If you ever want to start a food fight conversation at the dinner table, bring up the conversation of “eggs.” Instantly, you’ll watch the room divide into this cluster of ideas and opinions.
It’s quite an interesting experiment, but I only recommend it if you’re willing to spend an hour or so defending your stance on the issue. 😉
In case you haven’t noticed, eggs have a bad reputation.
“They’re high in cholesterol!!”
Which is true. They are. But the cholesterol found in foods has been shown to have very little effect on our blood’s cholesterol. In other words, if you’re concerned with high cholesterol, your best bet is to limit the amount of saturated fats you eat, notably found in things like solid butters and high fat meat products. It’s also a good idea to limit or avoid trans fats, found mostly in baked goods.
In other words? Eggs are in.
When people study the bioavailability or protein (how much protein your body can actually use after breaking it all down into its useful form,) they compare the item to an egg. Eggs are the gold standard when it comes to protein.
Recommendations on how much egg yolks the healthy adult should eat still vary. Some health organizations recommend keeping it to 3-4 whole eggs/week. Other studies have shown no negative effects with upwards of 7 eggs/week. My personal thought is that balance is always key, and having eggs a couple times a week can fit into any plan.
Oh. And don’t forget. The tasty yolk is jam packed with healthy nutrients. Specifically the ones that are good for our vision, like lutein and zeaxanthin. To limit the amount of saturated fat/cholesterol, I like to use one whole egg with one extra egg white.
That’s what I love about nutrition.
Proving that the delicious foods we love to eat are actually quite healthy after all.
But I know what you’re thinking.
I don’t think Twinkies will be making this list any time soon. 😉
QUESTION: Did you ever avoid a food because you thought it was “bad” for you?
QUESTION: What are your thoughts on the health effects of eggs?