Read egg nutrition science.

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Read about egg nutrition science.

Historically, when humans looking for reliable source of calories, especially those who can’t close to those animals that labor and zero gardening skills can get heat, we often go to eat eggs.

Since the neolithic age, we have stolen eggs from countless living things. But what we’ve been advocating is reliable nutrition, drugs to clean the wine, a sign of renewal — the highest ejection when necessary, which is the main nutritional and symbolic power of chickens.

As PG Wodehouse said in his 1906 novel “love between the chickens”, “have you ever met a man, woman or child who did not eat eggs, eggs or eggs? I tell you, good eggs are the basis of everyday life. ”

However, in the late 1970s, our eggs were not very popular. Doctors realize that too much cholesterol in our blood indicates a high risk of heart disease. Cholesterol is essential for digestion, cellular function and hormone production. When it gets too much through our blood supply, it accumulates in the walls of our arteries, increasing the risk of heart attacks and strokes. More importantly, many doctors believed that eating fatty foods such as butter, red meat and eggs could be disastrous for our health and should be avoided. This is followed by phobias.

We now know it’s more complicated than that.

There is no doubt that cholesterol causes heart disease by blocking our blood vessels. Eating cholesterol raises cholesterol levels in the blood, but more and more studies have shown that cholesterol levels are low. Eating sugar, trans fats, or excess saturated fats is more harmful than cholesterol itself. Most of our cholesterol is self-formed in the liver, and our overall body level is influenced by genetics, gender and age.

As more and more studies have shown that a certain amount of cholesterol is harmless, if unhealthy, the reputation of eggs is recovering. However, some experts worry that science is misunderstood and distorted by the media, the egg industry and even opportunistic doctors. Food science is often black or white. Take the butter: one day it’s bad for us, the next it’s bad for us. This is a permanent self-help income cycle. Unfortunately, health and science are rarely so simple. Eggs aren’t.

Our collective fear of cholesterol and other fats goes back to the famous framingham heart study. The study, which began in 1948 and continues, tracked the lifestyle of 5,209 people in framingham, Massachusetts. The results began appearing in early 1960s journals, leading to our current understanding of heart health and how it is affected by factors such as exercise, smoking and diet.

Harvard medical school’s department of public health nutrition is among the first to recognize Dr Walter Willett research results show that high blood cholesterol and the risk of heart disease is one of the doctors, it shows that the consumer can actually increase blood cholesterol levels.

Willy and his colleagues, because tens of thousands of patients for many years, did not find any evidence that moderate dietary cholesterol or egg consumption will increase the risk of heart disease and stroke, but people with high cholesterol may also have a strong genetic risk for diabetes patients.

His findings, such as a 2013 study published in BMJ, were not linked to the fact that eating an egg a day was associated with heart damage.

Dr. Bruce Griffin (Bruce Griffin) explained: “now it is generally believed that the main dietary cholesterol in eating eggs, less cholesterol to eat some seafood such as shrimp, improve the effect of cholesterol in the blood is relatively small. Cardiovascular disease at the university of surrey in England. Griffin’s own 2009 study found that overweight people who ate a low-calorie diet, including two eggs a day, actually had lower cholesterol levels.

The steering committee will not lose its cholesterol recovery, many of which will temper its stance.

In 2013, the American college of cardiology and the American heart association issued new guidelines, cholesterol will give up our “bad” cholesterol (LDL), we will be a long-term goal to keep the following in 100, making noise. The authors were based on a randomized controlled trial that did not support a specific goal. They acknowledge that too much LDL is a bad thing in our blood, but others can tolerate a person’s risk level. In addition, excessive pursuit of specific goals may lead to side effects that need to be considered.

The 2015 dietary guidelines for americans, developed by the usda and the department of health and human services, also break that tradition. The general clinical dogma used to be that a healthy person’s total cholesterol should be 300 milligrams a day, about half the size of an egg. However, the new guidelines do not include specific numerical targets. As the authors write, “there is no significant relationship between dietary cholesterol and blood cholesterol Cholesterol is not a concern for overconsumption.

But some nutritionists worry that the official softening of cholesterol may send the wrong message.

Dr Wahida Karmally, director of nutrition at the Owen institute of clinical and translational research at Columbia University, said: “recent published dietary cholesterol recommendations are lacking The guidelines are controversial. “This should not be interpreted as an affirmation of dietary cholesterol because there is clear evidence that it increases LDL cholesterol,” she said.

That’s true. But only about 10% is estimated.

Karmally also points to the danger of extending the results to the entire population. She points out that a significant number of people – up to an estimated 30 per cent – are considered “high responders”, which means they lower cholesterol levels and may have unusually high blood cholesterol levels. Most experts agree that superresponders need to work extra hard to lower cholesterol.

Dr. J. David Spence, professor of neurology and clinical pharmacology at the western university of Ontario, Ontario, was angry about how the 2015 guidelines could be interpreted.

“The egg industry and the media have seized on the first part of the new guidelines, which say there is no strong data to determine the exact amount of cholesterol in the diet,” he said. “But if we continue to read, the guidelines recommend that cholesterol be as low as possible and as part of a healthy diet.”

The report also warns that high-cholesterol foods often contain high levels of saturated fat, which in itself increases the risk of blood cholesterol and heart disease.

Mr Spence likens the big egg to big tobacco, with a generous interpretation of scientific data for profit.

In December 2016, according to a meta-analysis published in the report in the journal of the American dietetic association, the risk of stroke was 12 percent lower on average than on eggs with fewer eggs per day. The study also found that egg consumption was not associated with coronary heart disease, either positively or negatively.

But please pay attention to detail: research some of the money from a group called “egg nutrition center” (an egg nutrition center) team, it is a self-proclaimed “egg board committee (AEB) nutrition education sector” egg nutrition center. ”

“I’m not trying to put farmers out of work,” spencer said. “But the egg industry is based on half truth and half falsehood.”

He was referring to past research funded by the egg industry to measure fasting cholesterol levels rather than dietary levels. When our cholesterol levels rise to higher levels, most of us spend a lot of time after meals – when it does more damage to our arteries. More importantly, because cholesterol was not measured after meals, the researchers could not determine whether high cholesterol levels were associated with increased health risks.

Spencer’s real complaint was not the egg itself, but the yolk. A large yolk contains about 240 milligrams of cholesterol, almost as much as I fear Google: “2/3 pounds of cold-resistant monster burgers.” In an email, Spence suggested that I try his omelet and mince pie recipe as I write this article. Both are made from egg white, a healthy source of protein.

In addition to cholesterol, willett points to other health benefits of eggs. They contain some unsaturated fat, which is associated with a lower risk of heart disease. Iron and some vitamins and minerals. A new Finnish study that has nothing to do with the egg industry even suggests that eating an egg a day can improve long-term cognitive function.

“In general, it’s hard to say whether these eggs are good or bad,” Mr. Willett said. “They’re almost certainly not as likely as sugary breakfast cereal or cream cheese bagels – they’re probably better, and they seem to be in the middle in terms of health.

However, to maintain a healthy breakfast, willett says, to reduce the risk of blood cholesterol and heart disease, they consider fruits, nuts and whole grains.

“A bowl of oatmeal with oatmeal and nut berries almost certainly reduces the risk of heart disease compared to an egg-based breakfast,” he said. “It’s the most I eat in the morning, sometimes with yogurt, but eggs are clearly not poison.

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