Is eating eggs bad for weight loss,low fat chicken recipes sanjeev kapoor recipe,weight loss pills xenical,healthy eating recipes to lose weight 30 - Plans On 2016

12.02.2016
Fans of the Rocky movie series will remember the scene in Rocky I, where Sylvester Stallone breaks three or four eggs in a glass and gulps them down, before leaving for his early-morning run through the streets of Philadelphia. One of the most-discussed topics on health forums worldwide is whether eating raw eggs is good or bad for health. In hindsight, the Rocky movie should have had a disclaimer, saying 'All eggs used in the movie were pasteurized.'. Salmonella are a group of bacteria known to infect pork, beef, eggs, and other food products, making them one of the prime causes of food poisoning in USA. The high level of cholesterol in egg yolk is another risk associated with eating raw eggs, when consumed in large quantities.
Always prefer buying pasteurized eggs, as they are free from the risk of bacterial infestation. Here are some of the benefits of consuming eggs, be they pasteurized raw eggs or in cooked form. Eggs supply most of the essential amino acids required for proper functioning of the human body. They provide a bunch of vitamins and minerals like riboflavin, folic acid, vitamin B6, vitamin B12, iron, choline, calcium, potassium, and phosphorus. Choline, supplied by eggs, is recommended intake for pregnant, as well as nursing women, as it aids brain development of the fetus. To sum up, eating raw eggs is definitely risky, but the risk by can be completely eliminated by opting for pasteurized eggs and refrigerating them at low temperatures before usage.
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The latest example comes from a study published in the journal Atherosclerosis which concluded that “eating egg yolks accelerates atherosclerosis [plaque build up in the blood vessels] in a manner similar to smoking cigarettes”.
As the saying goes, the devil is in the details, details that are always left out whenever these sound bites hit the ‘air waves’.
Researchers gathered lifestyle information from the study subjects AFTER they had a stroke. They did not include any healthy people at all, they included those who had well established blood vessel disease that was decades in the making – big red flag.


Another thing the researchers didn’t do was asked about other lifestyle factors that affect the health of blood vessels like stress, exercise, or other dietary components weren’t assessed like omega 3 fats, whether or not they consumed an excess of omega 6 [pro-inflammatory fats], sugar, refined flour products, sources of trans fat, vitamin D intake or levels, vitamin C, fruit and vegetable intake etc – all of which have been implicated in cardiovascular health – another big red flag. Another limitation of the study was the fact that there were too many differences between the two groups, categorized as those eating the most eggs and those eating the least amount of eggs. Those who ate the most eggs, which were later blamed on promoting atherosclerosis, were, on average 70 years old versus 55 years of age in the lowest egg consuming group.
Ironically [or so it seems for the egg and dietary cholesterol-phobes] those who ate the most eggs had the lowest levels of total and LDL cholesterol and the highest levels of HDL and had the lowest BMI [an indirect measure of body fat]. Another take on the results suggests that eggs may protect against stroke since those who reported the highest egg consumption were older, had more diabetes, and smoked more [three major things stacked against them] yet had strokes roughly 14 years later than those in the group who ate the least amount of eggs. Of note, smoking is well known to deplete antioxidants in the blood such as vitamin C, vitamin E, beta-carotene, and more, all of which help to protect LDL from oxidation, or being damaged, which gets the atherosclerosis ball rolling.
Vitamin C has been shown to also prevent plaque ruptures, which ultimately leads to heart attacks or strokes by helping the body to produce collagen, a vital protein that helps to keep plaque stable.
Egg yolks carry the nutrients of an egg; vitamins A, D, B12, folate, lutein, selenium and choline to name a few.
Food and Drug Administration (FDA), about 142,000 Salmonella-induced illnesses are reported each year, caused by the consumption of eggs.
Considering the risk of Salmonella Enteritidis infection, the answer is clear, eating unpasteurized raw eggs is definitely a bad idea. Now that the consumption of raw eggs without pasteurization or proper cooking has been declared to be detrimental to health, let us look at some supporting evidence. The infection, Salmonellosis, is characterized by symptoms like abdominal cramps, nausea, vomiting, headache, and fatigue, that may last for a week. There is no conclusive research on how much cholesterol, from the egg yolk will be assimilated by the body.
However, this problem can be dealt with, by consuming the whole egg, instead of just the egg white, as the yolk is biotin-rich. If ever there was a case for low self-esteem, our nutritious, gold-standard protein egg would take the prize for feeling unworthy. The reports failed to describe critical aspects of the study such as the characteristics of the subjects, how the information on diet was collected and if they controlled for, or used statistics, to remove the impact of other aspects of the subjects that might skew the results…something as important as age. Once the subjects were well enough to participate in the study, they asked them to remember, and give an estimate, of the number of eggs they had eaten, and how many packs of cigarettes they had smoked, in their life time leading up to the stroke versus a study enrolling a group of healthy people, without established disease, and then following them over time, say 5 to 10 years while collecting and tracking information on lifestyle such as diet, alcohol use, smoking, exercise, etc. Normally, you don’t want major differences between two groups of people in research, or when you are making any kind of comparison in general hence the expression ‘compare apples to apples, and not to oranges.


Those who ate the most eggs also reported smoking the most, and had higher rates of diabetes.
We know that egg yolks and egg consumption increases the levels of the protective HDL cholesterol and that higher egg consumption increases the production of the least harmful form of LDL.
If fact, smokers have higher requirements for vitamin C because it’s used up neutralizing the damaging effects of cigarette smoke. Think of collagen like a layer of paper mache providing a protect coat to prevent plaque particles form braking off into the blood stream.
The cholesterol from food has little to know meaningful impact on blood cholesterol and the consensus is that regular egg consumption does not increase the risk for cardiovascular disease. When it comes to eggs, egg yolks crush egg white in overall nutrition but there’s no need for a case of sibling rivalry, and the whole egg should be eaten – often.
While most people recover without treatment, the effect of the infection in infants, pregnant women, and the elderly can be more serious. There are many patented pasteurized processes that mostly use heat to destroy harmful bacteria from eggs, without affecting their nutrition value. Recall for the best of us is hugely unreliable let alone in those recovering from a stroke. Both smoking and diabetes are known to be two of the worst, if not the worst, offenders when it comes to blood vessel health and both increase the risk for stroke significantly. Many don’t know that LDL is a broad classification for many different sizes of LDL cholesterol and eating eggs helps the liver to make the better kind. Perhaps this is nothing more than a study that showed those who reported smoking the most were more likely to have unstable plaques from a sub-clinical vitamin C deficiency and egg consumption was an innocent bystander, or rather the victim of a very poor study design.
Any cautionary advice for those with diabetes etc is nothing more than being conservatively safe, it’s not based on hard science.
More severe cases of Salmonellosis are characterized by entry of the bacterium into the bloodstream. Select it and click on the button to choose it.Then click on the link if you want to upload up to 3 more images.




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