EGGS??

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This article is actually false. The more cholesterol you eat, the less your body has to make, therefore you will have lower cholesterol levels.

90% of your blood cholesterol is made in the body, not the foods we eat.

Did you actually read the article? It supports what you are saying. The title of the link didn't do it justice. This is one of the paragraphs...

Eating Cholesterol Does Not Raise Blood Cholesterol Levels

The truth is, however, that there is no direct connection between the amount of cholesterol you eat and the concentration of cholesterol in your blood. In most people, eating cholesterol has little or no effect on this amount. In about 30 percent of the population, eating cholesterol does in fact increase the concentration of cholesterol in the blood — but it increases the "good" cholesterol.


To put it in more scientific terms, eating cholesterol "results in a less atherogenic lipoprotein profile."

I agree also. I would much rather eat an egg than eat eggbeaters even if it means eating a few more calories. I have recently been cutting out most prepackaged foods and try to eat plenty of fresh fruits and veggies, meats and nuts. I'm still stuck on dannon yogurt because I haven't found an organic brand that I like. I buy cagefree, organic eggs.

Why not make your own, use some dannon all natural to culture your first batch the keep growing it. That you can use whatever milk you want. I had some homemade goats milk yogurt that was amazing.

I agree also. I would much rather eat an egg than eat eggbeaters even if it means eating a few more calories. I have recently been cutting out most prepackaged foods and try to eat plenty of fresh fruits and veggies, meats and nuts. I'm still stuck on dannon yogurt because I haven't found an organic brand that I like. I buy cagefree, organic eggs.

Do you enjoy eating egg whites? You are correct, the yolk is rather fattening when compared to the whites themselves. You can balance it out by adding a bit of cheese to the whites and still have less fat than the entire egg.

I can't see the point in doing this?

Ingredients
1 egg yolk*
1/2 teaspoon fine salt
1/2 teaspoon dry mustard
2 pinches sugar
2 teaspoons fresh squeezed lemon juice
1 tablespoon white wine vinegar
1 cup oil, safflower or corn
Directions
In a glass bowl, whisk together egg yolk and dry ingredients. Combine lemon juice and vinegar in a separate bowl then thoroughly whisk half into the yolk mixture. Start whisking briskly, then start adding the oil a few drops at a time until the liquid seems to thicken and lighten a bit, (which means you've got an emulsion on your hands). Once you reach that point you can relax your arm a little (but just a little) and increase the oil flow to a constant (albeit thin) stream. Once half of the oil is in add the rest of the lemon juice mixture.

Continue whisking until all of the oil is incorporated. Leave at room temperature for 1 to 2 hours then refrigerate for up to 1 week.

if you want to save your arm you can also use a food processor. also the type of fat really doesn't matter but the darker the fat the stronger the flavor will be. homemade mayo really isn't that hard it's just time consuming takes about half an hour.