After pseudoscience branded some very healthy sources of fat and protein and give priority to sugar, real science now has the task to rehabilitate some of the foods that we are advised to avoid. Among them are the eggs.
Eggs are typically associated with a single word: cholesterol. But eggs do not contribute to harmful cholesterol elevations. On the contrary, the eggs are real natural multivitamin and a source of highly nutritious ingredients. Egg white contains about 6 grams of high quality protein, which research has shown to be associated with a decrease in blood pressure.
Egg yolk contains plenty of proteins, fats, vitamins and minerals that are useful for humans. For example, the yolk contains vitamin E, and D, as well as the antioxidants lutein and zeaxanthin, which help in relieving inflammation of low intensity (it is considered that they underlie cardiovascular disease). Eggs are rich in iron, selenium and phosphorus, and vitamins B2, B5 and B12 (which is good news for lacto-ovo-vegetarians because they do not have to worry about the intake of this vitamin as a vegan). In doing so, the egg is not calorie – on average contains only 77 calories.
To make matters even better, a number of studies that have been conducted to date indicate that there is no connection between eating eggs and heart attack or stroke. The truth is just the opposite – eggs actually increase the level of HDL (“good”) cholesterol, while at the same time causes the small, dense particles of LDL ( “bad”) cholesterol changes and get bigger, more benign forms. Another important nutrient that eggs contain choline. Choline is very important for the functioning of the brain, but do not bring it all enough. For example, one study found that only 10% of Americans get enough choline in the diet.
One recent comprehensive study, which took into account data from various studies conducted over a period of 33 years, starting in 1982, found that people who ate one egg a day had a 12% lower risk of experiencing a stroke later in life! And yet, it has been shown that consumption of eggs not associated with heart disease and coronary artery disease.
Therefore, scientists and nutritionists agree: a good idea is to start the day an egg for breakfast.