Archive for June, 2011

Bed and breakfast offers guests a taste of farm living

Saturday, June 4th, 2011
Wednesday May 25, 2011
Bed and breakfast offers guests a taste of farm living
VIDEO: Ponderosa Lodge Farm and Bed and Breakfast in Lookout, WV offers a way for people to get back to nature, relax and learn about self sufficiency.
Daily Mail Staff
 

Craig Cunningham
Intern Rhianna Twomey, 18, of Portland, Maine, leads the way down the stairs to a rabbit hutch at the Ponderosa Lodge Farm Bed and Breakfast in Lookout, Fayette County. Twomey is followed by intern Emily Landis, 25, of Washington, D.C. Another intern, Sydney Cole, 20, of Portland, Maine, awaits the pair at the bottom of the stairs.
Advertiser


LOOKOUT – Guests at the Ponderosa Lodge, Farm and Bed and Breakfast can certainly take advantage of the serene mountain retreat to rest and relax, but the Fayette County lodge offers much more than picturesque vistas.

Guests can peruse the farm, work in the multitude of gardens or even help feed and water animals.

Ken Toney and his wife, Jorene Soto, moved to the lodge from the Washington, D.C., area in May 2005 hoping to find a place where they could escape the hectic pace of city life. And that’s what they found in the hills outside Fayetteville along U.S. 60.

The couple immediately fell in love with the 40-year-old lodge that had previously served as a bed and breakfast as well as a zoo in the 1970s, Toney said. And instead of using the place as a retreat for themselves exclusively, they decided to invite others to enjoy it.

“We bought this place to run as a bed and breakfast,” Toney said. “We always had the goal to turn it into a farm and group retreat.”

They wasted no time in attracting guests who wanted a little taste of what it’s like to live on a working West Virginia farm. The first patrons stayed at the lodge a couple of weeks after the couple arrived.

They rent the entire facility rather than by the room. Organizations such as church groups and corporations often rent the lodge for group retreats as do families wanting to secure the place for reunions, Toney said.

The lodge has 10 bedrooms and can sleep 32. A “great hall” where friends and family can gather is also available in the 10,000-square-foot facility.

A full kitchen is available, Toney said. Guests may do their own cooking or hire the couple to prepare meals.

The lodge has modern amenities such as wireless Internet service and cable television, and a nearby tower provides cell phone service to the area, Toney said. However, guests rarely spend their time hanging around the lodge using their computers or watching television.

That is because there is so much to do outside. The lodge sits on 16 acres of land just off the Midland Trail.

There is a large garden and smaller herb garden on the lodge grounds. Another large garden is about six miles down the road.

There are also fruit trees, strawberry beds and blackberry, raspberry and blueberry bushes. Animals such as goats, cattle and even turkeys can also be found.

“Most people come for the farm,” Toney said. “They want to get back to nature.”

And so far the educational experience offered at the lodge has generated a lot of interest, Toney said.

People staying at the lodge often work in the garden or help Toney take care of the animals, he said. They also like to walk through the woods or just sit on the porch and take in the sights.

“This is a safe place for parents to bring their kids and sit on the porch and watch them look at the animals or walk through the garden,” Toney said. “It’s very relaxing.”

Guests also can learn to garden or can vegetables, Toney said. Produce raised on the farm feeds guests and Toney’s family, he said. The produce is raised organically and the meat served on his table comes from the animals on his land.

Tourism and Trade Show

Saturday, June 4th, 2011
TOURISM & MORE’S “TOURISM TIDBITS”
June 2011
Tourism and Trade Show

Trade shows have long been seen as an important marketing tool for a large number of industries that need to exhibit their products to a specific audience.  Since almost the beginning of time business people have known that trade shows offer merchants the opportunity to market their goods before huge crowds in a relatively short period of time. Trade shows can also be an important tourism and economic development generator and bring thousands of dollars into the coffers of hotels, restaurants and attractions.  From the tourism perspective, trade shows are more than mere platforms for marketing one’s wears.  These shows are an important part of the convention and meetings industry. Tourism industry leaders are well aware of the fact that trade shows produce not only primary business (the business that takes place on the trade show floor) but also secondary business (business that is the result of servicing the trade show participants, such as hotels and restaurants) and even tertiary business (business that comes from trade show participants returning at a later time to the trade show’s host community).  Many tourism leaders view trade shows as “conventions with a product to sell”.

