Who often eats a lot of eggs, risk of heart attack and atherosclerosis. Recent studies, however, show that eggs may even protect against it. Everything you should know about eggs, why do some people any amount of without follow can eat, and why each Egg is a nutrient miracle.
Eggs still have a rather bad Image. Cause numerous studies, the classifying eggs because of their high content of cholesterol as a harmful food. As we know, cholesterol as blood fat deposits in the blood vessels, can lead to heart attack and stroke.
Conflicting Studies
However, new studies show that eggs can lower the risk for stroke and heart attack. Thus, subjects who ate up to five eggs per week had a ten percent lower risk for these diseases than people, in which eggs came only in exceptional cases on the dining plan.
However, before unadulterated joy over the acquittal of the egg comes up: A recent study seems to confirm the formerly bad reputation of eggs.
The contradictory results emerged, among other things, by the fact that most of the studies sensed the entire diet of the subjects, and your movement profile. As you know, the cholesterol levels is through fruit and vegetables with plenty of fiber, as well as sporting activities lower.
The cholesterol is from the food, to be less dependent than I thought
In addition, it is also a matter of genes, if someone breaks down blood fat quickly, or, on the contrary, the risky Deposit tends. Some people eat every day, three fried eggs and your cholesterol level remains in the normal range. The most extreme example: An 88-Year-old ate regularly even 25 eggs per day, felt healthy, had no high blood fat levels, and no trace of atherosclerosis! The cholesterol absorption in the intestine was significantly reduced, presumably due to family matters.
Sure, this man is an exception and not an example to imitate. Because to fight, there are other people, approving only and an egg, but with high blood fats.
Ultimately, the diet for cholesterol fact plays not such a big role in foods such as eggs are to fat only 25 percent of blood values, responsible, most of the cholesterol is the liver, the blood fat is produced in the body and is not supplied from the outside.
Three to four eggs per week for Healthy no Problem
Nutrition scientists have not agreed, therefore, to demonize eggs on principle, but to rehabilitate and to recommend, within the framework of a full-fledged diet. The German nutrition society has relaxed its strict rules in this connection.
For healthy people with no heart disease, high blood fat levels or Diabetes, are three to four eggs per week is a guideline. In a Swedish study showed that up to six eggs per week can increase the risk for heart attack and stroke. Anyone who is over the next few weeks even more eggs, you must count on may have negative consequences, the analysis of the data.
If it be Easter, so let’s see some more, threatens, therefore, is not equal to the heart attack, if you live after the eggs. Who wants to go completely safe, can’t let his blood-fat levels through a Test in the doctor’s office to check.
However, you should pay attention to the preparation of the eggs: Soft-boiled eggs are considered to be particularly digestible. Fry eggs in Lard, with bacon, deliver the meal, in addition a lot of saturated fatty acids such as cholesterol. The meal can lie heavy in the stomach and the blood fat level is actually higher rise. Who sticks to your mind the fried eggs in high-quality vegetable oil and recordable, diced tomatoes in, a full-fledged, vitamin-rich meal. In terms of cholesterol it is not only the Egg, but on the total diet concept.
Nutrient miracle Egg with valuable vital substances
Overall, eggs are healthier than thought. They deliver an average of only 150 calories per piece, saturate well and offer a whole range of important and valuable vital substances, such as
- Per Egg close to 50 grams of high quality protein for energy and muscle
- Vitamin A, B2, D and E, all essential vitamins except Vitamin C
- Antioxidants such as Lutein
- Iron, zinc, selenium, calcium, sodium and potassium
Not least of all, eggs also contain lecithin. This is a substance of natural cell membranes, can slow down the absorption of cholesterol in the body.
What does the egg code mean find out where your Breakfast egg came from
Eggs are definitely a healthy treat. But what you should note when buying? The Codes on eggs indicate the attitude and origin. The print numbers on the Egg mean in detail:
- Foremost point the attitude is – 0 for organic, 1 for free range, 2 for Soil conservation
- The letter country codes, DE for Germany, AT for Austria, NL for the Netherlands are
- The stall number for the operation.
This is a number you can enter on the Website of KAT, the Association for controlled alternative animal husbandry e. V., and thus exactly the name and address of the establishment. Only in the case of colored eggs, this Check is not possible. You must be not coded.
Durability – so eggs stay fresh longer
Freshly laid eggs are at cool room temperature for about a month durable. They are best stored in the refrigerator, at seven degrees.
Boiled eggs only keep for about two weeks. By the way, the brightly colored “snack eggs”, in the discount stores and at the butcher’s, two months at least is durable, because the egg shells are treated with a special varnish.
Fresh test for eggs only takes three seconds
From raw eggs is very easy to determine whether they are really fresh. You submerge the Egg in water. It is fresh, it stays on the ground. Older specimens already contain some air and are, therefore, in the water. The Egg is spoiled and unfit for human consumption, it floats to the surface. When you Turn to the typical, nasty smell “rotten eggs” (hydrogen sulfide HS).
Also hard-boiled eggs betrayed by the way her age: Fresh are difficult to peel. In the elderly, the Yolk is on the edge, an air chamber formed. The green edge is often recognize the egg yolk, it does not mean, incidentally, that the Egg is spoiled. It was only cooked for a very long time, with ingredients of egg Yolk and egg white react with each other, which leads to the discoloration.
