I hope this finds you doing well, my friend; we always enjoy hearing from you. You bring such a positive attitude and overall awesomeness with each post. I bet you're the type of person that people really want to be around to help lift them up. You bring sunshine to their days. Keep that up, Tab, and make sure to shine some of that sunshine on yourself; you're worth it!
Fantastic! We're glad to hear that you're such a fan of the new flavors (Strawberry Banana and Mocha) of BioTrust Low Carb; like you, I was beyond pleasantly surprised when I had my first tastes as well. They are now in my regular rotation, along with the great-tasting original flavors (Milk Chocolate and Vanilla Cream).
Originally Posted by Tab
As far as recipes, we haven't yet added any for the Strawberry Banana flavor to our smoothie eBook; however, we have included several new Café Mocha recipes, and you can find those by downloading our smoothie recipe book:
53 Fat Burning Smoothies and Milkshakes
That being said, one of our superstar teammates Emily has been hard at work at creating some new recipes using the Strawberry Banana BioTrust Low Carb. She's come up with some really amazing ideas already, including Strawberry Banana Bread and Strawberry Banana Mini Protein Cheesecakes. I wouldn't necessarily consider those to be part of a "regular" eating plan, but they are great alternatives to their common counterparts, if you like those types of options.
As far as other options, I think you'll agree that the Strawberry Banana tastes great by itself, and I think that you'll find that adding some complementary fruit (e.g., strawberries, banana, kiwi) would make for a good smoothie. I know you have mentioned having some issue with some nuts, but it seems like adding a nut butter (e.g., almond, peanut butter) would make for a peanut butter and jelly-like experience.
Something that I've also found to be good is mixing one scoop of the Strawberry Banana flavor into a cup of plain Greek yogurt. I then mix in some sliced banana, and either some walnuts or nut butter. If nuts are a no-go for you, then some flax meal, chia seeds, sunflower seeds, or pumpkin seeds may be some other options. You'd eat that with a spoon as opposed to drinking it.
No need to feel ashamed, Tab; that's why we're here.
Originally Posted by Tab
Awesome; glad that was helpful!
Originally Posted by Tab
This is a fantastic question, Tab, and I'm glad that you brought it up. Yes, I do eat 2 - 3 eggs everyday, and on occasion, I may eat more. As far as whether or not it's okay, my guess is that you may be referring to cholesterol content of eggs, and along those lines, how both the mainstream media and some of the medical community have vilified eggs because of their cholesterol content. Is that why you're a little apprehensive?
Originally Posted by Tab
If so, that's completely okay, and I fully understand why you may have that question. The good news is that we have plenty of scientific evidence to undermine that misguided hypothesis. I actually talk about this in quite a bit of depth in an upcoming eBook from BioTrust, and to help you make the best decision for you, here's the excerpt that covers the topic:
Simply put, because eggs contain cholesterol—about 200mg per egg—many health organizations have traditionally recommended limiting their consumption based on the assumption that dietary cholesterol increases blood levels of cholesterol. However, this is faulty presumption, as dietary cholesterol is structurally different than the lipoproteins (e.g., LDL and HDL, which are commonly referred to as “cholesterol”) that circulate in the blood and serve as transport molecules.
While there may be some interaction between dietary cholesterol and blood levels of these lipoproteins (since they do serve to transport cholesterol in the body), they’re not synonymous. What’s more, the body is more than adept at producing cholesterol on its own. In fact, the liver can produce as much as 75% of the body’s cholesterol, producing 1 – 2 grams of it per day. The body’s production of cholesterol decreases when cholesterol-rich foods are consumed and increases when cholesterol-free foods are eaten.
Thus, at best, this assumption is a gross oversimplication that does not appear to apply, in practice, to healthy folks, although it may extend to “hyper-responders” and diseased populations.102,103
In a cross-over study published in the International Journal of Cardiology, researchers from Yale Prevention Research Center assessed the effects of egg consumption on endothelial function (FMD), a reliable index of cardiovascular risk. 49 healthy men and women consumed two eggs per day for 6 weeks. At the end of the study, the researchers found that daily egg consumption did not affect total cholesterol, LDL, or FMD, providing clear evidence “that dietary cholesterol may be less detrimental to cardiovascular health than previously thought.”104
In one study published in the journal Nutrients, researchers from Wayne State University found that students who ate eggs for breakfast (providing 400mg of cholesterol) 5 days per week for 14 weeks experienced no negative impact on blood lipids (e.g., total cholesterol, LDL).105
In general, observational studies have not found a connection between egg consumption and risk of cardiovascular disease in otherwise healthy individuals. In a study published in the Journal of the American Medical Association, researchers from Harvard University’s Department of Nutrition assessed whether there was any connection between egg consumption and coronary heart disease (CHD) among over 117,000 otherwise healthy men and women over the course of 14 – 18 years. The researchers found “no evidence of an overall significant association between egg consumption and risk of CHD or stroke in either men or women.”106
In a study published in the journal Medical Science Monitor, researchers assessed the dietary patterns of nearly 10,000 adults (aged 25 – 74) to examine the association between egg consumption and risk of cardiovascular disease. They found that folks who consumed greater than 6 eggs per week does not increase the risk of cardiovascular disease compared to people who eat none.107
In a recent study published in the European Journal of Clinical Nutrition, researchers from Spain set out to assess whether there was any connection between egg consumption and the risk of cardiovascular disease (CVD) among over 14,000 men and women (ages 20 – 90) who followed a Mediterranean-style diet. Once again, the researchers found no association between egg consumption and CVD risk when comparing folks with the highest to lowest egg consumption.108
Perhaps most interesting are the results from a study recently published in the journal Metabolism where researchers from the University of Connecticut compared the effects of eating 3 whole eggs per day versus an equivalent amount of yolk-free egg substitutes on blood lipids and insulin sensitivity. After 12 weeks, the researchers found that the participants who ate the whole eggs experienced significantly greater increases in HDL cholesterol and large HDL particles (i.e., the “good” forms of cholesterol), as well as reductions in total VLDL and medium VLDL particles. What’s more, the egg eaters also experienced significant improvements in insulin sensitivity and increases in HDL and LDL particle size (i.e., more large, fluffy particles).109 Particle size is noteworthy because small, dense particles are considered more detrimental than large, fluffy particles.49
Eggs provide one of the highest quality proteins of any whole food available; in fact, researchers frequently use the eggs as the standard in measuring the quality of protein from other foods. In addition to being a low-calorie source of high-quality protein, eggs also contain a variety of vitamins (e.g., A, B, D, and E), minerals, nutrients (e.g., choline), and monounsaturated fatty acids that can reduce the risk of CHD.110
There's a lot more to the cholesterol story than what's provided above, but hopefully that helps shed some light on your question. For more on the topic, you might visit this article and/or this post.