Eggs are one of the most versatile and nutritious foods available, yet they have also been the subject of nutrition misinformation over recent decades.


This misinformation originated from an incorrect theory (so named the diet-heart hypothesis) that suggested that cholesterol in food increased our blood cholesterol levels and that elevated blood cholesterol caused heart disease.  Following this faulty logic, national health organisations made the decision to recommend that we limit egg consumption and ditch the cholesterol-filled yolks.


What you need to know:


  • Cholesterol in eggs is not harmful: It’s true that eggs contain cholesterol, but eating more cholesterol from whole food sources like eggs doesn’t increase levels of unhealthy LDL cholesterol.  When it comes to elevated LDL levels and nutrition, the real culprits to look out for are hydrogenated fats and refined carbohydrates as these can disrupt the delicate balance of cholesterol in our blood.


  • Eggs contain health fats: The monounsaturated fats in eggs help maintain normal blood cholesterol levels.  Eggs also contain polyunsaturated fats, including omega-3 fatty acids, which are needed for normal brain function.


  • Eggs support weight loss:  Eggs are a low calorie and nutrient dense food, making them a great option for people trying to lose weight.  They are a good source of protein which helps you feel full and satisfied.


  • Eat the entire egg: While egg whites are a good source of protein, the yolks contain many important nutrients such as choline and vitamins D, E, and K.


Fun Fact: The colour of an egg has no impact on its nutritional content.  The colour of an egg’s shell is determined by the breed of the hen that laid it.


Remember not to put all your eggs in one basket.  Variety is key when it comes to your nutritional health so rotate your eggs with other quality proteins throughout the week.



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