Eggs are a fantastic source of protein and a great alternative to the usual selection of meats, but for the longest time they’ve picked up lots of bad press for their high cholesterol content.
Nutritionists and doctors have often warned against consuming more than two eggs per week, but are they really that bad for us?
It’s still not uncommon for someone to argue that eggs are unhealthy, but recent research done by the University of Grenada may have finally unscrambled all the misinformation about eggs.
The researchers found that serum cholesterol (meaning cholesterol found in the bloodstream) is not increased by consuming eggs—even for people who weren’t very active—and a far greater risk for raising your cholesterol levels is eating too many trans and saturated fats over the long-term.
In fact, if you sit eggs side-by-side with fried and processed foods, say the researchers, there’s no competition. Eggs are miles better for you.
If you want to avoid anything, then avoid red meat, because those with a meat tooth had the worst cholesterol numbers.
Eggs are nutritional powerhouses, which is hardly surprising when you consider what they were designed for. Nature packed in a lot to give chicks the best start in life, so as well as all that protein, they contain magnesium, Vitamin A, potassium, and calcium, too.
They also feature choline, which is essential for optimal brain function, and two powerful antioxidants called lutein and zeaxanthin, which are also good for keeping your vision healthy.
The catch is, however, that although they don’t raise cholesterol, they don’t lower it either.
And if your blood pressure is too high, discover how three easy exercises drop blood pressure below 120/80 in as little as nine minutes.