Is ordering an egg white omelet doing more harm than good?
You’ve likely heard over the years that egg yolks are a no-no. That they’re bad for you. That they’re high in cholesterol. That they’re bad for your heart. But what if this weren’t entirely true?
While you can certainly limit the amount of calories, fat and cholesterol from eggs by tossing out the egg yolks and sticking with the whites, here at The Beauty Bean we know that a healthy diet is comprised of considerably more than calories, fat or cholesterol.
So, what are you missing out on when you skip the egg yolks?
5 Health Benefits of Egg Yolks
Choline, a vitamin that plays a role in liver health, memory and other neurological disorders. It also helps endurance athletes and may even help prevent heart disease.
Vitamin B2 or Riboflavin, which plays a key role in metabolism.
Vitamin B12, is essential for normal functioning of the brain, nervous system and blood. It’s also important for energy.
Vitamin D, necessary for healthy bones.
Iron, which is essential for energy, immunity, cognitive development and the ability to maintain body temperature.
Worried about cholesterol?
According to Harvard’s School of Public Health, “A solid body of research shows that for most people, cholesterol in food has a much smaller effect on blood levels of total cholesterol and harmful LDL cholesterol than does the mix of fats in the diet.” Moreover, egg yolks, while high in cholesterol, are also rich in nutrients that may lower the risk for heart disease, such as protein, vitamins B12 and D, riboflavin and iron. Even studies that do purport a link between dietary cholesterol and LDL (or bad cholesterol in your blood) say that eating up to 4 egg yolks a week basis does not increase your risk of heart disease. Just be sure to keep other sources of cholesterol in check.
Try mixing 1 full egg with a few egg whites next time you make an omelet for the health benefits of the yolk, in moderation.