"Do I Dare to Eat an Egg?"
That question was the title of a recent health newsletter article and reflects the public's profound "ovophobia."
Egg use in the U.S. has fallen dramatically over the last 50 years, from 400 eggs per person per year in the 1940's to 235 in 1992, the last year for which statistics are available. The main reason for the decline: fear that eggs, which are high in cholesterol, will increase the risk of heart disease.
But recent research shows that eggs have gotten a bum rap. The real cholesterol villain in that all-but-extinct fried egg and bacon breakfast is not the cholesterol in the egg but the saturated fat in the bacon (and the bacon grease or butter that the eggs are fried in). Indeed, an egg's impact on the average...