EGG YOLKS are Good For YOU, Here's the Data
Ask the Queen
I love eggs, but I have heard eggs are high in cholesterol and you should only eat the whites without the yolks. What is your opinion?
Signed, Yoked in Sacramento
Dear Yoked,
Patients with severe burns are often force-fed huge quantities of whole eggs and egg concentrates as a source of protein to rebuild large areas of lost skin. During this egg therapy, however, there is not significant increase in their serum cholesterol. In one study, volunteers fed 18 eggs per day actually showed reduced levels of cholesterol. Perhaps it is because when you are full of eggs you don’t have room for sugar and the junk foods—the real culprits in cholesterol scenario. Eggs are one of the healthiest foods on the planet. They provide protein of the highest quality plus all the known vitamins and minerals except vitamin C. (David W. Rowland, Health Naturally)
The prestigious New England Journal of Medicine has a report on eggs and cholesterol. A group of New Guinea natives, whose diet is exceeding low in cholesterol, were fed eggs to measure the cholesterol-raising effect of eggs. The researchers figured the serum cholesterol levels would be blown off the charts. Instead the results showed that the eggs had no significant effect on the blood cholesterol. Another study done by the American Cancer Society revealed that people who ate no eggs at all had a higher death rate from heart attacks and strokes than egg users. This was a very large (and so convincing) study involving over 800,000 people. (William Campbell Douglass, MD., The Milk Book)
With all the publicity about eggs and cholesterol causing heart disease, the food industry quickly responded by making a preparation that looked and tasted like eggs. One such product was called EGG BEATERS. An experiment was conducted at the Burnsides Research Laboratory, University of Illinois, by Meena Kasmau Navidi and Fred A. Kummerow in which one group of lactating rats were fed exclusively on fresh shell eggs and another on EGG BEATERS. The rats eating fresh shell eggs thrived, were perfectly healthy, and grew normally. Those on EGG BEATERS did not grow normally, were stunted, and all died long before reaching maturity. (H Leon Abrams, Vegetarianism: An Anthropological/Nutritional Evaluation)
An unpublished study carried out at the University of California at Berkeley proves the folk wisdom of the Orient—that eggs are a brain food. Researchers studied men in their eighties by dividing them into two groups: those who were senile and required constant care, and those who had all their faculties intact and were able to care for themselves. All men were given dietary surveys. Researchers found only one difference between the dietary habits of those who required care and those who were mentally alert—the latter group at least one egg per day.
Scientists engaged in a recent study of breast milk components carried out in China discovered that pregnant and nursing mothers routinely ate up to 12 eggs per day. This explains why their milk had high levels of DHA, a fatty acid found in egg yolks that is necessary for optimal mental development of the infant.
The public has not been served well by the recommendation that the long-standing custom of having one or two eggs for breakfast be discontinued and replaced by consuming no more than two or three eggs per week—or worse, the substitution of the recently marketed “chemical egg” concoctions for the real thing! Eggs are a valuable food, providing excellent protein, vitamins and minerals. The cholesterol in them is balanced with sufficient lecithin to keep the cholesterol circulating in the blood and prevent it from depositing in the arteries. This is another instance showing the balance in whole, natural foods. (Emory W. Thurston, PhD, Nutrition for Tots to Teens)
In Framingham, Massachusetts, a study showed that the more saturated fat, the more cholesterol, and the more calories one ate, the lower the subjects’ serum cholesterol levels were. They found that the people who ate the most cholesterol, the most saturated fat and the most calories weighed the least and were the most physically active. (William Castelli, Director, The Framingham Study)
For 15 years, an 88-year-old Denver man has been consuming 24 eggs a day. This particular story made it to the New England Journal of Medicine because a researcher from the University of Colorado wondered how this compulsive cholesterol cuisine might be affecting the man’s health. To his surprise, the scientist found that despite a cholesterol intake close to 6,000miligrams a day, well above the recommended maximum of 300 milligrams per day, the man had normal blood cholesterol and showed no signs of heart disease. Over the past 13 years, a growing body of evidence suggests that there might be something in our food that is causing blood vessel damage. The suspected ingredient is a modified form of cholesterol called oxidized cholesterol. This is not the kind you find in eggs or other fresh foods. Oxidized cholesterol forms when cholesterol reacts with oxygen. This usually occurs when high cholesterol foods are dried, such as in powdered eggs. Oxidized cholesterol also can be found in small amounts in powdered dairy products such as milk, cheese or butter. One soon-to-be-released study found significant amounts in fast food French fries that had been cooked in animal fat. (Edward Blonz, PPNF Health Journal)
