I was reading a thread on eating X whole eggs each day on another forum and the following article was presented. I know many people claim to be afraid of consuming egg yolks for a variety of reasons, but a read through this may change your mind.

http://www.cholesterol-and-health.com/Egg_Yolk.html

I eat yolks every day. :D

I think egg yolks are fine just in moderation....I use the white for protein and the yolk for fat....since almost 50% of the fat is saturated....so the max yolks I'd have in a day (personally) is 2 but usually it's one and that leaves room for other fats from meats like beef.

If it can fit the daily diet, have at 'er....there's good stuff in yolks....no question. :)

That struck me as a really mischievous and silly article!

So what if the egg yolk happens to contain some nutrients that are absent in the egg white. That is a complete non sequitur. The fact that the yolk happens to contain, say, a bit of Vitamin A does not negate the benefits of eating egg whites only - nor does it prove that it's better to eat the yolk.

When I want vitamin A, I'll get it from vegetables, where it can be got in ABUNDANCE (along with other useful things) without having to ingest large amounts of saturated fat and cholesterol!

If those nutrients that they listed for egg yolks happened to be hard to find elsewhere, maybe they'd have a good point. But those nutrients can be found elsewhere, in foods that have the benefits of those nutrients but without the detriments of the egg yolk. And meanwhile, although protein is similarly found in foods other than egg whites, egg white protein is considered good quality protein and also lends itself to the variety of proteins eaten.

Fantastic article!:claphigh:

There is no "detriment" to eating the yolk. Those vitamins are NOT easy to find elsewhere. Pastured eggs yolk may be our only natural modern source of CLA and many fat soluble naturally occuring easily assimilated vitamins. :D

I was reading a thread on eating X whole eggs each day on another forum and the following article was presented. I know many people claim to be afraid of consuming egg yolks for a variety of reasons, but a read through this may change your mind.

http://www.cholesterol-and-health.com/Egg_Yolk.html

Very interesting. I would like to try it being they are suppose to be a great source of protien. .,...I'm still afraid of raw eggs though,...:confused:
I didn't know cooking them ruined a good portion of the nutients
Does anybody else eat eggs raw?

>>>--->

That struck me as a really mischievous and silly article!

So what if the egg yolk happens to contain some nutrients that are absent in the egg white. That is a complete non sequitur. The fact that the yolk happens to contain, say, a bit of Vitamin A does not negate the benefits of eating egg whites only - nor does it prove that it's better to eat the yolk.

When I want vitamin A, I'll get it from vegetables, where it can be got in ABUNDANCE (along with other useful things) without having to ingest large amounts of saturated fat and cholesterol!

If those nutrients that they listed for egg yolks happened to be hard to find elsewhere, maybe they'd have a good point. But those nutrients can be found elsewhere, in foods that have the benefits of those nutrients but without the detriments of the egg yolk. And meanwhile, although protein is similarly found in foods other than egg whites, egg white protein is considered good quality protein and also lends itself to the variety of proteins eaten.

I don't think the point of the article was to lead people to believe it's better to eat egg yolks than veggies. It was simply showing those who are afraid of yolks that there is no harm in eating them despite the common myths that surround doing so (i.e. raising cholesterol, all saturated fat, etc).

What benefits are there to using egg whites only? If it's a meal you don't mind mixing fats in (i.e. breakfast for me) then I think whites only has offer no benefits whatsoever.

I posted the article merely for those who are afraid of eating yolks at all, so they can see that there is no harm, but if anything, a benefit. :tucool:

I didn't know cooking them ruined a good portion of the nutients
Does anybody else eat eggs raw?

>>>--->

Hell no, I eat 2 whole eggs, cooked, each morning with the rest of my breakfast. :eat:

I did in my youth....it's not so nasty if you blend it all up in a shake. Straight out of the egg is a little tough. The whole samonella thing is way overblown.

Havent' you ever eaten raw cookie dough? (mmmmmmm....cookie dough )....raw eggs in that....no different.

Very interesting. I would like to try it being they are suppose to be a great source of protien. .,...I'm still afraid of raw eggs though,...:confused:
I didn't know cooking them ruined a good portion of the nutients
Does anybody else eat eggs raw?

>>>--->

I don't think the point of the article was to lead people to believe it's better to eat egg yolks than veggies.

But ... whenever you eat one thing, it means you are not eating something else. To me, it makes no real sense to eat an egg yolk, because the thing that this REPLACES in that day's diet might have had the various benefits, but without the detriments.

I posted the article merely for those who are afraid of eating yolks at all, so they can see that there is no harm, but if anything, a benefit. :tucool:

I'm sorry if my reply sounded scornful of your reference - this wasn't my intention, and I think it's cool that there are so many ways to look at the same question. :)

I eat raw eggs every day, ususally at least 2. I'm trying to limit myself to that solely because of the fat content.

I did too for about 6 months straight...for what it's worth, never caught so much as a sniffle.

Why eliminate the egg yolk?

The replace argument doesn't make sense to me.

So why eat the whole grain? Maybe the kernel is replacing something else you can get.

Why eat healthy fats like fish oil? What if they are replacing a vegetable?

I don't get it.

The egg is as close to whole and natural as you can get. The yolk is part of that. For all the fuss people make about protein values, the bioavailability of the egg white is less than the yolk because the yolk contains enzymes, vitamins, and minerals that boost the body's ability to ingest the proteins. The yolk contains healthy fats and the cofactors (Vitamin E, for example) that the body needs to utilize them.

