It’s a bad joke, but here’s some good advice on your Pesach diet…
Eggs, potatoes, matzah, more eggs…
Does this sound like your family’s diet during the week of Pesach?
Eggs, of course, are a Passover staple. Hard boiled eggs at the Seder, matzah balls, matzah brei, sponge cake and more. Most of us go through dozens of eggs during the week-long holiday.
Eggs contain folic acid, B vitamins, the antioxidant lutein and other nutrients. They are an easily digestible source of high quality protein.
A large egg yolk contains 5 grams of fat (of which 2 grams are saturated fat), 60 calories and 215 milligrams of cholesterol – more cholesterol than any other food.
The egg white, on the other hand, is fat and cholesterol-free and has a total of 16 calories.
While there is no direct link between heart disease and egg consumption, we do know that saturated fat and cholesterol intake can raise blood cholesterol levels. The American Heart Association recommends limiting consumption of eggs to one a day.
And please be sure to always cook eggs thoroughly. Raw eggs can carry salmonella - a very toxic bacteria that can cause severe illness and even death.
Here are some suggestions for reducing your intake of fat and cholesterol during Pesach:
Substitute two egg whites for one whole egg when making matzah balls
When preparing matzah brei for four people, use two whole eggs and four whites
Look for cake and cookie recipes calling for ground nuts and egg whites
Limit baked goods and eat fruit instead
Choose fish and poultry instead of red meat
Use fat-free or low-fat dairy products
Be creative in your cooking. You can make Pesach a whole lot healthier!
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