So...why not eggs?
Please read my last response in the Oil thread as it addresses the bigger issue here that you and others are asking.
In regard to eggs, beyond the points I made in the Oil thread, the lenient American Heart Association says that anyone at risk for heart disease should not consume more than 200 mgs of cholesterol a day. When this AHA diet was used as a control group in studies, they were not able to stop the progression of heart disease or reverse it. Not a good recommendation. Half way measures produce half way results.
But is that what everyone is looking for?
I hope not.
The only diets ever published that were able to document that reversal of heart disease kept total cholesterol below 5 mgs per day. The diet they are now using in their studies on cancer are cholesterol free.
One egg, (even the new improved lower cholesterol eggs) have 225 mgs of cholesterol, per egg. That is more than the ineffective AHA diet recommends in one day and 45x more than was used in the reversal diet.
In 1981 I graduated Culinary School and worked as a chef for many years. I have never ever missed eggs in any cooking or recipe. There are so many 100s if not 1000s of healthy recipes that contain no egg, then why would anyone want to include a food that would contain a known risk factor especially if they are not well, especially if they have known heart disease?
More important though, are the points I just made in the Oil thread, that are more philosophical but applicable.
Wishing You The BEST of Health
Jeff Novick, MS, RD
PS you should try some of Mary McDougall recipes. I do not think you will be missing eggs anymore.