From the perspective of the tourism industry trade shows then provide a number of important challenges and opportunities.  For example even a small or medium size trade show may attract as many as 10,000 people from out-of-town who will fill hotel rooms and eat at local establishments. For many of the reasons mentioned above Tourism professionals compete to gain trade show market share.  They also realize that people who come to their community for trade shows may return at a later time for additional recreation and fun.

While there are great similarities between the classical convention and trade shows there are also major differences.  Trade shows often need large amounts of convention hall space, and easy access for products and trade show booths.  Because trade shows have multiple events occurring at the same time, the trade show floor must be designed to allow people to hear against a cacophony of sounds and permit private conversations in a public arena.

Tourism Tidbits suggests that those tourism communities that seek to attract trade shows consider some or all of the following:

-Have both a pre-show plan and a during-show plan of action.  Many communities offer the trade show planners a set of show benefits, good lighting, easy access, security guards at the entrances and exits.  Communities that also offer pre-show ad-ons including free nights at places of lodging, discount tickets to local attractions, and restaurant coupons have an additional advantage in attracting trade shows.

– Provide clear and precise information about what services your local community can provide to and for trade show hosts, guests and participants. Make sure that your community’s information appears in a font size that is easy for most people to read. In a like manner provide information regarding secondary and tertiary site locations that is clear and not cluttered. To avoid these problems create “Trade show check lists” that can be reviewed with the tradeshow organizers prior to the start of the show.


-Do not overestimate what you can handle. Many communities “bite off” more than they can chew.  Remember that the success of a trade show is determined not only by what takes place within the show, but also by what happens off the trade show floor

-Use your security team as a selling tool to attract tradeshows and to encourage people to consider post-trade show vacations in your community. Trade shows are places where all sorts of merchandise are available and are soft target spots for pilferage.  One way to win trade shows for your community is to demonstrate to potential trade shows hosts that there is a total security plan and that the local police department has been trained in tourism security issues.

-Make sure that you use the fact that people are at tradeshow to promote your community. Think of give-away bags promoting local products and services, interesting posters and regular information updates on things to do before and after trade show hours.  Make sure that your community is part of the local trade show rather than merely as passive location in which the tradeshow occurs.

Ask yourself who is exhibiting in your community and what special needs to these exhibitors. The best way to get brilliant results in attracting trade shows is to demonstrate that you understand what the trade shows’ hosts’ needs are and that you have a plan to meet their needs.  Make sure you demonstrate to the trade show host that you understand who their target audience is and the message that they are trying to get across. Take the time to ask the organizers how they will define a successful show and what part the local tourism industry can play in making sure that they meet their objectives.

Remember that there are really two shows occurring at the same time. The first is the actual trade show in which merchants are exhibiting products. The second trade show is that your community is also on exhibit.  To gain brilliant results use the personal touch and a sense of caring to distinguish your community from other communities that are also seeking to attract the trade show business.

Kitchen Corner: More Great Egg Ideas

Friday, June 3rd, 2011

#Kitchen Corner: More Great Egg Ideas

By Carol Edmondson, Innkeeping Specialists, www.innseminars.com

Since eggs have hit center stage in almost every fine dining setting why not jump on the band wagon and enjoy the guest raves. Here are two great recipes that are do ahead magic and will elicit spontaneous guest accolades. Both of these recipes are based on hard cooked eggs so first a lesson on making the perfect hard cooked eggs. If you follow this method you will get lovely perfectly cooked eggs every time. No rubbery finish or discolored or overcooked yolks.

 

 

Fill a large stainless or other non reactive pan with cold water. Add eggs and bring to a boil, uncovered. Lower the heat to medium so that eggs boil gently for 5 minutes. Turn off the heat and cover the pot for 15 minutes. Drain and rinse eggs in cold water. Allow to sit in water until room temperature then peel. Use at room temp or store peeled eggs in a covered single layer in the fridge for up to 2 days. Bring eggs to room temp for 30 minutes as they are needed.

Cheesy egg and herb biscuits Ingredients for two servings (easily doubled or more)

  • 2 flaky biscuits split and lightly buttered
  • 2 tablespoons jarred or homemade basil pesto
  • 4 hard cooked eggs at room temperature sliced into rounds
  • ½ cup cheese sauce recipe below
  • 2 tablespoons fresh basil chopped

Preparation:
Place two warm split biscuit halves on each serving plate. Spread with pesto then egg rounds. Nap with warm cheese sauce, garnish and serve with roasted asparagus spears or apple smoked bacon. Variation: Use toasted corn muffins instead of biscuits and serve with fried green tomatoes.

