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Eggs Are Good for Your Cholesterol

egg cholesterol myth

Story at-a-glance -

  • Eggs are considered one of the world’s most perfect foods, but became a target based on the faulty premise of the medical establishment that eating too many yolks would drive up cholesterol
  • Chickens weren’t regarded as much beyond egg production until a new concept featuring chicken as a main course took flight in the late ’40s, based on the food industry’s initiative to find more uses for chickens
  • Dense, small-particle LDL cholesterol in your body is a risk factor for heart disease risk, while large, fluffy LDL particles constitute a lower risk, but here’s the kicker: Eggs convert small LDL particles to large particles
  • In the study, people with Type 2 diabetes or prediabetes ate 12, eight or two eggs per week for a year, after which a series of tests showed no negative health consequences whatsoever
  • The 113 milligrams of choline (nearly 25 percent of your Daily Reference Intake or DRI) is crucial for pregnant women, as it helps to prevent certain birth defects, including spina bifida, and support the brain development of unborn babies

By Dr. Mercola

Chicken as the foundation of a delicious home-cooked meal has been an American mainstay for decades. Not centuries, you might ask? As a matter of fact, up until the 1920s, homesteaders filled chicken coops with chickens to fulfill one main purpose: to produce eggs.


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