The egg-white omelet is so deeply ingrained in bodybuilder culture, it is almost unthinkable to reassess this classic choice of breakfast. But it might be time to break the habit when it come to breaking shells.
Research published in the journal Metabolism shows that including whole eggs into a moderately carbohydrate-restricted diet (25 to 30 per-cent of total calories) improves insulin sensitivity and levels of plasma insulin as compared to those subjects who ate egg whites.
Why not use the whole egg? While egg whites are made up of highly bioavailable protein, they are bankrupt when it comes to nutrients. On the other hand, the yolk contains valuable fat-soluble vitamins, such as A, E, D, and K, as well as calcium, magnesium, iron, selenium, and the antioxidant carotenoids, lutein, and zeaxanthin.
