I’ll have the egg YOLK omelet, please.

Healthy, smart people don’t fall for hype and bad science, which explains why healthy, smart people wouldn’t order an egg white omelet. That’s because the yolk, not the white, supports a strong body and brain.

The yolk is like nature’s multi-vitamin. It’s a dense treasure of nutrients, including B vitamins, zinc and fat-soluble nutrients A, D and K that are critically important to brain health and energy, but are often lacking in modern humans. What’s more, the yolk, and its nutrients, directly absorbs into your body without requiring digestion! Perfect for us industrialized humans that have devastated our digestive capacity with processed and synthetic foods.

The yolk contains lecithin, which is one of the world’s most powerful sources of choline – a B vitamin that converts into phosphatidylcholine (PC). PC is an essential component of the cell membrane and is critical for thinking fast and solving problems. PC also helps:

  • Attention span and concentration
  • Memory
  • Mood
  • Cellular detoxification and repair
  • Manufacture new brain cells

Choline also converts into acetylcholine, the neurotransmitter responsible for remembering and learning things.

There is no truth in the myth that the cholesterol in yolks increases bad cholesterol in the blood or leads to heart failure. In truth, eggs have been shown to lower the risk of health problems. (The choline in egg yolks keeps cholesterol moving in the blood to protect against clogged arteries.)

Your cell membrane actually requires cholesterol! It also needs sulfur-containing proteins that are abundant in the yolk. Sulfur is used to create glutathione, which is the mother of all antioxidants, detoxifiers, anti-inflammatories and immune-builders. Best if the yolks are consumed raw, since cooking destroys some of the sulfur.

The whites, on the other hand, contain few nutrients and actually have substances that prevent the absorption of nutrients. Raw egg whites contain trypsin inhibitors that interfere with the digestion of protein. Cooking neutralizes these inhibitors, but only neutralizes 30% of another anti-nutrient in the whites called avidin. Avidin prevents the absorption of biotin, which is necessary for fatty acid synthesis and the maintenance of blood sugar.

Consuming whites to reduce body fat and build muscle doesn’t even make scientific sense. The body uses dietary cholesterol to create the bile that breaks down fat. Both the yolk and whites are an excellent (and inexpensive) source of complete protein. Whites aren’t bad, but they need the yolk to help counteract the avidin and provide the nutrients necessary to absorb protein into the body.

Selection is key! Factory-farmed eggs have an inferior nutrient profile, since the hens are forced to exist in repulsive living conditions, pumped with antibiotics and hormones and fed a grain diet that increases the inflammation-causing omega 6 fatty acids.

Buy PASTURED eggs at your farmer’s market. “Organic” and “free-range” labels indicate slightly better conditions, but are mainly marketing terms used to fool you. Pasture-raised chickens are much healthier and have stronger immune systems that protect against Salmonella. They also have an ideal fatty acid profile (a 1:1 ratio of omega 3’s to omega 6’s). Pastured eggs are a few dollars more, but offer a MUCH greater bang for your nutritional buck.

Try a raw egg yolk in you smoothie…YUM!

Posted by Andréa in Nutrients October 25th, 2011 | 1 Comment

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One Response

  1. Well said my Andrea. The article was interesting

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