Since the cholesterol craze hit America in the 1970s, Americans have been steering clear of the cholesterol-rich egg. This all-American food, which has been a staple in our diets for centuries, has gotten a bad rap. After all, the egg has many redeeming qualities. It is a rich source of vitamin A and is considered to contain the best source of protein for our bodies. The egg is inexpensive. And newer eggs are lower in fat and cholesterol.

So, a healthy approach would be to include eggs in your eating plan, but use common sense to avoid getting too much cholesterol in your diet. Here are some suggestions:
* Eat two egg whites with one egg yolk in your scrambled eggs.
* Replace half the eggs in recipes with egg substitutes or egg whites.
* Eat eggs no more then twice a week if you have elevated cholesterol in your blood, four times a week if your cholesterol is normal.
* Use oils rich in vitamin E - safflower, sunflower, or olive - to prepare cooked eggs or omelets. The antioxidant effects of vitamin E will help reduce the risk for heart disease.
* Keep total fat intake down by selecting low-fat alternatives such as skim milk, lean meats, and low-fat cheese. This is the most important dietary change you can make to bring your cholesterol down.

You may also want to check your supermarket for eggs that contain less cholesterol and fat and have supplemental vitamin E, each a healthy change for your heart.

There is really no reason not to include eggs in your diet, but being sensible is important.

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