Eggs, fabulous brain food
I am fast approaching the age when my brain certainly needs looking after, if not totally replacing! So as well as anti-aging things I am always on the look out for brain-enhancing information. And eggs really fit the bill, cheap and cheerful, they are full of protein, iron, vitamin B12 and anti-oxidants. But they also contain choline, a member of the B group of vitamins and incredibly important for the proper functioning of the brain and nervous system. Surprisingly a recent National Diet and Nutrition Survey found that only 2% of post-menopausal women consume enough choline. It is very important to consume choline in pregnancy for the brain development of the foetus, and of course eggs have a bad reputation in pregnancy because of the possibility of contracting salmonella. But they are a fantastic food in pregnancy. Just always have them cooked. Even if they are Lion stamped showing the flocks have been vaccinated there is still the possibility of other sources of food poisoning like Campylobacter. So look out for ‘hidden’ sources like mousses, homemade ice creams, Hollandaise sauces and homemade mayonaise. But the rest of us can consume them in every way! I have had grilled asparagus spears wrapped in smoked salmon and dipped in soft boiled eggs, or with anchovy toast fingers, on an In:Spa retreat week I was working on the wonderful chef made different omelettes every day; with spinach, rocket, fresh herbs like tarragon and dill and with roast tomatoes. On a recent holiday we had had boiled eggs with olive salt. Who can beat scrambled eggs and crispy bacon, egg mayonnaise and watercress soft wholemeal bread sandwiches, frittata with roasted peppers, peas, or asparagus, and salad nicoise adding that vibrant colour and delicious contrasting taste to the salty anchovies and olives.
Posted @ 21:32:05 on 14 September 2011