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Eggs – more pros than cons?
Allergies, cholesterol… you have to admit it – eggs often receive a bad press. Perhaps too often in fact. Said to be too fatty – ie equivalent to “bad” blood cholesterol as far as many of us are concerned – eggs are often treated with suspicion by consumers.
However, contrary to popular belief, nutritionists recognise eggs as having a number of good qualities. First of all, eggs are an excellent source of protein. They also contain fats that are high in polyunsaturated fatty acids, notably omega 3. And these are believed to protect our cardiovascular system. Eggs are also good because they are relatively low in calories.
So why then are eggs classed as being “too high in cholesterol”? For many years eggs were thought to encourage cardiovascular disease and people steered clear of them. But we now know that what we eat is only partly responsible for our blood cholesterol level. In fact, only 30% of our blood cholesterol comes from our diet. And the danger of egg allergy is rare, though it can be dangerous, especially among children.
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