European Stars and Stripes (Newspaper) - December 14, 1985, Darmstadt, Hesse                                W is. Are the Gol Tor in. Jugs \ on Ebe 18i in in i the Del. Exe us cite Imeln ironing All studies of coronary risk the High lat. High cholesterol diet turns out to be the most important underlying Factor. Indeed in Japan where 70 percent of the men smoke and High blood pressure is rampant but the diet is very Low in fat and cholesterol the coronary death rate is a tiny fraction of what it is Here about 20 deaths per 10.000 in Japan As against 185 deaths per 10.000 in the United states. Many studies have been conducted in which varying numbers of eggs Are fed to people to see the effect on blood cholesterol Levels. Depending upon the designs of the studies the results ranged from no discernible effect to a significant and rather scary effect an increase in the most dangerous kind of blood cholesterol Bdl. Or Low density Lipoprotein cholesterol. The affect of egg seems to be Ine most pronounced when the diet also contains a fair amount of saturated fat any fat that is hard at room temperature. The effect seems to be least apparent when eggs Are added to the diets of people who Are already consuming a significant amount of cholesterol perhaps 600 milligrams a Day or More. For adults a maximum of 300 milligrams a Day is recommended. Contrary to some claims the Lecithin in egg Yolk does not protect against cholesterol damage. Considered together the egg cholesterol studies suggest that for at least two thirds of americans the percentage that now Dies with severely clogged coronary arteries eggs or at least egg Yolks should at most be a sometime food. � a Good Rule of thumb is to eat no More than three to new York Tolmei Early december 14, 1985 four egg Yolks a week including those used in cooking the exceptions arc people Wilh a genetic tendency toward High cholesterol who would be  to avoid Olks wherever possible and to few individuals who Are genetically blessed with a persistently Low cholesterol level below 150 milligrams or a very High proportion of artery protecting Hal or High density Lipoprotein cholesterol who May eat 10 or More egg Yolks a week. Again egg Whites can be consumed safely in any desired amount by anyone. A word of warning to Vitamin c Mega Osers. A study at Syracuse University among 40 healthy Young men of the effects of eggs and Vitamin c showed thai ingesting three eggs with 2.000 milligrams of Vitamin c daily significantly raised total blood cholesterol and especially the harmful Bdl cholesterol ingesting Vitamin c or eggs alone produced no significant changes. Egg lovers who Are also cholesterol watchers have some choices. One is to use Only half the Yolks they would normally use in making foods such As ome lets salads French Toast pancakes and cakes. Or. For Hall the eggs called for in a recipe they might substitute two egg whiles for one whole egg. Keep in mind the role that eggs Are playing in cooking. Whiles Are used to lighten a mixture when ail is beaten into the while Yolks Are used As a thickener binding agent or emulsifier to Combine Oil and water As in making Mayonnaise. If the fat contribution of a Yolk might be missed in a Mavorite dish add one Teaspoon of vegetable Oil to the recipe for every Yolk left out. The Yolks not eaten can be hard cooked crumbled and fed to the Birds or mixed raw or cooked into a pet dog s dinner. As True carnivores with naturally High Levels of Hal cholesterol dogs Are not prone to diet caused coronary heart disease for recipes in which the egg flavor is not important consider trying one of the egg substitutes on the Markel. These Are made trom pure egg Whites with Yolks concocted from vegetable Oil. Non fat milk emulsifiers and artificial flavors and colors. Some of these products also contain an undesirable amount of Salt so be sure to Check the Label. There is no nutritional advantage to Brown eggs Fertile eggs or organically produced eggs. Ordinary White medium or Large eggs Are nearly always he Best buy. Avoid cracked eggs these might be contains rated with Salmonella bacteria which can cause food poisoning. Keep eggs refrigerated they age More in one Day at room temperature than in a week in the refrigerator where they can be stored for at least a month. The egg Carton is the Best storage Container it reduces odor absorption through the pores of the Shell. Eggs Are easiest to separate when cold Whites however whip better when held at room temperature for about 30 minutes. Raw Whites will keep for up to 10 Days if refrigerated and tightly covered raw Yolks unbroken and covered with cold water will keep for two or three Days. Raw Yolks can be Frozen if first mixed with be Teaspoon Salt or 1 i Teaspoons sugar Honey or Corn syrup for each Quarter cup of Yolks. Raw whiles can be Frozen As they Are. Very fresh eggs have a thick Cloudy White the result of dissolved Carbon dioxide Gas. As the egg Ages the Gas is lost and the while becomes Clear and Runny. When hard cooked a very fresh egg is hard to Peel. So if possible leave eggs a refrigerated for several hours before cooking. To avoid the unsightly but harmless greenish ring around the Yolk of a hard cooked egg. Do not overcook and rinse cooked eggs immediately in cold water. This rinse also makes them Peel More easily. Peel them by rolling them Between the hands. The recommended technique for hard cooked eggs is to place them in a Saucepan with water at least one Inch above the eggs bring the water just to a boil turn off the heat cover the pot and let stand for 15 to 17 minutes. The stars and stripes Page 15