I enjoy eating half a dozen free range eggs a week and was delighted to read that the Heart Foundation now recommends that most Australians can consume up to six eggs a week, as part of a healthy balanced diet low in saturated fat.
Here are three popular myths around eggs:
- Myth One: Eggs are bad for your cholesterol and therefore bad for your heart. The Reality: The effects of foods that contain dietary cholesterol – including eggs – on serum cholesterol are small in the context of a low saturated fat diet.
- Myth Two: The cholesterol in eggs can increase the risk of people developing coronary artery disease. The Reality: There is no consistent evidence that reducing egg consumption reduces the risk of coronary heart disease and stroke in most people.
- Myth Three: Eggs are high in fat. The Reality: Eggs are only a moderate source of dietary fat. The contain no trans (damaged) fat, and the majority of fat in an egg is unsaturated.
Positive Nutritional Benefits of Eggs include:
- Protein
- Vitamin A
- Folic acid
- Zinc
- Iron
- Iodine
- long chain omega-3s
PS Only have free range eggs as the pellets fed to ordinary caged chickens contain hormone disruptors.
PPS Boiled or poached eggs are preferable as the proteins and fats in intact egg yolks are not damaged by heat or oxidation.
Author: Dr Peter Holsman - Holistic Doctor
Dr Peter Holsman is an energetic, imaginative and resourceful medical practitioner and naturopath who has dedicated his career to finding the secrets that will boost people's energy levels and slow down their ageing process.
