Egg whites bad. Egg yolks good.
A few days ago, I posted my opinion on eggs whites, egg yolks, and whole eggs. You can check it out, here: Welcome to the ’90s, McDonalds. A few weeks earlier, I wrote letters to a couple of our fast food giants, and I want to share what I wrote with you, our readers.
While I’m certainly supportive of healthier options for your customers, it’s worth noting that the customer is not always right. In this case, if they are truly wanting egg whites, they are actually wrong.
The war against the egg and egg yolks has been long over, and the egg (and it’s yolk) won. Unfortunately, the USDA and mainstream media refuses to give up the battles, and continue to teach that eggs and their yolks are bad for us.
Be brave, and stand up for the health of your customers; educate them that yolks are healthy, and that replacing empty sugar and bread calories with vegetables is the healthier choice. Offer them lettuce wrapped bunless burgers, bowls of meats and vegetables, healthy egg scrambles, and their whole eggs in the form of delicious omelettes stuffed with vegetables, instead.
Rather than the low fat, low cholesterol options that have failed to help our society get healthier, offer them something that’s not only tasty, but a better choice for their health.
The low fat craze should have died out decades ago. That war is over, and only the government fails to realize it; it can no longer be won. …and even if it could be, we would be even less healthy, today.
Here are just a few interesting links regarding eggs and cholesterol. I urge you to read them:
- Dietary cholesterol increase ‘good cholesterol,’ or plasma HDL – http://jn.nutrition.org/
- Egg consumption and risk of coronary heart disease and stroke – http://www.bmj.com/
There is a lot of good evidence FOR whole eggs rather than against, and I hope you will consider this when designing your menus.
Thank you for listening,
Eat Well, Move Well – Training, Nutrition, Movement
I’ll let you know when I hear back!