I love eggs.
And it makes me sad when I see so many people eating only half of them, usually in the form of egg whites.
Yes, the yolks have more calories, cholesterol and fat. (Remember, fat doesn’t make you fat!) But if you skip the yolks, you’ll also be missing out on most of the nutrition, including vitamins B2, B12, D and iron!
In fact, the protein in egg whites are not as nutritious without the yolks. The yolks balance out the amino acid profile, making the protein in the egg whites more easily absorbed by our bodies.
In case you’re weary of the cholesterol, one study by the University of Connecticut found that the human bodies handle the cholesterol from eggs in a way that is least likely to harm the heart. Plus, when we eat foods containing cholesterol, our bodies will balance it out by simply producing less. (If you don’t consume enough cholesterol, your body will produce it anyway, for essential bodily functions.)
When eaten on their own, egg-whites also aren’t as satiating, according to pro-trainer Maik Wiedenbach.
“Since an egg white-only breakfast is nearly fat free, it will cause a significant insulin spike and promote hunger cravings as well as energy swings later in the day.”
An interesting tidbit: Most people who are allergic to eggs are actually allergic to the proteins found in the albumin, or white portion of the egg. [source]
So, next time you opt for eggs, I hope you’ll enjoy the yolks, too!
Reader Feedback: Do you enjoy eggs? If so, what’s your favorite way to prepare them?