For a long time, eggs were thought to increase heart disease risk because of their high cholesterol content. But researchers stopped blaming the dietary cholesterol as a culprit in heart disease, instead pointing to saturated fat.
Eggs:
- eggs are light on saturated fat (one egg contains less than 2 grams)
- American Hearth Association has OK’d up to 7 eggs per week for people on low-fat diets
- eggs are perfect protein source, containing all 8 essential amino acids
From Women’s Health and Wellness, 2003:
Eggs are near perfect, healthwise. They offer such good-for-you nutrients as protein, essential fatty acids, significant amounts of all vitamins except vitamin C, and a wide variety of minerals, including calcium, iron, and magnesium. Plus, research has shown that egg yolks contain lutein and zeaxanthin, two antioxidants that may reduce the risk of cataracts and macular degeneration, a condition that can cause blindness. Best of all, eggs are more versatile in the kitchen than five-star chef. If there is an egg in the fridge, you’ve got a meal – what could be more stylish than hat?
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