Saturday, April 11, 2009


Happy Easter Everyone!

No better time to discuss one of nature's best foods - eggs. I realize the kind of eggs we think about this weekend are of the chocolate and suspect-looking white and yellow sugary insides variety, but let's talk real eggs. I'll make this short and sweet.

- In terms of protein quality, nutrient profile, caloric value and cost, you would be hard-pressed to find a better quality food than eggs.

- Eggs have about 6g of protein (yolk in), 77calories, and an almost full range of vitamins and minerals.

- Eggs (both white and yolk) contain antibacterial, anti-microbial and anti-cancer properties.

- Egg yolks contain health-enhancing substances such as; lutein and zeaxanthin (great for the eyes) and choline (for brain and memory).

Yolk - in or out? The question of cholesterol

Evidence is very conclusive now that under the majority of circumstances, cholesterol from eggs will not raise blood cholesterol. The link is quite weak between egg and cholesterol consumption and cholesterol levels. The link between cholesterol and heart disease is also suspect.

Bottom line: If you are having only 1-2 eggs at a time, leave the yolks in. This is more than sufficient to impart its nutritional benefit. If you eat 4 or more eggs at a time and your goal is health and fat loss, leave out some of the yolks as they add unnecessary calories.

Enjoy your eggs - whether they are poached, scrambled, fried or omeletes!

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