Cheese sauce:
Ingredients for two cups of sauce: may be doubled

  • 1 cup grated yellow cheddar cheese
  • ¼ cup cream cheese
  • 1 cup half and half
  • 1 teaspoon Worcestershire sauce
  • Sea salt and fresh cracked pepper to taste

Preparation:
Heat all ingredients slowly over low-medium heat whisking to bring the sauce together. Keep warm during service in a double boiler.

Best Brunch Eggs:
Ingredients for 8 servings

  • 8 hard cooked eggs coarsely chopped
  • 1 1/2 cups diced mushrooms
  • 1 1/2 cups grated Monterey jack cheese
  • ½ cup diced scallions
  • 1/3 cup each Dijon mustard and ketchup
  • 2 tablespoons fresh thyme leaves.
  • 8 english muffins – split

Preparation:
Mix all the ingredients except english muffins together and refrigerate. Do ahead up to 2 days. Split english muffins and divide the egg mixture on muffin halves. Broil about 5-6 inches from flame until bubbling, about 3-4 minutes. Serve as is or with grilled shrimp or grilled sausage. Great served with a fresh fruit salsa or chutney on the side. I serve this topped with grilled shrimp and homemade chutney as a wedding or shower brunch entrée.

 

 

 

 

 

Carol Edmondson owned and operated an award winning 14 room B&B Inn on Cape Cod for 12 years. Carol and her husband Tom, a commercial real estate broker, formed Innkeeping Specialists in 1994. Their consulting partnership focuses on finding inns for clients and teaching their “Innkeeping from the Innside” seminar. Carol has developed and presented several PAII conference workshops, currently chairs the Cape Cod Bed & Breakfast Committee, and is a member of the PAII Advisory Board. She was formerly a marketing executive with a Fortune 500 high-tech firm and holds a degree in finance and marketing. Contact Carol via email at inninfo@yahoo.com or visit her website at www.innseminars.com.

10 Things to Know When Remodeling your Inn

Friday, June 3rd, 2011

10 Things to Know When Remodeling your Inn

1. Know what you have and know what you want:

A clearly defined objective is important when considering a remodel. Make a point to define the scope of the project entirely, and on paper. By taking this simple step, you might notice that an extra outlet or dimmer switch would go perfectly in a new area. Knowing exactly what you want goes a long way when attempting to determine the cost of the project in advance.

2. Know what it should cost in advance

Knowing what things cost, from materials to labor can save you considerable amounts of money as the project matures. Contractors are notorious for simply presenting a single figure as a “bid” or “estimate”. Without due diligence, one never knows if they are being taken advantage of when presented with an estimate. Hiring a professional estimator can help you generate an exact estimate.

3. Know who you are dealing with

This cannot be stressed enough. Before you even pick up the phone or try to contact a contractor, do a little research. There are several ways to find a good contractor. First, go to the Better Business Bureau website, (www.bbb.org) and search the company name for complaints. Don’t stop there! There are many avenues that can be used to check up on someone, from independent Google reviews to searching the name of the contractor on your local county courthouse site.

4. Getting bids

After determining what the costs should be, the next step is to call several contractors and secure bids for the project. When you receive these single page bids with vague references to the scope of work, the real work begins. The very first thing you should do is ask the contractor for a line item estimate. This sets the stage for saving money, and ensuring the contractors knows what you want as well as you do. When every little task is detailed on an estimate, there is no room for interpretation. Your vision becomes theirs, and you get the added benefit of being able to force the contractor to explain how each tasks cost was determined. Your idea of what it should cost to add a light switch may be very different than what the contractor thinks you should pay for that light switch. You can generally find several items with room for pricing negotiation.

