i would separate it normally, unless i am cooking cake...

high colestrol~

still harping on same issue, when so many had pointed to correct direction?!

here is something I posted few days back to another fellow forumer.

<<


BTW, dont worry too much about yolk, it is a good source of much needed multi-Vit B, Iron, Zinc, much needed Protein, etc

If you need food fact reference, you could refer it here.

http://nutritiondata.self.com/

yeah thats about correct, its about 70%. But many dont get it, if you take cholesterol, it wont readily absorb into your body as a whole (again do understand there are good HDL and bad (LDL) cholesterol.

whats basically accumulates in your body are basically from trans fat. this is what you need to avoid or minimize.



>>

No. Requirement for egg yolk and egg white is varies depending your health condition & age. Here's the reference

Nutrients in Egg:

Nutrient :Whole Yolk White

Protein(g) 6.5 2.7 3.6

Lemak(g) 5.8 5.2 trace
CHO(gm) 0.5 0.1 0.3
Ca(mg) 27 24 3
Fe(mg) 1.2 0.9 trace
P(mg) 103 97 5
Tiamin(mg) 0.05 0.04 trace
Riboflavin(mg)0.15 0.07 0.09
Niasin(mg) trace trace trace
Vitamin A(IU) 590 580 0

1 egg yolk-252 mg kolesterol

A large egg yolk contains 4.5 g of lipid:
65% triglyceride
31%phospholipids (lecithin and others)
4% cholesterol

+1

Egg's my fav food.. i use to have 6~7 of them at once for supper 3~4am during my teenage years, infact i still do.. but not as often..

your nutritionist should change her/his career ...

1. The complete 22 amino acids are in the egg yolk. Eat it.

2. Egg whites has a high content of ovomucoid and albumin, which can trigger off the
release of histamine. The yolk can also do this. This can result not only in allergies, but
histamine intolerance.To reduce this, cook or boil the egg properly.

3. Eating eggs do not raise your cholesterol.

4. In 1977, Richard Passwater issued this challenge at the back cover of his book,
"Supernutrition for Healthy Hearts" :

“ If anyone can step forward and prove that eating cholesterol causes heart disease,
I will donate all of the proceeds from my book to the American Heart Association . “

He hasn't had to make that donation to date.



Egg whites are powerful triggers of histamine release, resulting in histamine intolerance,
distinct from allergies.


" Histamine has been consistently detected in fruits such as citrus fruits, berries such as
strawberry and raspberry, tomatoes, several types of tree fruits such as apricot, cherry
and plums, and some vegetables, particularly aubergine, and pumpkin. Some preliminary
research studies have indicated that histamine may be produced during ripening in
tomatoes, and it may be that some, if not all fruits that go through a similar process
produce histamine in the course of ripening. "

" ..... egg white is a food that is frequently referred to as "histamine-releasing", separate
and distinct from its activity as an allergen. "

http://www.foodsmatter.com/allergy_intoler...ine_joneja.html


http://voices.yahoo.com/pre-menstrual-synd...gy-4124799.html

http://www.eiu.edu/dining/files/Food%20Allergies.pdf



" Most people who are allergic to hen's eggs have antibodies which react to one of four
proteins in the egg white: ovomucoid, ovalbumin, ovotransferrin, and lysozyme;
ovomucoid, also called Gal d 1, is the most common target of immune system attack.
The egg yolk contains several potential antigens: livetin, apovitillin, and vosvetin. "

" A person who reacts only to a protein in the egg yolk may be able to easily tolerate egg
whites, and vice versa. Some people will be allergic to proteins in both the egg white and
the egg yolk. Egg yolk allergies may be somewhat more common in adults. A small
number of people who are allergic to eggs will develop an allergy to chicken or other
poultry meats. "


" Egg whites, which are potent histamine liberators, also provoke a nonallergic response in
some people. In this situation, proteins in egg white directly trigger the release of histamine
from mast cells on contact. Because this mechanism is classified as a pharmacological
reaction, or "pseudoallergy", the condition is considered a food intolerance instead of
a true IgE-based allergic reaction. "

http://en.wikipedia.org/wiki/Egg_allergy



" For most people it is the protein in the egg white, the albumin, that is
causing the problem. "

http://www.hydroholistic.com/blog/nutritio...d-intolerances/



" The allergic component of egg is probably the ovomucoid in the egg white. Only rare cases
of allergy to egg yolk have been documented. The egg white albumin gas has a peculiar
ability to stimulate mastcells to release histamine. These unusual allergenic properties
make it a potent source of GI allergic symptoms. Egg whites are one of the most common
foods causing allergy symptoms in people. Symptoms may include: joint pain, chronic or
recurrent URIs, acne, hives, asthma, migraines, diarrhea, and gallbladder flare-ups. "

http://www.cfhwm.com/pdf/EggAllergy.pdf