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So I went through some egg threads that popped up in the search, in hopes of getting some expert opinions on whether to consume yolks or not, or what yolk:white ratio to take it.

All I got is conflicting opinions and an assload of irrelevant information.

Perhaps someone can answer this question for me...

Is it generally all right to consume 4-6 whole eggs (cooked/scrambled/whatever/not raw) a day?
I mean, one yolk contains over half the daily cholesterol recommendation, but how does this apply to someone who is healthy and bulking on HST?
That's the only thing I'm clueless on, the dietary cholesterol issue.

Anyone help?

It's 4am, so forgive me if I like, forgot words and what not.
I've heard that dietary cholesterol doesn't contribute to the cholesterol levels in your blood, or something like that. Not sure if this is true or not, though. Anyone?
I've heard the same thing, and I want to say I know it to be true, but I have no studies to point to. I'm not one to collect those sort've things. I just read up on them, but never save anything.
It isn't entirely true that dietary can't contribute to cholesterol levels in the body, because they can. However, diets high in saturated fats are much worse on lipid levels than diets higher in cholesterol. But in any case, when I get on egg kicks, I will usually limit myself to 3 yolks a day. Not that that is somekind of magical number, but if i have 7 or 8 eggs with 3 yolks they still taste good and have the right consistency.
Hey :)

Dietary cholesterol doesn't automatically raise blood cholesterol levels. Of course, that doesn't mean it never does.

However, it is saturated that fat has the greatest influence on raising blood cholesterol levels. Mixing a lot of dietary cholesterol and loads of saturated fat in your diet is a sure way to get your arteries blocked.

Eggs, although containing a lot of cholesterol (somewhere around 200mg for a large one), doesn't contribute much cholesterol to your diet because, as far as I can remember, it also contains egg phospholipid that interferes with absorption of the cholesterol in the egg.

I may be mistaken, but I think I also remember reading from Dr. Atkins that eggs also have a good load of high density lipoproteins, so it's good to have them. But I think he also immediately said after that that you should still follow your doctor's advice in case he said lay off the eggs.

I've been eating three eggs a day for several years now; started doing so when I began moderating my carb intake. My last few cholesterol tests showed good results: last time my blood cholesterol level was 169, which is well within the healthy range.

A few eggs a day are fine--a cheap, excellent source of easily absorbed protein. If your diet is generally clean, I wouldn't worry about it.
[b said:
Quote[/b] ]I've heard that dietary cholesterol doesn't contribute to the cholesterol levels in your blood

Yeah, I read up on a few articles like that, but as cthonian said, I don't save those studies that I read.

[b said:
Quote[/b] ], although containing a lot of cholesterol (somewhere around 200mg for a large one), doesn't contribute much cholesterol to your diet because, as far as I can remember, it also contains egg phospholipid that interferes with absorption of the cholesterol in the egg.

Thanks JV
I did remember reading that earlier this summer. I haven't been eating eggs like usual all summer long due to morning-laziness of not wanting to crack the eggs and cook them, but as a recommendation for Rovi - if your cho-levels are higher than average or you're that worried about them, resort to egg-beaters.

Thanks all!

Now that I see it written out, I do remember reading that saturated and trans fats are major contributors to blood cholesterol. I take in very low amounts of saturated fats (at least I think?) so on that note, I'm gonna go get my egg on!
Uch, looks like I'll have clogged arteries. 4-6 jumbo eggs a day, combined with half a gallon of whole milk. Heart attack, here I come!
Holy cow- that's a *lot* of unnecessary (and bad) fat- and it's not all the eggs' fault)! So switch to nonfat milk, and that will help to some degree (assuming you don't mind it- if you do, add a packet of nonfat milk powder to every 16oz of skim milk, and it's very much like whole).
Why do some people drink and advocate drinking whole milk?? The only "pro" I see is added calories from the saturated fats? And that's not much of a pro.
(Rovi @ Aug. 19 2005,03:50)</div><div id="QUOTEHEAD">QUOTE</div><div id="QUOTE">I mean, one yolk contains over half the daily cholesterol recommendation, but how does this apply to someone who is healthy and bulking on HST?
That's the only thing I'm clueless on, the dietary cholesterol issue.

