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Food Mistake # 3 – Tossing the Egg Yolk and Eating only Egg Whites

I am a big offender of this food mistake! I have been tossing those egg yolks and making my egg white omelete. So based on Susan Kleiner’s expert help, I am bringing back the egg yolks!!

Egg yolks are one of the main sources of choline, the most abundant neurotransmitter in our body. The nutrient is vital for brain, liver and nerve function, as well as for memory and transmitting nutrients between cells. “Americans are consuming only about one-third of the choline their body needs, and much of this can be traced to forgoing egg yolks,” says Kleiner. “If your reason for banning yolks is concern about cholesterol, new studies show that yolks do not raise cholesterol levels.” Plus the yolk contains about 40 percent of the egg’s protein as well as lutein, which keeps eyes healthy.

Food Fix: Women should aim to get 425 mg of choline a day, and adding egg yolks to your diet is one of the best ways to meet that goal. Two large eggs have about 250 mg. Other sources are chicken liver, codfish, and wheat germ.

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