Original Rheo Blair Document: "A Few Things You Probably Didn't Know About The Egg"

Note: This is a retyped copy of an original informational flyer Rheo Blair published about the benefits of the egg in the 1970's. It includes his famous method for preparing undenatured hard boiled eggs and his popular deviled egg recipe. These flyers were given to his clients, handed out at health conventions he presented  at and mailed with orders and given to visitors to his home and office.

We are posting this today in celebration of the U.S. government -- finally -- coming to its senses on the issue of dietary cholesterol. The Harvard Health newsletter says "...panel suggests that dietary guidelines stop warning about cholesterol in food..."Cholesterol is not considered a nutrient of concern for over-consumption.” Translation: You don’t need to worry about cholesterol in your food...Why not? There’s a growing consensus among nutrition scientists that cholesterol in food has little effect on the amount of cholesterol in the bloodstream. And that’s the cholesterol that matters...Nutrition experts like Dr. Walter C. Willett, chair of the Department of Nutrition at Harvard School of Public Health, called the plan a reasonable move. Dr. Steven Nissen, chair of cardiovascular medicine at the Cleveland Clinic, told USA Today “It’s the right decision. We got the dietary guidelines wrong.”

This is huge. This is the U.S. Government and Harvard University saying these things today. They admit they had been wrong and have done a 180. Rheo Blair got it right 40 years ago. Read on below to see what Rheo said in his own words from that time.


A Few Things You Probably Didn't Know About the Egg - by Rheo H. Blair

Eggs are the perfect food, but ignorance causes doctors to warn us off them, says Dr. George m. Briggs of the University of California at Berkeley. Professor Briggs says many people are warned off eggs because of concern over their cholesterol content. “But an egg contains only 275 milligrams of cholesterol and an average person’s body manufactures up to 2,000 milligrams per day as a body necessity. Because doctors aren’t trained in nutrition and food composition, they are often unaware that there are only two grams of saturated fats in an egg. If you eat two eggs a day you won’t get as much saturated fat as you would from a normal serving of margarine or salad oil, even those advertised as being low in saturate4d fats,” eh insists.

The protein-efficiency of the egg is the highest of any food. The amino acid pattern in the egg comes closest to the needs of your body, closer than any other protein source (meat, fish, fowl etc.)

The egg is relatively low in fat but rich in Vitamin A and rich in protein (more economical and higher in quality than that of meat). Egg is a good source of Vitamin B-12, found only in animal products, which is why many vegetarians use eggs to supply their need for B-12.

The egg offers choline, a lipotropic B-complex factor which helps liver function in diabetes, in hypoglycemia, in gall-bladder syndrome and in fat intolerance. Egg also offers tryptophan, the amino acid that helps you go to sleep. Egg contains pyridoxine or Vitamin B-6 which you need to utilize protein, fats and carbohydrates. The egg contains these other B-complex factors: folic acid, which among other things is one of the anti-anemia factors; riboflavin or B-2 without which you would have trouble seeing in dim light and trouble resisting the glare of sunlight; thiamine or Vitamin B-1; pantothenic acid, which supports adrenal function. Also the egg contains the mineral selenium without which Vitamin E doesn’t work, the mineral zinc which you require for healing and for the metabolism of carbohydrates, as well as phosphorus, calcium and sulfur. A pretty good package, that little 2-ounce egg, isn’t it?

Dr. Carl Pfeiffer says this balanced egg cholesterol has not been proven to be harmful and the few milligrams in the egg is substantially less than the one to two GRAMS of cholesterol the body makes daily.

Dr. Roger J. Williams calls it a fundamental nutritional error to exclude eggs from the diet and, now in his eighties, continues to eat his eggs. He things it would be weser to concentrate on correcting an otherwise poor diet than eliminate the suspect egg.

Dr. Richard Passwater says that avoiding cholesterol is the worst form of food faddism. For more information, get his book SUPER NOTRITION FOR HEALTH HEARTS and read pages 44 through 93.

Rheo Blair's PICKLED EGG Recipe
Prepare one dozen undenatured hard-cooked eggs, shells removed. Place six of the cooked and shelled eggs in a jar large enough to hold a little ore than the intire dozen eggs.

Add two or three beets and one-half cupful of the liquid from a can of canned beets (not pickled beets---too much sugar).

Add the following seasonings:
    *half teaspoonful onion powder
    *tablespoonful Moorehouse mustard
    *teaspoonful peppercorns

Add enough Regina "Wine Vinegar with Garlic" to cover eggs; the product with this name already has garlic added.

Place in refrigerator for 24 hours; they are now ready to eat.

NOTE: those who like an extra "hot" taste may wish to add some La Victoria jalapeno peppers; one or two or three will do as they are very "hot"!

Blair's technique for making undenatured hard-cooked eggs
(This is the special secret mentioned on T.. but omitted from the air for lack of time.)

Eggs are the most perfect protein food, but they are also a delicacy and fragile. The sustained high heat applied during customary hard boiling of eggs tends to denature (to downgrade) their protein value. This method of cooking eggs at a temperature considerably below the boiling point of water helps to preserve the food value of eggs, and it certainly makes them more excitingly tasteful!

Using a candy (confectioner's) thermometer, found at hardware or super-market, heat water in a cooking vessel to 180 - 185 degrees Fahrenheit. Put eggs in this water and hold for  25 minutes at this temperature. They're cooked, not boiled.

Here's an extra special secret: punch a small hole (an ice pick will do) in the large end of each egg before cooking and add two teaspoonfuls of table salt and a tablespoonful of vinegar to the water to make the eggs easier to shell.

When shelled, these eggs can be eaten as they are. They can be cut in half and eaten with just a few drops of a tasty wine vinegar placed on each open-faced egg yolk.

Deviled Eggs
Make them into deviled eggs by mashing the yolks with a little vinegar, mustard and sour cream, then returning the mixture to the empty whites. Sprinkle a little paprika over the top or garnish with small pieces of pimento or olive for the fancy touch.

Keep these delicious eggs in the refigerator for handy snacks ---plain, deviled or pickled. To your health!

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Information found on Rheo H. Blair: The Book is meant for educational and informational purposes only, and to motivate you to make your own health care and dietary decisions based upon your own research and in partnership with your health care provider. It should not be relied upon to determine dietary changes, a medical diagnosis or courses of treatment.