Do you know that eggs is one of the few products that is almost entirely absorbed by the human body and does not form slags?
One egg contains:
- 40 chemical elements, including calcium, magnesium, iron, phosphorus, potassium, selenium, and boron
- 13 essential vitamins and minerals
- 6 grams of high-quality protein and phospholipids
- about 20 amino acids including leucine (one large egg provides 600 milligrams), which plays a unique role in stimulating muscle protein synthesis
- low level of saturated fat and no trans fat
One of the best food sources of phospholipids is eggs. Actually, it is a storehouse of nutrients and bioactive substances. It is the food that has passed the test of time being consumed by people from the creation. But eggs contain cholesterol. The question is – doesn’t eating eggs raise cholesterol and cause heart disease? No. Many studies have shown that eating eggs does not raise cholesterol level.
Bottom line, there are many reasons to rehabilitate eggs and cholesterol in them.
Our body needs cholesterol. It is an essential nutrient, a structural component of all cell membranes and a precursor for the biosynthesis of steroid hormones. Steroid hormones help control metabolism, inflammation, immune functions, salt and water balance, development of sexual characteristics, and the ability to withstand illness and injury. Without cholesterol, we wouldn’t even exist!
Low-cholesterol diet is a bad idea. Surprised? Don’t be! The idea to cut cholesterol intake to lower its level has done more harm to our health than good, because it is completely opposite to the way our body actually works. Our body produces cholesterol itself using cholesterol from the food we eat. It is estimated that at any given time about 70% of the total cholesterol is produced in our body. When it’s not enough cholesterol coming from our diet, it makes our body work harder to produce it.
The funny thing about cholesterol is that people with higher cholesterol levels have been found to live longer than those with lower levels.
Not too long ago, the egg industry and egg-lovers suffered from bad press surrounding dietary cholesterol and heart disease. Health governmental departments of Canada, US and UK, which set their national nutrition guidelines, state that cholesterol is no longer considered a nutrient of concern for overconsumption. It’s time for all of us to drastically change the way we think about cholesterol-containing foods, like eggs, shrimp, butter and cheese.
Lots of scientific evidences suggest that dietary cholesterol bears little or no impact on a person’s risk of heart disease.