There seems to be a generalised confusion on problems related to high cholesterol in our blood.
Experts explain that the damaging cholesterol is the type produced in our livers due to a diet high in saturated fats; this causes the blockage of our arteries, which can lead to heart problems.
Therefore, the misconception that eggs and other foods such as prawns and liver with high cholesterol content will increase the cholesterol in our blood is a misconception.
Although since 2005 eggs and other food types have been cleared from this false belief, it still carries on and experts deem it now necessary to correct this trend.
Research stating that egg consumption may in fact be beneficial to the heart’s overall health, and a good solution for weight loss as well as lowering the cholesterol level in the blood.
Eggs are also rich in Vitamin D, which enhances our immune system, as well as the bones’ and heart’s overall health.
Egg yolks are also rich in antioxidants, which help reduce the risk of cataracts and macular deterioration. Eggs also contain leucine, which stabilises levels of sugar in the blood, thus may help defend against diabetes.
Another beneficial element in eggs is the iron content, which will help increase our energy levels, due to the increased oxygenation of our red blood cells.
Finally it has also been discovered that eggs are valuable for our memory, due to scholine which assists the neurotransmissions to our brain.