So are eggs good for us or not?
In 1968 the American Heart Association recommended that we eat no more than 3 eggs a week.
I grew up in the 70s and eggs got a really bad reputation because of their high cholesterol content. On top of that my Dad had a heart attack and cardiovascular disease so I’ve stayed away from eggs as part of my daily diet.
However recent research has found that egg consumption does not contribute to cardiovascular disease. In 2015 dietary cholesterol and egg restrictions have been dropped from the Dietary Guidelines for Americans.
I’m really excited about that news! In my search for iron rich foods eggs were high on the list.
I found out that eggs are one of the most nutritious foods on the planet.
Eggs are a great source of easily absorbed iron.
Eating eggs increases HDL – the good cholesterol, which is linked to a lower risk of many diseases.
Eggs contain a fairly high quality protein and contain all the essential amino acids.
Eggs are highly satiating which means after you eat them you feel satisfied and full longer.
Eggs are high in the antioxidants lutein and zeaxanthin, which help prevent macular degeneration and cataracts.
Eggs are a great source of the vitamin B12, which makes the iron more easily absorbed.
As an added bonus they are cheap, easy to cook and taste delicious!
If you want to learn even more about the benefits of eating eggs click here https://www.drberg.com/blog/forget-the-egg-whites-eat-the-egg-yolks to view a great video by Dr. Berg.
I’ve started eating an egg most days for breakfast and I notice that I do feel full longer and have more energy.
But eggs aren’t just for breakfast!
Hard boil some eggs, store them in the fridge and grab them for a quick snack.
Add hard-boiled eggs to a salad.
Make some crustless mini quiches and enjoy them with a salad for lunch or a light dinner.
Frittatas are a great way to combine eggs and vegetables for a well-balanced meal.