Eggs & Oatmeal for Fat Loss & Wellness

In the course of working with clients and executives, one issue that continually arises is that of diet.  Many of my clients who find themselves in the heat of crisis also discover that they’re gaining weight, particularly in the belly area.  This, of course, is due to a number of factors including high cortisol in the body from being overstressed, as well as bad eating habits and lack of exercise.  In moments such as these, when the body is under extreme duress from crisis, it’s important to eat the right things.  Hence, this short video on Eggs and Oatmeal for weight loss.

In a nutshell, Eggs and Oatmeal, as a combination, have a number of nutritional advantages for the body:

• Real oatmeal has lots of fiber. Fiber fills you up and slows the release of sugar into the blood stream.  We all know (or at least we all should know) that even blood sugar levels contribute to keeping our moods normal and our brains from being inflamed.  An even blood sugar level also helps keep the body from bad cravings and from going on eating binges.  This is a big factor in maintaining a healthy weight.  Also, fiber is known to lower cholesterol levels as well.
• Eggs are a complete protein source and are amazingly healthy. Depending on the size, eggs provide around 6 to 7 grams of protein per egg.  Most of the protein is contained in the whites, where the fat is concentrated in the yoke.  Many worry about cholesterol levels and eating too many eggs (yokes).  For this reason, it’s always easy to use one whole egg and the rest with egg whites, still obtaining an ample amount of protein for the meal.  But, according to Jean Albritton in her article “Eat Your Eggs and Have Your Chickens Too,” she states:

Eggs have been a highly valued foods since the beginning of time—eggs from chickens, ducks, geese, turtles and fish. Egg yolks are the richest source of two superstar carotenoids—lutein and zeaxanthin.  Not only are bright yellow yolks loaded with these fat-soluble antioxidant nutrients, they are more bioavailable than those found in vegetables, corn and most supplements. While these nutrients have a reputation of combating macular degeneration and cataracts and supporting overall healthy vision, they have a long list of other benefits, including protecting the skin from sun damage and even reducing one’s risk of colon and breast cancer.

Besides providing all eight essential protein building amino acids, a large whole, fresh egg offers about six to seven grams of protein and five grams of fat (with about 1.5 grams of it saturated), which comes in handy to help in the absorption of all the egg’s fat-soluble vitamins. One egg also serves up around 200 milligrams of brain-loving cholesterol and contains the valuable vitamins A, K, E, D, B-complex and minerals iron, phosphorus, potassium and calcium. Choline, another egg-nutrient, is a fatty substance found in every living cell and is a major component of our brain. Additionally, choline helps break up cholesterol deposits by preventing fat and cholesterol from sticking to the arteries. So the bottom line is, don’t be chicken about eating eggs, especially the cholesterol-rich yolks!

The Recipe

• 1/2 cup Bob’s Red Mill (Gluten Free) Oatmeal
• 3 or 4 organic eggs (1/2 whole and use 1/2 whites if preferred)
• 1 cup of filtered water
• a pinch of Sea Salt

1. Bring water to a boil.
2. Add oatmeal and turn down to medium heat.
3. Allow to cook down a bit (usually about 5 minutes).
4. Add eggs to mixture and stir until cooked.  It will look similar to scrambled eggs.
5. Pour onto plate and sprinkle a little salt on top to taste.

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