Thursday, October 15, 2009
Whole Eggs Or Egg Whites?
We eat tons of eggs in our house! Everything from omelets & frittatas to pasta dishes prepared with eggs. So the question is which is better and are you throwing away the benefits by separating the yolks? Are egg whites the best bet?
The Winner is: Whole Eggs, split decision!
Egg Whites are pure protein. They're ultra lean, but also low in nutrients. The yolk contains all the fat, almost half the protein and just about all the nutrients of the egg. What "cracks" me up is that people spend extra money on organic eggs and throw out the yolk! Why would you waste your money! I never waste food! I am always cooking something so if I opt for an egg white omelet I save the yolks for another recipe.
Eating whole eggs provides you with the nutrients you won't get by eating whites alone. Good stuff such as calcium (essential for muscle contractions) and potassium (involved in muscle recovery), among others.
The fat truth. First of all, the saturated fat in eggs makes up less than half of the the total fat. The majority of the fat is healthy monounsaturated and polyunsaturated fats that don't get readily deposited as bodyfat.
What about cholesterol? A 2004 study conducted at the University of Connecticut, found that the cholesterol in egg yolks didn't raise the levels of bad cholesterol in the blood stream.
The incredible edible egg!!