The Myth about Cholesterol and Eggs Clarified

Decades ago, health organizations recommended that eggs constituted a healthy breakfast.

They then turned their opinion on its head, especially between the 1970s and 2000s, during which they started an egg-witch-hunt due to the cholesterol they contained.

Now eggs seem to be back in fashion.

If you’re feeling dizzy with these back and forward “expert” opinions, you’re not alone. So what’s the reality?

Many studies are available that show that the intake of one egg per day has no effect on consumer’s risk of cardiovascular disease or stroke.

For example, in 1999, Cardiology-JAMA published a huge study by researchers from Harvard School of Public Health, Brigham and Women’s Hospital, and Harvard Medical School that shows that moderate egg consumption is safe.

They examined dietary and health information of 37,851 male and 80,082 female adults collected by previous studies.

They found no increased risk of heart attack, stroke, or coronary heart disease (which is essentially cholesterol-clogged arteries) in either men or women.

This was true for those who ate one to six eggs per week and for those who ate one egg per day.

In contrast to basically healthy people, though, diabetics who ate several eggs a week were at higher risk of these problems.

So why exactly do eggs have such a poor reputation?

Egg yolk contains a relatively large amount of cholesterol, which led scientists to believe that they could not possibly be healthy.

But eggs seem to have many other characteristics that explain why the cholesterol in the yolks do not contribute to a cholesterol epidemic.

Cutting out cholesterol actually does NOTHING to lower plaque buildup in your heart. It’s another sneaky ingredient that has been proven to be the real devil, one that usually goes unnoticed. Learn the details here…