Home > Expert Blogs > Fit Life with Stephen Cabral  
Stephen Cabral, CPT/CSCS is the author of Fatlossity as well as founder and director of FitLife by StephenCabral.com. The Diet.com video contributor has been an active member of the fitness and personal training community for over 10 years. His passion has led him all over the country in pursuit of continuing to further his education, certifications, and health & fitness philosophies.

» Meet Stephen Cabral
» Save Author as Favorite
» See all Stephen Cabral's Posts

Recent Posts

» What to Do If You Cheat on Your Diet
» Why You Can't Achieve Your Goals
» 10 Tips for Better Sleep
» Fat Loss Stimulus Plan!
» 9 Ways to Either GAIN Weight or Lose It!


» January 2009
» December 2008
» November 2008
» October 2008
» September 2008
» August 2008

Fit Life with Stephen Cabral
by Stephen Cabral, Fitness Professional

Subscribe to this feed Subscribe

"Egg yolks are almost as dangerous as smoking for atherosclerosis."

Wow, what a headline and what a sensational story it was that came out a few weeks back.

Personally, I was hoping it would all blow over, but with so many of my clients believing they should now not eat eggs (or egg yolks) I had to share the truth about this study.

If you didn't hear, a "survey" was done amongst approximately 1200 patients, that "regular consumption of egg yolks is about two-thirds as bad as smoking..."

(J. David Spence, David J.A. Jenkins, Jean Davignon. Egg yolk consumption and carotid plaque. Atherosclerosis, 2012)

Now, any sane person reading that would immediately jump to the conclusion that they should either stop eating eggs or begin writing out their will.

But, before you hop on the "eggs are evil" bandwagon, let me share with you what the sensationalistic media story forgot to mention:

1. These were at-risk patients and former heart attack and stroke survivors.

2. Many test subjects were smokers and ate eggs...

3. We don't know what type of eggs they used. (Were they pasture-raised or fed corn and soymeal loaded with inflammatory omega-6 fats?)

4. We don't know how they were cooked (most likely not soft boiled, raw, or poached, which prevents oxidation of the fats/cholesterol)

5. What else ...    Continue

1 | 2    Next Page
@ 6:50pm ET on September 4, 2012 You can also read Meghan's blog post talking about this topic as well on Diet.com:

Post a Comment

McAfee SECURE sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams