That misconception needs to be addressed immediately before anyone else repeats it, egg yolks are not bad, and it is a theory that belongs to the past. This misunderstanding developed from a single link that the public took too seriously. Egg yolks contain dietary cholesterol. For several decades, medicine viewed dietary cholesterol as directly linked to cardiovascular diseases. The logic is that the more cholesterol you intake, the higher your blood level becomes. And the higher your blood level becomes, the greater your chances of developing heart diseases.
In reality, however, approximately 75 to 80 percent of the cholesterol produced in your body is synthesized endogenously and independently of your eating habits. Once you ingest dietary cholesterol, the body adjusts its cholesterol production levels to compensate for the excess. Therefore, for the majority of individuals, eating egg yolks will have little effect on your LDL. Those few individuals who experience heightened blood cholesterol levels due to their diet belong to the minority group.
To start with, egg yolks are packed with essential vitamins A, D, E and K. They also provide a sufficient quantity of the vital choline substance. This compound is responsible for proper functioning of the brain, liver and fetus neurodevelopment. People lack sufficient amounts of this nutrient, making this product beneficial. The carotenoids, such as lutein and zeaxanthin which prevent blindness, come from the yolks. Healthy fats are found in the yolk. And, lastly, the most distinctive feature – the flavor.
White of an egg contains high-quality proteins, very low caloric value and close to no fats whatsoever. Thus, for someone on a diet or eating numerous eggs on a daily basis, using only the egg whites may seem like a reasonable choice.
Nevertheless, getting rid of egg yolks is getting rid of the nutritional values of eggs as well. Listen to the scientific community and enjoy your eggs without limitations!