Eggs: Back on the Menu


For many years, doctors and researchers warned consumers about the dangers of eating too many eggs, mostly because of the risk of high cholesterol from the egg yolks. And for that reason, egg whites now are a popular choice among the health conscious when serving up breakfast. But a new study now indicates that the cholesterol found in egg yolks actually does not jeopardize one’s cholesterol levels.

The American Heart Association is now confident in its decision to announce that eating one egg a day will not increase blood cholesterol or the risk of cardiovascular disease. The current guideline is to limit daily intake to 300 milligrams of cholesterol. One egg has 200 milligrams.

A study conducted in 1999 further supports this idea of an egg a day, as it found that healthy individuals who ate five to six eggs in a week did not increase the risk of heart disease or stroke.

So go ahead, have your scrambled eggs for breakfast – with the yolk! – and don’t feel guilty about it!

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