The Incredible Edible Egg — Nutrition with Judy

There’s no question that the egg is one of nature’s most nutrient-dense perfect foods. It’s also very economical which makes it all that much better. In fact, the egg is so popular that a simple picture of an egg holds the world record for most likes on Instagram (at time of publication, 54M likes).

For a long time, eggs were vilified because of their cholesterol content. Well, in case you didn’t hear, in 2015, the US Dietary guidelines removed the cholesterol and 35% limit on total dietary fat.

Why?

There wasn’t enough scientific evidence and no significant relationship between dietary cholesterol and serum cholesterol.

Personally, I always liked eggs but never liked the yolk portion of the eggs. Something about the runny consistency was never something I enjoyed and when I (wrongly) was taught that yolks are high in cholesterol and in turn, would cause me to have high cholesterol and possible heart disease, I was happy to eat only the egg whites for most of my adult life.

Once I became a nutritional therapist, I realized how wrong I was about egg yolks. They are one of the most nutrient-dense foods. The yolk is the substance for the embryo to thrive-no wonder such a small food packs so much nutrition. The yolk is rich in fats, good cholesterol, proteins…