Egg cholesterol is absorbed worse than products with saturated and trans fats by the body, so the use of the first does not harm health. Speaking about this publication said Scientists from the University of Queensland.
Eggs are a good source of protein – the most important “building material” for organs and fabrics. It also contains B vitamins, folic acid, unsaturated fatty acids, fat soluble vitamins (A, D, E and K), choline and minerals.
Disputes about the benefits and hazards of the eggs are associated with the amount of cholesterol in their composition and the effect on the risk of cardiovascular disease. According to scientists, a large egg yolk contains about 275 mg of fat -like substances – almost a complete daily consumption ratio.
In the past, health workers warned that eating products rich in cholesterol may increase the risk of heart disease. However, as explained by scientists from Australia, such an expression does not apply to all products.
Recent studies have shown that people do not absorb egg cholesterol very well. Saturated fats (sweet dairy products, fatty meat, sausage) and trans fats (vegetable oil, fast food, sauce and cooking) rich food consumption has a greater effect on this indicator of the blood.
Early in Switzerland learnedThe egg may appear before chicken.
What are you thinking?
Source: Gazeta
Barbara Dickson is a seasoned writer for “Social Bites”. She keeps readers informed on the latest news and trends, providing in-depth coverage and analysis on a variety of topics.