Munching on too many marshmallow chicks, jellybeans and chocolate bunnies can add up to weight gain — and the higher cancer risk that comes with it, experts at the American Institute for Cancer Research (AICR) warned. But at least one item in the Easter basket – the colorful egg – can play a role in a healthy, cancer-protective diet. The Easter tradition of dyeing eggs can lead to dozens of beautiful hard-boiled eggs that may never find their way onto a meal or snack plate. AICR says Americans should rethink how to use those leftover eggs. According to AICR experts, research shows that Americans can cut their cancer risk by eating a diet high in vegetables, fruits, whole grains and legumes with small to moderate amounts of animal foods.

Protein Priced Right
Those Easter eggs add a powerful protein punch to any meal or snack at an affordable price – for fewer pennies than an equivalent amount of protein from chicken breast and canned kidney beans. Eggs provide some B vitamins, a few minerals and at about 70-80 calories each, they don’t break the calorie bank either. Armed with some food safety knowledge and AICR’s tasty recipes, families, students and others looking to stretch their food dollar can take advantage of the versatile package of protein.

No Bad Eggs in Your Kitchen
Follow these food safety tips from the USDA to stay healthy and avoid food borne illness:

• Use only food-grade dye for Easter eggs you plan to eat.
• Refrigerate eggs within two hours of cooking and use them within one week. When shell eggs are hard-cooked, the protective coating is washed away, leaving open pores in the shell where harmful bacteria could enter.
• Don’t keep raw or cooked eggs out of the refrigerator more than two hours.
• Egg dishes such as deviled eggs or egg salad should be used within 3 to 4 days.

For recipes, healthy tips, and exercise regimes, visit www.aicr.og.