Anyone help?

It's 4am, so forgive me if I like, forgot words and what not.</div>
the cholesterols in chicken egg yolks are not that easily absorbed in humans.
I eat 4 eggs every morning and remove 3 of the egg yolks.
scrambled eggs with no egg yolks tasted BLAH
It doesn't always win the taste contest (tho it can depending on seasoning), but I usually use 1 whole and 5 whites. Usually I buy at least 24 eggs per week... Usually goes good with a cup of brown rice, olive oil, and spices

Here's what I found so far:

I can also say I have read that egg whites amount to the purest form of protein and therefore (albumin) is used as a standard from which to measure other proteins efficiencies.

Safest yet - no more than 2 - 3 yolks per day for most (except allergics) and egg whites have no limit, except that too much protein will cause hyperacidity and that in itself is not good (1 - 1.5 g protein per day more than enough).

<div></div><div id="QUOTEHEAD">QUOTE</div><div id="QUOTE">EGGS
Source : Zafferano, Volume No.4 April,2000

Mirella Giuberti - Nutritionist - Teacher By State Hotel Institute &quot;Orio Vergani in Ferrara&quot;

In April of last year the Research Institute CIRM conducted a survey on common nutritional stereotypes. From this survey of doctors gastronomic experts foods industry managers specialist journalists and junior school students, it emerged that certain prejudices old and new regarding Italian dining habits are still very much alive it seems that a large number of Italian consumers have an exaggerated idea of the nutritional value of eggs.

And accordingly this article aims to shed a little light on the subject.

An egg weight on average 60g and consists of three parts; the shell (approx. 6g) is made of calcium and magnesium carbonates calcium and magnesium phosphates and other organic substances the albumen also called the white weight approx 20g is made of water and protein and coagulates readily when heated the yolk is positioned and held in the center by elastic band-like structures (a thickening of the albumen) known as the chalaza, and constitutes the most nutritionally valuable part of the egg.

It is rich in proteins of high biological value (linked to iron and phosphorous) as well as fats vitamins and minerals.

The white is surrounded by a shell, which in turn is made up of two layers. In the wider portion of the shell these layers tend to come unstuck generating a space full of air called the air space which is important in determining the freshness of the egg.


The egg is not a complete food as it lacks sugars and vitamin C, but it is rich in other valuable nutrients 100g of whole egg (2 eggs weighing 50g net each) contains 12.4% proteins 8.7% fats, a good amount of vitamin B1,B2,PP, A and D, and a good quantity of iron phosphorous, sulphur and potassium up an energy value of 128kcal (food composition tables National Institute ed 1997).

Proteins have considerable nutritional value; they contain amino acids that the human organism has difficulty producing therefore they must be introduced through diet to ensure growth and reconstruction of tissues proteins contained in the white and the yolk of an egg are the best source of protein for man albeit certain proteins in the white can cause allergic reaction in individuals with particular sensitivity.

Fats; Eggs contain a modest quantity of fats (compared to 16-47% found in cheese and 35% in salami and sausage products) with various chemical structures; eggs contain triglycerides rich in saturated fat phospholipids and cholesterol Note that eggs now contain one forth less cholesterol than in the past at 371mg/100g. for this reason Indications on weekly consumption of egg given to hypercholesterolemia sufferers are now less restrictive but there is still a ban on packaged products with a high yolk content e.g. mayonnaise custards certain desserts (typically tiramisu) or pasta dishes containing which is also rich in cholesterol.

Phospholipids are highly unsaturated lipid molecules of which lecithin is the most important; lecithin abounds in the yolk and contains choline which is indispensable to cell nuclei and particularly to nerve cells.

These compounds are useful for contrasting hypercholesterolemia and are necessary for the metabolism of the liver.

The digestibility of a food is calculated by measuring the time between ingestion and passage from the stomach to the intestine Research has shown that egg remains in the stomach for a relatively brief period that varies according to how the egg is cooked .

