First eggs were good for you, then they were not. Now it looks as though they are not so bad after all. Which is it?
Eggs have some excellent attributes, including being rich in protein, B vitamins and iron, all of which are good for your health. In short, eating some eggs is fine, but the American Heart Association recommends that people eat no more than 3 or 4 egg yolks per week.
If you are watching your cholesterol, you may need to be a little more conservative in the number of eggs you eat, particularly the yolks. Egg yolks are high in cholesterol (about 215 milligrams) for some people, eating too much cholesterol may increase the amount of cholesterol circulating in the blood. One healthy option is to use the eggs, but leave out the yolks. Leaving out the yolks is easy to do, especially when you get creative in cooking. You can often substitute two egg whites for one whole egg or use fat-free cholesterol-free egg product.
While you're watching the cholesterol, be sure to watch the fat, too. Although one egg contains less than 5 grams of fat, eggs are often partnered with fairly high fat foods, such as bacon, sausage and baked goods. They're also often cooked in butter or coupled with high-fat sauces like hollandaise.
From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This -EGGS - YEA OR NAY? recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.
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