They Are Lying To You About Eggs
They Are LYING To You About EGGS — or at least, you’ve probably been given only part of the story.

For thousands of years, humans have eaten eggs. Ancient civilizations developed ingenious ways to incubate them. Artists painted masterpieces with them. Scientists eventually used eggs to help manufacture vaccines.

Then we became afraid of the yolk.

In this episode of Food Under the Microscope, I connect the fascinating history of eggs with what we now understand about cholesterol, choline, liver fat, protein digestion, raw vs. cooked eggs, and those expensive labels you see at the grocery store.

We’ll explore:

🥚 How an approximately 1,700-year-old Roman egg survived with liquid still inside
🥚 The surprising story of chicken domestication
🥚 Why egg yolks are an important source of choline
🥚 How choline helps your liver transport fat
🥚 What a 2025 randomized trial found about eggs, saturated fat, and LDL cholesterol
🥚 Why dietary cholesterol doesn’t translate directly into blood cholesterol
🥚 Why cooked egg protein may be much more digestible than raw egg protein
🥚 Whether pasture-raised, organic, cage-free, and expensive eggs are actually more nutritious
🥚 Why your individual metabolic response matters more than nutrition headlines

The goal isn’t to declare eggs “good” or “bad.”

It’s to understand the whole food, the whole person, and the whole metabolic picture.

Measure the response rather than fear the food.

🌐 Learn more: https://tonyhamptonmd.com/

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This video is for educational purposes only and is not individual medical advice.