Two soft-boiled eggs remain in the stomach for less than two hours while two fried eggs pass to the intestine after approximately three hours.

Raw white of egg is difficult to digest as the gastric juices find it difficult to break down and cooking the white also has the effect of deactivating an antivitamin factor.

As for the yolk the fats are rendered more digestible by minimal cooking albeit a greater heat would help digestion of the proteins.

Accordingly soft-boiled eggs are the most beneficial.
The main effect of cooking an egg is that the proteins coagulate turning from fluid become solid and thermolabile vitamins are lost to a significant degree.

There are various commercial aspects connected with the different characterizing features of an egg. The WEIGHT can vary from more than 75g to less than 45g and must be identified by law. The colour of the shell white or speckled is strictly connected to the breed and has nothing to do with the nutritional value of the egg itself. The colour of the yolk can vary from light yellow to dark orange and depend mainly on the presence of vegetal pigments (carotenoids) that may be present in the feed but can also vary according to the breed of anima. The taste generally fine delicate and pleasant can also vary according to the type of feed given to the laying hens. Odour in general is nit present although the porosity of the shell can allows smells from adjacent products to permeate into the egg.

Statutorily the single word egg defines a hen’s egg If the egg is not produced by a hen then the word must be accompanied by the species of fowl (pheasant duck goose etc.) Both Italian law and EU regulations impose exact specification on eggs destined for the commercial distribution. Among the numerous aspects involved, producers must observe instructions on the obligation to identify freshness and weight.

Freshness. Is evaluated by determining the depth of the air space, which is inversely proportional to the freshness of the product.

Egg are classified in various categories indicated by the letters A,B and C allowing the customer to select the desired product; A EXTRA-egg with air space less than 4mm; A-egg with air space less than 6mm; B-egg with air space Between 6 and 9mm; C-egg with air space more than 9mm Category C eggs are not retailed but used in the food industry; category B egg are divided into three subgroups according to the storage technique used.

The weight is shown using weight intervals/categories or by a number varying from 1 (heaviest) to 7 (lightest)

After classification at the packaging center the eggs are distributed for sale in containers showing the quality and weight the week or date of packaging and the name of the packaging company Retailers must purchase eggs from the packaging centers where the product is sealed with labels provided by the relative government department.

Egg can also be sold by the producer direct to the consumer but in this case the eggs do not have to carry indication relative to quality.

An egg gathered in accordance with recommended health and hygiene conditions and put straight into refrigeration will remain fresh for at least a month As cracks in the shell and compression of the air space are to be avoided it is advisable to place the egg with the narrow end downwards.

Ageing gradually denatures the membrane around the yolk, which will appear less compact and when the shell is cracked open Laceration of the air space leads to rapid decomposition with hydrolysis of the proteins and an increasing level of ammonia in the yolk.

The yolk is introduced early into a child’s diet due to its considerable nutritional properties Given the possibility of an allergic reaction the white is usually introduced later towards the end of the first year of life.

The inclusion of eggs in the diet of young people adults and the elderly provides fundamental nutrients and the elderly provides fundamental nutrients for growth and maintenance of body structures.

The egg also improves the nutritional value of other food sources as they can be used in a very versatile way in numerous dishes; in egg pasta for example the lack of protein and low mineral and vitamin content of wheat is compensated for by the egg.

The absence of uric acid precursors make the egg an indispensable source of protein for gout sufferers
whose consumption of meat must be strictly limited.

The presence of choline stimulates liver function. Eggs are not contraindicated in the prevention or cure of arteriosclerosis.

From a dietary point of view accordingly the whole egg with no added fat is tolerated well by everybody except individuals with diseases of the gall bladder.

In the case of gallstones eggs can cause contraction of the gall bladder wall resulting in colic pains.</div>
I eat eggs with a 3:1 white to yolk ratio.

Don't know how much science there is with that, but for taste, it works for me.

I eat eggs every day, usually a 3:1 in the morning, and then again before bed if my protien/calories are low.