Barely any food is rumored as much as chicken eggs. Completely out of thin air stories of calcified arteries, heart attacks and last but not least miserable blood lipid levels not only contribute to the general uncertainty, but according to recent independent studies according to any objective basis. In this article, we'll show you what eggs really contain, how their ingredients are used by your body, and prove that the egg is wrongly given the cardiovascular buck.

What are eggs made of?

In order to infer the effects of egg ingredients on the human organism, a detailed approach at both the macro and micronutrient levels is essential. The egg white, which is also referred to as albumin, is in the bodybuilding scene, not least because of numerous myths, the most common part of the hen's egg. Although the egg white with 11% in the relational ratio contains slightly more protein than the egg yolk, it can still be stated that most of the essential micronutrients are contained in the egg yolk, and the exclusive consumption of the egg white not only the disregard of the food itself, but also a negligent waste of valuable micronutrients.

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Egg yolk provides important fats and micronutrients

Mainly responsible for the bad reputation of the yolk are the saturated fatty acids contained in it, which our body, however, also needed to maintain the metabolic activity as unsaturated fatty acids, which are contained in the egg yolk in the form of omega-9 fatty acids. Particularly interesting in this context are special omega-3 eggs, which are enriched with the relevant fatty acids via the feed of the chickens. In order to obtain a particularly omega-3-rich product, however, you do not have to fall back on these special Functional Food products, because the much cheaper chicken eggs from the free-range anyway contain a significantly higher omega-3 concentration, than those from conventional attitude. Not to be despised is the presence of vitamins A, B and E as well as a rich supply of essential trace elements such as phosphorus and iron.

Effects on the heart

With the emerging in the nutritional science low-fat wave, which has been made since the beginning of the 60s of the last century, especially animal fats, as they are also contained in eggs, are being vandalized by many experts, diseases of the Cardiovascular system associated with the consumption of eggs, butter or milk, as a result of consumption, a significant increase in cholesterol was recorded. However, a scientific study by American physicians revealed that, paradoxically, those people who did not jump on the low-fat train enjoy significantly better heart health. Rather, the consumption of eggs primarily increases the concentration of good HDL cholesterol, which acts as a transporter and ensures that the bad LDL cholesterol reaches the liver, where it is excreted via the bile. Furthermore, the increase in the HDL level causes the transformation of small concentrated LDL particles into larger particles that are much more harmless to the organism because they are easier to excrete. Accordingly, the consumption of eggs by the increase in HDL levels in combination with the vitamins contained in the egg yolk may even be conducive to heart health.

Do eggs promote diabetes?

Another myth that is also anchored in the minds of many exercisers is that rich consumption of chicken eggs significantly increases the risk of developing diabetes. A study published in June 2010 by the Department of Medicine at Harvard Medical School in Bosten, however, found that there is no clear link between egg consumption and the development of diabetes, but the individual risk associated with numerous factors, such as family history and specific biomarkers is dependent. A follow-up study by an Australian institute also suggests that HDL levels of diabetics increase markedly as a result of eating two eggs per day, whereas LDL levels stagnate, suggesting that diabetics can safely use one or the other of cardiovascular considerations can eat other egg.

Conclusion - Versatile and healthy

From a health perspective, it is clear that the egg is not only an extremely versatile but also healthy food that contributes to the health of the cardiovascular system as well as to the maintenance of optimal metabolic activity. Even though chicken eggs contain numerous vitamins, trace elements and, not least, high-quality protein, a moderate consumption is advantageous in terms of nutrition, in order to keep the intake of macro and micronutrients as variable and balanced as possible. It hardly speaks against the fact that you insert one to two eggs per day into your nutrition plan.

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