Published on January 20th, 2014

Answers to your Questions about Eggs!

Here’s everything you’ve ever wanted to know about eggs but were afraid to ask.    What about all that dangerous cholesterol?    What color should the egg yolk be?  Why not eat just the egg whites?   Does cooking cause oxidized cholesterol?     If you have other questions, please ask in the “Comment” section below.    Thanks!

 

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3 Responses to Answers to your Questions about Eggs!

  1. Melkat says:

    I first encountered deep orange eggs when I lived in Germany years ago. It freaked me out a little, but now I know better. I get real free-range eggs from small local farmers, and the darkest yolks come from the dairy farmer’s chickens, and we know they’re not eating “all-vegetarian feed”. No, they follow the cows, and eat what nature intended. :-).

    We used to do a high-quality whey protein smoothie, but, recignizing that that is a “processed food”, we now just use raw eggs blended in home- cultured kefir made from local raw milk. Do you think there is any problem with eating one or two raw eggs per day?

    • DrKaayla says:

      High-quality eggs from pastured chickens should be safe. I would never eat raw supermarket eggs as the likelihood of contamination is too great. However, I’d cook most of the egg whites to deactivate trypsin inhibitors and avidin. Some people recommend cooking all egg whites but I see my pets gobble the whites so some raw whites are probably just fine.

      As you have witnessed, chickens are definitely not vegetarians. I’ve seen them battle each other to get raw hamburger! In the wild, they certainly get plenty of good, nutritious bugs and worms.

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