Eggs are very good for health, eggs are complete food rich in protein.
Eggs really good for health. If there is one food that is popular with people around the world and can be considered a complete food, it is the egg. Easily available, very easy to cook, light on the pocket and full of protein.
Christopher Bliss, a professor of nutrition at the University of Connecticut in the United States, says that eggs contain all the necessary components for human development.
Eating eggs with other foods increases your body’s ability to absorb vitamins.
For example, according to one study, adding an egg to a salad can increase the body’s intake of vitamin E from the salad.
However, eating eggs has been controversial for decades because they are high in cholesterol, which some studies suggest can lead to heart disease.
One egg yolk contains about 185 mg of cholesterol. According to the US government’s dietary guidelines, no one should consume more than 300 milligrams of cholesterol a day.
So does this mean that eggs are bad for us instead of being an ideal food?
Good and Bad Cholesterol:
Cholesterol is a substance produced in our liver and intestines and found in our blood vessels.
Usually we think this is a bad thing. But cholesterol plays an important role in transporting waste material through the blood vessels to other parts of the body.
It plays an important role in the production of vitamin D, hormones, testosterone and estrogen in the human body.
Our body produces as much cholesterol as it needs. But it is also found in animal and animal products, such as meat, eggs, shrimp, cheese, and butter.
Cholesterol is absorbed into our blood through ‘lipoprotein molecules’ and spreads to all parts of the body.
Different types and configurations of lipoproteins are found in each person’s body, and this contributes to each person’s individual risk of heart attack.
Low-density lipoprotein cholesterol is commonly referred to as bad cholesterol and is transported by the liver to our veins and tissues throughout the body.
According to researchers, it accumulates in the blood vessels and increases the risk of heart diseases.
But researchers have not been able to conclusively link cholesterol to heart disease. This is why the latest US dietary guidelines do not restrict cholesterol control, nor do UK recommendations.
Instead, it is advised to avoid high consumption of fats which can lead to heart diseases.
A diet that contains fat increases the amount of low-density lipoprotein in our body. Although some fat is naturally present in animal-derived foods, most of it is artificially produced and is found in high amounts in margarines (processed foods), snacks (lightly prepared foods) and deep-fried or It is mostly found in fried and baked foods.
Along with Prawns, eggs are foods that are high in cholesterol but low in saturated fat.
According to Maria Luz Fernandez, a professor of nutrition at the University of Connecticut (regarding the excess of cholesterol in eggs), this is the result of several years of research. According to the latest research of Professor Maria, there is no correlation between eating eggs and heart diseases.
Eggs contain more cholesterol than meat and other foods. In fact, saturated fat can increase the amount of cholesterol in the blood.
How did the thinking change?
The debate over the health effects of eggs has also turned to the fact that our bodies can control cholesterol levels.
Dietary cholesterol is not a problem for most people, says Elizabeth Johnson of Tufts University in Boston, USA.
Johnson and his research team reviewed 40 studies in 2015 but found no clear evidence of a link between dietary cholesterol and heart disease.
They say the human body has an automatic system for controlling cholesterol levels that works well in most people.
And as far as eggs are concerned, this cholesterol is not very dangerous for health.
According to Professor Blissow, cholesterol is most dangerous when it combines with oxygen in the blood vessels to ‘oxidise’. However, according to him, this is not the case with the cholesterol present in eggs.
They say that this irritation occurs when cholesterol is oxidized, but the chemicals in eggs prevent this from happening.
Benefits of Cholesterol?
Some types of cholesterol can also be good for us.
High-density lipoprotein, or high-density cholesterol, goes directly to the liver, where it is excreted from the body.
According to scientists, it seems that this type of cholesterol protects a person from cardiovascular diseases.
According to Dr. Fernandez, people need to be concerned about the cholesterol that runs in their blood and that causes heart diseases.
What is important is the ratio of HDL to LDL in our body. Because only HDL can counteract the effects of LDL.
Experiments have shown that after eating eggs, there is often an increase in LDL in the bodies of lean and healthy people.
People who are overweight or have diabetes tend to make fewer LDL molecules and more HDL molecules, Blissow says.
If you are already overweight, eggs may have an additional negative effect on your weight.
But if you’re healthy, you can have good HDL levels that aren’t harmful.
The researchers looked at data from 30,000 adults who were followed for 17 years.
It found that an extra half an egg per day was associated with lower risks of heart disease and death.
(To evaluate the effects of eggs, the researchers controlled for the participants’ diet, overall health, and physical activity.)
Benefits of Eggs:
These investigations have reignited the debate on the effects of cholesterol in eggs on our health.
But we do know some of the ways that eggs can affect our risk of disease.
One way is through a compound in eggs called choline, which helps protect us from Alzheimer’s disease. It also protects the liver.
But it can also have negative effects. Choline is converted by the gut microbiota into a molecule called TMO, which is then absorbed in the liver and converted to TMAO. This is a molecule that is associated with the risk of cardiovascular diseases
Bliss wonders if eating plenty of choline from eggs could lead to elevated TMAO.
They conducted a study where people were observed to have elevated TMAO levels for 12 hours after eating eggs.
Research measuring egg consumption and TMAO has so far shown only tentative increases.
However, TMAO is only measured at ‘baseline’ levels as a marker of heart disease, which can only be detected when a person is fasting, i.e. on an empty stomach.
Blissow likens this to how our blood sugar levels rise temporarily after eating carbohydrates, but blood sugar levels are only associated with diabetes when these levels remain constant.
They say it’s probably because we’re only getting the benefits of choline from eating eggs.
“The problem arises when choline goes into the colon instead of being absorbed into the bloodstream,” says Fernandez. Here it becomes TMA and then TMAO.’
But choline is absorbed in eggs and doesn’t go into the large intestine. Therefore, it does not pose a risk of heart disease.
Scientists are doing their best to understand other benefits of eggs. Egg yolks are an excellent source of lutein. It is a pigment that improves eyesight and reduces the risks of eye diseases.
Two types of lutein are found in the retina of the eye, where it can protect the retina from light damage by acting as a blue light filter, Johnson says. Because strong light damages the eyes.
However, experts are still trying to understand why eggs have different effects on humans.
According to recent research, eggs do not pose any threat to our health. Rather, they are likely to benefit health.
Even so, eating eggs for breakfast every day may not produce enough results as it is suggested that our diet should be varied.
Also read this:13 Best Foods to Maintain Eyesight
