Myths and truths about eggs
Carbohydrates: Quality matters
Due to our busy everyday lives, most of us simply don’t have the time to become deeply informed about everything around us. This is especially true regarding nutrition. When it comes to carbohydrates, the most important thing to consider is the type of carbohydrate you choose to eat, because some sources are healthier than others. The amount of carbohydrate - high or low - is less important than the type.
Are eggs bad for the heart?
Egg yolks do contain a negligible amount of cholesterol (about 211 mg in a large egg). This does not, however, mean that eggs should be avoided in order to keep our heart healthy.
American specialists claim that healthy people can eat an egg per day at no risk.
Additionally, when we consume more cholesterol than the body requires, it simply pauses the cholesterol production to compensate. Trans fats and saturated fats are more hazardous to your health by comparison, and a large egg contains 2 grams of saturated fat (10 percent of the daily recommended intake) and no trans fats.
A study of 912 volunteers in the US concluded that eggs have nothing to do with increasing cholesterol in the blood or with cardiovascular disease.
It should be mentioned that there are people who can not eat eggs, namely those who are allergic. Egg allergy is one of the most common allergies during childhood. Even though egg whites and egg yolks contain a high amount of protein, the white triggers more allergic reactions than the yolk.
Myth or truth?
Truth - Eggs have a high nutritional value. One egg contains 6 g of protein, saturated fats, choline, lutein, etc.
Truth - Eggs have a high amount of cholesterol. One large egg contains 211 mg of cholesterol. It is, however, a small amount compared to liver, shrimp, or meat.
Myth - All cholesterol you consume reaches the bloodstream and is stored in the arteries. Only a small amount of cholesterol passes into the bloodstream. Trans fats and saturated fats are the main causes of cholesterol passing through the blood.
Myth - Eggs aggravate cardiovascular disease. According to the largest study in the field, which tracks the impact of egg consumption on cardiovascular disease, shows no link between the two.
Myth - A raw egg contains antinutrients such as ovoinhibitor (which interferes with the action of trypsin, possibly causing digestive problems) and avidin (which reduces the absorption of vitamin B). It is recommended to always cook eggs fully, and to not consume them raw.
Eggs contain many different proteins, mainly ovalbumin. All other typesof protein are related to this, partly because it’s biologically valuable (it assimilates only slightly) and also because it contains a high volume of the amino acids that the body needs. The yolk contains 21 vitamins and about 40% of the egg. It also contains 6.29 g of protein, 27 mg of calcium, 6 mg of magnesium, 96 mg of phosphorus, 67 mg of potassium, and 4.97 g of fat.
Do carbohydrates make us fat?
We get fat when we consume too many calories, but we do need to be careful with refined carbohydrates such as white bread, donuts, or pasta. We should not, however, remove healthy carbohydrates such as whole grains, beans, fruits, and vegetables. In doing so we would deprive our bodies of the healthiest sources of energy, essential nutrients, and fiber.
Does eating at night make you gain weight?
Many of us believe that if we eat a sandwich late at night the body absorbs a lot more unhealthy fats and carbohydrates from it, compared to if we were to eat it in the middle of the day.
"Calories are calories. It does not matter when they are consumed, it's the total amount that counts," says John Foreyt, a medical doctor and director of the Baylor College of Medicine Medical Research Center. Other than the number of calories consumed, exercise is important to prevent weight gain.