She said eggs were good, scientists said they were bad. The scientists were wrong.

In the mid-1900’s, scientists discovered cholesterol in the arteries of men who’d had heart attacks.  Realizing that egg yolks are rich in cholesterol, by the 1960’s they were recommending that eggs be cut from our diets.  This confused me, because I recalled an EGW statement that, for most people, eggs from healthy and “suitably” fed hens were fine to eat [2T 712.3] and we didn’t need to avoid them.  In fact, she felt eggs had healthy benefits, contributed to a balanced diet, and she enjoyed eating them herself.

She didn’t go into detail about their health advantages, and no one had heard of nutrients like choline back then.  But we now know that choline, aka adenine or Vitamin B4, is a nutrient that is essential for several bodily functions.  It helps to break down and clear cholesterol from the liver, which is vital to keeping that organ healthy.  The brain and nervous system need it to regulate memory and mood.  It boosts the immune system.  It helps in the growth, repair and maintenance of tissues throughout the body.

Eggs are one of the best sources of choline, protein, healthy fats and vitamin B12.  They can lower your triglycerides and raise levels of the “good” HDL cholesterol, and when eaten in moderation they can help prevent strokes.  In the 1970’s, the science experts weren’t aware of the benefits eggs offered, but EGW was well aware of their advantages.  Eating them regularly but moderately- especially for those who are prone to having hypercholesterolemia or an elevated heart disease risk- have helped to keep SDA’s in the Blue Zone group.