The latest research on eggs—the whole egg, not just the white—shows that they do not raise cholesterol levels and can actually do good things, like help prevent diabetes and, oh, yeah, build muscle. So where did the cholesterol myth come from?
According to the May/June ’13 Well Being Journal, “The famous Farmington Heart Study, which began in 1948, attempted to examine the lipid hypotheses. It revealed that declining cholesterol levels in people over 50 were associated with increases in mortality and death from cardiovascular disease. Yet people who are proponents of the lipid hypothesis still refer to this study in an attempt to prove the link between high cholesterol and coronary heart disease.”
The article goes on to say that the director of the Farmington study, Dr. William Castelli, actually found that those who ate the most cholesterol, saturated fat and calories actually weighed the least because they were the most active.
Evidence exists that links low blood cholesterol levels with increases in various cancers, strokes and other diseases. One researcher, Nora Gedgaudas says, “Historically the human diet has always contained significant amounts of cholesterol. Restricting or eliminating its intake indicates a crisis or famine to the body. The result is the production of a liver enzyme called HMG-CoA reductase, which, in effect, then overproduces cholesterol from carbohydrates in the diet. Consuming carbohydrates, while decreasing cholesterol intake, guarantees a steady overproduction of cholesterol in the body. The only way to switch off this overproduction is to consume an adequate amount of dietary cholesterol and back off the carbs.”
Food for thought—pass the eggs.