Let them eat…eggs!
Q: My family keeps telling me I should stay away from eggs. But I don’t understand how a natural, whole food can be bad for me — what do you think?
Dr. Wright: Despite the mainstream scare tactics, eggs are excellent sources of nutrition — if you follow two simple rules when it comes to eating them.
First, make sure your eggs are “omega eggs.” Omega eggs come from chickens that have been fed flaxseed instead of corn. The resulting eggs reflect the flaxseed’s rich omega-3 content. In some cases, these eggs can contain up to five times more omega-3 fatty acids than regular eggs. You’ll probably have the best chance of finding omega eggs in a natural food store, but you can also check your local supermarket to see if it carries them.
Second, stay away from scrambled eggs. When you cook scrambled eggs, you break the yolks. Since the yolks contain most of the egg’s cholesterol, breaking and scrambling them allows that cholesterol to be exposed to much more air and heat than other cooking techniques that leave the yolk intact. That air and heat can cause the cholesterol in the scrambled egg yolks to oxidize before you even have a chance to eat them, potentially contributing to atherosclerosis.
This information isn’t meant to terrorize you into fearing the very sight of scrambled eggs. If you’re otherwise eating quite well and taking your daily supplements (including antioxidants), the occasional scrambled egg while you’re traveling or visiting friends or relatives certainly won’t kill you, and likely will be offset by the rest of what you’re doing. But if you’re a scrambled egg lover and eat your eggs cooked this way frequently, you might want to consider giving poached or sunny-side-up a try.