Myths Around Eggs That Just Need To Stop
Science is constantly changing as more is known. Many studies of the past have proven wrong. At one time, eating too many eggs was considered unhealthy. Today, that's just one of the myths disproven by uncovering new information. The negative belief that eggs were unhealthy came from the cholesterol they contained. While they are higher in cholesterol, newer studies show that it doesn't affect the cholesterol levels of people who eat them. Eggs, especially eggs from pastured chickens, are incredibly healthy.
Eggs are nutrient dense.
Eggs are a good source of protein that's relatively inexpensive. It's a good source of omega-3 fatty acids and trace minerals. One egg contains 8% of your daily requirement for vitamin A, 14% of pantothenic acid, and 6% of your DV for folate. It contains between 20 and 25% of your need for selenium and vitamins B2 and B12. It's also high in phosphorous, calcium, zinc, and vitamins B6, D, and E. If the eggs are from pastured hens, they contain even more omega-3 fatty acids and vitamins A and E.
Early studies showed eggs increased the risk of diabetes, but new studies debunk that.
One of the problems with studies on egg consumption is that the food consumed with eggs isn't considered. People often eat breakfast meats like ham and sausage, sweet rolls, toast with jam, and sweetened cereal with eggs. A new study found eating as many as 12 eggs a week had no unhealthy effect. Other studies that showed an increase in cholesterol found it increased beneficial cholesterol that improves health. The omega-3 fatty acids in eggs reduce heart disease. Eggs contain anti-inflammatories that also help lower the risk of heart disease.
Another myth is that eating raw eggs is more beneficial.
While it's true that you get 33% more vitamin D from raw eggs and 20% more zinc, biotin, and choline, there are several reasons to cook eggs, including one connected to nutrition. Eggs are high in protein. The amount of protein doesn't change when you cook them, but it does make the protein more bioavailable. That means it's more available for your body to use. The protein in raw eggs is 50% bioavailable, while it's 91% in cooked ones.
- Many people choose raw eggs, thinking they're getting more muscle-building benefits. The reverse is true, plus they expose themselves to the risk of salmonella. You also face a potential biotin deficiency. Raw egg whites contain avidin that binds to biotin, so you don't absorb it.
- One often missed factor about cholesterol is the role the body plays. If you lower your cholesterol levels, the body increases its production, manufacturing even more.
- If you're trying to lose weight, eat the whole egg, not just the whites. The yolk contains healthy fat that keeps you full longer and is necessary to keep your body functioning at its best.
- If you purchase eggs directly from the farmer, ask if they were washed. If they haven't been, they have a natural protective coating and don't require refrigeration. Once washed, refrigerate them immediately.
For more information, contact us today at Habitat Health & Fitness