Eggs are high in cholesterol, so for decades doctors have warned you against them.
But eggs are also delicious, high in nutrition and very convenient, so you’d maybe want to eat more eggs than your doctor likes.
With this in mind, researchers from the University of Copenhagen headed out and declared exactly how many eggs you can eat to satisfy your taste buds, arteries and your doctor.
The researchers analyzed the highest quality studies on this matter published in the past 10 years. Their conclusion was clear:
1. In healthy people, seven or more weekly eggs do not increase the risk of cardiovascular disease or type 2 diabetes.
2. In type 2 diabetics, a group that is especially at risk of cardiovascular disease, seven or more weekly eggs do not increase the risk of cardiovascular disease and do not worsen diabetes.
3. Dietary patterns, physical activity, and genetics have a far larger effect on cardiovascular disease risk than the number of eggs you consume.
Thus, so long as you exercise, eat your fruit and vegetables, and reduce your consumption of sugar and refined carbohydrates, you can eat anything between seven and 14 eggs per week.
In fact, the people with the highest risk of cardiovascular disease who ate the most eggs had lower cholesterol and plaque in their arteries than those who ate fewer eggs.
So how is this possible?
The fact is, our bodies create 85% of the cholesterol in our bloodstreams. And cholesterol in food doesn’t directly transfer into your bloodstream.
It’s not high cholesterol, not even high LDL (bad) cholesterol, that builds up as a plaque in your heart causing stroke and heart attack.
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