Throwing out the yolk 4 weeks from a bodybuilding competition because you are restricting calories makes sense. Throwing out the yolk because you've been diagnosed with a rare condition that causes your cholesterol to rise when you eat cholesterol makes sense (most people assume this, but the majority of people do NOT get higher blood cholesterol from eating cholesterol). Otherwise, why toss it? Eat it.

It's yummy.

Jeremy

To me, it makes no real sense to eat an egg yolk, because the thing that this REPLACES in that day's diet might have had the various benefits, but without the detriments.


Philph, I don't think you understand. There is simply NO DETRIMENT present in an egg yolk!

Why eliminate the egg yolk?

The replace argument doesn't make sense to me.

So why eat the whole grain? Maybe the kernel is replacing something else you can get.

Why eat healthy fats like fish oil? What if they are replacing a vegetable?

I don't get it.

The egg is as close to whole and natural as you can get. The yolk is part of that. For all the fuss people make about protein values, the bioavailability of the egg white is less than the yolk because the yolk contains enzymes, vitamins, and minerals that boost the body's ability to ingest the proteins. The yolk contains healthy fats and the cofactors (Vitamin E, for example) that the body needs to utilize them.

Throwing out the yolk 4 weeks from a bodybuilding competition because you are restricting calories makes sense. Throwing out the yolk because you've been diagnosed with a rare condition that causes your cholesterol to rise when you eat cholesterol makes sense (most people assume this, but the majority of people do NOT get higher blood cholesterol from eating cholesterol). Otherwise, why toss it? Eat it.

It's yummy.

Jeremy

Right on. I eat quite a few eggs a week and my cholesterol is 160.

Philph, I don't think you understand. There is simply NO DETRIMENT present in an egg yolk!

I think (please correct me if I'm wrong) all philiph was trying to point out is that egg yolks are pretty calorically dense--and 75% of the calories come from fat. Now, I'm not a hater of yolks by any stretch, nor a fat-phobe in any way, but if you're cutting egg yolks can break the caloric budget pretty fast--making the difference between a delicious omelette that fills the plate and a sad one that just sits in the corner. That's all.

I think (please correct me if I'm wrong) all philiph was trying to point out is that egg yolks are pretty calorically dense--and 75% of the calories come from fat. Now, I'm not a hater of yolks by any stretch, nor a fat-phobe in any way, but if you're cutting egg yolks can break the caloric budget pretty fast--making the difference between a delicious omelette that fills the plate and a sad one that just sits in the corner. That's all.

Well, he did mention saturated fat and cholesterol. Also the whole egg only has 85 cals! Plenty of room for an egg or 3 on even the most strict diet.

Why eliminate the egg yolk?

The replace argument doesn't make sense to me.

So why eat the whole grain? Maybe the kernel is replacing something else you can get.

Why eat healthy fats like fish oil? What if they are replacing a vegetable?

I don't get it.

Because, to follow up on your comparison, the grain kernels and fish oil are part of my staple. They are my preferred source of the things they contribute.

Having said that, never say never. Egg yolks may not be a preferred source of anything for me, but I might still ocassionally eat it for the sake of variety, interest, or other reasons (the last time was during my Passover meal, when I ate them covered in very salty water. Table salt is another food that I don't ordinarily eat, as I have other preferred ways of getting sodium).

By the way - regarding CLA, which is sometimes cited as a potentially helpful aspect of egg yolks, the food with the highest known levels of CLA is . . .

. . . kangaroo meat.

(which by chance also happens to be exceptionally lean)

:eat:

problem solved! :) :eat: :spaz:

I love yolks!:eat:

I lowered my cholesterol from 205 to 175 and I ate about 6 whole eggs each week, sometimes a little more. I cut down on sugar, walked a lot, and ate more whole grains-- I think that's how my cholesterol got lower. It was not a direct goal of mine at the time, but I'm glad that's what happened.

I think there are still a lot of people who fear that egg yolks will raise their cholesterol.

By the way - regarding CLA, which is sometimes cited as a potentially helpful aspect of egg yolks, the food with the highest known levels of CLA is . . .

. . . kangaroo meat.

(which by chance also happens to be exceptionally lean)



I believe you mean (drumroll please)... "australus."



How About an Australus Steak on the Grill?
-AP

Does the idea of tossing a kangaroo steak on the grill upset you? How about a tender cut of australus? A food magazine's hunt for a new name for kangaroo meat — aimed at putting a spring in the step of efforts to sell the product — has a winner, media reported Tuesday.

More than 2,700 people from 41 nations entered the Sydney-based Food Companion International magazine competition to rename meat derived from one of Australia's best-loved and most-recognizable animals.

Before settling on australus, judges skipped over suggestions including "kangarly," "maroo," and "kangasaurus."

Millions of kangaroos are culled each year, to prevent them eating crops and to supply meat — but most of the kangaroo cuts go to pet food suppliers and only a small percentage is sold for human consumption.

Australia's kangaroo population fluctuates depending on weather conditions, but is estimated at up to 50 million — more than double the country's human population.

Magazine editor Mel Nathan told The Sydney Morning Herald "australus" sounded dignified and predicted it could be a breakthrough for the kangaroo meat industry.

Kangaroo Industry Association of Australia executive officer John Kelly told the Sydney paper that although the company sponsored the competition, it had no serious intention of changing the meat's name.