Scramble them, poach them, boil them and bake with them to your heart’s content in celebration. News this week that eggs are not at all bad for the heart.
Eggs should no longer be viewed as bad for heart health, say experts who are rallying to the defence of the nutrient-packed staple.
A visiting US egg expert says their bad reputation is no longer warranted, while The Heart Foundation has also lifted its recommended intake to six eggs a week. “Seniors have been afraid to eat eggs because for 40 years they have been worried about the dietary cholesterol,” said nutritional biochemist Dr Don McNamara.
“But, over the years, the research has clearly shown that cholesterol in our food doesn’t impact our risk for heart disease. What causes that is saturated fat and trans fat.” Eggs are low in saturated fat and they contain vital compounds including choline — good for metabolism and for foetal brain development during pregnancy – and lutein which lowers the risk for cataracts and macular degeneration.
People who eat eggs for breakfast feel fuller for longer, reducing the risk of overeating at lunch, Dr McNamara said. “Eggs have the highest quality protein you can buy in the supermarket for the lowest cost, and they contain every vitamin and mineral we need except for vitamin C,” he said.
“So they easily fit into a healthy diet for people with normal cholesterol levels, people with high cholesterol levels, diabetics and people with metabolic syndrome.”