Eggs: Do They Really Raise Cholesterol?

Eggs are a fantastic delicacy that we eat and enjoy. Many myths continue to arise around it which means that its consumption is not what we recommend. They have been vilified and eradicated, particularly when it comes to cardiovascular health, as soon as someone has excessive cholesterol or any other risk of illness. Additionally, the yolk of the egg has received more criticism than the white, despite being utilised more frequently in sports nutrition.

In actuality, the egg is a highly intriguing food in terms of nutrients in every aspect. It is notable for its high-quality protein content, healthy fat content and omega 3 content, and micronutrient content, which includes vitamins A, D, and K or group B, minerals such as iron, phosphorus or selenium, and antioxidants such as carotenoids.

Contrary to popular belief, you can consume one unit per day or roughly eight units per week in a variety of forms, including cooked, grilled, poached, scrambled, omelette, and poached. The size (S, M, or L) doesn't matter when we acquire them; instead, we should focus on how they are raised. We advise selecting several 0 or 1s, as the hen believes that these represent higher-quality eggs.

This food can be included in a variety of diets to achieve different nutritional goals. Eggs can be utilised for various purposes such as weight loss because they are low in calories, satiating, and rich in nutrients, they can also be used in sports because of their high protein and fat content; in inflammatory or surgical procedures; in vegetarian diets; in digestive processes because of their good tolerance; or for any purpose involving the development of healthy habits and nutritional education.

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