Wednesday, January 22, 2014

Good news! Eggs are the new olive oil


"The emphasis on cholesterol has overshadowed the greater impact of saturated fat. The fat of the egg is relatively unsaturated, or the raw yolk would be solid. A calculated iodine value (measure of unsaturation) of egg yolk is about 72, which is not much below that of olive oil."

"Eggs," David Kritchevsky; Encyclopedia of Food and Culture, ed. Solomon H. Katz, vol. 1. New York: Charles Scribner's Sons, 2003, pp. 558-562.

Or the raw yolk would be solid. There. A little bit of investigative journalism for you, to start your weekend. Enjoy your eggs.

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