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Healthy Foods: Eggs
Every time I’m dining with someone and they order an egg dish and ask that it be made with egg whites, I’m shocked. It’s not going to taste anywhere near as good as it would with the yolk but, most importantly, they are stuck on old information dating back decades to when doctors and scientists didn’t really understand cholesterol.
Doctors and scientists assumed that high cholesterol foods were the source of high cholesterol in the blood stream but with over 200 studies done since then they’ve now turned to other sources as the culprit instead.
One egg (I’m talking the whole egg) contains about 68 calories and provides 11.1% daily value of protein–high quality protein at that. They are also a significant source of trytophan, selenium, iodine, vitamin B2, molydenum, vitamin B12, phosporus, vitamin B5 and vitamin D.
The egg yolk is the richest source choline and also has as the carotenoids lutein and zeaxanthin. Over 90% of Americans are choline deficient yet choline is necessary for good health as a key component in proper cell function. It’s crucial for brain and central nervous system function so it’s especially important for pregnant women and nursing mothers to get enough for the brain and memory development in the fetus and newborns. Choline also reduces inflammation, is good for heart health (actually improving the cholesterol profile) and even weight loss.
But I’m not done yet. Studies have shown that the proteins in egg yolks may help prevent heart attacks and strokes by preventing blood clots. As if all this is not enough, the luteins found in the egg yolks are great for the eyes by preventing macular degeneration. In fact, studies have shown that lutein is more easily absorbed from other sources such as spinach when eggs are present in the meal.
And they do all this without increasing cholesterol levels!