Many health profesionals including doctors and nurses advise patients not to eat eggs (especially the egg yolk) because of high cholesterol. However numerous epidemiologic studies (studies on populaton health) does not support the idea that egg consumption increases risk factor for heart disease.
Eggs are a good source of protein and a good source of nutrients such as selenium (rare anti-cancer nutrient) and choline (in raw egg yolk), which is necessary for good cholesterol profile and liver function. The egg yolk has eye protective nutrients such as lutein and zeaxanthin. These nutrients are necessary for good vision and protection from macular degeneration and cataracts.
I agree with the American Heart Association guidelines and the views of nutritionists that good health derives from an overall lifestyle and pattern of diet rather than from the avoidance of particular foods. This is in line with my mantra in my book From Leaf to Life – Moderation. (Click http://slnaturopath.com/products/books/)
Therefore, a vegetarian with a low refined carbohydrate diet can afford to benefit from an egg a day.
Poaching is the healthy way to eat an egg (organic or kampong eggs preferred).
Boil a litre of water with 2 tablespoons of red wine. Turn down the boling water to a simmer.
Crack the egg into a bowl and slowly drop the egg into the water
Cook for 2 minutes.
According to St Hildegard, cooking this way will remove the harmful sap from the white.
Add bertram powder and red wine vinegar to the egg. These inhibit any bacteria and helps in absorption of nutrients.