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FUEL YOUR BRAIN WITH NUTRIENT-RICH EGGS

by Jessica Ivey, RDN, LDN | Egg Nutrition Center | Jun 20, 2019
June is Alzheimer’s & Brain Awareness Month, making it the perfect time to consider the importance of brain health. With increased concern about brain diseases, researchers in the growing field of neuronutrition are examining how foods affect the health of our brains and scientists working on the 2020 Dietary Guidelines for Americans are evaluating how nutrition impacts neurocognitive health throughout the lifespan. Eggs are a key part of this research because they contain choline and lutein, two nutrients that are important for brain development, memory and learning.

Choline plays a critical role in brain development and health during fetal development and throughout the lifespan. In utero, choline helps the baby’s brain and spinal cord develop properly. Choline is an essential nutrient, meaning that our bodies can’t produce it in sufficient amounts so we have to get it in our diets.

Approximately 90% of Americans fall short of the recommended intake of choline,1 and intake declines with age. Adults age 71 and older consume on average about half their daily requirement of choline.2 Low concentrations of free choline in the blood have been associated with poor cognitive performance in older adults,3 indicating that a focus on increasing choline intake at this stage of life could have potential benefits.

Lutein is a carotenoid and is sometimes referred to as the “eye vitamin” due to its role in eye health. In addition to being good for your vision, higher brain and serum concentrations of lutein have been associated with better cognitive function in older adults.4

Eggs have both of these nutrients, and regular consumption of eggs has been associated with improved cognitive performance in adults.5 Be sure to enjoy the whole egg, including the yolk, where choline and lutein are found. Eggs are one of the best food sources of choline, with two large eggs providing about 300 mg of choline. Pair eggs with other nutritious foods, like vegetables and whole grains, to build balanced meals to fuel your body and brain.


The Egg Nutrition Center partnered with Jessica Ivey, RDN, LDN to write this blog post.

Rose AcreTM Recipe of the Month

Homemade Vanilla Ice Cream

Homemade Vanilla Ice Cream        
          
Ingredients:
  • 3 cups whole milk

  • 3 cups heavy cream

  • 9 large egg yolks

  • ½ vanilla bean

  • 2 cups sugar

Instructions:
  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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