Egg Whites vs. Eggs w/the yolk still in it?!


Question: I've been told that egg whites are much healthier than eating the whole egg with the yolk and that there's no cholesterol when the yolk is taken out. Is this true or do I still have to worry about cholesterol build up from eating too many egg whites?


Answers: I've been told that egg whites are much healthier than eating the whole egg with the yolk and that there's no cholesterol when the yolk is taken out. Is this true or do I still have to worry about cholesterol build up from eating too many egg whites?

the protein is split 50/50 between the yolk and the egg white. 100% of the fat and cholesterol are in the yolk. whole eggs are considered natures perfect food.

the human body produces cholesterol in the liver so 70% of the total cholesterol value is genetic, the diet only plays a very small role in that value. the types of fats that you consume in your diet will effect the HDL:LDL ratio which is more important than the total cholesterol value

The yolk is mostly fat - which has more cholesterol.

egg whites dont contain cholesterol.

Egg whites have cholesteral too, I'm not sure how much, but they are definitely better than the yolk, because the yolk is the baby chick and the egg whites are just the protection around the inside of the egg, keeping the chick safe. You shouldn't eat too much egg whites though, too much of any food is bad for you.

The cholesterol is only in the yolk.
If you haven't yet, try egg beaters, they are cholesterol free and you don't have to waste the time and half the egg.

nah, you don't have anything to worry about if you take the yolk out.

You can eat as many egg whites as you want..they are fat free, and very low in calories...only about 15.

If you are a healthy female, and have no history of high cholesterol in your family, then it is also safe for you to eat a yolk every day too. The yolk of an egg is the only part of the egg that contains iron.

I've heard that the yolk is actually healthy for you. Eggs, there really isn't anything bad in them. Eat the whole thing.

Damn what they say about eating healthy I eat what the hell I wanna and don't buy into the health bs propaganda that tell you to buy all that so called healthy bs @ high prices to fatten their pockets...........I know people who are 70 to 80 years who eat just as unhealthy as anybody I know.......and they are happy!!!!

Well, they're saying now that the cholesterol in eggs is the healthy kind. So having a yoke or two isn't bad.

Generally, I play it safe and mix 6 whites with 1 yolk when I have eggs.

The egg whites have no cholesterol (assuming you get all of the yoke out completely). The person who was talking about the yoke being the baby chick is wrong, btw. The eggs we get in the grocery store are all unfertilized eggs, meaning they never contained a chick. Just wanted to clear that up.

Eat the whole egg, the yolk contains most of the nutrients in eggs.
Eggs raise good cholesterol. This is in part due to the high lecithin content of eggs.
Don't believe the myths that whole eggs are bad.

The majority of studies conducted over the past two decades on eggs and cholesterol have shown that dietary cholesterol only has a weak link, at best, to blood cholesterol levels because there is only a relatively small change in blood cholesterol levels in response to changes in dietary cholesterol intake.

For example, Harvard researchers report in the April 21, 1999 Journal of the American Medical Association that they could find no relationship of moderate egg intake (I per day) with heart disease. Two large prospective studies of 38,000 men and 80,000 women looked at heart attacks and strokes in 8 to 14 years of follow-up after asking about dietary habits. There was no statistically significant difference in risk among people who ate eggs less than once a week compared with those who ate more than one egg a day. The only increase in heart disease risk was seen in diabetics, both men and women. Eighty percent of diabetics are obese. It is thought that the increased risk is linked more to obesity, although the exact mechanism is not known.

Researchers have further established that the average response to a 100 mg/day change in dietary cholesterol intake leads to a 2.5 mg/dl change in blood cholesterol levels. While some individuals are more sensitive to the effects of dietary cholesterol (15-20% of the population), the dose adjusted response factor in this group is still relatively small (3.2 vs. 1.6 for sensitive vs. resistant study subjects). For example, it can be estimated that reducing dietary cholesterol intake from 400 mg/day to 300 mg/day results in a plasma cholesterol reduction of 3.2 mg/dl in cholesterol sensitive individuals and as little as 1.6 mg/dl in cholesterol insensitive individuals.

