http://blogcritics.org/ A sinister cabal of superior bloggers on music, books, film, popular culture, politics, and technology - updated continuously. en Copyright 2005-2007 by the authors Wed, 28 Nov 2007 14:29:45 EST http://backend.userland.com/rss Blogcritics.org custom software http://blogcritics.org/archives/2007/11/22/103512.php#comment-675585 Hi Kara, Thanks for the info, I didn't know that there were more protein in the albumen. I'll be sure to find out more about that. However, the issue is about the whole proteins in eggs. Reno endorses the eggs because they contain whole proteins, all the essential amino acids that the body needs, not just one or a few of them, but all of them. Again, not a valid endorsement if you don't eat the whole egg. Protein in quantity can be gotten from any meat source. Eggs give you the quality protein, but not if you don't eat the whole egg. As for the fat and cholesterol in the yolk, yolks are high in lecithin, which will not only dissolve the cholesterol you consumed from the egg, but is also good for dissolving the cholesterol you consume from other meat products. The important thing to remember about eating eggs isn't which part of it you eat, the yolk or the white. It is how you eat it, hard boiled or half-boiled, fried or poached? 675585@blogcritics.org Wed, 28 Nov 2007 14:29:45 EST http://blogcritics.org/archives/2007/11/22/103512.php#comment-675567 12.5% of the weight of the egg is protein and it is found in both the yolk and the albumen. Although protein is more concentrated around the yolk, there is in fact more protein in the albumen. Therefore, by substituting with egg whites you are consuming higher levels of protein and lower levels of fat/cholesterol. 675567@blogcritics.org Wed, 28 Nov 2007 13:24:27 EST