Whole eggs have a long nutritional history of being good for you, then bad for you (during the low-cholesterol craze), and then good for you again. The main reason why eggs were placed in the "don’t eat" basket several decades ago was due to their high cholesterol and fat content; a large egg has 200 mg of cholesterol and 6 grams of fat. The belief was that by removing cholesterol from your diet, your cholesterol levels would go down – sounds like it makes sense, right? Wrong, your body is much more complex than that.
So it’s time to revisit this and HOPEFULLY put an end to the myth that egg yolks are bad. Here’s the deal. The yolk has all the cholesterol and fat. That is correct. It also has ALL the nutrition! While some still shun the yellow goodness in the egg, egg yolks are fantastic for you.
There has NEVER been a connection between eating eggs and heart disease. You see, while it was once though that eating dietary cholesterol meant it went directly to your arteries to form plaque, we now know that dietary cholesterol doesn’t play much of a role in plasma cholesterol.
Outside of the cholesterol "concern," eggs are high in some nutrients that may be otherwise difficult to get in the diet – choline, which is great for brain health, carotenoids, which are important for eye health, and zeaxanthin, which is an antioxidant. And those are just a few of the benefits.
A recent study published in the International Journal of Obesity fed subjects an egg based breakfast (2 eggs/day) or a bagel based breakfast for 8 weeks. It’s well known eating breakfast boosts fat loss. This took it one step further. Their findings?
Those eating the egg based breakfasts had a 65% greater weight loss and 34% greater decrease in their waists.
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