5. Negotiating a contract

You have your bids. You have selected your contractor. Now it is time to set the terms. Make absolutely sure that every little part of your planned project in clearly spelled out in your contract. Most professional General Contractors will have their own contract ready for you to sign. Be sure to have one of your own as well. Make sure that it spells out, in detail, the entire scope of the project in no uncertain terms. As our venues cannot afford to be closed down for weeks in order to accommodate the contractors, a deadline is also a must have in your contract. One can even add penalties for not meeting deadlines into the verbiage. A contractor that balks at such penalties is not one who is willing to stand behind their projected completion date. Never agree to pay cash in advance, and never advance monies for materials. If the contractor is determined that an advance be made for materials, go with them to pick up the materials and pay for them yourself. In your contract, creating a payment schedule based on percentage of tasks completed is the best way to protect yourself. The contractor may not agree with this clause, but it will open the doors for negotiation.

6. Don’t get milked!

When possible, be sure to hire on a completed job basis, rather than hiring hourly contractors. Keep in mind, most of your businesses are seasonal, and it is the same for the contractors. Finding that job that they can work hourly for the winter is a godsend to the contractor, and a money pit for the rest of us.

7. Unexpected obstacles

On any existing structure, nine thousand times out a hundred, a contractor will approach the owner with the dreaded unexpected “This is rotten! We have to replace the whole thing”. While partially honest, ninety-nine times out of a hundred, an easy (and cost effective) solution can be found. Be ready to use your awesome intellectual powers to come up with a creative and efficient solution to any of these issues that arise. Keep in mind that it is in the contractor’s interest to make the project as lucrative as possible and simple solutions like working around the problem area may not even occur to them.

8. Change orders

You just broke rule number one! Knowing what you wanted could have saved you a bundle. However, since you just cannot live without that unplanned covered porch with a built in gazebo, you should know that the cost will change, and the deadline will definitely change.

9. Keeping the job flowing

There is a difference between being a busybody and maintaining a presence. If you are the kind of person who simply cannot resist nitpicking every task on the site, take a vacation. Nitpicking comes when the contractor announces the project is completed. Showing up once a day to see how it is going, as long as the visits are kept short, is maintaining a presence. Anything more is being a busybody. If you notice something slightly off, but it will not affect the project as a whole, simply write it down. There is a good chance the contractor will make it right before the job is done. If not, address it at the end, so that the contractor can stay on schedule.

10. Completion: How to deal with the contractors once they have announced that the job is complete

Now, it is time to present your list of nitpicking observations. Thoroughly walk the site, and point out flaws to your heart’s content. Have the contractor follow you around and create a punch list. Make it clear that all of these flaws must be remedied before you issue your final payment.

If the contractor gives you problems, have a recorder handy, and make sure they know the conversation is being recorded. Most problems suddenly disappear as the sight of a small voice recorder.

 

Nicholas Miller has been with Timberwolf Creek Bed & Breakfast (www.TimberwoldCreek.com) for 10 years, and has managed the inn for three years. Additionally, Nicholas operates as an independent insurance adjuster, and uses estimating software that is accepted as the gold standard of the estimating industry, whether for contractors or insurance agencies.

Employee or Independent Contractor – Which Is It?

Friday, June 3rd, 2011

Employee or Independent Contractor – Which Is It?
By Legare, Bailey and Hinske, LLC

If you hire someone for a long-term, full-time project or a series of projects that are likely to last for an extended period, you must pay special attention to the difference between independent contractors and employees.

Why It Matters

The Internal Revenue Service and state regulators scrutinize the distinction between employees and independent contractors because many business owners try to categorize as many of their workers as possible as independent contractors rather than as employees. They do this because independent contractors are not covered by unemployment and workers’ compensation, or by federal and state wage, hour, anti-discrimination, and labor laws. In addition, businesses do not have to pay federal payroll taxes on amounts paid to independent contractors.

Caution: If you incorrectly classify an employee as an independent contractor, you can be held liable for employment taxes for that worker, plus a penalty.

 

The Difference Between Employees and Independent Contractors

Independent Contractors are individuals who contract with a business to perform a specific project or set of projects. You, the payer, have the right to control or direct only the result of the work done by an independent contractor, and not the means and methods of accomplishing the result.

Example: Sam Smith, an electrician, submitted a job estimate to a housing complex for electrical work at $16 per hour for 400 hours. He is to receive $1,280 every 2 weeks for the next 10 weeks. This is not considered payment by the hour. Even if he works more or less than 400 hours to complete the work, Sam will receive $6,400. He also performs additional electrical installations under contracts with other companies that he obtained through advertisements. Sam Smith is an independent contractor.

