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Why You Should Be Eating the Yolks

Why You Should Be Eating the Yolks


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Here are a few expert opinions from some highly regarded nutrition scholars on the subject of dietary cholesterol:

  • “Cholesterol in food has no impact on cholesterol in the blood and we’ve known that all along.” -Ancel Keys, Ph.D., Physiologist and founder of the cholesterol-heart disease hypothesis
  • “A body of scientific studies shows only a weak relationship between the amount of cholesterol a person consumes and his or her blood cholesterol levels.” -The Harvard School of Public Health
  • “Existing epidemiological data have clearly demonstrated that dietary cholesterol is not correlated with increased risk for Coronary Heart Disease.” -Maria Luz Fernandez, Ph.D. in Nutritional Sciences
  • “Eating cholesterol has very little impact on the cholesterol levels in your body. This is a fact, not my opinion. Anyone who tells you different is, at best, ignorant of this topic.” -Peter Attia, M.D., President and Co-founder of Nutrition Science Initiative (NuSI)

*Disclaimer: The body’s response to dietary cholesterol varies between individuals, and studies have shown there is a small percentage of people who are mildly affected it.

Cholesterol is absolutely essential for the body to function. No ifs, ands, or buts. You would be dead in an instant without it. But guess what? Luckily, your body is one step ahead of you and already knows that. About 75% of the cholesterol in our bodies is produced by our own livers, while only about 25% comes from what we eat. And most of the cholesterol in our food is in a form we can’t absorb anyway.

I may be a nerd for nutrition, but I’m pretty sure everyone should find this at least a little cool. The human body is so impressive that it actually changes its production levels of cholesterol based on how much cholesterol we eat. If we consume less, the body makes more. If we consume more, the body makes less.

Time for some #yolkporn.

View the original post, Why You Should Be Eating the Yolks, on Spoon University.

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An offal waste: why you should be eating ox heart – recipe

W hen the magnitude of global food waste started hitting the headlines 10 years ago, I co-created a roaming restaurant called The Forgotten Feast to help tackle the issue. It’s a food collective that supports the ugly, the unwanted and the unloved, and concentrates on the use of wild and seasonal food, surplus food and foods that are forgotten or ignored by the modern world.

One of our first events was a Valentine’s Day banquet for lovers, friends and singles alike, with all proceeds going towards tackling food poverty. Our most adventurous dish that evening, ox heart kebab, turned out to be the most popular, too. Ox heart is an overlooked ingredient, as is most offal, which tends to be treated like waste at the abattoir, where it’s recycled or just disposed of. That’s crazy, because it’s both delicious and affordable: lean and with a clean flavour.

This dish is inspired by anticuchos, a popular Peruvian street food in which heart is marinaded in vinegar, chilli and oregano, then skewered and grilled over charcoal.


An offal waste: why you should be eating ox heart – recipe

W hen the magnitude of global food waste started hitting the headlines 10 years ago, I co-created a roaming restaurant called The Forgotten Feast to help tackle the issue. It’s a food collective that supports the ugly, the unwanted and the unloved, and concentrates on the use of wild and seasonal food, surplus food and foods that are forgotten or ignored by the modern world.

One of our first events was a Valentine’s Day banquet for lovers, friends and singles alike, with all proceeds going towards tackling food poverty. Our most adventurous dish that evening, ox heart kebab, turned out to be the most popular, too. Ox heart is an overlooked ingredient, as is most offal, which tends to be treated like waste at the abattoir, where it’s recycled or just disposed of. That’s crazy, because it’s both delicious and affordable: lean and with a clean flavour.

This dish is inspired by anticuchos, a popular Peruvian street food in which heart is marinaded in vinegar, chilli and oregano, then skewered and grilled over charcoal.


An offal waste: why you should be eating ox heart – recipe

W hen the magnitude of global food waste started hitting the headlines 10 years ago, I co-created a roaming restaurant called The Forgotten Feast to help tackle the issue. It’s a food collective that supports the ugly, the unwanted and the unloved, and concentrates on the use of wild and seasonal food, surplus food and foods that are forgotten or ignored by the modern world.

One of our first events was a Valentine’s Day banquet for lovers, friends and singles alike, with all proceeds going towards tackling food poverty. Our most adventurous dish that evening, ox heart kebab, turned out to be the most popular, too. Ox heart is an overlooked ingredient, as is most offal, which tends to be treated like waste at the abattoir, where it’s recycled or just disposed of. That’s crazy, because it’s both delicious and affordable: lean and with a clean flavour.

This dish is inspired by anticuchos, a popular Peruvian street food in which heart is marinaded in vinegar, chilli and oregano, then skewered and grilled over charcoal.


An offal waste: why you should be eating ox heart – recipe

W hen the magnitude of global food waste started hitting the headlines 10 years ago, I co-created a roaming restaurant called The Forgotten Feast to help tackle the issue. It’s a food collective that supports the ugly, the unwanted and the unloved, and concentrates on the use of wild and seasonal food, surplus food and foods that are forgotten or ignored by the modern world.

One of our first events was a Valentine’s Day banquet for lovers, friends and singles alike, with all proceeds going towards tackling food poverty. Our most adventurous dish that evening, ox heart kebab, turned out to be the most popular, too. Ox heart is an overlooked ingredient, as is most offal, which tends to be treated like waste at the abattoir, where it’s recycled or just disposed of. That’s crazy, because it’s both delicious and affordable: lean and with a clean flavour.

This dish is inspired by anticuchos, a popular Peruvian street food in which heart is marinaded in vinegar, chilli and oregano, then skewered and grilled over charcoal.


