Not that long ago, eggs were considered “bad”, and were avoided because of their higher cholesterol content (and thus linked negatively to cardiovascular disease risk). However, large epidemiological and meta-analyses have concluded that egg consumption is nothing that most people need to be concerned with. One study very aptly concluded that: “an approach focused on a person’s entire dietary intake as opposed to specific foods or nutrients should be the heart of population nutrition guidelines”* (Amen to THAT!)
For the vast majority of us, eggs (thankfully) remain a highly nutritious food option. They’re also an easy one to cook up, I might add – making them a fantastic “go-to” on busy weeknights – and not just breakfast.
A single egg contains about 6g protein, 5g fat, about 70 calories, and all 9 essential amino acids - making them a great source of protein and a relatively inexpensive one at that! Eggs are one of the best sources of choline, which is very important for supporting cell structures and the maintenance of a healthy nervous system.
Did you know? Most of the valuable nutrition from an egg is found in the yolk?
Did you know? Brown eggs come from hens with brown feathers and white eggs come from hens with white feathers.
One of my favorite recipes staring eggs is a simple frittata! You really can’t screw it up.
Next week, we will talk about selecting eggs, and the differences between them all. There are so many to choose from…and I want you to know what you’re buying.
For those of you wanting to take a deeper dive into the association of eggs and CVD, check these papers out:
Healthline delves further into cholesterol and eggs here:
AND – if you’d like to take an incredibly deep, deep dive into some fantastic research done on saturated fats in general, I highly recommend Nina Teicholz’s book: “The Big Fat Surprise: Why Butter, Meat & Cheese Belong in a Healthy Diet”.