I’ve often wondered if eggs really do contribute to high cholesterol. Some research says yes, some says no, some says maybe. I’m no eggspert, but I did an unofficial eggsperiment this year that had some clear results. Let me eggsplain.
I’ve had high cholesterol for years. When I started losing weight, I managed to lower my cholesterol by 40 points over two years using diet and eggsercise. During those years, I ate two eggs per month. One of my sons is allergic to eggs, so I only bought them once a month and the non-allergic family members feasted for a day and washed our hands and dishes thoroughly afterwards. I even learned to bake without eggs.
My allergic son is outgrowing his egg allergy, so one year ago we got five chicks and last November those chicks turned hens began laying five eggs per day. For the past six months, I’ve been eating 2-4 eggs per week.
As my annual medical checkup and blood work screening loomed, I wondered whether my lowered cholesterol had remained low. I was a little bit eggcited to see my results; the ONLY thing in my lifestyle that had changed in the one year separating the blood work was my egg consumption.
My eggspectations were confirmed: my LDL is back up 40 points. Oops.
I’m not devastated because I know how to fix it. What’s an egg-loving, hen-owning gal to do? Eat the whites, limit the yolks. Not a bad solution.
This poor blog post: with all of these egg puns, its cholesterol is going to be through the roof! What’s that you say? The yolks weren’t funny? Fair enough, then they don’t count and this blog post’s doctor will be content.
“Which of you fathers, if your son asks for a fish, will give him a snake instead? Or if he asks for an egg, will give him a scorpion? If you then, though you are evil, know how to give good gifts to your children, how much more will your Father in heaven give the Holy Spirit to those who ask him!” Luke 11:11-13 (NIV)
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