Mainstream nutrition professionals have had huge success in demonizing certain healthy foods.
An example of this is eggs, which happen to contain a large amount of cholesterol and were therefore considered to increase the risk of heart disease.
The demonization of saturated fats and cholesterol occurred when the low-fat movement came into being in the late 70’s and 80’s in spite of pathetic evidence of its premise in managing weight.
When they took the fat out, they added loads of sugar back in to make it taste good and that’s when everything basically went downhill fast and people started getting fatter than ever before. You see fat, even saturated fat and cholesterol from animal sources, was never the enemy – sugar and excess carbohydrates are the enemy and are responsible for obesity and disease.
Cholesterol is essential, we need it. We use it in the production of hormones and to create the cell membrane of every one of your cells. Your liver is perfectly capable of producing its own cholesterol. An evolutionary necessity in the event of not getting enough dietary cholesterol.
Here’s what happens: When you eat a lot of cholesterol…your liver simply produces less instead.
Where the liver starts to fail in its management of cholesterol and blood fats is when you consume a diet high in carbohydrates and high in sugar – and remember carbohydrates are digested to sugars. This type of diet, espoused by the low-fat movement means that while the liver is kept busy managing ridiculous levels of blood sugar it was never designed to cope with, its ability to properly manage your body’s blood fats is compromised…leading to high cholesterol.
“It is high carbohydrate consumption that causes cholesterol in the human body, not eggs or saturated fat from meat.”
In recent years, many many studies have proven that eggs primarily raise “good” cholesterol and are NOT associated with increased risk of heart disease.
Eggs are a source of high-quality protein, providing a complete range of amino acids (complete protein). In fact egg protein is the most easily and completely assimilated of food proteins by the body. In addition they provide a stackload of vitamins and minerals.
Despite the fact that eggs contain fat in their yolk, eating eggs for breakfast is proven to cause significant weight loss compared to eating cereals or other carbohydrate foods.
Bottom Line: Eggs do not cause heart disease and are among the most nutritious foods on the planet. Eggs for breakfast can help you lose weight. Eat as many as you like.