1

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Eggs. Protein or Fat or Both??

Answered on August 19, 2014
Created May 24, 2011 at 1:28 PM

Do you all consider eggs protein or fat or both?? 1 egg is 6 grams of protein and 4.5 grams of fat.

9f933fedd259b97a5369c3ee5dae3151

(341)

on May 26, 2011
at 01:28 PM

Found this: http://www.marksdailyapple.com/cooking-omegas/ Seems to mirror the thread, but outlines different research done on oils vs. whole foods like fish. Herbs play in, quite interesting.

84666a86108dee8d11cbbc85b6382083

(2399)

on May 24, 2011
at 07:15 PM

My bad, I read EPA instead of EFA. If Omega 3 EFAs (which, all, some) would be that fragile that would mean a revolution in the community since fatty fish, eggs and bunch of stuff would be off therefore the burden of proof is on you ;) Vive la Revolution. Thread of interest. http://paleohacks.com/questions/9515/does-cooking-salmon-oxidize-its-omega-3-fats#axzz1NIaeVY2o

9f933fedd259b97a5369c3ee5dae3151

(341)

on May 24, 2011
at 04:40 PM

EFAs are extremely, extremely fragile compounds. Letting them sit in the light even starts to break them down, which is why you always see oils like cod liver in tinted bottles. I don't have numbers on me (nor have I seen any), but my reasoning is - if light can oxidize these compounds, then a frying pan certainly can. I'd search "EFAs" and "heat" if you wanted technical information. Not sure about DHA, still quite new to nutrition.

84666a86108dee8d11cbbc85b6382083

(2399)

on May 24, 2011
at 03:57 PM

You are saying that cooking destroys Omega3 EFAs ? What about DHA ? And source for any temperature and rates of destruction.

Ea36147178112f8793341ec7a01c531d

(102)

on May 24, 2011
at 02:07 PM

Meat has both. But then so many people talk about added fats.

Ea36147178112f8793341ec7a01c531d

(102)

on May 24, 2011
at 02:07 PM

No. I guess I just get confused as I hear so much about protein then added fat such as cook with butter, CO, etc. Just trying to figure out my percents and grams to get the best result.

667f6c030b0245d71d8ef50c72b097dc

(15976)

on May 24, 2011
at 02:03 PM

almost all foods, yeah. good point

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5 Answers

2
667f6c030b0245d71d8ef50c72b097dc

(15976)

on May 24, 2011
at 01:34 PM

Both. As you say they contain both protein and fat. Am I misunderstanding the question?

Ea36147178112f8793341ec7a01c531d

(102)

on May 24, 2011
at 02:07 PM

No. I guess I just get confused as I hear so much about protein then added fat such as cook with butter, CO, etc. Just trying to figure out my percents and grams to get the best result.

1
1568416ef28477d1fa29046218d83ddd

(6235)

on May 24, 2011
at 01:57 PM

I got a lot happier about eating when I stopped looking at food as a macro-nutrient breakdown and instead started to look at it as food.

Instead of thinking about the breakdown of my food I have shifted instead to thinking about why my food was made and who made it. I try to limit myself to eating things where I know more about this and feel more comfortable with the motivations.

An egg is an egg, it is layed by a hen, unfertilized usually, and backed with stuff for growing baby chickens.

That is a motivation I can get behind. Sure it is better if the person caring for the chickens lets them be chickens and eat bugs and forage, but the chicken is the primary producer and makes eggs to nourish, there is a limit as to how much that can be messed up :)

0
9f933fedd259b97a5369c3ee5dae3151

on May 24, 2011
at 02:52 PM

Egg fat-wise: don't forget the Omega 3 EFAs in the egg yolk! (These die when you cook it though, so I usually separate out the yolks and put them in raw over my cooked food. Yum!)

84666a86108dee8d11cbbc85b6382083

(2399)

on May 24, 2011
at 03:57 PM

You are saying that cooking destroys Omega3 EFAs ? What about DHA ? And source for any temperature and rates of destruction.

9f933fedd259b97a5369c3ee5dae3151

(341)

on May 24, 2011
at 04:40 PM

EFAs are extremely, extremely fragile compounds. Letting them sit in the light even starts to break them down, which is why you always see oils like cod liver in tinted bottles. I don't have numbers on me (nor have I seen any), but my reasoning is - if light can oxidize these compounds, then a frying pan certainly can. I'd search "EFAs" and "heat" if you wanted technical information. Not sure about DHA, still quite new to nutrition.

84666a86108dee8d11cbbc85b6382083

(2399)

on May 24, 2011
at 07:15 PM

My bad, I read EPA instead of EFA. If Omega 3 EFAs (which, all, some) would be that fragile that would mean a revolution in the community since fatty fish, eggs and bunch of stuff would be off therefore the burden of proof is on you ;) Vive la Revolution. Thread of interest. http://paleohacks.com/questions/9515/does-cooking-salmon-oxidize-its-omega-3-fats#axzz1NIaeVY2o

9f933fedd259b97a5369c3ee5dae3151

(341)

on May 26, 2011
at 01:28 PM

Found this: http://www.marksdailyapple.com/cooking-omegas/ Seems to mirror the thread, but outlines different research done on oils vs. whole foods like fish. Herbs play in, quite interesting.

0
D5096ff5baffc0ba5d20b21346414a7a

(1112)

on May 24, 2011
at 02:47 PM

Because foods contain a combination of fats and proteins, as well as a combination of types of fats, it can get confusing. For instance, the Jaminets suggest 15% of your calories come from protein. At first glance, I thought that meant the total calories from meat and eggs. But that is not true. The meat and eggs are also part of their 65% fat recommendation. What I do now is just eat following the 3 main guidelines of no grains, sugars, or seed oils w/ only a little full fat dairy. I eat when I am hungry and what I want to eat. I enter it into my software and then I can see the breakdown of my nutrients. Over time, I can see what I am averaging for the week, month, or even year. I probably won't keep this up, but for now it gives me data I can use. It is easier for me to do it this way than to plan out menus the other way around. Some days I am just downright hungry and others not so much.

0
1d9af5db8833413037be3ac48964714f

on May 24, 2011
at 01:51 PM

Lots of foods have lots of more than one macronutrient.

Ea36147178112f8793341ec7a01c531d

(102)

on May 24, 2011
at 02:07 PM

Meat has both. But then so many people talk about added fats.

667f6c030b0245d71d8ef50c72b097dc

(15976)

on May 24, 2011
at 02:03 PM

almost all foods, yeah. good point

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