Are you yolking? Why You Shouldn’t Ditch the Egg Yolk (Especially in Perimenopause)

Whatever you do, don’t get rid of that egg yolk.

You’ve probably heard it before: egg whites are “healthier,” yolks are “bad for cholesterol”? Clients often tell me that they’ve got rid of an egg yolk when making some lovely egg concoction.

Well, I’m here to lovingly (but firmly) call BS.

If you're a woman over 40 or anywhere in the perimenopause or menopause journey, egg yolks might just be one of your new best pals.

What’s in an egg yolk that makes it a hormonal hero?

• Vitamin D – Essential for mood, bones, and immunity. Many women are deficient, especially in the UK.

• Choline – A brain boosting nutrient that supports memory, mood, and nervous system function.

• Healthy fats – Your hormones are made from fats. Cutting them out is a fast track to more fatigue, brain fog, and hormonal chaos.

• B vitamins – For energy production and nervous system support.

But I thought egg yolks were “bad”?

We’ve been living under a cloud of diet myths for decades. Low fat was trendy, cholesterol was demonised, and egg yolks got unfairly lumped in with all of it.

Here’s the truth: cholesterol from food has very little impact on your blood cholesterol for most people. And your body needs cholesterol to make hormones. (Shocking, I know.)

So, if you’re in a stage of life where your hormones are already fluctuating, maybe let’s not starve them of the building blocks they need?

Here’s the deal:

When you work with me, we cut through the noise.
No more diet dogma. No more restricting yourself into exhaustion.

You’ll learn exactly what your body needs not to shrink, but to thrive.
To fuel your brain, your workouts, your focus, your mood… your whole badass life.

And yes, that includes eating the frickin yolk.

Sorry to vegans, you always have my heart. But I have some eggcellent news – vegans can find soy products in soy products like tofu and soy milk, quinoa, nuts and seeds (like almonds and peanuts), cruciferous vegetables (broccoli, cauliflower, Brussels sprouts), beans, and mushrooms.