Since eggs have the highest amount of cholesterol per unit weight of all common foods (liver and brains have more), people began to fear them. Once called nature’s most perfect food by nutritionists, eggs fell into disfavor and their consumption began to plummet after 1950. The average number of eggs consumed in the U.S. per person per year dropped from a high of 389 in 1950 to only 234 in 1989. Americans are eating many fewer eggs today than at the turn of the century. Thousands of eggs farmers have gone out of business over the last 30 years because of the false dietary cholesterol scare. And millions of Americans have given up or substantially reduced their consumption of one the best and most economical foods available – and for no good scientific or common sense reasons. (Russell L. Smith, PhD, Health Freedom News)
“When I was chief physician at Hotel Dieu Hospital, Paris, some 3,500 patients passed through my hands during a year. Before my term expired I tried the experiment of giving one-half of the patients that were then present no medicines at all; the rest, the usual medical treatment. The former were given, instead, only what is known as “foods and Home Remedies,” and, to my unbounded surprise, they all got well, not a single death; while among those receiving medical treatment the customary number of deaths occurred. A second trial yielded a like result, and I was converted. Ever since I have given but little medicine to my patients.” Dr. F. Margendie
I love eggs, but I have heard eggs are high in cholesterol and you should only eat the whites without the yolks. What is your opinion?
Signed, Yoked in Sacramento
Dear Yoked,
Patients with severe burns are often force-fed huge quantities of whole eggs and egg concentrates as a source of protein to rebuild large areas of lost skin. During this egg therapy, however, there is not significant increase in their serum cholesterol. In one study, volunteers fed 18 eggs per day actually showed reduced levels of cholesterol. Perhaps it is because when you are full of eggs you don’t have room for sugar and the junk foods—the real culprits in cholesterol scenario. Eggs are one of the healthiest foods on the planet. They provide protein of the highest quality plus all the known vitamins and minerals except vitamin C. (David W. Rowland, Health Naturally)
The prestigious New England Journal of Medicine has a report on eggs and cholesterol. A group of New Guinea natives, whose diet is exceeding low in cholesterol, were fed eggs to measure the cholesterol-raising effect of eggs. The researchers figured the serum cholesterol levels would be blown off the charts. Instead the results showed that the eggs had no significant effect on the blood cholesterol. Another study done by the American Cancer Society revealed that people who ate no eggs at all had a higher death rate from heart attacks and strokes than egg users. This was a very large (and so convincing) study involving over 800,000 people. (William Campbell Douglass, MD., The Milk Book)
With all the publicity about eggs and cholesterol causing heart disease, the food industry quickly responded by making a preparation that looked and tasted like eggs. One such product was called EGG BEATERS. An experiment was conducted at the Burnsides Research Laboratory, University of Illinois, by Meena Kasmau Navidi and Fred A. Kummerow in which one group of lactating rats were fed exclusively on fresh shell eggs and another on EGG BEATERS. The rats eating fresh shell eggs thrived, were perfectly healthy, and grew normally. Those on EGG BEATERS did not grow normally, were stunted, and all died long before reaching maturity. (H Leon Abrams, Vegetarianism: An Anthropological/Nutritional Evaluation)
An unpublished study carried out at the University of California at Berkeley proves the folk wisdom of the Orient—that eggs are a brain food. Researchers studied men in their eighties by dividing them into two groups: those who were senile and required constant care, and those who had all their faculties intact and were able to care for themselves. All men were given dietary surveys. Researchers found only one difference between the dietary habits of those who required care and those who were mentally alert—the latter group at least one egg per day.
