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Why Egg-Yolks are Good for You ?

Ditching the egg-yolk has always been an ideal option for the weight-obsessed. But why boycott the most delicious part of an egg when research says you should embrace it.

You might think yolks are high in fat and cholesterol but scientists believe their role in raising cholesterol levels is minimal and in fact they're the most nutritious part of an egg. According to nutrition coach Liz Wolfe, NTP and author of 'Eat The Yolks', whole eggs don't raise the risk of heart disease and in fact, it may be worse for your health to not eat the egg yolk. (As reported in huffingtonpost.com)

Previous Claims

Egg yolks, along with other sources of saturated fat and cholesterol, came under fire in the wake of research by Nikolai Anichkov at the turn of the 20th century. Anichkov fed rabbits pure cholesterol and found that their arteries clogged up with plaque. This lead him to believe that cholesterol triggers heart disease and since then there have been many questions raised about the relationship between the two. Wolfe counters this result by saying that, "Rabbits have nothing in common with human bodies... and cholesterol isn't part of their diet anyway."

Researcher Ancel Keys made headlines in the 1950s with his Seven Countries' Study, which almost single-handedly set the line of thinking on saturated fat that prevails today. Keys claimed that after looking at the average diets of populations in seven different countries, he was able to determine that those who ate the maximum amount of animal fat had the highest rates of heart disease. But his analysis was flawed.

Although Keys' data did show a connection between fat and heart disease, he couldn't demonstrate that the relationship was causal. Furthermore, while mortality rates for heart disease were higher in the countries that consumed the most animal fat, deaths from nearly ever other cause were lower - and overall life expectancy was higher.

The New Facts

In 2010, The American Journal of Clinical Nutrition published a meta-analysis - the collected findings of 21 different studies - which stated that "saturated fat was not associated with an increased risk of coronary heart disease, stroke or coronary vascular disease".

Earlier this year, Time magazine reversed the argument it made in a 1984 cover story claiming eggs and other high-fat foods were dangerous.

What's so Great About Egg Yolks

Besides its great taste, egg yolks are power packed with amazing health benefits. Wolfe suggests the real cause of heart disease lies in the inflammation caused by "chronic stress levels and the over-consumption of vegetable oils and processed carbohydrates." According to Wolfe, egg yolks are "a great source of vitamin A, which is good for skin, B vitamins for energy and choline, which also supports brain health, muscles and is necessary for a healthy pregnancy".

The saturated fat in yolks is also necessary for hormone production and the body's absorption of vitamins and minerals. If you control your overall calories, whole egg consumption won't cause weight gain, despite its fat content.

Reference : cooks.ndtv.com/article/show... .

3 Replies

Ha Ha well Uncle was well paid for this job for selective and subjective sampling to scare people away from eating eggs which results eating carbs and more complications apart from BS Carbs intake will make things worse in other health problems too and who will get benefit from this ? Pharma company's now we see a pattern :) .


Besides all the health benefits you have so nicely brought about , egg finds its place in the list of very low car foods.One raw egg contains only 0.7 gms of carb that makes it an ideal breakfast food for LCHF dieters

1 like

True LCHF diet requires to eat food with less carb eggs and meat has lowest in terms of carbs and filling the belly too since i only eat egg and have HBP too so was concerned like anyone else for cholesterol ( when i starting the LCHF but now i know its not the case ) thought to share whoever eating eggs shouldn't be scared and it goes for Ghee , Cheese or Coconut Oil .


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