Newly minted with a PhD in biology, Monica, who links to a couple of my posts on healthful fat, also dissects for you the differences in all the labeling concerning eggs.
Go take a look. There's a picture, too. And note: properly raised chickens are not vegetarians. They eat bugs of all sorts when allowed to forage in pastures and this is a huge source of proper nutrition for them; and it shows in the quality of the eggs they produce.
This also seems like a good time to dispense with some lunacy regarding the use of eggs; in particular, the practice of tossing out the yolk in order to have a "healthy" egg-white omelet. Bullshit.
…And Idiotic! And ignorant. This could go under the category of "is god stupid?" if you're a religious person. Otherwise, "is nature malevolent?" Here, presumably, you would have a good source of protein worthy of human consumption, packaged along with something that's trying to kill you.
Yea, eggs & chickens: trying to kill you. You're supposed to just eat the unappetizing "good" white and leave the tasty "bad" yolk part alone. Forbidden fruit. That'll teach you.
See? Moronic, huh? So how about some facts?
In the vastly spanning arena of publicly-circulated diet, health, and nutrition myths, eggs really–sorry, I can't resist–take a beating. People believe eggs are an unhealthy diet choice, that eggs will give them high cholesterol, ultimately that eggs should be drastically limited in or omitted from a healthy diet. None of this is true, yet most people unhesitatingly repeat such nutrition misinformation. […]
EGGS NUTRITION MYTH #1: Eating egg whites rather than whole eggs is the healthy diet alternative.
The nutritional value of egg whites is practically nil. The whites have about half an egg's protein content, yes, and almost all of its sodium. That's pretty much it, barring trace amounts of other nutrients. The healthiest diet, of course, operates by maximizing nutrition value with every bite. In this sense of nutrition, albumen is fairly pointless, particularly when contrasted with egg yolks.
From a nutrition standpoint, egg yolks are the most nourishing food. Period. They contain almost every mineral and vitamin the human diet requires… […]
EGGS NUTRITION MYTH #2: Eating eggs causes high cholesterol.
This sentiment is not merely an egg fiction. It's a mass-misunderstanding of how cholesterol works. Eggs just happen to be the most prominent innocent bystander… […]
Roughly ¼ of your body's blood cholesterol comes from your diet. The other ¾ of blood cholesterol is produced by your body, and is entirely unrelated to food and cholesterol consumption in your diet.
And you shouldn't be anybody's fool about cholesterol and its effects, either. Even the pill pushers know it isn't true (note: it never was, and you should never forget that, or the wonderful nutrition you've been denying yourselves for decades because of an outright lie and knowing manipulations of data).
With JUPITER, cardiologists are finally acknowledging that the cholesterol hypothesis is unsupported. As Dr. James Stein, M.D., from the University of Wisconsin Medical School in Madison told Heartwire yesterday, he praised the JUPITER study for exposing that current therapeutic LDL-cholesterol levels are arbitrary, but more importantly, a poor indicator of cardiovascular risk. “Many patients with heart attacks have normal LDL-cholesterol values,” he said, adding that doctors and patients have been lulled into a false sense of security with normal LDL cholesterol levels. […]
As lead JUPITER investigator Dr. Paul M. Ridker, M.D., with the Center for Cardiovascular Disease Prevention at Brigham and Women's Hospital in Boston, and colleagues wrote: “Measurement of high-sensitivity C-reactive protein, an inflammatory biomarker that independently predicts future vascular events, improves global classification of risk, regardless of the LDL cholesterol level. We have previously shown that statin therapy reduces high-sensitivity C-reactive protein levels and that among healthy persons, patients with stable coronary disease, and those with the acute coronary syndrome, the magnitude of the benefit associated with statin therapy correlates in part with the achieved high-sensitivity C-reactive protein level."
One question these newly enlightened docs (about effin' time) might want to ask themselves is how they might deal with such widespread inflammation, marked by high levels of C-reactive protein, short of prescribing statins. Getting off grains (i.e., wheat and its gluten and other lectins primarily), refined sugar, highly processed vegetable oils, and crap food in general, all replaced with heavy doses of Real Food did the trick for me.
Later: It occurs to me to mention that eggs are also a decent source (yolk only!) of K2 Menatetrenone (MK-4), a vitamin that most are deficient in, and which now looks to possibly be so important as to protect against arterial calcification, and even reverse it.