Employees provide work in an ongoing, structured basis. In general, anyone who performs services for you is your employee if you can control what will be done and how it will be done. A worker is still considered an employee even when you give them freedom of action. What matters is that you have the right to control the details of how the services are performed.

Example: Sally Jones is a salesperson employed on a full-time basis by Rob Robinson, an auto dealer. She works 6 days a week, and is on duty in Rob’s showroom on certain assigned days and times. She appraises trade-ins, but her appraisals are subject to the sales manager’s approval. Lists of prospective customers belong to the dealer. She has to develop leads and report results to the sales manager. Because of her experience, she requires only minimal assistance in closing and financing sales and in other phases of her work. She is paid a commission and is eligible for prizes and bonuses offered by Rob. Rob also pays the cost of health insurance and group term life insurance for Sally. Sally Jones is an employee of Rob Robinson.

Independent Contractor Qualification Checklist

  • The IRS, workers’ compensation boards, unemployment compensation boards, federal agencies, and even courts all have slightly different definitions of what an independent contractor is, though their means of categorizing workers as independent contractors are similar.
  • One of the most prevalent approaches used to categorize a worker as either an employee or independent contractor is the analysis created by the IRS. The IRS considers the following:
  • What instructions the employer gives the worker about when, where, and how to work. The more specific the instructions and the more control exercised, the more likely the worker will be considered an employee.
  • What training the employer gives the worker. Independent contractors generally do not receive training from an employer.
  • The extent to which the worker has business expenses that are not reimbursed. Independent contractors are more likely to have unreimbursed expenses.
  • The extent of the worker’s investment in the worker’s own business. Independent contractors typically invest their own money in equipment or facilities.
  • The extent to which the worker makes services available to other employers. Independent contractors are more likely to make their services available to other employers.
  • How the business pays the worker. An employee is generally paid by the hour, week, or month. An independent contractor is usually paid by the job.
  • The extent to which the worker can make a profit or incur a loss. An independent contractor can make a profit or loss, but an employee does not.
  • Whether there are written contracts describing the relationship the parties intended to create. Independent contractors generally sign written contracts stating that they are independent contractors and setting forth the terms of their employment.
  • Whether the business provides the worker with employee benefits, such as insurance, a pension plan, vacation pay, or sick pay. Independent contractors generally do not get benefits.
  • The terms of the working relationship. An employee generally is employed at will (meaning the relationship can be terminated by either party at any time). An independent contractor is usually hired for a set period.
  • Whether the worker’s services are a key aspect of the company’s regular business. If the services are necessary for regular business activity, it is more likely that the employer has the right to direct and control the worker’s activities. The more control an employer exerts over a worker, the more likely it is that the worker will be considered an employee.

 

Minimize the Risk of Misclassification

If you misclassify an employee as an independent contractor, you may end up before a state taxing authority or the IRS.

Sometimes the issue comes up when a terminated worker files for unemployment benefits and it’s unclear whether the worker was an independent contractor or employee. The filing can trigger state or federal investigations that can cost many thousands of dollars to defend, even if you successfully fight the challenge.

There are ways to reduce the risk of an investigation or challenge by a state or federal authority. At a minimum, you should:

  • Familiarize yourself with the rules. Ignorance of the rules is not a legitimate defense. Knowledge of the rules will allow you to structure and carefully manage your relationships with your workers to minimize risk.

 

  • Document relationships with your workers and vendors. Although it won’t always save you, it helps to have a written contract stating the terms of employment.

 

 

Legare, Bailey and Hinske, LLC is a CPA firm located in Charleston, South Carolina.

When Good Photographs are Bad for Your Business

Friday, June 3rd, 2011

#On My Mind – When Good Photographs are Bad for Your Business
By Jay Karen, PAII CEO
Last week I saw one too many bad attempts at good photography on B&B web sites, and I just have to write something about it.  Too many innkeepers think they have good photography on their web sites, when in fact so many shots are bad, not appropriate for marketing or over-manipulated.

In my opinion, good photographs capture your B&B, rooms and food in a flattering way.  Realism with a touch of artistry is what you should aim for.  When I say artistry, I don’t mean taking artistic license by altering the photo in a way that it doesn’t resemble the subject.  I mean understanding the artistry of photography through good lighting and arrangement.  Take the photos of the orange slices below – three ways of portraying basically the same subject.

