Eggs: Cholestorol Time Bomb, or Nature’s Wonder?

With a single egg nearly reaching the recommended daily limit of dietary cholestorol, including them in the diet will cause your cholestorol level to skyrocket. Right? According to modern research, it appears that is not the case. The latest research seems to indicate that consuming eggs produces little, if any, risk of raising cholestorol levels.

Cholestorol in the diet does not necessarily produce high cholesterol levels in the blood. Unhealthy fats raise cholestorol levels in the blood. Cholestorol in the diet is actually necessary for many bodily functions. If we don’t get cholestorol in our diet, the liver will be forced to produce it.

Eggs have a high nutritional value, and contain all 9 essential amino acids needed to make a complete protein. In fact, eggs set the standard by which all other protein sources are rated. One large egg contains about 6 grams of protein, only 70 to 80 calories, and is low in fat.

Eggs contain lecithin, which helps break down cholestorol; methionine, which aids in preventing buildup of fats in the arteries; and manganese which helps the body metabolize fats. Including eggs in the diet is believed to help lower the risk of breast cancer, cataracts, and macular degeneration.

Free range eggs tend to be lower in cholestorol and higher in some vitamins than commercially produced eggs, depending on the quality of feed (junk in, junk out). Free range eggs also tend to be higher in healthy omega-3 fatty acids.

To avoid salmonella, cook eggs thoroughly. Also, eating raw egg whites interferes with the body’s absorption of biotin. Raw eggs should never be eaten by children, pregnant women, the elderly, or anyone in ill health.