[ 2013-12-29 ]

Eat your eggs with the yolk for good health
Since the 1950s, anti-tropical saturated fat
propaganda has been raging. Hence, any natural
food item that contained high levels of saturated
fat and pure cholesterol came under the
“radar” of the conspirators of the false
“Cholesterol-Saturated Fat Hypothesis”.

The conspirators did not spare even “life giving
natural food items” such as organic mammalian
“breast” milk and eggs. Now biochemistry is
forcing these conspirators to recant the false
“Cholesterol-Saturated Fat Hypothesis” against
their financial interests, albeit reluctantly.

Breast milk and eggs contain high levels of short
and medium chain saturated fatty acids, which have
the potential to protect animals including humans
from diseases, when ingested. The short and medium
chain saturated fatty acids have been shown by
extensive laboratory experiments and multitudes of
animal and human studies to have antiviral,
antifungal and antibacterial properties. These
unique short and medium chain saturated fatty
acids are the main component of breast milk that
protects the suckling baby from diseases.

The Calgary Herald of February 20, 2008 reported
that a study of 27,000 subjects, published in the
Journal of the American College of Nutrition,
showed that the risk of cardiovascular disease was
far lower in men and women who consumed high
quantities of eggs, especially the yellow yolk,
than those subjects who abstained from eggs.

BBC News of 11 February, 2009 said a University of
Surrey study suggested that “people could eat as
many eggs as they wanted without damaging their
health”. The study report was in the British
Nutrition Foundation's Nutrition Bulletin. That
news item stated “Researcher Professor Bruce
Griffin said eggs were actually a key part of a
healthy diet, as they were particularly packed
full of nutrients”.

A research study by the Harvard School of Public
Health has also shown that dietary eggs do not
have a negative effect on blood cholesterol levels
of healthy people. This and numerous other
studies have shown that there is no link between
eating eggs and a higher risk of heart disease or
stroke for healthy adults; rather daily
consumption of eggs with a bright deep yellow yolk
helps to prevent heart disease or stroke.

The studies showed that HDL (good) cholesterol is
increased while LDL (bad) cholesterol is lowered
when people eat an egg-supplemented diet. The main
component of HDL cholesterol is pure cholesterol.
The main component of LDL cholesterol is poly
unsaturated linoleic acid found mainly in
unsaturated vegetable oils.

Eggs have been, for many centuries if not
millennia, an excellent choice for a healthy diet;
yet during the recent few decades the conspirators
of the “Cholesterol-Saturated Fat Hypothesis”
demonized the yolk of eggs.

Eggs are “nutrient-dense”. The bright deep
yellow yolk contains all the nutrients such as
vitamins, short and medium chain saturated fatty
acids, proteins, cholesterol and minerals and half
of the proteins. The white of the egg contains
only half of the proteins. The main part of an egg
which feeds the developing embryo is the egg yolk.
These nutrients are basic, natural and vital for
the survival the baby animal.

How can such basic and natural nutrients be bad
for the health of humans?

A healthy choice therefore is to eat your eggs
with the yolk.

Source - Yaa Oforiwah Asare Peash/ Dr K

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