Photo: Condé Nast Archivesby Mike Dawson, DETAILS
The yolk has been the enemy of breakfast for years-but no more, my egg-white-omelet-ordering friends.
Like most of you, I ditched the yolk thinking I was lowering my cholesterol, helping my ticker, and staying lean. But it turns out those yellow-less free-ranges were doing more harm than good. Here are three reasons to go for yolk (boo!) when you eat eggs.
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First, assuming you are not obese, eat relatively well, and work out at least a little, a few or more whole eggs a week aren't going to lift your bad cholesterol levels.
Second, whole eggs are packed with protein, good fats, vitamins, and nutrients that have been proven to help boost your brain. Some studies suggest they may even guard against dementia.
Third, last year a study at the University of Alberta, home to one of the world's leading food-science programs, discovered that cooked whole eggs, yolk and all, are equal to apples in their antioxidant potency, and these robust antioxidant properties may actually help ward off heart disease and cancer.
Time to rethink that brunch order, buddy.
Mike Dawson is a magazine writer and editor, and a regular contributor to Details.
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