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Are Egg Whites or Egg Yolk Better?
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I was on a weekend trip with some friends
recently and one of my friends was cooking breakfast for the whole group. I
went over to see what he was cooking and saw he was getting ready to make a big
batch of eggs.
Well, to my shock and horror, I noticed that he was cracking the eggs open and
screening the egg whites into a bowl and throwing out the egg yolks. I asked
him why the heck he was throwing out the egg yolks, and he replied...
"because I thought the egg yolks were terrible for you...that's where all
the nasty fat and cholesterol is".
And I replied, "you mean that's where all the nutrition is!"
This is a perfect example of how confused most people are about nutrition. In a
world full of misinformation, somehow most people now mistakenly think that the
egg yolk is the worst part of the egg, when in
fact, the YOLK IS THE HEALTHIEST PART OF THE EGG!
By throwing out the yolk and only eating egg whites, you're essentially
throwing out the most nutrient dense, antioxidant-rich, vitamin
and mineral loaded portion of the egg. The yolks contain so many
B-vitamins, trace minerals, vitamin A, folate, choline, lutein, and other
powerful nutrients... it's not even worth trying to list them all.
In fact, the egg whites are almost devoid of nutrition compared to the yolk.
Even the protein in egg whites isn't as powerful
without the yolks to balance out the amino acid profile
and make the protein more bio-available. Not to even mention that the egg yolks
from free range chickens are loaded with omega-3
fatty acids.
Yolks contain more than 90% of the calcium, iron, phosphorus, zinc, thiamin,
B6, folate, and B12, and panthothenic acid of the egg. In addition, the yolks
contain all of the fat soluble vitamins A, D, E,
and K in the egg, as well as all of the essential fatty
acids.
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