“Don’t you worry about cholesterol in eggs?” a friend recently asked me. I had ordered ham-and-eggs for breakfast which I often enjoy. But my friend was sure that eggs were a nutritional relic of the past, only good for a display at the Smithsonian Institution. I told him he was suffering from “cholesterolphobia”, should upgrade his thinking about eggs, and that if he would order the same breakfast, it would decrease his risk of heart disease and macular degeneration.
