Egg yolks seem to take a beating in the ever-waging war of keep your cholesterol low. This food, a staple of breakfast across the United States, is widely targeted as a source of American’s high cholesterol. Its negative reputation, however, is unwarranted.
Why do some say egg yolk is bad to eat?
One egg yolk is said to contain nearly 300 mg of cholesterol. Coincidentally, 300 mg is also the recommended daily allowance (RDA). Proponents of the “egg yolk will kill you” idea use this information to suggest that having more than one egg yolk would make blood cholesterol levels increase too dramatically.
What’s the real story?
Lecithin is a general name for a brownish-yellowy fat substance found in egg yolks. While the consumer of the yolk may put a rather large dose of cholesterol in to his/her mouth, lecithin blocks much of it from being absorbed, leaving room for other nutrients found in the yolk to be absorbed and used by the body.
Why Eat Yolks?
While the white is heavy in protein, it lacks in much else. The yolk, on the other hand, has large quantities of Vitamin D, Carotenoids, choline, A, D, E, Thiamine, Riboflavin, B6, B12, Folate, Phosphorus, Calcium, Iron, Iodine, Selenium and Zinc! Imagine missing out on your morning multivitamin via scrambler!
What DOES Raise Cholesterol?
The cholesterol question is a tricky one that the medical community still hasn’t figured out. I was reading a consensus paper recently and the experts basically said, “we have some idea, but don’t really know”. For instance, we’re not sure whether or not saturated fat is actually harmful…it raises good cholesterol a lot and bad cholesterol a little. We know for certain that trans fats are horrible for you and that overeating sugar causes blood triglycerides to rise but aside from that, I tend to think that a diet with eggs, meat, full fat dairy and LOTS of vegetables and fruit works the best.
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