But, the effects are very different.  The first photo appears to be a true amateur, homemade shot of orange slices.  No attempt to utilize good lighting.  Little attempt to arrange or frame the subject in an appealing way.  What you see is what you get, but not necessarily flattering.  The second photo reveals an attempt to arrange the subject in a flattering way, but misses the mark.  The culprit is poor lighting, so the photo can be considered just “ok” for marketing.  Not great, but not terrible.  The third photo hits the nail on the head.  The subjects were arranged artistically, the lighting was fantastic, and the photographer knew how to use the lens for proper focus and artistry.  The fourth photo looks as though the photographer was trying too hard to be artistic, and the result is simply a poor shot.

These same results are seen all across our industry on B&B web sites.  Too many innkeepers took the photos of the rooms, food and the B&B themselves thinking they were “good enough” for marketing.  They might be good enough for a property appraisal, but not good enough to sell rooms.  Other innkeepers hire professional photographers who don’t quite understand the science of photographing rooms, buildings, building features or food.  They don’t bring proper lighting equipment.  They don’t understand staging.  But their photos are decent enough to get by for marketing.  The problem is they don’t “wow” enough to truly capture the potential guest.  They don’t flatter the subject in the right ways.  And yet other photographers (either on their own or at the behest of the innkeepers) manipulate photos too much and distort reality.  The most common transgression I see is when wide-angle lenses are used to embellish way too much.  “Fisheye” lenses are way out of bounds, but they are used at some B&Bs.  This type of lens is used either to mask how small something might be – like a bathroom – or to give a wide field of view, much like a peep-hole in a door.  The result is the guest having to use their imagination to figure out what the room might REALLY be like, because the distortion is so great.  See below for a great example of fisheye lens photography:

Then there is the over-use of the wide-angle lens.  The attempt is to either innocently capture as much of the room as possible or to possibly make a smaller room look bigger – either way, the effect can be detrimental.  A guest might check into the room only to be immediately disappointed, because he remembered the room appearing larger on the web site.  Disappointment is not a good way to start a 3-night stay at a B&B!  You can tell wide-angle has gone overboard when straight-lined objects are at funny angles.  Just look at the framed pictures and door frames in the photos below (no offense meant to the innkeeper of these rooms – sorry.)  My immediate reaction – and I’m sure that of many others – is “ehgh…why did they have to do that?”  The space between the foot of the brown bed and the piece of furniture looks like it could be three feet in the first photo – but it might actually be 18 inches.  Who knows, right?  The photo is too distorted to tell what reality is going to be like.

Hearing a guest say “Oh, your web site doesn’t do your place justice!” is a dubious compliment.  If you are under-portraying the beauty of your place, then you could be losing out on bookings.  Marketing is no time to be under-selling and over-promising.  As I’ve pointed out, it’s not the time to be over-promising and under-delivering.  The best comment to hear would be “Your place is just as fantastic as your web site shows.”

We have highly qualified B&B photographers in our industry who know how to do it just right – even wide-angle photography.  Look to them first, because your local photographer or friend who’s pretty good with the ole camera – but not familiar with B&B web marketing – might not quite get that the impact of the distorted image and could actually hurt your business.  Below are a few examples of photography done right.  I’ve been to these places and the photos are good representations of what you will see, but flattering perspectives.

In the end, your photography should be as good as your inn, and your inn should be as good as your photography.  If you have a gorgeous place, your photos should be gorgeous.  If you have a nice, modest place, the photography should reveal the modesty, but be flattering.  If the photography hits the nail on the head, you don’t need to worry if they “over sell” the place.  Most reasonable people expect your marketing photography to be flattering, taken on a day when everything was set up perfectly.  It’s no different than photographs of people.  Take the photos below of my daughter.  While I am biased, I think she is gorgeous every day of the year, but some photos are just better than others when staged appropriately at the right angles with the right lighting.  I know that any day of the week, people who see my daughter will likely see the person on the left.  But I know on a good day, they’ll see the person on the right.  The flattering photo is not distortion of reality.  It’s just a better photo of the same person.

Let your photos show what your place looks like on a good day.  Use a B&B photographer to capture it perfectly.


Jay

The egg is nearly the perfect food for health and reducing your weight

Friday, June 3rd, 2011


About 15 years ago a negative advertising campaign was run concerning eggs. There were ads on TV and on billboards, with images of four eggs being led into a jail cell, and another ad showing the four eggs behind bars.

