Eggs are an excellent source of lean protein

The end of The Great Egg Debate

I’ve been telling my patients it’s safe to eat eggs for years. Even at the height of the Great Egg/Cholesterol Scare. “Believe me,” I said. “The truth will come out some day. Science will prove eggs are good for you.”

And, over time, science did prove it. Study after study has shown that eggs are an excellent source of lean protein. And that they don’t increase your risk of heart disease or stroke. Despite their cholesterol content. (More proof that cholesterol isn’t the villain mainstream medicine has made it out to be.)

In fact, some recent research shows that eggs are particularly good for people with metabolic syndrome and pre-diabetes.

  • Eggs may actually improve HDL “good” cholesterol. Eating three eggs per day resulted in major increases in number and size of HDL particles.  Which help remove fat from the bloodstream, and prevent atherosclerosis (hardening of the arteries).
  • Eating eggs may relieve inflammation. Research shows that they help decrease inflammatory markers like TNF-alpha.
  • Having eggs for breakfast helps keep you more satisfied–for a longer period of time–than other foods.

But if you want to make sure you’re getting these benefits, forget EggBeaters or any of the other egg substitutes. They have no nutritional value. In order to make egg substitutes, food manufacturers process the eggs using oxidation. Which means they’ve essentially added free radicals. Plus, they remove the yolk, which contains almost all of the egg’s nutritional value.

So stick with real eggs. With the yolks. Preferably organic. Pick up a dozen this weekend at your local farmer’s market, and you’ll be amazed at the difference.