In: Foodborne Microorganisms of Public Health Significance.

They presented research findings at the annual scientific sessions of the American Society for Nutrition [Shen, 2015].Alan Basinet's Marble Website during the late 90's to the mid 2000's.I have found the marble information and condensed this on one page.The polar-rich yolk differed substantially from the non-polar egg yolk in that it retained much more cholesterol and triglyceride fat than the non-polar egg yolk, but it also retained the potentially bioactive vitamins and the carotenoids lutein/zeaxanthin.In other words, although the non-polar egg yolk component was substantially reduced in cholesterol and triglyceride, it did so at the expense of losing fat-soluble vitamins and carotenoids with anti-inflammatory potential.