Egghead Revisited
by riverstreet, March 11, 2009 | Permalink
I adore eggs. Scrambled, folded over with spinach and feta, fritatta-ed with asparagus and ham, poached, baked, deviled, hard boiled, in egg salad, easy over, coddled, and of course, quiched.
Which is why when I read UC Berkley’s latest research about cholesterol in eggs, then cross-checked it with Harvard’s research on eggs, I was glad to learn that, as it turns out, the cholesterol in eggs, indeed, cholesterol in general, has been given a bad rap. Once thought to cause cardiovascular disease including heart disease, stroke, and Alzheimer’s, scientists have recently learned that cholesterol is not only NOT as bad for you as once thought, it actually contains some good properties. One important property of cholesterol found was that it raises HDL, that is, your “good”choleseterol.” Even in diabetics, cholesterol was found to increase HDL and LDL in a healthy ratio. Moreover, it wasn’t cholesterol that causes heart and other cardiovascular disease but rather, the saturated fats in the cheese, bacon, and butter SERVED with the eggs. Good to know!
Not only is the cholesterol in eggs not the culprit it was once thought to be, but eggs are a natural source of essential vitamins and minerals. According to the UC Berkley newsletter on eggs, “one large egg contains 6 grams of high-quality protein (in both the yolk and the white). The yolk is also a source of zinc, B vitamins (including riboflavin and foliate), vitamin A, iron, and other nutrients. In addition to lutein and zeaxanthin, egg yolks provide choline, an essential nutrient, which is especially important for fetal brain development. Researchers have also identified other compounds in eggs that may have anti-cancer, anti-hypertensive, immune-boosting, and antioxidant properties.” Sounds like eggs are packed with the good stuff!
Now I can relax when I make a frittata for breakfast on Sunday morning or bring deviled eggs to a picnic. I especially love our brown, uncaged, vegetarian-fed, free-range eggs because the yolks are golden-orange and firmly round. I, for one, will be enjoying more eggs especially during our upcoming Spring Madness sale when our carton of 18 cage-free eggs will be on sale for $1.99!
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3 Responses to “Egghead Revisited”
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April 8th, 2009 at 9:41 pm
Not that I’m totally impressed, but this is a lot more than I expected for when I found a link on Delicious telling that the info is awesome. Thanks.
April 15th, 2009 at 7:26 am
I read your posts for quite a long time and should tell you that your articles are always valuable to readers.
May 4th, 2009 at 7:16 am
Very valuable health information, great blog post. Thanks.