The majority of studies pointing to the dangers of eggs are incorrect.
British and American experts said that eating eggs promotes weight loss, prevents the risk of stroke, and also helps with cognitive disorders and stress.
A group of Scottish researchers led by nutritionist Kerry Rexton found that eggs are very good for health. They are so full of vitamins and minerals that we can call them “nature’s multivitamin”. Eggs contain enormous amount of nutrients which are not present in many other products. For example, in one chicken egg is about 66 calories and 6.4 g of protein and lots of vitamins B, D, E, phosphorus and potassium.
Experts say that the majority of studies pointing to the dangers of eggs are incorrect. In particular, it relates to the assertion that the content of cholesterol increases the risk of heart disease.
Kerry Rexton, a nutritionist, said: “in Recent years, professionals in the field of healthcare both in the UK and the United States are strongly recommended to eat eggs, because the recommendations on limiting the consumption of eggs because of cholesterol are erroneous. Recent scientific studies have proven that dietary cholesterol, which is contained in shrimp or eggs, has no significant effect on cholesterol level in blood and the risk of heart disease. It has also been proven that eggs are a real source of vitamins, minerals, fatty acids and proteins that puts them on a par with most modern Superfoods”.
Dr. Rexton also said that the b vitamins contained in eggs supports healthy energy levels in the body, the psychological and nerve function, and reduce fatigue.
Scientists have found that eating eggs directly affects the hunger and satiety, and hormones of appetite. This product is useful for people with diabetes 2 type, obesity, and for those who want to lose weight and build muscle. The fact that eggs contain a significant amount of the amino acid leucine, which is a source of energy, protein and promotes muscle growth.
American scientists conducted a study which showed that eating one egg a day reduces the risk of stroke by 12 percent. Experts came to this conclusion after analyzing data of the studies published in the period from 1982 to 2015, which was attended by more than 275 thousand people. Dr. Dominic Alexander believes that eggs are a source of antioxidants, which, as the study showed, reduce stress and inflammation. They are also a source of protein, which was associated with low blood pressure. In addition, it was discovered that the cholesterol contained in eggs has no Association with cardiovascular disease. The participants who regularly consumed one egg per day for several weeks, improved blood pressure and decreased levels of bad fats in the blood.
Eggs are also an important source of choline, which is used in medicines for the treatment of cognitive disorders in the elderly. The study, which involved 2 497 middle-aged men, suffering from dementia, showed that eating eggs is statistically associated with better results neuropsychological tests the frontal lobes and Executive functions.
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