Egg white omelets used to be quite the thing, and it was a blast from our cholesterol fearing past when a friend recently mentioned making one – here a link to an article that debunks some of the cholesterol misinformation and fears out there.

In our scientific zeal we have been dissecting nature into its individual components, believing that we can isolate the “beneficial” or “good” parts and eliminate or diminish the “detrimental” or “bad” parts, with the intent to eat more “good” than “bad.” That thinking has brought us man made fats (we can make your fat free of bad cholesterol), supplements (taking vitamin D pills instead of soaking up some sunshine, or resveratrol instead of drinking red wine), nutrient labels (“hopefully there are more ‘good’ than ‘bad’ nutrients in this food product”), and sugar-free drinks (beware of aspartame!). It’s also brought us low fat and fat free products, with an emphasis on product.

I’m not saying that all natural foods are equally good for all people. After all, our digestive systems are individual and unique, and what’s beneficial for one may not be beneficial for somebody else. Breeding and hybridization have of course always been ways to improve on nature too. But when we take that too far, such as with the modern wheat strains, our bodies rebel also.

Products are seldomly better than nature, and there is nothing bad about eating the entire egg.