Tag Archives: British Medical Journal

Why It’s OK to Eat Whole Eggs Again

For decades we have been advised to limit our consumption of foods high in cholesterol, such as red meat, dairy products and eggs. It is the egg yolk that is rich in cholesterol, while the white contains only protein and no cholesterol or fat. Hence, egg-white choices on breakfast menus have become commonplace.

Cholesterol is not a demon. We need cholesterol for building a variety of essential hormones, including the sex hormones. All the cholesterol the body needs, however, is produced by the liver. Scientists held until recently that the cholesterol in animal foods, which are high in low-density lipoprotein (LDL), also known as the “bad cholesterol”, ends up accumulating in the lining of the arteries. Once the LDL hardens, it becomes dangerous plaque, which can break away and cause a stroke or heart attack.

Bad Fats Not High-Cholesterol Foods to Blame

The new understanding about cholesterol in food, based on recent Continue reading Why It’s OK to Eat Whole Eggs Again