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

The Best Chewy Chocolate Chip Cookies

  • ½ cup granulated sugar
  • ¾ cup brown sugar, packed
  • 1 teaspoon salt
  • ½ cup unsalted butter, melted
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • 4 oz milk or semi-sweet chocolate chunks
  • 4 oz dark chocolate chunk, or your preference
  1. In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
  2. Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
  3. Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
  4. Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
  5. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
  6. Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
  7. Bake for 12-15 minutes, or until the edges have started to barely brown.
  8. Cool completely before serving.
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