For years, there was an opinion that eggs, due to the cholesterol contained in the body, were not good for our health. It is the cholesterol from egg yolks accumulated in the arteries of the veins that has often been the cause of a stroke or heart attack. As a consequence, people at risk of heart disease were asked to eat only one egg per week, even including eggs in pasta and cakes.
The passing of time cast a shadow on the opinion that the cholesterol contained in eggs increases the level of cholesterol in the blood. In practice, it was observed that in many cases obese people who used to eat scrambled eggs and bacon for breakfast often had normal blood results, while slim patients with a cholesterol level of 300 were encountered, despite the care of proper nutrition.
The whole truth enchanted in eggs
Cholesterol is mainly produced in the liver, and its level is not so much related to the food we eat as to the influence of our genes. As you know, the development of atherosclerosis depends on saturated fats, in which eggs do not abound. However, they contain omega-3 and omega-6 fatty acids, so desired by today’s dieticians.
An average egg enriches our diet with 7 g of high-quality protein and only 1,8 g of fat. It has a recommendable amino acid composition, including exogenous amino acids that our body must obtain from food. In addition, it does not spare us such antioxidants as zeaxanthin or lutein, which can protect us, e.g. before cataract development.
The development of atherosclerosis, which was once accused of this food, is counteracted by lecithin. This substance has a beneficial effect on the activities of the digestive system and the nervous system. However, the main benefit of eating eggs is supplementing the daily demand for vitamins A, B2, B12, D, E and K, pantothenic acid and zinc, magnesium, copper, iron, selenium, sodium, potassium, phosphorus and calcium. Contrary to previous beliefs, this yolk hides special treasures for us and is much more useful for our body than protein.
A portion of eggs for health
The World Health Organization states that we can safely consume up to 10 eggs a week, however, the norm decreases to a maximum of 2 eggs in the case of people struggling with diabetes or cardiovascular diseases. Egg yolks should be avoided by people with liver diseases due to the fat they have, as well as people who have difficulties with fat tolerance or are currently on a light diet.