Another Reason Why Eggs Actually Lower the Risk of Heart Disease
http://www.mercola.com/2000/oct/1/eggs_homocysteine.htm
http://www.mercola.com/2002/jul/6/biotin.htm
http://www.google.com/custom?hl=en&...g+yolk+cholesterol&sitesearch=www.mercola.com
http://www.mercola.com/2000/oct/1/eggs_homocysteine.htm
http://www.mercola.com/2002/jul/6/biotin.htm
The higher the yolk is heated, the more likely oxidation of cholesterol will occur. This is especially true when it is combined with egg white (as in scrambled eggs) because the iron present in the white will further oxidize the cholesterol. Our blood vessels do not have receptors for cholesterol, only for oxidized cholesterol. So, you can eat as many eggs as you like, without worrying about cholesterol, as long as you don't cook the yolks.
http://www.google.com/custom?hl=en&...g+yolk+cholesterol&sitesearch=www.mercola.com