"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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