Friday, May 13, 2011

Food Fact Friday: Eggs are not your enemy!

Word on the street has always been that the only good part of an egg is the white - I've been told often that the yolk has no nutritional value. As someone who enjoys an omelette made with a real, whole egg a few times a week, I was happy to see this. And since I keep cholesterol to a minimum from my other foods, I figure that a boost in preventing macular degeneration (which my grandmother suffers from) and breast cancer is worth a little extra fat occasionally.

1. Eggs
Egg yolks are home to tons of essential but hard-to-get nutrients, including choline, which is linked to lower rates of breast cancer (one yolk supplies 25% of your daily need) and antioxidants that may help prevent macular degeneration and cataracts. Though many of us have shunned whole eggs because of their link to heart disease risk, there’s actually substantial evidence that for most of us, eggs are not harmful but healthy. 

People with heart disease should limit egg yolks to two a week, but the rest of us can have one whole egg daily; research shows it won’t raise your risk of heart attack or stroke. Make omelets with one whole egg and two whites, and watch cholesterol at other meals.

from Prevention's list of
you know how I love my lists.

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