For my next blog, I‘d like to continue sharing information about the incredible, edible egg. Just this past weekend I was with a group of friends and several of them ordered egg-white omelettes. When I questioned why, the response was the same—in several forms: “Aren’t the yolks bad for you?” “Aren’t the yolks higher in calories?” So I would like to clear up the confusion…
Most people are totally confused and brainwashed into thinking that whole eggs are "bad" for you and that egg whites are somehow the epitome of health. And while there is nothing necessarily "wrong" with egg whites (they're a quality protein source), the YOLKS are where the majority of an egg's nutrition lies.
**The yolk contains more than 90% of vitamins, minerals, and anti-oxidants contained in an egg
**The yolk contains ALL the fat, and it's super healthy, hormone-balancing fat (fat is not bad for you)
**The yolk contains HALF the protein, and is actually needed to balance out the amino acid profile found in egg whites
Why in the world would anyone throw out all that nutrition? Just another case of misinformation to blame.
Bottom line, whole eggs are premium, quality nutrition, and even better, they're one of the most inexpensive forms of fat-burning, health-boosting nutrition around. Pasture raised eggs have 10 grams of protein and more vitamins, minerals and anti-oxidants than you can count.
Will eating whole eggs increase your cholesterol levels? No. Your body is smarter than you think, and if you eat more cholesterol your body will just internally produce less. If you avoid cholesterol in your diet, your body will just make more.
In the end, cholesterol levels will remain pretty constant over a wide range of dietary intakes. Besides, there are plenty of studies showing that whole eggs actually increase the HDL "good" cholesterol for a more optimal, healthful cholesterol ratio.
Want to know more? If you have any egg-related questions, contact me! You can email me at aimeerein@gmail.com or reach out through my Facebook page @Pure Wellness with Aimee Rein.