Throwing out the yolk and just eating mostly egg whites may makes sense if you’re trying to limit fat intake, or reduce calories, but do NOT be afraid of eating egg yolks from farm fresh or free-range eggs.
They’re the most nutrient dense, antioxidant-rich, vitamin and mineral loaded portion of the egg.
Yolks contain B-vitamins, trace minerals, folate, choline, lutein, EVERY one of the fat soluble vitamins A, D, E, and K…. as well as ALL of the essential fatty acids (EFAs).
And if you’re concerned about the cholesterol, don’t be.
It has recently been PROVEN that the cholesterol in the diet doesn’t really raise the cholesterol in blood. In fact, whole eggs have been shown through university research to raise the GOOD cholesterol and therefore, they are NOT associated with increased risk of heart disease.
Whole eggs are one of the healthiest foods on the planet; just make sure you cook them in healthy oil, like coconut.