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Eggs have been fighting an uphill battle for years against their image as cholesterol bombs. But in recent years, several studies have shown that egg consumption does not necessarily raise blood cholesterol or increase risk of heart disease.
Unless you have heart disease or high cholesterol levels, there is no need to limit your intake of eggs. It's the yolk that contains the cholesterol, but the cholesterol-raising saturated fat content of whole eggs is not particularly high.
Health experts think it is more important to limit foods high in saturated fat (fatty meats and dairy products) and trans-fatty acids (found in certain semi-hard oils, fried foods and commercial goods like pastries, chips and crackers).
If your cholesterol level is healthy and you want to increase your consumption of eggs, have your cholesterol checked after a few months to make sure it's still at a healthy level.
Egg whites are an excellent source of protein and riboflavin. Egg yolks contain all of the fat in an egg and are a good source of protein, iron, vitamins A and D, choline and phosphorus.
Phosphorus is an important mineral, along with calcium, for the structure of bones and teeth, and is necessary for the many chemical reactions needed to produce energy for our bodies. Most of the phosphorus in our diets comes from dairy products, whole grains, meat, poultry, fish and eggs.
THE EGG'S IMAGE GETS A BOOST
Take care of your body. It's the only place you have to live.
~ Jim Rohn
The average adult heart beats 72 times a minute; 100,000 times a day; 3,600,000 times a year; and 2.5 billion times during a lifetime.
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