Foods: The Well-Balanced Egg

Shoppers in supermarkets in Utah recently encountered a new kind of egg. It looked like any other egg and tasted like any other egg, but there was a difference. The new egg was, as the ads proclaimed, a "one-to-one balanced egg." And what in Henny Penny's name is that? Well, it is an egg that contains equal parts of saturated and polyunsaturated fats. To millions of diet-conscious, supersaturated Americans, that means plenty.

Ordinary eggs contain two to four times as much saturated fats as polyunsaturated fats—and saturated fats are the suspected villains...

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