- Regularly eggs Eating is not as harmful to the body as thinking
- Study: egg consumption reduces the risk of heart attacks and strokes
- The German Nutrition Society (DGE) has Egg Recommendation gotten up
- Myths about the egg: This is what you should know about eggs
the excessive egg consumption could be good for the body contrary to its previous reputation: Chinese scientists have found that people who eat eggs regularly have a lower Risk of heart attack or stroke exhibit. The researchers published the study in the journal Heart.
China study: An egg a day cuts the risk of stroke by a quarter
Until now, eggs have had a reputation for promoting diseases such as heart attacks or strokes. were held accountable increase cholesterol levels in the body. The study by researchers led by Liming Li contradicts this picture: subjects who ate one egg a day had one 26 percent less riskan race He was suffering from a brain hemorrhage. The risk of a cardiovascular disease he sank in the attempt 18 percent.
The researchers examined data from 461,000 study participants. The result of the study contradicts the previous results and therefore also the recommendations on which, for example, the German Nutrition Society (DGE) held for a long time.
For a long time, it was always advised to keep the consumption of eggs and a maximum of three eggs per week consume. This did not just refer to eggs for breakfast, but to any form of egg, including those processed, for example, into pasta or mayonnaise.
Egg Skepticism Doubts: “Currently No Upper Limit”
The study of chinese scientist joins more recent studies, all of which cast doubt on egg skepticism. While egg consumption alone has not been shown to reduce the risk of serious illnesses such as heart attacks, the harm is unlikely to be as great as previously thought.
Therefore, in the new rules for healthy eating, which were updated in 2019, the DGE experts removed the egg warning. “Based on current scientific knowledge regarding the risks of disease there is currently no upper limit for egg consumption is derived.
Consumed in moderation, eggs can complement the diet and form part of a healthy diet”, explains the DGE on its website. If healthy people – for example at Easter – eat several eggs a day, that’s it. probably not harmful to health.
Egg Myths: Is Cholesterol Dangerous?
Some foods or their ingredients simply have a bad image: they are considered unhealthy or even harmful. One of those substances is cholesterol – It should be dangerous. But is that really true? Not per se, says Professor Elisabeth Steinhagen-Thiessen, head of the Nutritional Sciences department. Medical Clinic of Endocrinology and Metabolic Medicine at the Charité – Universitätsmedizin Berlin.
Cholesterol is a vital substance that is formed by the body itself. It is used for the production of hormones and vitamin D. Cholesterol only becomes a problem when there is too much of it, explains Steinhagen-Thiessen. The recommendation for healthy people is: “No more than 300 milligrams of cholesterol per day”; that’s about the equivalent of a chicken egg. The body needs cholesterol. Among other things, it smuggles messenger substances into the cell membrane. This is why the body makes its own cholesterol, especially in the liver.
It becomes troublesome “if someone every day between 600 and 800 milligrams eat”. Eggs, butter, meat or sausage contain a lot of cholesterol: depending on its size, an egg contains around 250 milligrams.
Is egg white made of protein and is the color of the yolk important?
Yes, but not exclusively. So thin egg white – also colloquially called protein – contains 90 percent water. The rest are vitamins, minerals, and proteins, which are also often referred to as proteins. However, the protein content in the yolk is even higher than in the egg white.
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The color of the yolk varies according to the hen’s diet. bright yellow to deep orange. However, this does not change anything in terms of taste, freshness, nutritional value or quality. For a dark egg yolk, which is particularly appreciated by consumers, producers sometimes mix natural colorants, so-called carotenoids, into the green fodder.
Why do chickens lay white or brown eggs?
Namely genetically conditioned. The eggs may be white, brown, greenish, or reddish, depending on the color pigments that are embedded in the calcareous shell. These come from special glands in the chicken that are responsible for the formation of the shell. The red pigments come from the blood, the yellow ones from the bile. If they are mixed, the result is brown.
And no, there is no connection between plumage and egg color. In order to deduce shell color from the appearance of the chickens, you need to take a closer look. That is, on the skin flaps below the ear, the earlobes.
If these are white in purebred chickens, these are also usually their eggs. If they have red earlobes, the shell is usually brown.
Are brown eggs healthier and are organic eggs mostly brown?
In it nutrient composition the variants do not differ. The fact that there are mainly brown organic eggs is mainly due to consumption habits: white shells are still mostly associated with cage farming.
This assumption is used by the poultry industry, where brown eggs are primarily sold, while white eggs are more likely to be found in bakeries, canteens, and food processing companies. In general, there are fewer white specimens in Germany anyway: According to the Central Association of the German Poultry Industry, seven out of ten eggs are brown.
is different in many scandinavian countries: There, buyers preferred white eggsaccording to the association.
Good news for egg lovers: hormones make you feel full
There’s no denying one advantage of eggs: they keep you full longer because your body releases a satiety hormone when you eat eggs.
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