In a study by Schnoh et al in 1994, the diet of 24 adults was changed by addition of two eggs per day (400 mg of cholesterol) for six weeks. The researchers found that their total cholesterol levels increased by 4%, while HDL cholesterol levels increased 10%. The dose adjusted response to the change in dietary cholesterol was 2.4 mg/dl per 100 mg/day. This study showed that moderate egg intake should not be rigorously restricted in healthy individuals.

In another study by Ginsberg et al in 1994, twenty-four young men were fed 30% fat diets with an addition of zero (128 mg cholesterol/day), one (283 mg/day), two (468 mg/day) or four (858 mg/day) eggs per day to the base diet. Each diet lasted eight weeks. The average blood cholesterol levels in the twenty-four subjects were 155, 161, 162, and 166 mg/dl for the zero, one, two and four eggs per day feeding periods. Plasma total cholesterol increased 1.5 mg/dl per 100 mg/day added dietary cholesterol.

Even more important in this particular study was the finding that there was no evidence that changes in dietary cholesterol intakes altered the postprandial plasma lipoprotein profile (lipoproteins thought to be involved in the development of atherosclerosis) and thus did not alter the atherogenic potential of the plasma lipoproteins. The data indicate that in the majority of healthy young men, an addition of two eggs per day to a low-fat diet has little effect on plasma cholesterol levels.

Ginsberg followed up with another study in 1995 with a controlled dietary cholesterol feeding study. This time in young women. The effects of feeding zero, one, or three eggs per day on plasma lipids and lipoproteins were measured. Results showed that the dose adjusted plasma cholesterol response was 2.8 mg/dl per 100 mg/day dietary cholesterol (a value higher than that obtained in males in the 1994 study). In women, however, the increase in total plasma cholesterol with dietary cholesterol occurred in both the atherogenic LDL cholesterol (2.1 mg/dl per 100 mg/day) and the anti-atherogenic HDL cholesterol (0.6 mg/dl per 100 mg/day). As found in the previous study in healthy young men, young women have the ability to compensate for an increased intake of cholesterol by adjusting the way cholesterol is handled by the body. The data shows that an addition of two eggs per day to the diet of healthy young women has little effect on plasma cholesterol levels in the majority of study subjects.

In addition to the lack of significant correlation between dietary and blood cholesterol, many studies have shown that dietary cholesterol increases both LDL and HDL cholesterol concurrently, with essentially no change in the important LDL: HDL cholesterol ratio. For example, studies have shown that a change of diet by increasing ingestion of 100 mg cholesterol raises LDL cholesterol by 1.9 mg/dL and HDL cholesterol by 0.4 mg/dL. The LDL: HDL ratio change went from 2.60 to 2.61. Risk for cardiovascular disease remained the same.

The average American diet derives over 40% of its calories from fat, and the type of fat consumed is usually saturated fat from animal sources such as beef and trans-fat commonly found in fast foods such as French fries. For people on such a "bad fat" diet, consumption of eggs should be reduced and monitored. For healthy individuals who derive only 30 percent of their calories from fat, a moderate intake of one egg a day should not be restricted. The use of dietary intervention as a way to reduce blood cholesterol level should therefore be undertaken with great care to take into consideration the high variability among individuals.

Cholesterol is a much-needed macronutrient in the body. Too low a level is not good, and too high is also not good. Recent studies have linked a low blood cholesterol level of under 150 mg/dl to increased rate of cancer. Optimum cholesterol level in our body should be around 200 mg/dl, with a properly balanced total cholesterol/ HDL cholesterol ratio of lower than 4 to 1.

Dietary cholesterol is, however, associated with a higher risk of gallstones whose primary component is cholesterol, hence the term; cholesterol gallstones. Excess cholesterol that is taken in through the diet will be absorbed into the blood stream. Some of the cholesterol is carried to the gall bladder, one place where it is eliminated.

They are healthier because the yolks contain all the fat and cholesterol.

The downside is the yolk contains half the protein of the egg and many of the vitamins.

The yolk makes up about 33% of the fat weight of the egg; it contains approximately 60 calories, four times the caloric content of the egg white.

All of the fat soluble vitamins, (A, D, E and K) are found in the egg yolk. Egg yolks are one of the few foods naturally containing vitamin D.

however A large yolk contains more than two-thirds of the recommended daily limit of 300mg of cholesterol. egg whites have nearly no colesterol in them, so if this is what you are worried about you should not eat the yolk.





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