You Still Can’t Beat a Breggfast

You Still Can’t Beat a Breggfast

To pack a protein punch at breakfast time, it is still eggs all the way, says Sarah Hanrahan, dietitian for the New Zealand Nutrition Foundation.

Hanrahan says that despite an ever increasing number of manufactured breakfast choices on the supermarket shelves, a breakfast of two eggs and toast, providing 21 grams of protein[1] , is still a great way to get cracking in the morning.

“Eggs are a good way to start any day. A couple of eggs and wholegrain toast contain all the nutrition and energy you need to keep you going throughout the morning,” says Hanrahan.

“With many breakfasts based on carbohydrate foods like cereals and toast, the important role protein plays in setting us up for the day can be overlooked. Eggs are not only a versatile and affordable whole food, but the protein content can help sustain our mental and physical energy, which is super helpful for those busy days in the week,” she says.

“This is especially important for our young ones who need that extra fuel to get them through a busy and active school day.”

There was more good news for eggs earlier this year when the Heart Foundation lifted its advice restricting egg consumption after the release of the findings of its research ‘Eggs and the Heart’[2].

The research concluded that while egg yolks are high in dietary cholesterol, the weight of evidence suggests there is only a very small effect on blood cholesterol levels.

The Heart Foundation subsequently relaxed its advice around eating eggs, and now recommends that kiwis with increased risk of heart disease can eat up to six eggs per week as part of a heart-healthy diet, and that the general healthy population can regularly enjoy eggs as part of a nutritious diet.

Hanrahan says that aside from delivering a protein punch, every egg is packed full of vitamins and minerals.

“An egg is quite an incredible whole food – each one contains 11 vitamins and minerals – providing a range of health benefits. Selenium for example, which is found in eggs, is a really important antioxidant which protects our body and immune system. And Vitamin D, which helps the body absorb calcium and is vital for bone and muscle health is found in egg yolks,” she says.

A Horizon Research survey[3]found a startling 376,000 New Zealand adults skipped breakfast Monday to Friday. Two-thirds of those who do have breakfast, spend less than 10 minutes preparing and eating it. More than 100,000 children (aged 5-14 years) don’t have breakfast at least one day a week and 36,000 children (18% of the age group) never have breakfast at home on a school day.

Hanrahan says that even for those who are used to not eating in the morning, the benefits of eating breakfast each day, particularly an egg breakfast, make it worth making a change.

“We can all be creatures of habit, and this is especially true for our morning routine. But we are often told that breakfast is the most important meal of the day – and for good reason,” says Hanrahan.

“Eating breakfast kick starts your metabolism and has a positive impact on hunger suppression. Choosing eggs as your first meal of the day will keep you fuller for longer, give you sustained energy throughout the morning and help improve concentration and performance all round. It’s an unbeatable choice!”

ENDS

© Scoop Media