Do you avoid eggs because of the cholesterol in the yolks? Should eggs be part of a diabetic meal plan, and should they be eaten as part of a diabetic breakfast? Eggs used to be considered a great source of nutrition but over the past 20-30 years people, with and without diabetes, were avoiding them because of the perceived harm caused by the cholesterol in the egg yolk. Many people have turned to egg beaters and egg whites because they enjoy eating eggs and value the protein they contain. People need to have protein for breakfast, and an egg is a great source for that protein. Most of the harm comes from saturated fatty acids and trans fatty acids that are consumed. Make sure you avoid using butter and other sources of these fatty acids when cooking. I invite you to click on the link below to review this in more detail and then comment on your experience with eggs and some of your favorite recipes using eggs.
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