What’s one of my favourite foods? Well it’s an egg, especially in the form of an omelette. They are an amazing source of nutrition and cheap. One medium egg contains (boiled):
1.6g sat fat
Both the white and yolk of an egg are rich in nutrients, including proteins, vitamins and minerals. The yolk also contains cholesterol, vitamins that are fat soluble such as vitamins D and E and essential fatty acids. Eggs are rich in several other nutrients, such as betaine and choline, which can protect your heart. A recent study in China of nearly half a million people indicates that consuming one egg a day can minimise the risk of heart disease and stroke, but experts emphasise that eggs need to be eaten as part of a healthier lifestyle to be effective. If you are pregnant than eating eggs can improve brain development in the unborn child
How many eggs can you eat?
Eating eggs has also been controversial for decades because of their high cholesterol content – which some research link with increased risk of heart disease. One yolk of an egg contains about 185 mg of cholesterol, but is this true? Well not really. It’s saturated fatty acids that have a greater effect on your blood cholesterol levels and, so that fatty burger will still increase your blood levels more than an egg. Most healthy people can eat up to seven eggs a week without increasing their risk of heart disease but this number varies depending on what source you read. If you want to eat more eggs than this as part of a sports nutrition diet than consider eating only the white which contains very little cholesterol. Our bodies do need a certain amount of cholesterol which is a fatty substance that is present in all of our cells. It serves many functions, for example providing the raw material for pregnenolone, from which many other hormones are derived: cortisol, DHEA, testosterone