EGG YOLKS

EGG YOLKS

You might have seen us talk about our breakfasts and notice that while we eat a lot of eggs, we don't use all of the yolks.  So why is that?  

In general, we are aiming to maintain as much lean body mass as we can and to minimize our fat stores.  That means a high protein diet, moderate carbs for energy and low-moderate fat intake for hormonal health, vitamin absorption, skin health etc.  It doesn't take much fat intake to stay balanced, and since fat is twice as calorically dense as protein and carbs we keep an eye on how much we eat.  

1 whole egg has about 70 calories, 6 grams of fat, 5 grams of protein and no carbohydrates.  All of the fat is in the yolk, and most of the protein is in the white.  There are other great vitamins and minerals in the yolk (and the awesome flavor) so we always leave a couple yolks in also.  

If you were trying to keep your fat intake to 60 grams per day, you would have a hard time if you blew 20-25 grams on the eggs in breakfast alone.  

Again, we aren't anti-fat.  It should be used just like protein and carbohydrates to optimize performance and overall health.

If you're watching your calories, try to kick out a few of the yolks and see if it makes a difference. You probably won’t miss them.