Does Fallon explain the science behind her understanding?  I have
also heard before that cooking eggs with the yoke in-tact is
preferable to avoid oxidation of cholesterol.  I have wondered about
this, however, and am curious on what basis she refutes it.

Mike


>I've read this idea that eggs should be cooked with the yolk intact
>to avoid oxidation of cholesterol in several books including Mercola's No
>Grain Diet.  However, in a review of the book by Sally Fallon at Weston A
>Price Foundation website, she debunks this claim. Scrambled eggs, here I
>come...


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