I often marvel at the brilliantly packaged,  deliciously satisfying and nutritionally dense  creation of nature with the strangest of names in  almost any language (dzou in Armenian, oeuf in  French and even egg – try saying that  few times fast).  In the last few decades, the egg, one of natures most nourishing and original whole foods (no matter which came first) has been the victim of the anti-fat and anti-cholesterol health craze based on poor theory and unjustified conclusions....