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"More than 20 years ago, researchers discovered there was a correlation between high blood cholesterol and eggs, which gave eggs a bad rap due to the cholesterol level of an egg yolk ...
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A study found that for those with health issues, including diabetes, eating 6-12 eggs per week didn’t have a negative effect on the total blood cholesterol levels or heart disease risk factors ...
Cholesterol is not always bad. It's a vital part of the cell wall and a precursor to substances such as brain matter and some sex hormones. There are some types of cholesterol which are beneficial to the heart and blood vessels. High-density lipoprotein is commonly called "good" cholesterol. These lipoproteins help in the removal of cholesterol ...
Egg-derived lecithin is not usually a concern for those allergic to eggs since commercially available food grade egg lecithin is devoid of allergy-causing egg proteins. Egg lecithin is not a concern for those on low-cholesterol diets, because the lecithin found in eggs markedly inhibits the absorption of the cholesterol contained in eggs. [6]
The yolk of the eggs have not yet fully solidified. Eggs contain multiple proteins that gel at different temperatures within the yolk and the white, and the temperature determines the gelling time. Egg yolk becomes a gel, or solidifies, between 61 and 70 °C (142 and 158 °F). Egg white gels at different temperatures: 60 to 73 °C (140 to 163 °F).
The new study encouraged patients to eat the whole egg, so eating both the yolks and the whites didn’t have a negative impact on cholesterol in people who ate 12 fortified eggs a week ...
Whether you've been warned by a doctor or a friend against eating the yolk, it seems that eggs carry a stigma of high cholesterol that could lead to heart disease. We think it's time to crack open ...
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