Eggs for Easter: cholesterol myth exposes-superfood for the brain!

Eggs for Easter: cholesterol myth exposes-superfood for the brain!

Easter is just around the corner and with it the egg comes to the fore as a central food, which is not only considered a symbol of fertility, but is also celebrated for its nutritional properties. Despite their long history as problematic due to the cholesterol, eggs experience a renaissance as a superfood today. According to OE24 , many people hesitate to consume more eggs at Easter, driven by the fear of high cholesterol values.

However, 140 studies that were carried out under the supervision of the WHO in seven European countries show that the cholesterol in eggs does not automatically lead to an increase in cholesterol in the blood. Eggs, especially the egg yolk, contain a lot of cholesterol, but also lecithin, which prevents cholesterol from being absorbed by the intestinal wall. This is particularly important because Lecithin supplies the brain with choline, which is responsible for the formation of the important neurotransmitter acetylcholine, which is essential for thinking, concentration and memory.

health aspects and recommendations

eggs are not only a valuable source of vitamins, minerals and trace elements, but also have an ideal fatty acid pattern. According to OE24 contain 1,7 g saturated, 2,2 g simply unsaturated unsaturated unsaturated unsaturated Fat. The German Nutrition Society recommends adapting egg consumption to the lifestyle individually. A healthy and varied diet allows several eggs per week, with athletes in particular: inside and pregnant women can benefit from the high protein content.

Nevertheless, people with certain metabolic diseases should be advised to discuss their egg consumption with a doctor. Due to the feeding of the chickens with higher quality feed, organic eggs are often rich in omega-3 fatty acids and are free of harmful antibiotic residues. They also come from a species -appropriate attitude, which speaks for quality and animal welfare.

cholesterol and heart health

The debate about egg consumption at the breakfast table is often shaped by the question: Are you healthy or are you a cholesterol risk? The Heart Foundation explains that increased cholesterol levels are a risk factor for cardiovascular diseases and can lead to arteriosclerosis. The human body produces about two thirds of the cholesterol itself, while a third is absorbed by food. Eggs contain many cholesterol - approximately 280 mg per egg.

Studies show that the body can regulate cholesterol production in response to increased cholesterol intake. Interestingly, the cholesterol content of a food has less influence on cholesterol level than the type and amount of the fats consumed. The diet should therefore be considered holistically. Cardiologists emphasize that factors such as physical activity and non -smoking are crucial for risk reduction, while nutrition is often overestimated in terms of cholesterol and cardiovascular risk.

Overall, it shows that eggs in most nutritional environment can not only be harmless, but even advantageous. Science seems to be on the side of the egg lovers, especially if they are integrated into a balanced diet.