NOURISH
Eat the whole egg
Katelyn Mohrbacher, MD
If tossing the egg
yolk has been a part of your morning omelet routine, step away from the trash
can. You can eat the whole egg without sending your cholesterol through the roof (the real culprit is likely the bacon and hash browns).
Updated research
from the American Heart Association tells us that their guideline of no more
than three eggs a week and ditching the yellow are old school. Yes, the yolk
does contain all the cholesterol that is found in an egg, but the health
benefits outweigh its bad reputation. The American Heart Association now
endorses a one egg a day – yolk and all – meal plan. The egg should replace
some of those higher cholesterol choices like beef or dairy.
With nearly seven
grams of protein – 40 percent of that found in the
yolk – eggs are brimming with
nutrients, essential amino acids, vitamins and heart-healthy unsaturated fats.
Eggs are also the least expensive source of protein out there.
Other protein sources,
like beef, lamb or pork, bring saturated fat to your plate and can also be high
in calories. Another win for the egg: a large egg is about 70 calories.
I have my own
chickens and love having a fresh egg for breakfast! If you're whipping up an
omelet, quiche or other recipes that call for more than one egg, it's best to
combine whole eggs with egg whites to maintain a good balance of nutrition,
cholesterol and fat. It's also important to talk to your provider before changing
your egg routine.
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