Is it safe for me to eat eggs?

For many thousands of years, humans have enjoyed eggs, probably one of nature’s most convenient and nutritious foods. Many feel that eggs are one of nature’s perfect foods as they are one of the few foods containing all the essential amino acids. With these, our bodies can make whatever non-essential proteins they need.

Eggs are  relatively low in calories and contain many other healthy nutrients, including vitamins B12, C, D, E, and K, as well as the minerals iron and zinc. They’re also a rich source of choline, important for brain functioning in particular but actually essential for the functioning of all cells. They are also a rich source methionine, which is important for detoxification function and the carotenoids, lutein and zeaxanthin, which are helpful for eye function

In spite of the egg’s reputation for increasing cholesterol–one of the most common medical myths–research has shown that humans do not increase blood cholesterol levels by eating cholesterol. Yes, you read correctly there is little or no connection between dietary cholesterol and blood cholesterol.

We increase cholesterol by eating refined processed flour, sugars and fats. When you eat refined and processed grains, sugar or drink soda or juice, these are converted into sugar and then your liver converts them into fat, including cholesterol. So your liver makes most of your cholesterol.

What types of eggs are best? The content of the egg is dependant on what was in the chicken that laid it. Mass produced eggs from caged hens eating processed grains treated with antibiotics and pesticides will produce eggs with a completely different composition of fatty acids than free range chickens eating organic feed. These are two different foods. Choose organic, free range, preferably heirloom eggs.

A Caveat:    I have observed over the years that some people develop an allergy or sensitivity to eggs if they eat them daily or very frequently. In fact a new study supports consuming eggs in moderation after finding no evidence that eggs increase the risk of cardiovascular disease (1).

References:

1) Djoussé L, Gaziano JM. Egg consumption in relation to cardiovascular disease and mortality: the Physicians’ Health Study. American Journal of Clinical Nutrition, Vol. 87, No. 4, 964-969, April 2008.

PIONEER IN FUNCTIONAL AND INTEGRATIVE MEDICINE

For Dr. Frank Lipman, health is more than just the absence of disease: it is a total state of physical, mental, emotional, spiritual and social wellbeing. Dr. Lipman is a widely recognized trailblazer and leader in functional and integrative medicine, and he is a New York Times best-selling author of five books, How To Be Well, The New Health Rules, 10 Reasons You Feel Old and Get Fat, Revive and Total Renewal.

After his initial medical training in his native South Africa, Dr. Lipman spent 18 months working at clinics in the bush. He became familiar with the local traditional healers, called sangomas, which kindled his interest in non-Western healing modalities.

In 1984, Dr. Lipman immigrated to the United States, where he became the chief medical resident at Lincoln Hospital in Bronx, NY. While there, he became fascinated by the hospital’s addiction clinic, which used acupuncture and Chinese medicine to treat people suffering from heroin and crack addiction. Seeing the way these patients responded so positively to acupuncture made him even more aware of the potential of implementing non- Western medicine to promote holistic wellbeing. As a medical student, he was taught to focus on the disease rather than the patient, and now as a doctor he found himself treating symptoms rather than the root causes of illness. Frustrated by the constraints of his training, and the limitations in helping his patients regain true health, he began a journey of discovery to search for the path to meaningful long-term health and wellness.

He began studying nutrition, acupuncture, Chinese medicine, herbal medicine, functional medicine, biofeedback, meditation, and yoga. Dr. Lipman founded the Eleven Eleven Wellness Center in 1992, where he combines the best of Western medicine and cutting edge nutritional science with age-old healing techniques from the East. As his patient chef Seamus Mullen told The New York Times, "If antibiotics are right, he'll try it. If it's an anti-inflammatory diet, he’ll do that. He’s looking at the body as a system rather than looking at isolated things."

In addition to his practice, Dr. Lipman is the creator of Be Well, an expanding lifestyle wellness brand he founded in 2010 to help people create, sustain and lead healthier lives.