http://articles.mercola.com/sites/articles/archive/2011/09/02/why-does-this-commonly-vilified-food-actually-prevent-heart-disease-and-cancer.aspx?e_cid=20110902_DNL_art_1
The idea that eggs, as a source of saturated fats, are unhealthy and promote heart disease is a complete myth. While it's true that fats from animal sources contain cholesterol, this is not necessarily something that will harm you. On the contrary, the evidence clearly shows that eggs are one of the most healthful foods you can eat, and can actually help prevent disease, including heart disease.
For example, one 2009 study discovered that the proteins in cooked eggs are converted by gastrointestinal enzymes, producing peptides that act as ACE inhibitors (common prescription medications for lowering blood pressure). This certainly flies in the face of 'conventional wisdom,' and the latest findings support the stance that eggs are in fact part of a heart-healthy diet.
Although egg yolks are relatively high in cholesterol, numerous studies have confirmed that eggs have virtually nothing to do with raising your cholesterol. For instance, research published in the International Journal of Cardiology showed that, in healthy adults, eating eggs every day did not produce a negative effect on endothelial function (an aggregate measure of cardiac risk); nor did it increase cholesterol levels.
A number of people have cholesterol levels that are too low. While eating egg yolks is a great idea for a number of reasons, it will not increase your cholesterol level. If you need to do that a fairly reliable method is to use coconut oil. Usually about 2-4 tablespoons a day are required to increase your cholesterol.
- Eggs contain high quality proteins, fats, vitamins and minerals. And, according to new research, you can also add antioxidant properties to the list.
- The antioxidant properties are due to the presence of two amino acids, tryptophan and tyrosine. Two raw egg yolks contain nearly twice as many antioxidant properties as an apple.
- Egg yolks are also rich in lutein and zeaxanthin, a class of carotenoids that offer powerful prevention against age-related macular degeneration; the most common cause of blindness.
- The research also illustrates how destructive cooking is. The antioxidant properties were reduced by about 50 percent when the eggs were fried or boiled, followed by microwaving, which resulted in an even greater reduction.
