I met with a nutritionalist recently and I was surprised by her not just recommending the egg whites but the whole egg. She said that the egg is one of the only foods our body absorbs all of the protein from as well and one of the only foods that provides a high source of Vitamin D (which most of are lacking, especially if you live in San Francisco in the summer!). And of course one of the biggest things is eating ORGANIC, farm raised eggs. Keep those chemicals OUT!Here are some other more details facts from Wiki:
Eggs add protein to one's diet, as well as various other nutrients.
They supply all essential amino acids for humans, and provide several vitamins and minerals, including vitamin A, riboflavin (vitamin B2), folic acid (vitamin B9), vitamin B6, vitamin B12, choline, iron, calcium, phosphorus and potassium. They are also an inexpensive single-food source of protein.
All of the egg's vitamin A, D and E are in the egg yolk. The egg is one of the few foods that naturally contains vitamin D.
Eggs add protein to one's diet, as well as various other nutrients.
They supply all essential amino acids for humans, and provide several vitamins and minerals, including vitamin A, riboflavin (vitamin B2), folic acid (vitamin B9), vitamin B6, vitamin B12, choline, iron, calcium, phosphorus and potassium. They are also an inexpensive single-food source of protein.
All of the egg's vitamin A, D and E are in the egg yolk. The egg is one of the few foods that naturally contains vitamin D.
A large egg yolk contains approximately 60 Calories; the egg white contains about 15 Calories. A large yolk contains more than two-thirds of the recommended daily intake of 300 mg of cholesterol (although one study indicates that the human body may not absorb much cholesterol from eggs. The yolk makes up about 33% of the liquid weight of the egg. It contains all of the fat, slightly less than half of the protein, and most of the other nutrients. It also contains all of the choline, and one yolk contains approximately half of the recommended daily intake. Choline is an important nutrient for development of the brain, and is said to be important for pregnant and nursing women to ensure healthy fetal brain development.
Cholesterol and fat
More than half the calories found in eggs come from the fat in the yolk; a large 50-gram chicken egg contains approximately 5 grams of fat. People on a low-cholesterol diet may need to reduce egg consumption; however, only 27% of the fat in egg is saturated fat (palmitic, stearic and myristic acids) that contains LDL cholesterol. The egg white consists primarily of water (87%) and protein (13%) and contains no cholesterol and little, if any, fat.
There is debate over whether egg yolk presents a health risk. Some research suggests dietary cholesterol increases the ratio of total to HDL cholesterol and, therefore, adversely affects the body's cholesterol profile; whereas other studies show that moderate consumption of eggs, up to two per day, does not appear to increase heart disease risk in healthy individuals. Harold McGee argues that the cholesterol in the yolk is not what causes a problem, because fat (particularly saturated) is much more likely to raise cholesterol levels than the actual consumption of cholesterol. A 2007 study of nearly 10,000 adults demonstrated no correlation between moderate (6 per week) egg consumption and cardiovascular disease or strokes except in the sub-population of diabetic patients which presented an increased risk of coronary heart disease.Other research supports the idea that a high egg intake increases cardiovascular risk in diabetic patients.
Cholesterol and fat
More than half the calories found in eggs come from the fat in the yolk; a large 50-gram chicken egg contains approximately 5 grams of fat. People on a low-cholesterol diet may need to reduce egg consumption; however, only 27% of the fat in egg is saturated fat (palmitic, stearic and myristic acids) that contains LDL cholesterol. The egg white consists primarily of water (87%) and protein (13%) and contains no cholesterol and little, if any, fat.
There is debate over whether egg yolk presents a health risk. Some research suggests dietary cholesterol increases the ratio of total to HDL cholesterol and, therefore, adversely affects the body's cholesterol profile; whereas other studies show that moderate consumption of eggs, up to two per day, does not appear to increase heart disease risk in healthy individuals. Harold McGee argues that the cholesterol in the yolk is not what causes a problem, because fat (particularly saturated) is much more likely to raise cholesterol levels than the actual consumption of cholesterol. A 2007 study of nearly 10,000 adults demonstrated no correlation between moderate (6 per week) egg consumption and cardiovascular disease or strokes except in the sub-population of diabetic patients which presented an increased risk of coronary heart disease.Other research supports the idea that a high egg intake increases cardiovascular risk in diabetic patients.
I personally believe it is not the Egg alone causing the body grief, its the slab of bacon you put next to it.
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