pc (12/09/82)
The typical egg has 250 mg. of cholesterol. The highest RECOMMENDED amount of cholesterol is 300 mg/day. The human body synthesizes cholesterol, I believe, but only needs small quantities. I, too, am concerned about cholesterol levels. As a person with hypoglycemia, I have to start the day with a high-protein meal. Unfortunately, I am also like the majority of the world's adult population: I can't digest dairy products. So, cheese (high in fat, anyway) is out. It is my understanding that current medical thinking about cholesterol is in flux. Apparently, some people are very sensitive to cholesterol and others are not. There is a genetic predisposition for cholesterol sensitivity. Pre-menopausal women virtually never have cholesterol-level problems. If there are any clinical chemists or medical people who can shed light on this issue, please share your knowledge! P. Collins
berry (12/29/82)
#R:hplabsb:-119800:zinfandel:4300005:000:148 zinfandel!berry Dec 13 17:04:00 1982 I read somewhere that the lecithin in egg-whites helps the body metabolize (or something) the cholestrol in thre yolk. Anyone know more? --berry
barbaral@tekid.UUCP (06/01/83)
Should egg whites be beaten up at room temp., or straight from the refrigerator?
akhtar@uiucdcs.UUCP (06/06/83)
#R:rabbit:-147500:uiucdcs:8600027:000:331 uiucdcs!akhtar Jun 5 22:13:00 1983 For the record... Scientific American carried an 'article', in their 'Amateur Scientist' (Whatever the column is, last article in each issue), that examined some of the myths/facts about beating eggs and explained some of the reasons. Unfortunately I don't remember details. I think it was one of the 1982 issues. uiucdcs!akhtar