This was part of a campaign to tell the public that eating eggs was dangerous and could contribute to heart disease (which was incorrect). As a result, many people stopped eating eggs or greatly reduced the number of eggs they ate.

Even today, many people still remain afraid of eating eggs or eating too many eggs, due to that false campaign.

Today, what do nutritional experts say regarding eggs in the diet?

“The egg is nearly the perfect food for health and reducing your weight. It is easily digestible as well as a complete food. Eggs give your liver the building blocks it needs to repair your body. Cholesterol levels are not raised by eating them and you can reduce your weight by including them in your diet.”

“Eggs contain ingredients to develop a healthy body including nearly all of the essential nutrients such as B-1, B-6, folic acid and B-12. They contain such minerals as calcium, magnesium, potassium, zinc and iron. Choline and biotin, which are important for energy and stress reduction, are also found in eggs. Eggs are also complete in all amino acids (protein building blocks), which are found in the yolk.”

“The fat in the egg yolk is in nearly perfect balance. These essential fats are very important in the regulation of cholesterol. This is because the antidote [Definition: something that counteracts] to cholesterol is lecithin, which helps dissolve cholesterol and the yolk is loaded with lecithin. Make sure not to overcook the egg yolk, as this will destroy the lecithin. These yolk fats in your diet lower the risk for heart disease.”

“Eggs have almost zero carbohydrates and have the highest rating for complete proteins (containing all the amino acids) of any food. Amino acids are necessary for repairing tissue as well as making hormones and brain chemicals.”

“As a side note, many people are afraid of eating egg yolks because of cholesterol. The fact is that most of the cholesterol found in our blood is not there because of what we eat. It’s our livers that make approximately 75% of the cholesterol that exists in our blood.”

“The more cholesterol we eat, the less the body will make. The less cholesterol we eat, the more the body will make. If cholesterol were so bad for us, why would our bodies make so much?”

“The body is a remarkable system that knows exactly what to do to create the correct balance. When we consume foods containing cholesterol, we only absorb 1 to 2 mg of cholesterol per pound of body weight a day. So even if we were to eat a dozen eggs each day, we would only absorb about 300 mg of cholesterol, which is, by the way, the recommended maximum daily amount.”

“On a personal note: I have been eating four organic eggs every morning for the past 6 years and never felt better. My cholesterol is also within the normal range (below 200).”

excerpted from Dr. Berg’s BODY SHAPE DIETS
by Dr. Eric Berg

Yes, eggs are a very safe and excellent source of nutrition for the whole family, and should be made a regular part of the diet. But not all eggs are the same, so let’s look at how to choose your eggs from another expert on nutrition:

“You can kiss your fear of eggs good-bye. There have been a number of previous studies that have supported that eggs do not raise your risk of heart disease. So go ahead and have your eggs as they are one of the healthiest foods on the planet.”

“While you are at it, please be sure and purchase healthy eggs as they are not that much more expensive than commercial factory raised chicken eggs. Please be sure to look for ‘free range organic’ on the box.”

“Just as important as where you purchase your eggs is how you prepare them for eating.”

“If you want to fine tune eating your eggs, it is best not to cook them. This helps preserve many of the highly perishable nutrients, some of which are very effective at preventing the most common cause of blindness, called ‘age related macular degeneration.’ [Definition – Macular Degeneration: the gradual blurring of the center of your field of vision, which continues to get worse, eventually resulting in blindness].”

“Some may be concerned about the risk of salmonella [Definition: a type of bacteria which can cause food poisoning] from raw eggs, but I analyzed the risk a few years ago and most people have a better chance of getting the lottery than contracting salmonella from eggs from healthy chickens. Personally I consume three raw eggs nearly every morning as part of my breakfast and believe it has enormously contributed to my health.”

Excerpted from Dr. Joseph Mercola’s comment on an article appearing in the American Journal of Clinical Nutrition, Vol.80, No. 4, 855-861, October 2004

So, be sure to include eggs as a regular item in your daily diet or certainly in your weekly diet, for improved health and nutrition.

To get other helpful information like this, use this link:
http://www.realfoodnutrients.com/Neuropathy/Newsletter.htm

If you have any questions please email or call me at (888) 580-9390.

Best Regards,

Larry McCormick
Product Consultant



«
» rss