( home | feed )

The Plain Truth About Eggs Cholesterol

For many years now, eggs have been vilified as a bad food because they have a high cholesterol content and thought to promote heart disease. It is true that eggs contain cholesterol - approx 215 mg per egg - and saturated fats. But the truth is that the cholesterol you consume in your diet has little effect on your blood cholesterol level. Most of the cholesterol in the body is produced in the body.

Many studies have shown that egg consumption is not related to the risk of coronary heart disease or stroke in men or women. In fact long term studies have shown that there is very little difference between people who consume a lot of cholesterol in their food to those who ate much less. A recent study published in the American Journal of Clinical Nutrition showed that siginificantly reducing your dietary cholesterol consumption will only lower blood cholesterol levels by an average of 1%!

Eggs cholesterol will not build up in the body the way it was once thought to do and it is a safe, and heart healthy meal if eaten in moderation. However eggs can become problematic if the cholesterol inside them gets oxidized. This can happen if the eggs are cooked at high temperatures where the york is broken as in frying or omelets. The cholesterol in eggs should not become oxidized if boiled or poached.

In summary, eggs are not the villain. It is an excellent source of protein and a useful addition to a low carbohydrate diet. Eating eggs for breakfast will help to keep hunger at bay for hours and reducing craving for sweets in the mid morning.

Related Articles