Why You Should Eat the Yolks

During the 1990s, we waged an all-out war on fat.

Fat was the enemy. Fat was causing us to become obese, and ruining our health. Fat was clogging our arteries and raising our cholesterol. Soon, fat was omitted from cheeses, yogurts and every snack in between. We were told we needed more carbs and egg white were delicious. 

Egg Wrap (1)

Commonly-eaten foods were soon off limits, and were subsequently replaced with processed foods loaded up with sugars, salts and additives because they were lacking in fat. 

At the center of this war, was the lowly little egg. The white orb had been the center of controversy for some time, but this recent war on fat seemed to finally tarnish its reputation as being healthy. Yolks were full of fat and "bad cholesterol," so it was assumed that they would lead to our poor health. 

What we weren't told is that the egg yolk is one of the most nutritious foods on the planet, and should not be avoided. Healthy fats are needed in our diet for everyday functioning, and those yolks are important. 

When you're whipping up your next omelette, keep these considerations in mind. 

The yolk is full of dietary cholesterol, and that's a good thing. The bulk of an egg's cholesterol is found in the yolk, but dietary cholesterol does not pose a big threat to our health. What does make our  blood cholesterol skyrocket are foods containing trans and saturated fats. (High cholesterol is linked to conditions like heart disease.) Dietary cholesterol, such as what is found in eggs and meat, is needed to regulate our testosterone. Plus, the cholesterol in eggs actually helps lower LDL, or "bad cholesterol."

Many essential vitamins and minerals are found within the yolk. That little yellow dot within the white holds more than a pop of color. Within that splotch of yellow is nearly every essential vitamin and mineral our body needs. Yolks are one of the few natural sources of Vitamin D, and carry many B vitamins. Plus, the whole egg contains a protein punch--seven grams. 


They're an easy and versatile food. Eggs can do it all. When they're not scrambled up next to a stack of whole-grain toast, they're sitting in a rich and bubbling tomato sauce. Eggs can be prepared in a number of ways--from boiling to poaching--and are great for breakfasts, lunches, dinners and snacks. The trick is in preparation. If you're going to fry your eggs, choose a quality cooking liquid like coconut oil, grass-fed butter or olive oil. If you've learned a lower-in-fat diet works for you, you can always poach or hard-boil them. 

You can tell a lot about a chicken from the yolk. After you've cracked your egg, analyze the yolk. Is it a murky yellow or a vibrant orange? The brighter and more orange the color, the healthier (and happier) the chicken. Free-range, organic eggs have been tested to be more nutritious than their conventionally raised counterparts. When fed a diet of corn feed, chickens can accumulate high pesticide levels from the feed itself--and usually the feed is made from genetically modified corn (GMOs). In an ideal world, the chickens are roaming around and able to forage for their food--that's what makes the yolks a deep orange.

And last but not least, brown eggs are no healthier than white eggs. Brown eggs just come from brown chickens. (I still have yet to figure out why some eggs are blue-ish, however.)

Need some new ways to whip up eggs? Check out my recipes