In the late 70s, eggs got a bad reputation because health practitioners discovered that high amounts of cholesterol in the blood could increase our risk of heart disease. Physicians of that era thought (incorrectly, it turns out) that eating high-cholesterol foods would significantly increase blood cholesterol, so they began advising their patients to stop eating foods high in cholesterol, like eggs, which has 200 milligrams.

In recent years, however, research has provided us with a more accurate understanding of the difference between...

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