Death by FDA Guideline
Eggs are bad. Wait, no they're not. Wheat is good. Wait, no it's not. Fat is bad. Wait, no it's not. In fact, the low-density lipids (cholesterols) in egg yolks helps sweep high-density lipids (the kind that stick) out of the blood. In fact, celiac disease - gluten intolerance - is known to affect at least 3 million Americans. (See below for more.) Many find relief from diverticulitis, Crohn's disease, irritable bowel syndrome, and ulcerative colitis, and improvement or elimination of Type 2 diabetes when they reduce or eliminate wheat, rye, and barley (the gluten-containing grains) in their diets. Now we're learning that the FDA agrees with those of us who've long felt the egg principle extends to all fats, that there are healthy fats and unhealthy ones, and the healthy ones are useful in filling calorie requirements in nutrient-heavy ways while at the same time offering a buffer against the ill effects of sticky, greasy, low-nutrient fats. The FDA's