Wednesday, September 25, 2013

egg whites

I had a long trip down to NC yesterday for medical stuff, and overslept so there was no time to make a proper breakfast.

On the run, I broke one of my rules and went through McD's for an Egg McMuffin. The 'special' offer was an "egg white McMuffin" which I declined.

True, the egg whites are high in protein, but the real value in eggs is the yolk. More so if the eggs are from free-range hens. That means truly free range, like from a local farmer who has a dozen or so hens that are outside all day, not the factories that have a small dorr to allow hundreds of hens access to the cement outside. I never buy nutritionally deficient factory eggs anymore... I'd rather do without.

Almost all of the ever-important nutrients like DHA, folate, choline and the essential vitamins like A, D, E, K-2, B-6, & B-12 live in the yolk rather than the white.

Makes me wonder why the spiel, and what are they doing with all the yolks?


  1. My concern with egg yolks is the very high amounts of saturated fats and cholesterol they contain. What are your thoughts on those ingredients?

    1. My thoughts are that our brains NEED saturated fats, and recent research shows cholesterol (also made by our bodies) is not the culprit it is thought to be.

  2. Replies
    1. Thanks for asking. I'm doing fair, although now diagnosed with hepatic encephalopathy Might have 6 months to a year, depending on new meds that are $1,000/month.

  3. I'm so sorry to hear that. I wish you the best possible prognosis, a miracle... I hope the doctors are wrong.

  4. I wish I'd known. I don't generally comment but I have followed your blog since enjoying some of your comments on DG and becoming aware that you have a blog. I wish you well.


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