a quiet monologue. “Shrimp’s gone. Finished beef last night. Want something quick. I do have cooked pasta in the fridge. Eggs…cheese… That’s a start…”

Here’s how I put that to action, all on the fly (aka, improvised as I was putting the dish together).

I chopped cooked pasta, cracked 3 eggs, added shots of chili lime powder, ginger sauce and teriyaki sauce to the eggs and mixed it all up.

While the pan warmed over medium heat, I grabbed a fully ripened plantain and garlic from the top of my fridge and cut and chopped them as shown below.

When the pan warmed, I added a slab of butter, swirled it in the pan to cover the pan surface,…

…and added the cut plantains and topped them with a good shake of ground turmeric and ground ginger. I let the plantains brown on both sides for a few minutes, as shown below, and then added the pasta and scrambled egg mix.

I then added chopped garlic and some sliced cheese and let that all cook until the bottom of the eggs just started to firm (about a minute).

Once the eggs started to firm up, I scooped and turned the egg mix every 30 seconds or so to let them cook cook evenly until the eggs were just about solid, and then turned off the stove heat.

I slid pan off the warm burner, let the eggs finish cooking on their own and chopped both a piece of dried spiced mango and half a small avocado.

I finished by scooping a spoon of the cooked egg, pasta and plantain into a bowl and topped it all with the cut avocado and spiced mango, a shot of parmesan cheese, salad dressing and a tiny spoon of a spice mix called Harissa (big time kick), until what I had looked like…