With egg prices soaring due to bird flu outbreaks, it’s a timely reminder of why so many of us have already left them off our plates. Eggs are often touted as health food, but as Dr. McDougall has long taught us, they’re biologically designed to grow a chick—not support human health. They’re packed with excessive fat, cholesterol and protein—far more than our bodies need. Eggs have up to 20 times more protein than necessary and eight times more cholesterol than beef, placing a heavy burden on the liver and kidneys. This spring, there’s a better choice. A starch-based diet built around potatoes, rice, corn, oats and beans offers a balance of nutrients—naturally low in fat, free of cholesterol and proven to support lasting health.