Stop the Eggsile: what’s wrong with the yolk?

Have you noticed that many health recipes rarely include egg yolks and that Instagram is full of snaps showing various health gurus, celebrities and models tucking into scrambled egg whites. But where are the yolks?

For years the yellow of the egg has been avoided like the plague because nutritionists believed the high saturated fat and cholesterol (especially sourced from animals) content could lead to plaque building in the arteries and potenially cause fatal heart disease.

Fast forward to the present day and views may be changing. Earlier this year Time magazine changed their 1984 veiw about eggs, exclaiming that saturated fat isn’t too bad after all. Studies have found ‘saturated fat was not associated with increased risk of coronary heart disease, stroke or coronary vascular disease’.

So what do the yolks bring to the table? According to Liz Wolfe , nutritionist and author of ‘Eat the Yolks’, they are high in: vitamin A (good for skin and eyes), B vitamins (which provide energy) and choline (which supports brain health, muscle function and is essential during pregnancy). Additionally the saturated fats present are needed for hormone production and absorption of vitamins and minerals.

Wolfe suggests “chronic stress levels, and the over consumption of vegetable oils and processed carbohydrates” are the culprits of heart disease. It is important to eat food that is as close to its natural state as possible and avoid processed packaged foods.

If you’re concerned about weight gain, eating whole eggs isn’t going to make you pile on the pounds. Just ensure you keep an eye on your overall calories consumption.