For many years, egg yolks have gotten a bad reputation from the medical community for fear that they promote unhealthy cholesterol levels. For this reason, we have been told to avoid the yolks and only eat the egg whites. This rationale comes from experiments where isolated cholesterol was given to test animals and it induced hardening of the arteries. As a result, cholesterol was deemed a bad substance that should be avoided.
However, I think it’s time to put the bad reputation to rest. Whole eggs can be considered a nutrient dense food with a well-rounded nutritional profile. They provide high quality protein and are rich in B vitamins (B2, biotin, choline, inositol, B5, and B12), as well as vitamins A, D, and E. In addition, they provide important minerals such as iron, phosphorus, zinc, and sulfur. Egg yolks also provide cholesterol and lecithin. Cholesterol plays many important roles in the body and is necessary for the production of adrenal hormones, vitamin D, and sex hormones. Continue reading “Don’t Fear the Yolk – Whole Eggs are Best!”
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