Why is yolk bad

Robert Eckel, a program chair and professor of medicine at the University of Colorado School of Medicine. Eckel recently wrote an editorial on eggs and cholesterol. Too much of any one food is imprudent, they say. Also, there are some lingering questions about the effects of egg consumption on the hearts of people with diabetes.

So how many eggs can you eat without worrying about it? Those kinds of specifics are tough to tease out. Cholesterol helps to regulate our hormones, helps us utilize Vitamin D and helps us digest food.

Healthy adults with normal cholesterol levels, who exercise regularly and who follow a low fat, least junk and a healthy high fiber diet can safely eat eggs. Eggs are rich in choline which is a memory vitamin and also in lutein and zeaxanthin which are antioxidants. Hence it is quite safe to eat an egg daily. But if you do have a genetic predisposition for high cholesterol levels or are already overweight with high cholesterol levels, then the intake of egg yolks should be reduced to not more than 3 eggs per week.

It is not always cholesterol alone that causes problems. It is the oxygenation of cholesterol that causes the damage. Oxygenation, or free radical development, is the process that changes the composition of this essential nutrient, turning it into a destructive compound.

Oxidation of cholesterol is formed when it is exposed to air. This happens during the many stages of processing meat, milk, eggs, butter, and cheese products. Added to this is the means of processing — firing, smoking, curing, aging, and packaging all contribute further to the oxygenation of cholesterol-containing foods. Such fast foods as fried chicken, fish, hamburgers; as well as dried and packaged foods, are some of the greatest sources of free radicals.

So if you just eat eggs, you cannot end up with high cholesterol problems. But regular intake of egg yolks plus junk food can increase your cholesterol problems. Children who are active and within the weight for their age and height can be given one egg daily. It is one of the few natural food sources of vitamin D and contains 7 grams of high-quality protein. Whole eggs are also full of omega-3 fatty acids and deliver many of the B vitamins and nutrients — B6, B12, riboflavin, folate, and choline — that, in fact, are believed to help prevent heart disease.

L-arginine, an amino acid found in eggs, is critical to the body's production of protein and the release of growth hormones. Another amino acid found in eggs, leucine, also helps the body produce growth hormones as well as regulate blood sugar levels. The yolk itself contains most of these vitamins and minerals, plus half of its protein. Instead, heat olive oil on low heat in a cast-iron skillet to cook your egg the healthiest way.

When cooking omelets, frittatas, or any other dish that involves a larger quantity of eggs, I like to use a mix of whole eggs with egg whites. The reason is that whole eggs do have a decent amount of fat. The Bottom Line: Whole eggs are a power food packed with essential vitamins and minerals our bodies need — a majority of these vitamins and minerals are found in the egg yolk.

Eating whole eggs in moderation is not bad for your health, but when making dishes with a large quantity of eggs, try to balance the count of whole eggs and egg whites.

Create new account Reset your password.