Eggs… The Yolk is No Joke!
I know you’ve heard it all your life – don’t eat the yolk!!! It’s bad for you. It causes high cholesterol. You’ll have a heart attack. No more than “no yolks” per week. And on, and on. Guess what people… this is hog wash!
Your body needs GOOD fat AND cholesterol to function properly… for brain function, hormone health, satiety when eating – and so much more. This type of cholesterol that the yolk has is considered GOOD fat. Cholesterol in the body is the building block for healthy hormones. So if you’re having any hormonal symptoms, one of the things that should be evaluated is the kind of fat you’re taking in.
Eating fat will help you burn fat. I’ll say that again. Eating fat will help you burn fat. This is one of my favorite topics to discuss when I give nutritional workshops. When I was at my heaviest (about 50 lbs. heavier than I am now), that is when I was on a fat free and restricted calorie diet. Not to mention the hormone problems and brain fog that I dealt with.
Eating fat is also important for satiety of the appetite and is needed to squash those sugar cravings along with other food cravings.
So, now back to the “YOLK.” The yolk is where all of the nutrients are in the egg. Yes, the white does contain a small amount of protein, but the other vitamins that are in the yolk are paramount to the body. Here is what the yolk contains that is bioavailable to the body when cooked properly:
- Protein
- Choline
- Fat Soluble Vitamins A, D & E
- Vitamin B6 & B12
- Folate
- Iron
- Selenium
- Zinc
When I say “cooked properly,” it simply means that the egg is cooked through and a medium temperature, and not burned or browned.
If you’re reading this feeling concerned about your high cholesterol, please note that increased cholesterol is actually a sign of inflammation in the body. It’s your body’s way of “talking” and telling you that something needs attention.
So, what I’d suggest is looking into what’s causing that, the “root cause.” Are you eating clean, getting enough rest and exercising in a way that works for your body – not overdoing it but still pushing to get the best intended results?! Food for thought!
If you’re not currently eating the yolks and are still concerned with the myths out there about eggs, then start adding the yolk in slowly and see how things go. They’re great for satiating hunger and regulating blood sugar levels as well as what’s already been discussed. I’ve had clients in my private nutritional practice who have had their cholesterol drop once adding whole eggs back into their diets.
The quality of the eggs used is also very important. Pasture raised is ideal (the brand “Vital Farms” is my favorite store bought) and when you can purchase from a local farmer at a Farmer’s Market in your area, its even better. I promise you’ll be able to see and taste the difference. The yolks from conventional eggs are almost white in color. The yolk in a pastured egg is a beautiful deep orange.
I guarantee you’ll also be much more satiated after eating pastured eggs. For example, I make 3 eggs lightly scrambled at one time. When I make pastured eggs, I can eat about half of the amount cooked in one sitting. I tested this with conventional eggs (meaning non-organic eggs from unknown source). When I made these, I finished 3 whole eggs and was still hungry.
The benefit of nutrient dense foods is truly amazing! Good luck and enjoy!!
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Ready to ditch the diet mentality and rock your body with the confidence you’ve always dreamed of?! I can help get you there!
I’m Dani Conway! From ex-overweight-yo-yo-dieter to a pioneer and expert in the Low Carb, Keto and Carnivore space; Board Certified Functional Diagnostic Nutrition Practitioner, Functional Blood Work Specialist, Weight Loss, Hormone and Gut Health Expert…
My super power is beating the diet industry!
It’s time to stop starving and start living!
