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But there's good reason not to fear the yolks. Scientific research has vindicated dietary cholesterol, finding that eating cholesterol has no real impact on cholesterol metabolism. That is, eating foods high in cholesterol does not mean you’ll develop high cholesterol. Some evidence suggests that eggs might even be beneficial for cholesterol by raising levels of HDL cholesterol, the “good” cholesterol that’s linked to a lower risk of heart disease.
Egg yolks contain a vibrant mix of saturated and unsaturated fat—another nutrient that, when it comes from a healthy whole food source, is unfairly slandered. Yolks have a good helping of vitamin E, one of the nutrients Americans eat too little of. But the real case for egg yolks can be made by their abundance of carotenoids, nutrients in plants and animal fats that give things like egg yolks (and even autumn leaves) their yellow color. Egg yolks are rich in the carotenoids lutein and zeaxanthin, which help eye health and protect against inflammation.
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