The Low Down on Eggs

Posted on May 16, 2014

Eggs are an excellent source of protein and contain every amino acid necessary for human growth. The yolk supplies all of an egg’s fat and the majority of its calories, but it also contains all of the vitamins A, D, E, and choline, which is an important nutrient in brain development.

 Some studies suggest that eggs contribute to higher HDL cholesterol and lecithin levels in the blood, while others suggest that there is no connection between a person’s egg consumption and their risk for heart disease or stroke.

Last year, Ying Ron and her colleagues of Huazhong University published a review of 17 different egg studies in the British Journal of Medicine and determined that “higher consumption of eggs (up to one egg per day) is not associated with increased risk of coronary heart disease or stroke.” Now, eggs are generally agreed to be perfectly safe for human consumption.

Your nutrition is ultimately a personal decision. If you choose to eat eggs, cooking them will both reduce the risk of salmonella and make the egg’s protein more digestible. For a less fatty, less caloric (but also less nutritious option), you can also prepare and eat the white separately. To take your eggs to go, boil three or four in a few inches of water with a little vinegar, which keeps their shells from cracking. Cut them in half or into slices before carrying them in a BlenderBottle GoStak.

So tell us, how do you take your eggs?

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