According to Dr.Kelley (OAC, p. 46-47), “Eggs are an unusually good source of protein–well balanced and the standard by which all proteins are evaluated. They have all the essential amino acids in proper proportions. The cancer patient may have two eggs (preferably raw) each day at anytime.”
For those wary of having eggs because of cholesterol, one can actually reduce the cholesterol risk! Dr. Kelley says IT’S ALL IN THE PREPARATION:
1. One may prepare as much as 12, or more, eggs at a time.
2. Allow the eggs to come to room temperature first before steeping.
3. It is important that the eggs be heated in the shell; to keep eggs from cracking, carefully lay them all in a pot on the kitchen sink while boiling water.
4. Heat water in another pot to a rolling boil (140-160 deg F,).
5. TURN OFF THE HEAT.
6. Carefully pour the boiling water into the pot of eggs.
7. Allow eggs to steep UNCOVERED in the hot water:
5 minutes for large eggs;
4 minutes for medium-sized ones; and
3 minutes for smaller or free-range eggs.
8. After appropriate time, pour off the hot water IMMEDIATELY, running tap water into the pot to help cool the eggs completely, and as fast as possible.
After steeping, the eggs may be cooked as one likes it: soft-boiled, hard-boiled, scrambled, or poached. In keeping with eating as much raw food as possible, a friend takes the eggs raw, blended with her cocoa drink.
(Steeping) destroys an enzyme just inside the membrane under the shell that prevents the biotin in the egg from functioning normally. When biotin functions properly, it greatly reduces the cholesterol risks of eating eggs.
There was a group of research doctors and dentists who, for at least a dozen years, had eaten 2 eggs daily (properly prepared as above), as part of a well-balanced nutritional program. Tests conducted on these people showed no increase in cholesterol. In fact, there was a significant decrease in the blood serum cholesterol level of each individual.
Misconceived beliefs of the orthodox medical world about eating cholesterol-containing foods have caused countless people to be unduly alarmed about cholesterol levels and the associated possibility of heart attacks. These misconceptions, carried on from the early 1950’s have been proven false.
All I knew of cholesterol was that it had something to do with liver function. My unusually high LDL/HDL got me reading up on these lipoproteins and found that:
LDL (Low-Density Lipoprotein) which is commonly referred to as bad cholesterol, is not all that bad. It”s LDL that brings cholesterol into the bloodstream to aid in the liver’s production of hormones & bile salts and in the distribution of the fat-soluble Vitamins A, D, E and K where it is needed through the bloodstream. One should however be wary of a high LDL as it is said to increase the risk of forming plaque deposits in the walls of the blood vessels which block blood flow to the heart.
On the other hand, HDL (High-Density Lipoprotei) takes the cholesterol and other lipids away from the body cells and back to the liver where it is broken down for disposal, reason why it is said that a high HDL is necessary to stay healthy.