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``Egg Yolks Cause Heart Disease? Egg Yolks Are Not Good for Your Heart?

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A Myth or A Truth
Written & Edited by

T.A Awan

Are you concerned about egg yolks and heart disease? Answer is that there was never any evidence that cholesterol-rich egg yolks contribute to heart disease.

Appetizing Egg Yolk


Are you concerned about the cholesterol in egg yolk? Worried about protecting your heart? Egg yolks have long been maligned because of their cholesterol content, but cholesterol itself does not cause heart disease. In fact, LDL (Low Density Lipoprotein), a major carrier of cholesterol in the blood, does have a role in heart disease, it is when poor metabolism, deficient diets, and toxins destroy the LDL particle. Extensive study about the effects of eggs on cholesterol levels have shown that when people consume three to four eggs per day, with the yolk, virtually everyone experiences either no change or beneficial changes in their cholesterol levels.

Egg Nutrition: Yolk vs White


Egg yolks are indeed full of cholesterol. Like most cholesterol-rich foods, they are packed with important nutrients, especially the fat-soluble vitamins and essential fatty acids, the yolk contains most of the nutrients in an egg. Egg whites, on the other hand, contain far fewer nutrients. Below is a table that compares the nutritional value of egg whites and yolks, analysis provided by the USDA( US department of Agriculture) provides the percentage of the total nutrition found in the yolk and the percentage of total nutrition found in the white in the last two columns.
Nutrient White Yolk % Total in White % Total in Yolk

Protein Fat Calcium Iron Phosphorus Potassium Sodium Zinc Copper Manganese B6 B12 Vitamin A Vitamin E Vitamin D Vitamin K *DHA and AA

3.6 g 0.05g 2.3 mg 0.03 mg 5 mg 53.8 mg 54.8 mg 0.01 mg 0.008 mg 0.004 mg 0.002 mg 0.03 mcg 0 IU 0 mg 0 IU 0 IU 0

2.7g 4.5g 21.9 mg 0.4 mg 66.3 mg 18.5 mg 8.2 mg 0.4 mg 0.013 mg 0.009 mg 0.059 mg 0.331 mcg 245 IU 0.684 mg 18.3 IU 0.119 IU 94 mg

57% 1% 9.5% 6.2% 7% 74.4% 87% 0.2% 38% 30.8% 3.3% 8.3% 0% 0% 0% 0% 0%

43% 99% 90.5% 93.8% 93% 25.6% 13% 99.8% 62% 69.2% 96.7% 91.7% 100% 100% 100% 100% 100%

As you can see from the table, the yolk contains 100% of essential fatty acids, vitamins A, E, D, and K. While white does not contain 100% of any nutrient.

The yolk contains more than 90% of the calcium, iron, phosphorus, zinc, thiamin, B6, and B12, and 89% of the Panthothenic acid. The white does not contain more than 90% of any nutrient. The yolk contains between 50% and 80% of the copper, manganese, and selenium, while the white contains between 50% and 80% of the potassium and protein. It should also be kept in mind that the yolk of an egg is smaller than the white and still the white contains a slim majority of nutrients, such as protein.

*Essential Omega-3 Fatty Acids (Anti-Cholesterol Agent DHA).


One important set of nutrients that should not be overlooked is the essential Omega-3 fatty acids. Egg yolks contain this fatty acid DHA((Docosahexaenoic acid (see table)), which is necessary for the brain and proper retinal function in the eye. Omega-3s also reduce both cholesterol and triglyceride levels, and is predominantly found in salmon, tuna and lake trout. Another fatty acid Arachidonic acid, which is required for the healthy skin, hair, reproduction, growth and response to injury are found in Yolks. These fatty acids are primarily needed by young children, pregnant and lactating (feeding-mothers) women. While fatty fish and cod liver oil supply DHA in larger amounts, egg yolks have an advantage over these foods because they also contain Arachidonic acid and because they do not contain EPA(Eicosapentaenoic acid)., which interferes with Arachidonic acid metabolism.

To Cook, or Not to Cook? The Benefits of Raw Egg Yolks


Many people believe that the health benefits of egg yolks are greater when the yolks are consumed raw. Heat destroys enzymes, reduces the amounts of certain nutrients, and may make the amino acid cysteine less available, which is needed to synthesize the master antioxidant of the cell, glutathione. Those who eat raw egg yolks report easier digestion, increased stamina, and resistance to illness not to mention a quicker snack if they're on-the-go. There is little evidence beyond such tale that egg yolks are truly more beneficial when consumed raw. There is also little evidence to support the common belief that consuming raw egg yolks is dangerous.

Finding The Right Kind of Eggs


(Always buy Freilandhaltung eggs and not Bodenhaltung)

Pastured eggs (eggs obtained from chicken products that are allowed to roam in open), from chickens that are free to forage for grass and insects, are of much higher nutritional quality than eggs from confinement chickens (such as Broilers). The marginal increase in value, of course, is found mostly in the yolk. Insects provide a higher DHA content, found exclusive in the yolk, and grass provides a higher vitamin E content, also found exclusively in the yolk. Egg yolks from pastured chickens are thus a powerful supplement to a healthy diet a super-food providing necessary nutrients.

Additionally, you may be able to find roadside stands in your area that sell eggs from pastured chickens. Be sure to inquire about the farming practices, to make sure that the chickens are able to forage for both grass and insects.

Omega-3 Fatty Acids: An Ozone protection inside egg yolk


To protect life from toxic Ultraviolet rays nature has provided a blanket of OZONE in the out atmosphere to our planet. Amazingly, in the same manner, the same Nature provided Omega-3 Fatty Acids in the egg to protect its consumer from Cholesterol. Omega -3 Fatty Acid is found in cold water fish, EPA & DHA are highly unsaturated fat (Saturated fats solidifies whereas Unsaturated fats do not) . These polyunsaturated fats play a very important role with the function of our bodies. Thats why such acids are called essential fatty acids meaning that they are necessary for our health and that our bodies are unable to produce them or if so, in very small quantity. Thats why its important for us to include foods containing omega-3 fatty acids in our diet, even if were trying to eat low fat. EPA and DHA are the essential fatty acids are vital nutrients and may be taken to maintain healthy function of the following: Brain and Retina- DHA is a building block of tissue in the brain and retina of the eye. EPA and DHA are converted into hormone like substances called prostaglandins, and they regulate cell activity and healthy cardiovascular function. There are other benefits of taking EPA and DHA because it also plays as a source of energy, it insulates the body against heat loss, prevents skin from drying and flaking, and cushions tissues and organs.

Save your brain


One of cholesterol's most important functions is to support learning and memory that is why the brain is so rich in cholesterol. Those who wage "war" on cholesterol may have impeccable scientific credentials but they are not acting like scientists. Science is not a war against molecules. It is a search for truth.

So, Fear not !


You are now armed with the raw facts that show that missing out on the egg yolks means missing out on the nutrition in your breakfast. Take heart in this the next time you enjoy the incredible, edible egg yolk. There was never any evidence that cholesterol-rich egg yolks contribute to heart disease.
Referenecs: 1. 2. 3. 4. 5. Chris Masterjohn, July, 2005, August 23, 2008. Daniel Steinberg, MD, PhD. Academic Press, 2007 USDA Nutrient Database for Standard Reference, Release 15. The Standard,Vol 3 No. 2 May-June 2000 Thomas G. Guilliams Ph.D. Influence of hens diet on the EPA and DHA yolk. The Faculty of Agriculture, Department of Special Zootechniques, Josip Juraj Strossmayer University of Osijek, Trg Sv.Tojstva Osijek, Croatia