(fwd) Re: egg whites

Doug Skrecky (oberon@vcn.bc.ca)
Sat, 17 Jul 1999 11:20:34 -0700 (PDT)

From: Doug Skrecky <oberon@vcn.bc.ca>
Newsgroups: misc.fitness.weights

Will Brink <wbrink@earthlink.net> wrote:

> Better question: why do people bother removing the yolks?

Dietary cholesterol has been associated with increased risk of cardiovascular disease. However some studies have suprisingly not found any risk associated with egg consumption. Data from (BMJ 300: 771-3 1990):

              Myocardial Infarction Relative risk
Consumption:  Low       Medium        High
Eggs           1          1.2          0.8
Meat           1          0.8          1.5
Carrots        1          0.5          0.4

This unexpected result might derive from the strong cholesterol lowering effects of egg white itself. (J Nutr Sci Vitaminol 42: 87-96 1996) As far as lowering cardiovascular disease risk, it looks like egg whites are right up there with arginine rich nut protein. I fry mine in olive oil.