An offal waste: why you should be eating ox heart – recipe

W hen the magnitude of global food waste started hitting the headlines 10 years ago, I co-created a roaming restaurant called The Forgotten Feast to help tackle the issue. It’s a food collective that supports the ugly, the unwanted and the unloved, and concentrates on the use of wild and seasonal food, surplus food and foods that are forgotten or ignored by the modern world.

One of our first events was a Valentine’s Day banquet for lovers, friends and singles alike, with all proceeds going towards tackling food poverty. Our most adventurous dish that evening, ox heart kebab, turned out to be the most popular, too. Ox heart is an overlooked ingredient, as is most offal, which tends to be treated like waste at the abattoir, where it’s recycled or just disposed of. That’s crazy, because it’s both delicious and affordable: lean and with a clean flavour.

This dish is inspired by anticuchos, a popular Peruvian street food in which heart is marinaded in vinegar, chilli and oregano, then skewered and grilled over charcoal.


An offal waste: why you should be eating ox heart – recipe

W hen the magnitude of global food waste started hitting the headlines 10 years ago, I co-created a roaming restaurant called The Forgotten Feast to help tackle the issue. It’s a food collective that supports the ugly, the unwanted and the unloved, and concentrates on the use of wild and seasonal food, surplus food and foods that are forgotten or ignored by the modern world.

One of our first events was a Valentine’s Day banquet for lovers, friends and singles alike, with all proceeds going towards tackling food poverty. Our most adventurous dish that evening, ox heart kebab, turned out to be the most popular, too. Ox heart is an overlooked ingredient, as is most offal, which tends to be treated like waste at the abattoir, where it’s recycled or just disposed of. That’s crazy, because it’s both delicious and affordable: lean and with a clean flavour.

This dish is inspired by anticuchos, a popular Peruvian street food in which heart is marinaded in vinegar, chilli and oregano, then skewered and grilled over charcoal.


An offal waste: why you should be eating ox heart – recipe

W hen the magnitude of global food waste started hitting the headlines 10 years ago, I co-created a roaming restaurant called The Forgotten Feast to help tackle the issue. It’s a food collective that supports the ugly, the unwanted and the unloved, and concentrates on the use of wild and seasonal food, surplus food and foods that are forgotten or ignored by the modern world.

One of our first events was a Valentine’s Day banquet for lovers, friends and singles alike, with all proceeds going towards tackling food poverty. Our most adventurous dish that evening, ox heart kebab, turned out to be the most popular, too. Ox heart is an overlooked ingredient, as is most offal, which tends to be treated like waste at the abattoir, where it’s recycled or just disposed of. That’s crazy, because it’s both delicious and affordable: lean and with a clean flavour.

This dish is inspired by anticuchos, a popular Peruvian street food in which heart is marinaded in vinegar, chilli and oregano, then skewered and grilled over charcoal.


An offal waste: why you should be eating ox heart – recipe

W hen the magnitude of global food waste started hitting the headlines 10 years ago, I co-created a roaming restaurant called The Forgotten Feast to help tackle the issue. It’s a food collective that supports the ugly, the unwanted and the unloved, and concentrates on the use of wild and seasonal food, surplus food and foods that are forgotten or ignored by the modern world.

One of our first events was a Valentine’s Day banquet for lovers, friends and singles alike, with all proceeds going towards tackling food poverty. Our most adventurous dish that evening, ox heart kebab, turned out to be the most popular, too. Ox heart is an overlooked ingredient, as is most offal, which tends to be treated like waste at the abattoir, where it’s recycled or just disposed of. That’s crazy, because it’s both delicious and affordable: lean and with a clean flavour.

This dish is inspired by anticuchos, a popular Peruvian street food in which heart is marinaded in vinegar, chilli and oregano, then skewered and grilled over charcoal.


An offal waste: why you should be eating ox heart – recipe

W hen the magnitude of global food waste started hitting the headlines 10 years ago, I co-created a roaming restaurant called The Forgotten Feast to help tackle the issue. It’s a food collective that supports the ugly, the unwanted and the unloved, and concentrates on the use of wild and seasonal food, surplus food and foods that are forgotten or ignored by the modern world.

One of our first events was a Valentine’s Day banquet for lovers, friends and singles alike, with all proceeds going towards tackling food poverty. Our most adventurous dish that evening, ox heart kebab, turned out to be the most popular, too. Ox heart is an overlooked ingredient, as is most offal, which tends to be treated like waste at the abattoir, where it’s recycled or just disposed of. That’s crazy, because it’s both delicious and affordable: lean and with a clean flavour.

This dish is inspired by anticuchos, a popular Peruvian street food in which heart is marinaded in vinegar, chilli and oregano, then skewered and grilled over charcoal.


An offal waste: why you should be eating ox heart – recipe

W hen the magnitude of global food waste started hitting the headlines 10 years ago, I co-created a roaming restaurant called The Forgotten Feast to help tackle the issue. It’s a food collective that supports the ugly, the unwanted and the unloved, and concentrates on the use of wild and seasonal food, surplus food and foods that are forgotten or ignored by the modern world.

One of our first events was a Valentine’s Day banquet for lovers, friends and singles alike, with all proceeds going towards tackling food poverty. Our most adventurous dish that evening, ox heart kebab, turned out to be the most popular, too. Ox heart is an overlooked ingredient, as is most offal, which tends to be treated like waste at the abattoir, where it’s recycled or just disposed of. That’s crazy, because it’s both delicious and affordable: lean and with a clean flavour.

This dish is inspired by anticuchos, a popular Peruvian street food in which heart is marinaded in vinegar, chilli and oregano, then skewered and grilled over charcoal.