New US Dietary Recommendations say Eggs are OK

by VOA News | Jan 28, 2016
Americans can now eat eggs guilt free, according to new nutritional recommendations issued by the U.S. Department of Agriculture and the Department of Health and Human Services. In the first guidelines issued since 2011 the government also gave the green light to other high cholesterol foods, and drinking up to five cups of coffee a day.
In 1977, the guidelines had recommended avoiding cholesterol, which negatively impacted egg sales.

"The U.S. has joined many other countries and expert groups like the American Heart Association and the American College of Cardiology that do not have an upper limit for cholesterol intake in their dietary guidelines," said Mitch Kanter, the Executive Director of the Egg Nutrition Center, an egg advocacy group.

The recommendations also said Americans should limit their daily caloric intake of sugars to 10 percent, a first.

Calories coming from saturated fats found in foods like red meat, butter, cheese, whole milk and ice cream should also be limited to 10 percent, according to the guidelines.

Diet shift

Overall the guidelines suggest that Americans move away from a diet centered around animal proteins and moving to more plant-based meals. Not only would this be better for people, but by eating more fruits, vegetables and nuts, there would be less environmental pressure on the planet, say the guidelines.

In another first, the recommendations no longer suggest eating breakfast as a way to stay fit.

Dropping the warning of cholesterol was seen by critics of the recommendations as a prime example of giving advice on something that was later proven not to be true.

Health and Human Services Secretary Sylvia Burwell and Agriculture Secretary Tom Vilsack said Wednesday recommendations change with scientific knowledge, but have been consistent in recommending eating more fruits, vegetables and whole grains, while eating less saturated fat, sodium and foods high in sugar.

The government guidelines are issued every five years and help set nutritional standards for school lunch programs and federal food aid.

Rose AcreTM Recipe of the Month

Homemade Vanilla Ice Cream

Homemade Vanilla Ice Cream        
  • 3 cups whole milk

  • 3 cups heavy cream

  • 9 large egg yolks

  • ½ vanilla bean

  • 2 cups sugar

  1. Separate the egg yolks from the whites.
  2. In a large saucepan combine the sugar and milk. Over medium-low heat, stir to combine. Make sure that the mixture does not come to a boil.
  3. Cut the vanilla bean in half and scrape out one half of the vanilla caviar into milk and sugar mixture. Add half of the entire bean to the mixture. Continue to stir. Heat until hot, but not boiling.
  4. Add the yolks to a large bowl and whisk for 2 minutes until light in color.
  5. Temper the eggs- add a couple ladles of the hot milk mixture to the eggs. You do this so the eggs are not scrambled in the hot milk. Once the eggs are tempered, slowly stir them into the hot milk. Cook for an additional 2-3 minutes until the mixture begins to thicken.
  6. Using a fine mesh strainer, strain the mixture into a large glass bowl. Discard any lumps.
  7. Slowly stir in the heavy cream
  8. Follow your ice cream makers instructions for preparation.
  9. Ice cream may still be soft after churning, put in freezer for 3-4 hours before serving.
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