Whole eggs are very nutrient dense and far superior to egg whites. They are loaded with omega-3 fatty acids, healthy fats, anti-oxidants, minerals, and vitamins. Whole eggs provide vitamin D, iron and vitamin E.
Several years ago, whole eggs were slandered in literature to the public and the medical community as being high in cholesterol and harmful. This misinformation wrongly placed whole eggs into a category of unhealthy foods. Sadly, even today some medical experts still exclude whole eggs in healthly nutritional strategies.
These well-intended but incorrect statements concerning whole eggs lead many to stray from eating a nourishing food that provides large quantities of nutrients. The inaccurate theory was that whole eggs are high in cholesterol, thus eating whole eggs raises your serum cholesterol levels and increases your risk of cardiovascular disease. This theory is the opposite of the truth, whole eggs are extremely healthy and should be part of most people’s dietary plan.
High cholesterol is not a disease. Elevated serum cholesterol and a poor HDL to LDL ratio are thought to be two of many risk factors for cardiovascular disease. Studies revealed that it is not the consumption of high cholesterol foods that clog arteries.
Cholesterol is important to our health and survival. Cholesterol executes many vital body functions including involvement in cell membranes and hormone development. Cholesterol is produced in the liver regardless of whether or not it’s consumed in foods.
A small minority of people are cholesterol sensitive, meaning their serum cholesterol level rises when they consume foods high in cholesterol. The majority of individuals have a normal cholesterol metabolism, therefore dietary cholesterol does not affect their blood cholesterol levels.
The body self-regulates its internal production of cholesterol in regard to the consumption of dietary cholesterol. If you consume low levels of dietary cholesterol, your body produces more cholesterol. If you eat large amounts of cholesterol, your body responses by manufacturing less cholesterol.
High density lipoproteins, HDL’s, are known as the “good” cholesterol, while low density lipoproteins are classified as “bad” cholesterol. A proper balance between these two cholesterol types is thought to lower the risk of cardiovascular disease. Consuming whole eggs raises your HDL level, thus improving your HDL to LDL ratio.
The American Heart Association no longer considers eggs to be a cholesterol raising food. This new categorization helps to remove the incorrect stigma placed on eggs.
Whole eggs were incorrectly vilified for years. The real dietary culprits in decreasing health and increasing risk of disease are pro-inflammatory foods. Foods high in man-made hydrogenated fats are one source of artery blocking inflammation.
Whole eggs are the heroes of improving health and should be included in your nutritional strategies.
The nutrients packed into the egg’s yolk are extremely healthy. Most whole eggs contain around seventy-five calories and two grams of saturated fat. Whole eggs are classified as low in saturated fat. Saturated fats are pro-inflammatory and increase the risk of inflammatory disorders.
Inflammation is the source of many diseases. The foods we consume are our foremost weapon for controlling our inflammation levels. Omega-3 fatty acids found in the egg yolk are converted into anti-inflammatory chemicals by the body.
Whole eggs are high in omega-3 fatty acids. The consumption of whole eggs will be helpful in reducing the risk of inflammation-associated conditions such as cardiovascular disease, arthritis, and autoimmune disorders. Omega-3 fatty acids are also essential for brain development, growth and function, making eggs a brain healthy food.
Whole eggs are one of a handful of naturally occurring food sources of vitamin D. With the exception of ocean caught fish and whole eggs, most food sources of vitamin D are fortified. Vitamin D is commonly deficient among Americans, especially in northern latitudes where direct sunshine is available only a few months a year.
Vitamin D, known as the sunshine vitamin, possesses a large number of important functions including bone health, immune system regulation, and control of inflammatory chemicals. The easiest way to obtain healthy quantities of vitamin D is to spend time in the sun during non-peak hours. The second easiest way to acquire vitamin D is through the dietary consumption of whole eggs and ocean caught fish.
Antioxidants are vitamins and minerals that render disease causing free radicals harmless. Vitamin E, vitamin C, selenium and beta-carotene, a form of vitamin A, are classified as antioxidants. Whole eggs contain a plethora of disease fighting substances including vitamin E, vitamin A and selenium.
Whole eggs are a rich source of protein. Each egg contains around six grams of easily digestible, high-quality protein. Six grams of protein in only seventy-five calories is ideal for those attempting to improve their muscle to fat ratio.
The protein and fat present in whole eggs will help decrease hunger and prevent unwanted unhealthy binges. Eating one or two hard-boiled eggs is an excellent in between meal snack.
Whole eggs calorie, fat and protein content make it the natural choice for those working to change their body composition. The protein will help you gain muscle, while the low number of calories will help you lose fat.
The healthiest eggs come from sources where the hens are feed their natural diet and allowed to move freely. Choice eggs from free-range, antibiotic free, hormone free chickens.
It is my professional opinion that whole eggs should be classified as a superfood. Eat whole eggs on a regular basis to improve your health. Whole eggs are low in calories and packed with nutrients. Include whole eggs in your dietary strategies to live a healthier, fitter, more functional life.
Dr Donald A Ozello DC of Championship Chiropractic in Las Vegas, NV
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