Eggs have been vilified by the conventional medical establishment because we were taught that we need to lower cholesterol to reduce risk of heart disease.

But was that sound medical advice?

Dr. Nicholas Fuller from the University of Sydney, Australia, oversaw a study that explored the health outcomes in people on a high-egg diet who had either prediabetes or Type 2 diabetes.

For three months, 140 subjects were given a written guide to the foods and quantities they could consume. There was a particular emphasis on improving management of diabetes.

The subjects were divided into two groups: those who ate less than two eggs per week, and those who ate at least two eggs per day for breakfast, six days per week.

Lipids were assessed in each group. There was a trend toward improvement in HDL cholesterol in the group that consumed a high number of eggs.

The researchers found that eggs do not have an adverse effect on lipid levels in patients with Type 2 diabetes.

Furthermore, the high-egg group had better appetite control and experienced more satiety.

I was taught that a low-fat diet, high in polyunsaturated oils, was best. I was also taught that diabetic and cardiac patients should limit eggs in their diet.

After 20 years of seeing patients and studying biochemistry, I can assure you that what I was taught in medical school was wrong.

There is no better food than an organic egg, the only food source that contains a full complement of essential and nonessential amino acids. Eggs are also wonderful sources of protein and other nutrients.

I recommend that my patients eat at least two eggs per day, yolk and all.