How & Why To Eat Eggs

Yes, eggs, the WHOLE egg, are good for you.  No need to throw out those whites.  Enjoy the fatty, rich filled yolk and know that your cholesterol will not go up.  You will get a nutrient-dense source of antioxidants, lecithin, omega-3 fatty acids, vitamins (vitamins A, D, B2, B6, B12 and folate) and minerals (calcium, potassium, iron, phosphorus and zinc.  Since the egg is a fatty food, it helps these important nutrients become more easily absorbed.

Before you even go back to those plain egg white omelets or egg substitutes, know that the white of the egg eaten alone blocks the absorption of certain nutrients like biotin (which supports healthy hair and nail growth).

Raw eggs have more nutrients than eggs that have been cooked for a long time or are overcooked. Eggs should be eaten with a soft texture by being boiled or lightly pan fried to retain more of the nutrition of a a raw egg.  It is interesting to note that the risk of contracting salmonella from eating raw eggs is very low.

Not all eggs are created equal, nor is all food for that matter.  The quality of what you put in your body matters. Try to eat eggs that are pastured eggs from an organically raised chicken.

From an Ayurvedic standpoint, foods are classified by whether they suit your body (dosha) type.  Eggs are better suited for vata types.  But if a pitta type or kapha type is having a hard time reducing their intake of heavy animal protein like meat or cheese, then eggs, fish or lean poultry is preferred or suggested for occasional consumption.

People get hung up on calorie counting, and calories do matter to a certain extent, but the best weight loss trick is to eat real whole foods.  Eggs will always be more satisfying and nutritious than a processed bar or danish.

Stay healthy & well,
Lisa