Seems like eggs aren’t bad after all.

You know how we’ve been hearing about how bad eggs are for you?  The nasty cholesterol in them can raise your cholesterol.  They can cause heart attacks.  Really, you shouldn’t eat many of them.  And if you do, make sure you don’t eat the yolk.

Yeah, well, Jonny Bowden is saying that’s all bunk.

The idea that eating eggs is bad for your heart is a myth. No study has linked egg eating to greater risk of heart disease. In fact, quite the opposite. According to an article from Harvard Health (a publication of Harvard Medical School), “The only large study to look at the impact of egg consumption on heart disease … found no connection between the two.”

Note:  That site may be a trigger as it is focused on diet and exercise to lose weight.

However, this is a good case of the “stuff we’ve always known” myth.  You know, like we’ve always known that fat people get more heart attacks/strokes/diabetes/whatever.

Conall showed me this today, and after reading the article, I started to say, “Wonder how long…”

He finished with, “It’ll be til they come up with the all egg diet?”

9 Responses

  1. Sometimes I wonder why we even bother with scientists at all.

  2. Actually, the REAL scientists have been telling us for years that eggs are a good, fairly inexpensive source of high quality protein & eating two a day or so or whatever we really want will not harm us any. Much of what is reported in the mainstream media is junk science anyway. Most honest scientists agree that cholesterol levels are mostly genetic, naturally rise some with age (& that that may be protective for older people) & that, as the disclaimer in those ads for statins states, “lowering cholesterol has not been shown to lower the risk of heart disease or stroke”. They know…but there is a lot of money to be lost in admitting it…that statins are very dangerous, have a host of terrible side effects, & are helpful to MAYBE 10% of men & totally useless to women. Many doctors/scientists will also tell you that cholesterol is a non-issue for at least 95% of the population & that the only ones who need to worry about it are those with a family history of hypercholesterolemia. In many other countries, they don’t even screen for cholesterol levels.

    I am from a family of mostly fat & very long-lived people who have always eaten a lot of eggs, fatty meats, butter, cooked with lard, etc. I am also almost the only one I know of who has been a regular exerciser. Yet my mother, grandmother, great-grandmothers, aunts, uncles, etc., have lived to be between 85 & 101. I have three surviving brothers who are in their 70’s right now & two of them have been fat all their lives, have ranged from 250 to 270 for 20 years or more, & one of them smoked for over 45 years before quitting & the youngest one has been an active alcoholic since he was 15.

    In short, I also often wonder what the hell scientists are good for! I for one intend to keep owning my own body, eating as many eggs as I wish, living as I please, & I know that it will be a constantly greater struggle, living as we are in a nannying culture.

  3. There’s no reason to limit your egg diet at all unless you have a pre-existing condition. There is a lot of cholesterol in eggs, which was why people said stay off them, but eating cholesterol doesn’t mean that it’s going to end up in your bloodstream…studies have found that, for a number of reasons, eating eggs has no effect on your cholesterol levels (the fat in eggs is unsaturated).

    The truth is that there is no more excellenter food than the egg. It’s one of the most nutritious foods out there, with a perfect balance of the amino acids you need to live. It’s got a snazzy package that keeps the stuff inside good for weeks without any special care or treatment (which, for hunter gatherers, made eggs the only reliable source of many bodily needs). A hen produces much more food value by popping out eggs than it does by being eaten, which is why they’ve always been backyard animals for poorer people. They’re food factories!

    Eggs taste blooming great, and can be used to do a ridiculous amount of things, from making sauces and emulsifying fats and oils to providing lift in cakes. If there is a more useful, perfect food out there, please show it to me.

    Just try to get them fresh and store them in the bottom of your refrigerator away from temperature changes. A fresh egg will have a firm inner white (if you look closely, there are actually two whites; a firm inner white and a sloppy outer), but as time goes by it loses its firmness. The egg yolk’s colour is dependent on the feed and doesn’t affect the flavour, so look for a firm inner white if you want a good egg.

  4. Wait, what? Eggs are ‘bad for us’? I’ve never heard that. Maybe because I’m Canadian? Who knows. Yay eggs!

  5. So, am I wasting time separating the yolks from the whites? Obviously, there are fewer calories when I give my dog the yolks, but I’m not raising her cholesterol?

    Anyway, too much of anything gets old quickly, but I probably would try an egg diet for about a week.

    • Yeah the yokes on you….

      If you want to hear more hilarious egg related puns, just check out my new Albumen!

  6. Yeah, only some people are sensitive to dietary cholesterol, which is the supposed booga-booga in eggs. But for most people, it doesn’t really matter at all. Plus eggs are delicious! And so useful. And cheap.

  7. We read this a couple years ago, in a more researchy sort of magazine. I Was filled with glee, too! The yolks are my favorite part of the egg! Personally, I think sometimes we create the problem….I know fanatics who barely feed their kids eggs for instance. If you seldom GET an egg as your body systems learn how to work, perhaps then as an adult you’d more likely have issues with the egg cholesterol? I mean, crap, all these years of good dietary “info” and we have MORE heart disease than my grandpa’s generation. You know, the folks that ate eggs and bacon for breakfast whenever possible!

  8. I also love the egg–it is a staple of continental cuisine! For a culinary turn on all those ‘bad’ things that are fatty and full of cholesterol (okay, she doesn’t dwell on the egg per se, but…) I would highly recommend the book “Fat” by Jennifer McLagan. It’s a great cookbook and a general celebration of that most hated dietary substance.
    As McLagan writes in the intro:
    “This is not simply a cookbook. These pages are larded with the history and culture of fat, exploring how fat has entered our language and literature, our economies large and small, and the fabric of our daily lives. Fat is indispensable and delicious. We should celebrate it, cook with it, eat it , and enjoy it without guilt.”

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