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Knowing that dietary cholesterol (cholesterol in food) is actually good, it’s worthwhile to spend some time in order to find out the benefits of eating egg yolks instead of egg whites. As a matter of fact, egg whites are only beneficial because of some extra proteins they contain.
Otherwise, in some cases these can lead to health issues in people suffering from digestive or autoimmune disorders. Due to the fact that there’s a strong social prejudice against saturated fat and cholesterol, people often forget that it’s precisely these foods that are abundant in most nutrients.
Egg yolks also belong to this group.100% of the fat soluble vitamins – A, K, D and E, along with carotenoids lutein and zeaxanthin found in eggs are actually contained in the yolk. Plus, they are a source of over 90% calcium, phosphorus, zinc, iron, thiamin, folate, vitamin B6 and B12.
The egg white doesn’t contain nearly as many nutrients as does the yolk, though it has more protein. In addition, it’s scientifically proved that protein should only comprise about 15-30% of our caloric intake, and the rest should be obtained from healthy animal fats. So, it’s senseless to look for sources of protein without fat, and protein alone reduces vitamin A deposits. Nature has cleverly taken care of this, putting fat around most sources of animal protein.
Thus, the large quantity of cholesterol in the yolk is actually quite beneficial as cholesterol is a vital nutrient for the development of the future animal that should hatch out of the egg providing no one interferes. Not only is cholesterol significant for the future bird or reptile, but for people too. All sex hormones as well as all cells in the body depend on it. It has been substantiated with evidence on a number of occasions that dietary cholesterol increases the ‘good’ HDL, whereas sugar, particularly fructose, grains and omega-3/omega-6 imbalances, raise the ‘bad’ LDL as well as the triglycerides in the blood.
Docosahexaenoic acid (DHA) and Arachidonic acid (AA)
DHA is in fact the form of omega-3 used by the body, whereas AA is the usable form of omega-6. Just for a comparison, the omega-3s from ALA (Alpha-linolenic acid) and EPA (Eicosapentaenoic acid) and the omega-6 LA(Linoleic acid)must be extended before the body utilizes them. Egg yolks are a source of DHA and AA, both of which are essential fatty acids. Thus, a healthy way to keep the n-3/n-6 balance is to consume omega-3 rich eggs.
Unfortunately, the medical establishment has distorted the facts about foods like eggs and butter recommending only the consumption of egg whites. It shouldn’t come as a surprise that children today are affected by developmental disorders such in large numbers as they are fed on egg white omelets, cereals and low-fat milk. As a result, they develop nutrient, cholesterol and fat insufficiencies. One should also bear in mind that most vitamins need dietary fat in order to be adequately metabolized.
On the other hand, it’s egg whites that should get a red light. 13 to 14 proteins contained in whites show antimicrobial properties, which usually preventsmicrobes and viruses, but can also have an impact on humans, especially when consumed in large quantities or when there’s already a gut disorder.
What happens is the protein lysozyme, which is normally harmless, binds with other proteins such as ovomucoid or ovoinhibitor, thus impeding trypsin, a protease enzyme, to digest proteins. This can be further aggravated if some of the compounds pass through the intestinal wall, which will only worsen autoimmune disorders or damaged guts. That’s why egg whites should be avoided in cases of autoimmune disorders.
A different anti-nutrient found in egg whites, avid in, connects to biotin, which is a B vitamin liable for fatty acid synthesis and blood sugar regulation, thus preventing its absorption. Normally, biotin is produced by a healthy gut flora, so those affected with digestive disorders are even at a greater risk of biotin insufficiency. Just for a comparison, almost 3% of the population is allergic to egg whites but not to yolks alone.
Although some people believe that thorough cooking of the white deactivates most protease inhibitors and anti-nutrients, still the majority holds that this is not true. It’s been proved that avidin keeps about 30% of its function even when the egg is well cooked. So cooking the white doesn’t fully solve the problem. On the other hand, yolks can be eaten safely even when they are raw.
Conclusion
At present, most people are really lacking in most fat soluble vitamins including A, D, E and K2; therefore a couple of egg yolks a day would be highly beneficial for them. The truth of the matter is that egg yolks would be much more beneficial than fructose-rich fruit. The cholesterol they contain is vital for children, menopausal women, old people and everyone affected with adrenal issues. On the other hand, egg whites offer much less in terms of nutrients and can even have a negative impact on some people. Turn to egg yolks and forget the egg whites!
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