The Cholesterol and Eggs Debate: Winner DeclaredEggs are high in cholesterol, so for decades, doctors have warned you against them.

But eggs are also delicious, highly nutritious, 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 decided to find out and declare 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 subject published in the past 10 years. Their conclusion was clear:

1. For healthy people, consuming seven or more eggs weekly does not increase the risk of cardiovascular disease or type-2 diabetes.

2. Among type-2 diabetics, a group that is especially at risk of cardiovascular disease, eating seven or more eggs weekly does not increase the risk of cardiovascular disease or 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, as long as you exercise, eat your fruit and vegetables, and reduce your consumption of sugar and refined carbohydrates, you can eat anything from seven to 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 that our bodies create 85% of our cholesterol in our own bloodstreams, and cholesterol in food doesn’t directly transfer to your bloodstream.

It’s not high cholesterol—not even high-LDL (bad) cholesterol—that builds up as a plaque in your heart and causes stroke and heart attack.

The real cause of plaque buildup and cardiovascular diseases is one single ingredient, explained here, that you didn’t even know you were consuming