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”.
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