Wednesday, September 28, 2011

All About Eggs: Part 1 (Nutrition)

Cholesterol in Eggs
From the Canadian Journal of Cardiology, Fall 2010

A single egg yolk contains 215 to 275 mg of cholesterol.

One large egg yolk contains more cholesterol than a KFC Double-Down sandwich (where even the bun is made of meat). This is more than the recommended daily allowance of cholesterol.

Because of the large amount of cholesterol found in eggs, researchers concluded that eggs should not be at all in the diet of anyone at risk for cardiovascular disease.

For the entire journal article summary, please check out:

Eggs and Eye Health
In recent years, the egg industry has marketed eggs as protecting eye health. But is that really the case? According to nutrition expert, Dr. Michael Greger, it's not.

Here are the facts:
One egg can have up to 250 mcg of lutein and zeaxanthin (two important nutrients for eye health).

One cup of carrots has 1,000 mcg.

A single serving of collard greens has 15,000 mcg.

A single serving of kale contains 24,000 mcg.

And one spoonful of spinach has as much of these protective nutrients as 9 eggs.

The recommendation for eye protection is 10,000 mcg of lutein and zeaxanthin per day, which equals 1/3 cup of spinach OR more than 3 cartons of eggs every day!
In fact, there are more phytonutrients in Captain Crunch Berry cereal than in eggs.

Industrial Toxins in Eggs
A 2010 article published by The European Food Safety Authority detailed the results of its massive food study (11,000 food samples tested), testing for the presence of industrial toxins, such as PCBs. Its results were: 
"In food, the highest mean contamination level was derived in fish and fish-derived products, followed by eggs (94 percent tested contained high levels of these toxins), milk, and their products, and meat and meat products from terrestrial (land-based) animals. The lowest contamination was observed in foods of plant origin."

According to health expert and author Dr. John McDougall, January 2010 (

Protein, fat, cholesterol, methionine (a sulfur-containing amino acid), and dietary acids, which are all superabundant in animal foods, are poisoning nearly everyone following the standard Western diet.

Most people cannot fathom this, because it takes four or more decades of consumption before disability, disfigurement, and death become common from these endogenous toxins. This long latent period fools the public into thinking there is no harm done by choosing an animal-food-based diet. Similar failures to appreciate slow poisonings from our lifestyle choices are seen with tobcco and alcohol use. The difference defining the failure to take long overdue actions is that the dangers from tobacco and alcohol use are universally known and accepted, whereas almost everyone considers red meat, poultry, eggs, and dairy products necessary parts of a healthy diet.

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