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In the article they outline the nutritional benefits of consuming eggs:
- 2 average eggs provide two-thirds of the day’s requirements for vitamin B12, iodine, pantothenic acid (vit B5), riboflavin, vitamin A and vitamin E and 20-25% of the day’s requirements for protein, folate, iron and phosphorus.
- Eggs also provide zinc and are one of the only food sources of vitamin D and are rich in omega-3 fatty acids, particularly the long chain DHA and EPA.

The article also addresses the common myth about eggs and increased blood cholesterol. The article cites a 2007 study by well-known Australian dietitian Sharon Natoli, that found there was no association between egg intake and the risk of cardio-vascular disease (CVD) and stroke in most people. Natoli, S. et al. Nutr and Diet 2007

Even the Australian National Heart Foundations’ 2009 Position Statement on Dietary Fats recommends that within a low saturated fat diet, individuals may consume 6 eggs per week without adversely affecting CVD outcomes. This recommendation is based on the fact that a number of studies have shown no relationship between eating up to 6 eggs per week and CVD incidence in any population including those with metabolic syndrome, diabetes or hypercholesterlemia. The most recent studies have shown eggs have little effect on total (TC) and LDL – cholesterol. National Heart Foundation, Position Statement: Dietary fats and dietary sterols for cardiovascular health, 2009.

We have noticed a slow change in nutritional recommendations coming from places like Dietitians Australia and the National Heart Foundation with a move away from the carb-loaded days of the past 20 years. There is a long way to go before we see big improvements in the health of our populations, however we applaud any change in the right direction and any publicity of such. Good work GMHBA Health Insurance!

2/3 cup Almonds
2/3 cup Pecans
2/3 cup Walnuts
1 tsp Chili
1/2 tsp Cumin
1/2 tsp Black Pepper
1/2 tsp Celtic Sea Salt
1 tblsp Olive Oil

Dry fry the nuts over medium heat until lightly browned.
Meanwhile, combine up the spices
When the nuts are done, coat in the olive oil then coat in the spice mix
Store in an airtight container

Step 1
Start with a base of coconut milk, almond milk or water

Step 2
Add some fruit. I like to use frozen berries or frozen banana. The frozen bananas make the smoothie quite creamy. Just remember to peel them before freezing You could also use pineapple, mango, anything that’s in season. I normally use about a 3/4 cup for a 300ml smoothie.

Step 3 
(This step is optional but if you don’t add some protein, make sure you down this smoothie with a protein source of some sort)
Add your protein. I normally go for powdered egg whites. You could also use the frozen egg whites available in the freezer section of most supermarkets. Some people are cool with throwing in some raw free-range, organic eggs but some people are worried about the risks of Salmonella poisoning. The choice is yours. If you do use raw eggs, stick with good quality free-range, organic eggs.

Step 4
Add your choice of fat. I like to throw in a big teaspoon of almond butter or ABC (Almond, Brazil, Cashew) Spread. You could use Flax or Coconut Oil, whatever you think will mix well and taste nice.

Step 5
(Another optional step)
You can also add a huge array of flavourings. Honey, cacao nibs, cacao powder, herbs or spices like cinnamon etc. Use your imagination

So there you have it. 4 steps to almost an almost unlimited combination of Paleo Smoothie Recipes. Get creative and play around with it all.

Jase

Okay, we’ll make it clearer. Here’s an example.
Let’s say someone is 85kgs. That’s about 187lbs (multiply the kgs by 2.2)
Now halve it. That’s 93.5. That’s how many ounces of water you need per day. 93.5 ounces.
You can convert that to litres to make life easier. Divide it by 28. That gives us around 3.3 litres per day for a person around 85kgs.

How much should you be drinking?

Are you?

Ingredients
Olive Oil
3 Free-Range Eggs, beaten
1/2 cup Spinach, chopped
3 small Gluten Free Chorizo Sausages, sliced (about 60gms)
1 tblspn Ajvar Hot Vegetable Relish (optional)

Method
Heat the oil in a pan.
Add the spinach and sausage.
Fry it over medium heat for about 5 mins.
Add the egg and Vegetable Relish
Scramble it all together until the egg is cooked.
Serve

PALEO PERIODICAL