Monday, February 23, 2009

Client Question?

I was talking with one of my clients today (58 year old male), and we started talking about his diet. I asked him how much he was eating and he replied with his amount of protein intake and such. It was fine until he mentioned his normal breakfast of egg whites! Arrggghhhhh! So on came the discussion of the whole egg vs. the egg white...

I am posting an article by Mike Geary who is a Certified Nutrition Specialist. I have been reading his articles for over a year and I can honestly say I trust every word he prints. Please read with an open mind, because tomorrow we will go over the "C" word...

"Whole Eggs, including the yolk (not just egg whites) - Most people know that eggs are one of the highest quality sources of protein. However, most people don't know that the egg yolks are the healthiest part of the egg... that's where almost all of the vitamins, minerals, and antioxidants (such as lutein) are found in eggs.

Egg Yolks contain more than 90% of the calcium, iron, phosphorus, zinc, thiamin, B6, folate, and B12, and panthothenic acid of the egg. In addition, the yolks contain ALL of the fat soluble vitamins A, D, E, and K in the egg, as well as ALL of the essential fatty acids. Also, the protein of whole eggs is more bio-available than egg whites alone due to a more balanced amino acid profile that the yolks help to build.

Just make sure to choose free-range organic eggs instead of normal grocery store eggs. Similar to the grass-fed beef scenerio, the nutrient content of the eggs and the balance between healthy omega-3 fatty acids and inflammatory omega-6 fatty acids (in excess) is controlled by the diet of the chickens.

Chickens that are allowed to roam free outside and eat a more natural diet will give you healthier, more nutrient-rich eggs with a healthier fat balance compared with your typical grocery store eggs (that came from chickens fed nothing but soy and corn and crowded inside "egg factories" all day long)".


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