Recently gave an interview on a topic that, in my opinion, has long been known to everyone: myths in dietetics and the most common myth – do eggs affect cholesterol.
And, by the way, if we consider the top dietetic misconceptions among my patients, this question also often arises.
Since the topic is relevant – a post in the studio.
Eggs are the only protein product that is absorbed almost 97-98%, and contains no carbohydrates, making them ideal for a low-carb diet.
They also contain many vitamins, especially B Group, which is great for the nervous system, and many trace elements, such as phosphorus, calcium, iron, sulphur, potassium, iodine, and selenium, which complement the great nutritional value of the product and are mostly found in the yolk, so eggs can, and even should, be eaten with yolks! (this is also a common frequent myth).
One chicken egg contains about 200 mg of cholesterol, but it does not affect the disruption of the lipid profile in the blood (dyslipidaemia). Plus, this amount of cholesterol is slightly more than 60% of the daily norm, so away with 'egg stereotypes'
https://www.ncbi.nlm.nih.gov/m/pubmed/29111915/… Thanks to their protein and fat composition, eggs have a great effect on satiety, and they are a good breakfast option, but not every day. It's important for us to alternate in the morning with other protein products, so 2-3 times a week eggs for breakfast is great!
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