More on eggs — Are they to be avoided or cherished?

Eggs have a bad reputation. That is mainly due to the high cholesterol content in them. High cholesterol is associated with heart disease, and this supported the bad view taken of eggs. Due to this fact, many shunned eggs or only ate egg whites or egg substitutes. While don’t stay away from them any longer. Even the American Heart Association has recognized that eggs are not to be avoided.
However, more recently doctors have recognized that cholesterol in food is not the culprit – saturated fat has a much bigger effect on blood cholesterol. Full-fat dairy products and fatty meats are examples of foods that are loaded with saturated fat and which trigger the body to produce cholesterol.
The good side of eggs: Eggs are now recognized for being a great source of nutrition. The science backs it up: eggs are super nutritious — along with milk, eggs contain the highest biological value for protein. One egg has only 75 calories but 7 grams of high-quality protein, 5 grams of fat, and 1.6 grams of saturated fat, along with iron, vitamins, minerals, and carotenoids. In addition, the egg contains disease fighting nutrients like lutein and zeaxanthin. These carotenoids may reduce the risk of age-related macular degeneration, the leading cause of blindness in older adults. And brain development and memory may be enhanced by the choline content of eggs.
Also, remember that when you’re trying to lose weight, it’s important to eat foods that are nutrient-rich and will hold off your hunger between meals. The egg is a great example of a food that will help in that regard.
So next time that you’re at brunch and you see eggs on the menu, go ahead and order them for your health. However, be aware that not all eggs are created equally. Refer back to a nutritional post where I described the benefits of organic, and free-range eggs.