People shy away from eggs because of outdated research about the dangers of dietary cholesterol and fat. Eggs, as it turns out, are one of the healthiest foods on the planet. The yolks contain lutein and zeaxanthin (antioxidants that protect your eyes from cataracts blindness) and choline (important in preserving memory). The yolk's B vitamins probably reduce the risk of heart disease by neutralizing a toxic blood chemical called homocysteine. Along with half the egg's protein, the yolk also contains Vitamins A, D, and E, along with the minerals iron and zinc. It's true that most of the cholesterol from food passes through the gut, without ever making its way into the bloodstream. The yolk may contain all of the fat, but Harvard research has shown that consuming eggs does not raise heart disease risk.
Think about it this way: eggs were a dietary staple for our ancient ancestors, whose metabolisms evolved on a diet that included whole eggs, not egg whites. Eggs are a whole food that have been on the planet since the beginning of human life. Does it make sense that we’re only supposed to eat part of what’s inside? It sure doesn't to us.
