A few weeks ago, stories about a study published in Nature Medicine upset meat lovers. The study had connected the presence of TMAO — sounds like internet slang, but it’s a chemical produced by bacteria in the intestines — with higher risks of heart disease. And the analysis found that after eating meat, some people’s bodies surged with TMAO. It’s not clear yet what that connection means, but it certainly made for some irresistible headlines:
Now the witch hunt continues with a study published in The New England Journal of Medicine that shows how eggs can produce higher levels of TMAO, too. But don’t let overreactions to this ruin your breakfast of soldiers and soft-boiled eggs. As the Times admits (after a little bit of scaremongering), the study does not prove that reducing TMAO will actually prevent heart disease.
So maybe resist the paranoia? Eggs are wonderful and they’ve been good to us for thousands of years. Below, just a few that Fork in the Road has enjoyed recently:
Polpettine pizza at Pulino’s
Caesar-style escarole at Arthur on Smith
Poached eggs with English peas from Buvette
Kale salad with eggs from Northern Spy
Hash from Diner in Williamsburg