All About Eggs

A back and forth argument about the egg’s cardiovascular disease risk has gone on for almost 50 years. Most of the misconception about eggs’ nutritional value comes from the fact that the egg’s yolk contains cholesterol. Latest research shows that cholesterol in food does not necessarily raise one’s cholesterol. In fact, whole eggs help to raise HDL, the good cholesterol, that helps prevent heart disease. 

*IF one does suffer from high cholesterol and is advised by their physician to limit cholesterol intake to 300mg per day, it is helpful to remember that one egg yolk contains 184mg of cholesterol. 

*It is important to always consult with a physician, before altering any diet.What does cause high cholesterol is saturated fat intake.

Saturated Fats

Saturated Fats include fatty meat products like sausage, bacon, beef and hamburgers, poultry skin, lard and shortening, dairy products, saturated refined vegetable oils like sunflower oil, safflower oil, corn oil, and trans fats like partially hydrogenated vegetable oils found in fried food, baked good and processed packaged snacks.

Whole Eggs

Whole eggs (white and yolks eaten together) are rich in vitamins A, B, D, E and K, Selenium, calcium, iron, folate and zinc. In fact, the majority of an egg’s vitamins and minerals are found within the yolk. Whole eggs are also rich in healthy fats, omega 3 fatty acids. Omega-3 fatty acids may help to reduce triglycerides (fat) in the blood, a main cause of heart disease.

*When buying eggs, look for “pasture raised”, “USDA organic”, and “certified humane” if possible. These are much higher in nutrients.