This is a common misconception. Eggs have been mistakenly linked to the development of cardiovascular disease through the theory that ingestion of foods that contain cholesterol increase our blood levels of cholesterol. On any given day, we have between about 1,100 and 1,700 milligrams of cholesterol in our body. About a quarter of that comes from what we eat and about three-quarters is produced inside of us by our livers. A lot of the cholesterol that’s found in food can’t actually be absorbed by our bodies. The body tightly regulates the amount of cholesterol in our blood. When dietary intake goes down, our bodies make more. When dietary intake goes up, our bodies make less. Scientific studies show a link between cholesterol intake in only about 10 percent of the population. And even in these folks, studies show no correlation between higher blood-cholesterol levels and heart disease.
For additional information on eggs as part of a nutritious diet, I recommend a few books:
The 150 Healthiest Foods on Earth by Jonny Bowden, PhD, Chapter 8: Meat, Poultry, and Eggs.
“I can’t say enough good things about eggs. They’re nature’s most perfect food. Eggs are plentiful, inexpensive, easy to prepare in a zillion different ways, and loaded with vitamins. They’re also one of the best sources of protein on the planet.”
“So what’s so great about eggs? Well, besides the abovementioned fact that they’re a perfect source of protein, containing all nine essential amino acids, they’re also loaded with vitamins and nutrients that help your eyes, your brain, and your heart. They’re one of the best sources of choline, which, though it’s not a vitamin, is an essential nutrient that must be consumed in the diet to maintain good health. Choline is essential for cardiovascular and brain function and the health of your cell membranes. It’s an essential part of a phospholipid called phosphatidylcholine (the popular supplement lecithin is about 10 percent phosphatidylcholine). Without adequate phosphophatidylcholine, both fat and cholesterol accumulate in the liver. Have you picked up on the paradox yet? People avoid egg yolks because they are afraid of the cholesterol, but the choline in the egg yolk actually helps prevent the accumulation of cholesterol and fat in the liver!”
“One more thing. Do me a favor. Stop with the egg whites already. If I see one more healthy, robust, well-muscled, athletic young person ordering an egg-white omelet for breakfast, I’ll scream. Listen carefully: The egg yolk is good for you! It’s part of the package. Worried about cholesterol? According to the Harvard Medical School Guide to Healthy Eating, “No research has ever shown that people who eat more eggs have more heart attacks than people who eat few eggs.”
In Fitness and in Health by Philip Maffetone, DC, Chapter 19: The Incredible, Edible Egg.
“As a food, eggs are not just incredible, but what I would call the perfect food. They contain all the ingredients to develop a living, healthy animal. And we can live almost entirely on eggs since they contain all our essential nutrients (except niacin and vitamin C), containing significant amounts of vitamins A, D, E, B-1, B-2, B-6, folic acid and especially vitamin B-12. Also included are important minerals such as calcium, magnesium, potassium, zinc, and iron. Choline and biotin, also important for energy production and stress management, are contained in large amounts in eggs. And they are a complete source of all the amino acids. Most of these nutrients are found in the egg yolk.”
“The fat in egg yolks is also a nearly perfect balance, containing mostly monounsaturated fats, and about 36 percent saturated fat. And, egg yolks contain linoleic and linolenic acids—both essential fatty acids. A 1994 study at the Boston University School of Medicine showed that these essential fatty acids were as important as all other vitamins and minerals, are crucial in the regulation of our cholesterol, and without these fats in your diet, your risk for heart disease is increased.”
The Sxhwarzbein Principle by Diana Schwarzbein, MD, and Nancy Deville, Chapter 25: The Schwarzbein Healing and Maintenance Nutritional Programs.
“You can eat eggs every day, as many as your body wants.”
The Cholesterol Myths: Exposing the Fallacy That Saturated Fat and Cholesterol Cause Heart Disease by Uffe Ravnskov MD, PhD, Chapter 3: High-Fat Foods Raise Blood Cholesterol
“Numerous studies have shown that in people who eat a normal western diet, the effect on blood cholesterol of eating two or three extra eggs per day over a long period of time can hardly be measured.”
“The cholesterol in your food has little or no influence at all on the cholesterol in your blood.”