On Tue, 12 Dec 2000, R Bartlett wrote:

> >I.E. There is no reason to consider eggs in any way "unsafe".
>
> Yes, that was a great passage.  But what about high levels of arachidonic
> acid in the egg yolks (arachidonic acid favors the "bad" eicosanoids).
> Don't the Eades (and Sears for that matter) recommend a ratio of at least 2
> egg whites to each egg yolk (no egg yolks may be even better)?

This is a matter where Sears made a great mistake (the Eades were
not quite so concerned about AA).  Sears calls elevated AA your
"worst biological nightmare" and urges caution in consumption of
eggs and beef (fat).  However, studies show that *dietary* AA is
not a problem, because it is *not* converted to the series 2
eicosanoids.  It is the endogenous AA that is problematic and
indicative of eicosanoid imbalance.

Ironically, Sears says that chicken breast should be preferred to
beef, because of its lower AA content.  According to the USDA,
however, chicken breast is *higher* in AA than beef.  So is tuna.

Todd Moody
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