Omega-3 Eggs - Yolks optional?
Submitted on Thu, Dec. 6th at 11:35 am by Judy625
Currently completed UltraMetabolism week 2 
Not yet begun the UltraSimple Diet 
I bought the Omega-3 eggs in the grocery store -- and I had a question about them. I notice no taste difference, but I am also accustomed to only eating egg WHITES -- since it's my understanding the the protein and good stuff is in the white part, and the cholestrol and bad stuff is in the yolk. I just throw away the yolks.
My question: where are the Omega-3s in the egg -- in the white or in the yolk? In both? Am I losing the benefit if I throw away the yolk to save calories and cholestrol?
I think the yolks are okay
Submitted on Wed, Jan. 2nd at 4:59 pm by Annalisbeth74
Not yet begun UltraMetabolism
Not yet begun the UltraSimple Diet
I seem to remember Dr. Hyman saying in the Ultrametabolism book that the yolks contain very little cholesterol, so they're okay to eat.
If they weren't good for you, he definitely would've specified to eat the whites only. I think they're okay to eat.
I do remember him saying only 6 per week, though.
Egg Info
Submitted on Sun, Jan. 13th at 3:47 pm by nutritionist
Not yet begun UltraMetabolism
Not yet begun the UltraSimple Diet
This is general medical information only. For analysis, diagnosis and prescriptions, consult your doctor or other medical professional.
Most of the protein is in the egg white and the yolk does contain a fair amount of cholesterol (~250 mg) HOWEVER, it also contains omega 3-fatty acids, carotenoids, choline (a very important nutrient for our neurological systems) and other goodies.
So, unless you are sensitive, don't give up the yolks! Enjoy!
Kathie Swift MS RD
omega 3 and heat
Submitted on Sun, Jul. 20th at 8:50 am by greenidedoc
Currently completed UltraMetabolism week 4
Not yet begun the UltraSimple Diet
Omega 3s in oils need to be taken in pure liquid or supplement form because heating destroys them. How does this apply to the yolks of omega-3 eggs? Do you recommend keeping the yolks runny? Is the destruction of omega 3s temperature related? For example using the oils to cook with or toasting the flax seed could result in high enough temps to destro the essential fatty acids, but bakind fish or slow cooking an egg does not?
Any info is appreciated. HM