Scientists engaged in a recent study of breast milk components carried out in China discovered that pregnant and nursing mothers routinely ate up to 12 eggs per day. This explains why their milk had high levels of DHA, a fatty acid found in egg yolks that is necessary for optimal mental development of the infant.
The public has not been served well by the recommendation that the long-standing custom of having one or two eggs for breakfast be discontinued and replaced by consuming no more than two or three eggs per week—or worse, the substitution of the recently marketed “chemical egg” concoctions for the real thing! Eggs are a valuable food, providing excellent protein, vitamins and minerals. The cholesterol in them is balanced with sufficient lecithin to keep the cholesterol circulating in the blood and prevent it from depositing in the arteries. This is another instance showing the balance in whole, natural foods. (Emory W. Thurston, PhD, Nutrition for Tots to Teens)
In Framingham, Massachusetts, a study showed that the more saturated fat, the more cholesterol, and the more calories one ate, the lower the subjects’ serum cholesterol levels were. They found that the people who ate the most cholesterol, the most saturated fat and the most calories weighed the least and were the most physically active. (William Castelli, Director, The Framingham Study)
For 15 years, an 88-year-old Denver man has been consuming 24 eggs a day. This particular story made it to the New England Journal of Medicine because a researcher from the University of Colorado wondered how this compulsive cholesterol cuisine might be affecting the man’s health. To his surprise, the scientist found that despite a cholesterol intake close to 6,000miligrams a day, well above the recommended maximum of 300 milligrams per day, the man had normal blood cholesterol and showed no signs of heart disease. Over the past 13 years, a growing body of evidence suggests that there might be something in our food that is causing blood vessel damage. The suspected ingredient is a modified form of cholesterol called oxidized cholesterol. This is not the kind you find in eggs or other fresh foods. Oxidized cholesterol forms when cholesterol reacts with oxygen. This usually occurs when high cholesterol foods are dried, such as in powdered eggs. Oxidized cholesterol also can be found in small amounts in powdered dairy products such as milk, cheese or butter. One soon-to-be-released study found significant amounts in fast food French fries that had been cooked in animal fat. (Edward Blonz, PPNF Health Journal)
Since eggs have the highest amount of cholesterol per unit weight of all common foods (liver and brains have more), people began to fear them. Once called nature’s most perfect food by nutritionists, eggs fell into disfavor and their consumption began to plummet after 1950. The average number of eggs consumed in the U.S. per person per year dropped from a high of 389 in 1950 to only 234 in 1989. Americans are eating many fewer eggs today than at the turn of the century. Thousands of eggs farmers have gone out of business over the last 30 years because of the false dietary cholesterol scare. And millions of Americans have given up or substantially reduced their consumption of one the best and most economical foods available – and for no good scientific or common sense reasons. (Russell L. Smith, PhD, Health Freedom News)
“When I was chief physician at Hotel Dieu Hospital, Paris, some 3,500 patients passed through my hands during a year. Before my term expired I tried the experiment of giving one-half of the patients that were then present no medicines at all; the rest, the usual medical treatment. The former were given, instead, only what is known as “foods and Home Remedies,” and, to my unbounded surprise, they all got well, not a single death; while among those receiving medical treatment the customary number of deaths occurred. A second trial yielded a like result, and I was converted. Ever since I have given but little medicine to my patients.” Dr. F. Margendie
1 Comments:
Thank God for people like you. As a former consumer of Egg Beaters and other engineered foods, I am faced with the uphill battle of convincing those I love that real foods are ALL better than the best claimed engineered foods. Thank you, thank you, thank you.
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