Monday, March 07, 2005

Eggs: Better Than They're Cracked Up to Be

Provided by The Saturday Evening Post on 3/5/2005by Anonymous
Originally Published:20050301.

Hard-boiled nutritionists once classified all eggs as cholesterol raisers and a cardiovascular risk. Now studies show the nutritionists were only partly right. A recent research study on the effect of eating eggs showed that eggs do increase certain fractions of LDL cholesterol. But the good news is, eggs don't increase the harmful fractions. The dietary cholesterol in eggs raises the LDL-I and LDL-2 cholesterol fractions but does not alter the small, dense LDL-3 to LDL-7 particles that scientists believe pose the real heart disease risk. This limited effect of eggs on LDL cholesterol was found even in people who are genetically predisposed to be sensitive to dietary cholesterol.

Comment: Good thing I never bought into this misinformation, I left that up to dietitian's, who by the way also recommend jello while convalescing in the hospital. I am proud that we have been recommending eggs for over 28 years.