First, they are in, then they are out and now they are in again, huh? What should you do? I am sure you have heard eggs are bad for you. They raise cholesterol and give you cardiovascular disease, right? Science espoused these theories at the same time they weren’t aware avocados, olive oil, and pumpkin seeds were good for you (due to the discovery of good fats). We know better now. However, I still see people ordering egg whites all the time. You can’t tell me a breakfast of scrambled egg whites tastes as good as one made with whole eggs. Here is some good news about eggs: Most medical research agrees eggs are not bad for you and are in fact beneficial (but like most things, in moderation).
In a recent study, scientists discovered that by replacing carbs with whole eggs for breakfast it helped reduce blood pressure, and assisted weight loss 65% quicker. Those who ate at least 4 eggs a week had significantly lower cholesterol than the non-egg eating group. In addition, egg eaters are 50% less likely to have a b12 deficiency and 24% less likely to be deficient in vitamin A and almost 40% less likely to be deficient in vitamin E. One chicken egg only has 72 calories, almost 7 grams of protein and 0 sugar! Egg yolks are the most concentrated source of choline (it improves liver and brain function). Eggs are especially great when served with vegetables (spinach, tomatoes, asparagus etc). However a bacon egg and cheese sandwich is NOT a good option. Here’s another obvious hint: be mindful of eating eggs from your local deli or restaurant. They are likely frying them in leftover bacon grease, which can significantly increase the caloric and fat content. Furthermore, most restaurants are not serving organic eggs, which have far less Omega 3 fats (good) and more Omega 6 fats (not so good).
Here are 3 more reasons to reconsider eggs:
1- Eggs are one of the only foods that contain naturally occurring vitamin D (the sun is also a good source).
2- Eggs contain lutein and zeaxanthin, which in studies been shown to protect against vision loss and cataracts.
3- Only a small amount of the cholesterol in food passes into the blood (an egg has 212 mg). Moreover, the only large study that looked at the impact of egg consumption on heart disease, found no connection between the two.
Doug Joachim – NYC www.JoachimsTraining.com