Eat The Whole Thing.

When I look back on my competitive days and just contemplate the truckloads of egg yolks that have slithered down the over-clogged drains in my life, the mountains of tasteless namby-pamby egg-white omelettes that I’ve scarfed down in accordance with the belief systems of The Cult Of The Low Fat, you know I could cry, I could just cry.

The wasted opportunities! What the hell was I thinking?

Well, what the hell I was thinking at the time was the exact same thing that every other bodybuilder that I knew worth his salt thought at the time:

Fat is bad-> egg yolks are mostly fat-> egg yolks are bad-> get rid of the yolks!

We all believed, in those days, that we really were on the cutting edge of nutritional science and that all those ridiculous whole-egg eaters were just ignorant dumbbells who were going to get fat, stay fat and die fat.

We were the ignorant dumbbells.

It was us who carefully threw away money, we who carefully wasted resources and needlessly deprived our bodies of some useful nutrients.


Because of the enigmatic power of of those two popular verities: “what everyone knows”& “commonly known facts”.

You have to sometimes stop and ask yourself, how does everyone so effortlessly find these facts out and seem to know so much about them? Well, I suppose that then one day you just wake up to that all-grown-up-inescapable-fact curled up like a cat on your face thatwhat everybody knowsisn’t particularly significant or very true. A handy conclusion for future reference.

Here is a short list of some of the nutrients that are wasted when you lose the yolk of an egg:

  • yolk proteins – ovalbumin, ovotranserin, ovucoid, ovomucin, lysozyme, as well as ovoinhibitor, vomacroglobulin, ovomacroglobulin and avidin have antibacterial activity and antihypertensive, immunomodulating, antiadhesive (=interferes with a key step of inflammation), antitumor, and antiviral activities (to find out what does what, check out Table 2from Kovacs-Nolan. 2005);
  • immunoglobulins– specifically immunoglobolin Y from egg yolk which has been shown to have antibacterial activity, antiviral activity, can reduce the incidence of dental caries, is used in anti-venoms, acts as an anti-inflammatory agent, and serves as a carrier for anti-cancer drugs (Mine. 2004);
  • other components of the yolk – including phosvitin, sialyloligosaccharides and sialylglycopeptides, as well as the yolk lipids, lipoproteins, fatty acids, and cholesterol have scientifically proven antioxidant and antibacterial activities, as well (Kovacs-Nolan. 2005).

I guess the message is loud and clear:

Nature is usually an honest saleswoman. She offers you the whole package, bells and whistles included, in the price; the mindlessly toying around with her many bountiful things often fails to improve them.

At least, when it comes to eggs.


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