The truth about cholesterol and egg yolks
People have been misled by doctors for years on issues related to cholesterol. One of the primary scapegoat becomes the egg yolk. The center of gold is not the demon of cholesterol that medical science says it is.
The healthcare industry in general is in its conviction that the cholesterol content in egg yolk is too high for people to consume on a daily basis, without creating significant health risks over time. Cholesterol can be stored on the inside of the arteries and some studies have suggested that this may be a response of the body to protect the artery walls. Whatever the reason, the excess cholesterol is mainly a problem when there is a constriction of the pressure of blood flow and therefore blood.
Cholesterol has also been linked by folk medicine for the general deterioration of the blood vessel walls, contributing to strokes and heart disease. Note that high cholesterol is not a disease itself but rather a condition that health professionals have been linked to heart disease
It is true that when comparing the egg yolks to other foods that are relatively high in cholesterol, like egg contains on average between 190 and 215 mg. Cholesterol is something that many people should care, but not as much as in the case of eggs. Studies have shown that eating eggs regularly may actually decrease low-density lipids (bad cholesterol) and increase high-density lipids.
The dangers of a diet high in cholesterol may also have been exaggerated in the media, as some studies have shown that people who maintain a low cholesterol diet can still have high cholesterol levels. This is because cholesterol actually plays several important roles in the body, they do not get enough, makes his own. In fact, the liver produces about two thirds of the cholesterol your body’s food intake with very little impact on overall levels. The benefits of cholesterol, especially from a natural source such as an egg yolk, are greatly exaggerated its risks.
Limit the intake of dietary cholesterol is important, but the real danger comes from saturated fats and trans fats. These two are the biggest factors in the increase in cholesterol than any normal intake of egg yolks. It makes little sense to separate the egg yolks to avoid cholesterol while eating fatty fried foods, pizza and other junk in a normal Western diet. Lean meats like fish and chicken breast are a much more preferred among the health conscious. Even compared to these sources of protein, the yolk contains a nutrition and higher proportion of fat content. An egg yolk, although it may have a slightly higher content of fat and cholesterol, for example, steamed cod, also has more content in vitamins and fatty acids.
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