THE RETURN OF THE EGG

Dear Readers:

If you have followed my web page for awhile, you probably have figured out that I am an egg advocate.  Back in the 70's (yes, I am that old and older), the medical community made the egg the villain of cholesterol.   It became the "anti-food de jure" of the medical community.   Oh, sigh!  

Anyway, I kept on eating them mainly for all of the other good things that are in the egg, i.e. lecithin to name one.  Lecithin is a source of choline, an essential nutrient.  Clinical studies have shown benefit in acne, in improving liver function, and in lowering cholesterol. 

Here is an excerpt from a recent article with the link provided to the complete article.  

"Compared to other animal products, the average egg actually contains relatively low amounts of saturated fats— about 1.6 grams per egg yolk. Studies from the Harvard School of Public Health and the British Nutrition Foundation have also found that eggs have clinically insignificant effects on blood cholesterol, and are not associated with an increased risk of cardiovascular disease.

Eating only the egg white has been popular because it’s considered pure protein and doesn’t have the fatty content of the yolk, but some dieticians argue that consuming both the fat and protein can have a positive health benefits when it comes to blood sugar."

Here is the link to the complete article:  http://www.foxnews.com/health/2015/02/11/new-dietary-guidelines-may-ok-eating-eggs/