Yes, they are high in fat and cholesterol, both which reside in the yolk.
No, eating the white only is not "better.
" While the yolk is fattening by comparison with the white (5g vs.
0g for a large egg), it also contains 3 of the 6 grams of protein in the egg, along with calcium, copper, zinc, Vitamin E, Omega 3s, riboflavin, Vitamin D, etc.
The white alone really only provides protein, and surprise, most of the egg's sodium.
By tossing the yolk entirely, you miss out on the above nutrients which actually work in conjunction with the protein in the white for muscle growth, cell repair and memory function, to mention a few.
While convenient, the packaged whites are actually the worst option.
Not only do you lose the important nutrients naturally occurring in the yolk, but also, like any packaged product that has an extended shelf life, you get to consume an additional 115grams of sodium, vegetable gums, phosphates and other preservatives.
Some brands do contain traces of the vitamins and nutrients originally in the egg, but they are added in, like cereal, bread and other enriched foods.
My client's diet, The Arsenal is based on simplicity.
Eat foods as close to what was growing (fruits, veggies, legumes, nuts) or grazing in the field or swimming in the water (meats and fish) as possible.
So, the less-processed items on your menu, the happier your tummy will be.
Plus, in this instance, I'm giving you a license to eat something that actually tastes better.
Please don't argue that Egg Beaters and the like taste better...
the flavoring is just another on the list of additives anyway.
Regarding cholesterol, instead of getting hung up on the dietary cholesterol listed on food labels, we should be more concerned with monitoring the level of cholesterol in our bloodstream.
This measure is more affected by the mix of fats in our diets rather than the cholesterol we intake from food.
We'll chat fats in another entry.