For a while, it felt as if we’d gotten over our paranoia about eggs. Studies emerged showing that dietary intake of cholesterol from eggs was not as closely tied to high blood cholesterol (a risk factor for heart disease) as once thought. The daily dietary cholesterol cap of 300 mg was removed from our national dietary guidelines. And many doctors and nutritionists stopped preaching egg-white omelets and started embracing whole eggs, citing their beneficial levels of vitamin D, choline, vitamin K2, and other nutrients that are often hard to find elsewhere.
