Is egg white a health villain? Expert warns against skipping yolk

For years, health-conscious eaters have been conditioned to fear the golden centre of the egg, often tossing it aside in favour of the whites to avoid cholesterol.

However, Dr Alok Chopra, a cardiologist with four decades of experience, is urging a rethink. In a recent insight shared on Saturday, he suggested that the egg white, when eaten in isolation, is actually an inflammatory protein.

According to him, the egg only truly becomes a "whole food" when the white and yolk are consumed together.

The yolk has long been unfairly vilified. While it does contain cholesterol, it is also the primary source of the egg's nutritional density, offering significantly more vitamin A, vitamin E, and omega-3 fatty acids than the whites.

Dr Chopra argues that our understanding of cholesterol is fundamentally flawed. “It’s essential for cell structure, hormone production, brain function, and a healthy immune system,” he explained.

Addressing the fear of heart disease, the expert pointed out that the human liver naturally produces about 85% of the body’s cholesterol.

He challenged the common misconception, stating: “Contrary to popular belief, cholesterol is not the cause of heart disease.

"That is surprising to everybody. Cholesterol is made in our bodies. In fact, 85% of it is made in the body, and God would never do something wrong.”

With sixteen major roles to play in our biology, the yolk is far from a dietary villain; instead, it is a vital component of a balanced, nutrient-rich diet.

Important: This article is meant for informational purposes only and is not a replacement for professional medical guidance. Always consult with your doctor regarding any medical concerns you may have.