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Are eggs detrimental to health?
Table of Contents
1. Eggs and cholesterol
Several decades ago, researchers believed that eggs were responsible for increased blood cholesterol levels, as the amount of cholesterol in an L-sized egg is approximately 210 mg, and the recommended daily cholesterol intake is about 300 mg. Therefore, consuming eggs was advised sparingly - once or twice a week. Debates regarding the potential harm of eggs led to numerous studies on this subject.2. This organ is referred to as the liver
There exists a widespread view that eggs have a negative impact on the liver and contribute to functional disturbances, but this belief is erroneous due to the presence of phospholipids in eggs, which have a positive influence on the liver, exhibiting protective and regenerative effects on its cells.3. Body mass
It is widely believed that consuming a large number of eggs affects weight gain, but this is inaccurate. It is indeed possible to gain additional kilograms if eggs are constantly being fried in oil or butter, however, the issue in this case is the overconsumption of fats present in oils and butter. An L-sized egg provides 78 calories, 7 g of protein, 5.4 g of fat, and 0.3 g of carbohydrates. Thus, it can constitute a balanced meal and be regarded as a source of protein and fat. However, it is essential to limit the number of fried eggs consumed and prepare well-balanced meals that include an appropriate quantity of carbohydrates, proteins, fats, as well as fruits or vegetables.4. Digestive apparatus
There is also a misconception that eggs are digested for too long and burden the stomach, which is not true. Eggs are characterized by good digestibility and the ingredients contained in them are easily absorbed by the body. However, it is important to note that an egg that is cooked soft or boiled in pairs is better digested than the one that is fried or hard-boiled.5. Possibility
It has become a common belief that consuming raw eggs has a positive impact on male potency. However, to date, scientists have been unable to substantiate this theory. No specific enzymes have been identified in eggs that influence potency.6. Salmonella and other edible mushrooms
It is true that eggs can contain salmonella; however, breeders assert that it is present only in one egg per 1,000, making the risk of infection very low, considering that during proper heat treatment, salmonella is eliminated. The most significant risk factor is consuming raw eggs.7. Advantageous characteristics of eggs
Protein is easily digestible and complete. It contains all the amino acids necessary for the construction of protein cells in the human body. In addition, chicken egg protein has its protective properties, as it contains lysozyme, which destroys harmful microorganisms. For the stomach, protein is essential, as it has therapeutic properties in the case of bowel cancer, as it binds excess salty acid. Protein also contains mineral components such as sodium, potassium, selenium, and others. Egg yolk in combination with protein contains significantly more nutrients and minerals. The yolk contains iron, phosphorus, manganese, zinc, selenium, vitamins A, PP, E as well as choline, folic acid, and vitamins B6, B12. Additionally, it is rich in unsaturated fatty acids. Easily digestible phosphorus and calcium, which are components of the yolk, have a positive impact on teeth, hair, and nails. Phosphorus is also involved in the transmission of signals in the nervous system, participates in many metabolic processes, and helps maintain the acid-base balance. Iron strengthens the immune system, and zinc accelerates wound healing. The vitamin A contained in the yolk contributes to maintaining good eyesight and improving skin and mucous membrane regeneration of the respiratory tract. Vitamin E, on the other hand, slows down the aging process and strengthens blood vessels. Chicken eggs are a valuable source of vitamins and minerals and one of the most affordable sources of complete protein, which is essential for muscle building.
