1. They Reduce Your Risk of Heart Disease and May Lower Your Stroke Risk
Eggs have been wrongly condemned for decades.
It has been suggested that they are hazardous for the heart due of the cholesterol content.
In recent years, a number of studies have looked into the link between consuming eggs and the risk of heart disease.
A study of 17 researches including a total of 263,938 people found no link between egg consumption and heart disease or stroke.
A number of other research have come to the same conclusion.
However, several studies have discovered that diabetics who consume eggs have a higher risk of heart disease.
Because these studies can only reveal statistical associations, it's impossible to say whether the eggs are truly causing the elevated risk. They can't prove that eggs are to blame for anything.
It's likely that persons with diabetes who consume a lot of eggs are less health-conscious overall.
Eating eggs improves risk factors for heart disease on a low-carb diet, which is by far the optimal diet for those with diabetes.
2. Rich in high-quality protein, with the proper ratios of all essential amino acids
Proteins are the body's primary building blocks.
They're utilized to create a wide range of tissues and compounds, both structurally and functionally.
It is critical to consume enough protein in one's diet, and studies reveal that current recommendations may be inadequate.
A single big egg has six grams of protein, making it a great source of protein.
Eggs also contain all of the important amino acids in the proper ratios, ensuring that your body can fully utilize the protein in them.
Protein can help with weight loss, muscle mass gain, blood pressure control, and bone health, to mention a few benefits.
3. Are Associated with a Lower Risk of Heart Disease
LDL (low-density lipoprotein) cholesterol is commonly referred to as "bad" cholesterol.
High LDL levels are widely established to be connected to an increased risk of heart disease.
However, many people are unaware that LDL is split by subtypes according on particle size.
LDL particles come in two sizes: small, dense LDL particles and large LDL particles.
People with mostly small, dense LDL particles have a higher risk of heart disease than people with predominantly large LDL particles, according to numerous studies.
Even while eggs may cause a slight increase in LDL cholesterol in certain people, studies suggest that the particles transform from small, dense LDL to giant LDL, which is a good thing.
4. Eggs contain the nutrient
Choline is a nutrient that most people are unaware and deficient of, despite the fact that it is an extremely important element that is frequently paired with the B vitamins.
Choline is required for the formation of cell membranes and has a role in the production of signaling molecules in the brain, among other things.
Choline deficiency has devastating symptoms, but it's fortunately uncommon.
Choline can be found in abundance in whole eggs. This vital nutrient is found in abundance in eggs, with each egg containing more than 100 mg.
5. Eggs are High In Cholesterol But It Doesn't Affect Blood Cholesterol
Eggs do have a high cholesterol content.
In fact, a single egg has 212 mg, which is more than half of the 300 mg daily recommendation.
It's crucial to remember, however, that dietary cholesterol doesn't always mean higher blood cholesterol.
Every day, the liver creates a significant amount of cholesterol. When you consume more dietary cholesterol, your liver generates less cholesterol to balance things out.
Nonetheless, how people react to eggs differs from person to person:
- Eggs have no effect on cholesterol in 70% of persons.
- Eggs can boost total and LDL cholesterol in the other 30% of people (known as "hyper responders").
People with genetic diseases such as familial hypercholesterolemia or the ApoE4 gene variant may want to limit or avoid eggs.
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