Why do we develop cardiovascular disease, liver and gallstone disease and fatty liver? High blood cholesterol is a big risk factor. Which foods are high in cholesterol? It is widely believed that eggs and liver are at the top of the list. Until now, many people do not eat eggs or egg yolks because they are afraid of having too much cholesterol. Medical research has found that over 85% of blood cholesterol is synthesized by the body on its own through fat and has little to do with food-derived cholesterol. Fats are not the same either. The saturated fats rich in animal fats and livestock meat are harmful to humans, and the unsaturated fats in vegetable oils and fish are beneficial. Unsaturated fats contain unsaturated fatty acids that provide essential fatty acids that humans cannot synthesize on their own and must take from outside foods, and are useful for maintaining body functions and inhibiting cancer and cardiovascular disease. So can I eat eggs? Let’s look at the composition of eggs. Eggs are divided into two parts: the egg white and the yolk. The egg white contains 3 grams of protein, most of the riboflavin and water; the yolk contains most of the vitamins and minerals, 3 grams of protein and unsaturated fatty acids. There is now a consensus in mainstream nutrition that for healthy people, cholesterol intake from eggs does not affect serum cholesterol. According to Adelle Davis, a leading American nutritionist, people who eat fewer eggs and animal livers out of fear of cholesterol are not getting the many cholesterol-lowering nutrients that these foods contain, and instead their bodies are producing cholesterol at a faster rate.