A lot of people assume that because I come in for shows really conditioned, that I must be eating a really low-fat diet. Actually, the opposite is true. My body responds very well on a long, slow diet that slowly cycles out carbs, and increases the fat consumption, especially saturated fat. I absolutely never, ever eat plain egg-whites. At the most, if I am trying to consume larger amounts of protein, I might make an omelette using 1 or 2 yolks and 5 egg whites, but that’s about it. I graduated from NGI, and we firmly believe in eating whole foods as nature intended. When you start removing things from foods, you really run the risk of malabsorption of nutrients. For instance, these egg yolks are organic, denoted by their bright orange color. Because these hens probably foraged for their dinner, eating a mix of grains, insects and worms, they are high in Omega-3 Fatty Acids, an important essential fat that we can only get from our diets. Egg whites contain only trace amounts of fat and 4 grams of protein per egg white, whereas a whole egg contains 5 g of fat and 6 g of protein. Both contain adequate amounts of essential BCAAs, (Branch Chain Amino Acids), but most of the nutrients and all of the fat-soluble vitamins are packed into the yolk: Vitamins A, D, and K, calcium, magnesium, the B-Vitamins, including B12, and the essential amino acid, Leucine, a key factor in stimulating muscle hypertrophy. In fact, research shows that the fat contained in yolks can help curb hunger and people who eat whole eggs make greater gains in strength and muscle mass than those who consume just egg whites.
So make sure you include at least 1 or 2 yolks in your diet when you are consuming eggs…Don’t be afraid of a little healthy fat in your diet!
