cholesterol: what is it, why you need not fear eggs and quality saturated fat, and what you can do about elevated ldl (part 1)
For around 40 or so years, we’ve been told that if we eat cholesterol-containing foods like eggs and saturated fats (butter, cream, meats, coconut oil, cream and milk), we’ll raise our cholesterol and our risk of cardiovascular diseases, like heart attack, stroke and arterial plaques.
Recently, I’ve had many people asking me how many eggs they can safely eat per week, because their doctors have told them they have high cholesterol and therefore need to avoid eggs. And I’ve had several people express surprise that I recommend adding a raw free-range egg and coconut cream to a morning smoothie, to make it more nourishing and satiating.
So, in a series of two articles, I’m going to help you learn more about cholesterol – what it is, what a high LDL cholesterol blood test result really means, and why you don’t need to fear saturated fats or eggs (truly).
Contrary to what you may have heard in some circles, bread is not the devil's food, and nor are grains (though if you are allergic to gluten or don't tolerate glutinous grains, you have my understanding...feel free to skip this recipe and check out my gluten-free recipes instead).
Seldom is a single food outright bad - the problem with some so-called bad foods often lies more in how the way we are preparing them has changed so dramatically, and to the food's detriment. And in the way we are now over-consuming these modern, non-nourishing versions (refined sugar anyone?) Many modern food production processes that have emerged over the last 50-odd years have left certain foods - particularly grains - highly processed, devoid of nutrients, harder to digest and in questionable genetically modified forms. This is especially true for bread. So what if we returned to making bread the way our great grandmothers would have made it?
Getting a serving of veges in at breakfast time is a great start to the day. That said, creamy mushrooms on toasted sourdough makes a delicious, easy dinner, too!
You can use either goat cream or coconut cream to substitute cow cream here. If you decide to use goat cream, this recipe isn't dairy free because goat milk is still an animal milk and contains lactose and milk proteins, just like cow milk.
However, people who are allergic or intolerant to cow milk can often enjoy goat milk, cream, yoghurt and cheese without adverse effects, perhaps because goat milk contains less lactose and much less of the protein Alpha S1 Casein (cow milk has lots of both).
If you're unsure about using goat cream because you have a dairy allergy, use coconut cream instead.