Many of the healthiest diet plans today list eggs as a recommended source of protein to replace red meat, poultry and other animal sources.
But for years, eggs have been pegged as the “bad guy” for high cholesterol and nutritionists had, for decades, warned against the consumption of more than 2 eggs per week.
So what is the truth? Are eggs good or bad for you? A groundbreaking study from University of Grenada may finally have cracked the truth out of the eggs.
According to new research, eating more eggs doesn’t have a negative impact on serum cholesterol, which is good news for those whose diets include a daily serving of eggs.
The research suggests that the key risk factor to developing a problem with cholesterol is the unhealthy and prolonged intake of trans and saturated fats. Fried and fatty processed foods, say experts, pose a much greater risk than eggs ever could.
What’s more, serum cholesterol was unaffected for egg-eaters regardless of physical activity, while people who were the largest consumers of red meat saw the worst cholesterol numbers.
Benefits of eating eggs have been well established, as their nutritive power is vast.
Besides being protein powerhouses, eggs are a key source of magnesium, vitamin A, potassium, and calcium.
They are also high in choline, which is critical in brain function. And everyone needs more antioxidants; eggs have two powerful ones – lutein and zeaxanthin.
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