7 Health Benefits of Eating Eggs (Part 1)
I grew up singing along with that catchy little commercial jingle, “the incredible edible egg” and eating one of those “incredible eggs” with a piece of toast and glass of orange juice nearly every morning before I went to school. Then something happened…nutrition professionals declared a war on eggs because they contain cholesterol and we were warned that eating them could cause heart disease.
Well, the winds of change have begun to blow again. Experts are reporting the following as some of the health benefits derived from eating eggs.
- According to prospective studies done in the last couple of years (BMJ 2013:346:e8539), experts found that egg consumption by “otherwise healthy people” had no association with stroke or heart disease.
- Studies continue to show that eggs do NOT affect blood cholesterol levels in a negative manner. On the contrary, eggs change LDL, the “bad cholesterol”, and help to raise HDL, the “good cholesterol.”
- Eggs are a perfectly balanced food being low in calorie (about 75 calories) and having 6 grams of protein, 5 grams of fat, 0 carbohydrate, high concentrations of vitamins and minerals, and all 9 essential amino acids. Due to the amino acid mix in eggs, the protein is easily and efficiently absorbed by the body.
Eggs abound in unique antioxidants, Zeaxanthine and Lutein, which lower the risk of eye diseases like cataracts and macular degeneration.
