Lady sitting behind me at Denny’s:
“OMG! I can’t believe you’re eating that many eggs, yolk and all! Aren’t you afraid of your cholesterol going through the roof?”
“I know I look like someone who is looking for nutritional insight from random strangers, but how about you leave me alone and go focus on eating your massive stack of high gluten, flying saucers of syrup covered death?”
While I know it is all the rage across this great country of ours, removing the yolk and eating only the whites of that precious little egg, is well, just plain silly. In an effort to share a little science founded info with my amazing readers, I figured I would give you all a list of the top 5 reasons the WHOLE egg is a kick ass food.
Eating whole eggs makes you feel fuller, longer.
This helps with a fat loss goal as you won’t want to eat nearly as much total food throughout the day.
Eggs are among the best dietary sources of choline, a nutrient that 90% of Americans are deficient in.
It helps build cell membranes and has a role in producing signaling molecules in the brain.
Yes, whole eggs are high in cholesterol and (drumroll please...) they don’t adversely affect blood cholesterol.
What? Yes, that’s right.
You’ve been being lied to all along. Sorry folks.
Studies show that consuming Omega-3 enriched eggs is a very effective way to reduce triglycerides in the blood.
It’s magic I tell you!
• In one of the studies, just 5 omega-3 enriched eggs per week for 3 weeks reduced triglycerides by 16-18%.
That’s a lot!
Not only that, but they’re high in all the right ratios.
• Eggs are an excellent source of protein, with a single large egg containing 6 grams of complete protein.
Look, if you enjoy eating fluffy white piles of air, keep on choking down the egg whites.
I like some taste in my food and the good fats, minerals, vitamins and protein in the yolk is just what the Dr. ordered.
I’ll stick with whole eggs, perfect just as nature intended.