Healthy Eating
New on the website: Iodine - 30% of the WHFoods are sources of iodine: scallops and cod are excellent sources of this important nutrient that helps keep our thyroid healthy.
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Visitor Questions
Q Can you tell me which part (yolk or whites)of eggs has the most cholesterol and what type (HDL or LDL) might be higher in what part.

Cholesterol is naturally found in the egg yolk. The egg white is cholesterol free. The two types of cholesterol you mention (HDL and LDL) are the kinds of cholesterol found and measured in the body. When your blood is analyzed for cholesterol, it is measured as total cholesterol, HDL (or good cholesterol) and LDL (or bad cholesterol). You want your total cholesterol and LDL cholesterol to stay in the low range and your HDL cholesterol should be high because it is the type of cholesterol that helps transport the bad cholesterol out of the body.

We feature pasture-raised eggs as one of our World's Healthiest Foods and believe eggs can be included as a regular part of the Healthiest Way of Eating.

As background, in the area of cardiovascular disease, recent studies have shown no increased risk of either heart attack or stroke in conjunction with egg intake of one to six eggs per week. Interestingly, these studies have also shown the ability of egg intake to increase levels of HDL cholesterol (the "good" cholesterol). Not only did egg intake increase the number of HDL molecules, it also improved their composition and allowed them to function more effectively. This improved function may have been the result of more phosphatidylethanolamine being added to the HDL molecules. (The addition of phosphatidylethanolamine, in turn, might have been related to the rich initial choline content of the eggs.)

Not all egg studies show potential cardiovascular benefits, however, and in some studies, egg intake has been related to some increased mortality risk. However, it's been difficult for researchers to separate out the possible role of other foods in many studies. Particularly in mortality studies, which often examine diet in very general terms, they are unable to look closely at specific egg amounts in the diet.

One further note about the relationship between egg intake and cardiovascular risk: some persons with type 2 diabetes may be more susceptible to unwanted cardiovascular problems in relationship to egg intake if their type 2 diabetes has also created problems with cholesterol transport through the bloodstream. (These transport problems often correspond to low levels of apolipoprotein E and high levels of apolipoprotein C-III in the blood, which can be determined by lab testing.) Given this connection, persons with type 2 diabetes are encouraged to consult with their healthcare provider when making decisions about eggs in their meal plan.

We would also like to share this daily tip with you that covers a related topic, which suggests several eggs per week are appropriate for most healthy individuals to consume each week. a href="Are eggs still considered a forbidden food for those concerned about their cholesterol?

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