Eggs | The Yolk is the True Health Food Star Here

Posted on September 3, 2011

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Who doesn’t love eggs?? Someone with an egg allergy (which I was worried I was for a short time) but aside from them, almost everyone enjoys some kind of egg dish at breakfast, lunch, dinner, or snack. It’s one of the easiest proteins to cook & eat – often being ready to eat from ‘in the fridge’ to ‘cooked & delicious’ in 5 minutes or less.

‘s a complete protein – which means it has all the amino acids (our building blocks) human need & it has loads of nutrients, including: vitamins A, D, & E, several B vitamins, choline, iron, potassium, calcium, & phosphorous. Choline always stands out to me because it is a nutrients that helps the tissues of the lungs to be smoother & glide better. When any tissue in your body doesn’t glide smoothly – that’s a problem. For the lungs, think asthma-like symptoms – coughing & wheezing.

Choline also helps keep the liver from becoming fatty. A fatty liver is DEFCON 5 on the scale of ‘healthy’ to ‘impending doom.’ Not just alcoholics have fatty livers – diets full of junk food & excessive carbs also can create a fatty liver too.

Thanks to incorrect dietary recommendations from the USDA (avoid saturated fat-filled meats & cholesterol in eggs), most Americans don’t get enough choline in their diet. From egg white omelets to the bizarre Egg Beaters egg-substitutes, to clients who tell me at our first meeting, “I eat healthy, I throw away the yolks when I’m making breakfast”, people are missing the mark on where the true health benefits of eggs are

It’s in the yolks folks. Yes, there’s fat in the yolks. You need to eat it to be optimally healthy. 

This feeds right into another misconception, that cholesterol & fat are bad, and should be avoided. There is so much proof out there as to why that belief is dead wrong, but it is far too big a concept for this little post on eggs, so click here to read more on that topic.

Having a good-sized whack of fat in your meal (here, from eggs: 2 eggs are roughly 12g of fat) not only keeps you more satiated than a meal consisting mostly of carbs or protein or a combo of those two; it also allows your body to receive & work with the signal that ‘fat is coming, use it for energy’.

We have genes that tell our body to burn mostly fat for energy (which is a super thing if you want your body to head to your fat stores on a regular basis & pull from there for fuel). And we have genes that tell our bodies to burn mostly sugars we consume (breads, pastas, cakes & candies – they all break down as sugars) for fuel, negating the desire to go to the fat cells for that energy (i.e. keep the fat you’ve got & always be hungry for something that breaks down as sugar). Which genes get expressed is up to you & your actions.

When you’re an infant, your fat-burning genes are fully running the show. Consider that breast milk is more than 50% saturated fat – it’s not an accident that the most natural food for an infant is mostly fat, and the USDA-scary-saturated fat at that! If babies have a food naturally available to them that is mostly sat. fat. it seems odd that the same nutrient would be shunned in the diet by the time the child is weaned. It’s worth noting that because a baby’s diet is largely fat, this is why avocados are also a great “first food” for baby.

A quick note on what kind of eggs to get, since the egg aisle has exploded with “free range”, “organic”, “omega 3”, and multiple other types of eggs. Omega-3 eggs seem to be the better choice if you can’t get actual farmers eggs from someone you know locally. When hens are fed diets rich in omega-3’s, their eggs contain more of that nutrient – and given that the majority of Americas omega3/omega 6 ratio is desperately out of whack, this can help get much-needed omega-3’s into your diet.

So eat the yolks of your eggs & enjoy every golden-colored, runny egg-over-easy moment of them!

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Posted in: optimal health