I love eggs, and not just because my three backyard hens obligingly provide them for me. There was a time when I believed the “whole eggs are bad for you” hype, but now I fully appreciate them for the tasty package of high-quality protein and nutrients they are.
For a paper I wrote spring term, I had a chance to review the scientific literature on the association (or lack thereof) between the cholesterol whole eggs (i.e., yolks included) and heart disease. For most people, there isn’t one, although people with type 2 diabetes might want to be cautious. My school colleague Seth Yoder interviewed me on what I found out for his most recent podcast on The Science of Nutrition. We talk about eggs, and science and breakfast. Good times.
P.S. If you’ve read the recent headlines about a study showing that eating egg yolks is as bad for your heart as smoking, take it with a huge grain of salt (yes, sodium-and-heart-health pun intended). That study used very, very shoddy science. Basically, with the way they collected data, you can’t deduce anything from their results, one way or the other. I’m still shaking my head over that one.