In the inaugural episode of our new podcast series, we will be cracking open a topic that's as nutritious as it is controversial: EGGS.
Eggs are "superfoods" since they are an excellent source of high quality protein, lipids, and 13 micronutrients essential for health and development. They still remain, however, one of the most under-consumed foods in many Low and Middle-Income Countries (LMICs) where the need for such energy-dense, long shelf-life foods is highest.
In this first part, we delve into the nutrition science and unravel the egg-citing debates surrounding this versatile food. From cholesterol conundrums to protein-packed goodness, we break down the facts, myths, and nutritional benefits of the egg.
Moderators
Kesso Gabrielle van Zutphen-Küffer, Director of Science, Sight and Life
Jordie Fischer, Research Associate, Sight and Life
Mathilda Freymond, Nutrition intern, Sight and Life
Speakers
Lora Iannotti: Professor (Brown School, Washington University in St. Louis); Director (E3 Nutrition Lab); Director (Planetary Health, Center for the Environment)
Nelly Zavaleta: Senior Researcher, Director of Services at the Nutritional Research Institute (Instituto de Investigación Nutricional), Lima - Perú
Podcast Team
Kesso Gabrielle van Zutphen-Küffer, Director of Science, Sight and Life
Rachel Natali, Communications Manager, Sight and Life
Jimena Monroy Gomez, Nutrition Associate, Sight and Life
Jordie Fischer, Research Associate, Sight and Life
Mathilda Freymond, Nutrition intern, Sight and Life
00:00 Introduction
03:52 Question of the day ❓
07:42 3 Key nutrients and health benefits of Eggs
08:10 Eggs and "bad" cholesterol
13:36 Conclusion