Have you been depriving yourself of eggs, pasta...or chocolate? Well, maybe you shouldn't be. Research reveals that some foods we typically think of as "bad" really aren't. And nutritionists tell us that there's room for more of these in our everyday diets. The trick is knowing how much of them to eat--and how often. By Leslie Quander Wooldridge | U.S.News & World Report LP.
Eggs This breakfast staple gets a bad rap because of the cholesterol content in yolks. But eggs--and yolks in particular--are a good source of protein and vitamins and minerals (such as vitamin A and iron), says Laura Cipullo, a New York-based registered dietitian and certified diabetes educator. Plus, a 2011 study from the University of Alberta found that eggs' antioxidant properties may help prevent cardiovascular disease and cancer. If you're generally healthy, and don't have high cholesterol, there's no need to only eat egg-whites--or to avoid eggs altogether. "My suggestion is always to have one whole egg and then add an egg white," Cipullo says. That way you're getting the nutrient-rich yolk but not overdoing the cholesterol.
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