Eggs healthier than ten years ago
Monday 14 February 2011
Fancy an egg for breakfast? Scrambled, poached, hard-boiled? Go ahead as eggs are now healthier than they ever have been.
Eggs used to be a health risk due to their high cholesterol, although now the cholesterol is much lower than it was ten years ago. High cholesterol is a fatty substance that increases the risk of a heart attack or stroke. A study in America found they contain more vitamin D than before, as well as lower cholesterol. Vitamin D is great for protecting the bones, and reducing risks of osteoporosis. The study found eggs now have 64 percent more vitamin D and 13 percent less cholesterol, meaning they are much better for us than they would have been ten years ago.
Deputy Chairman of the British Egg Industry Council told the Daily Mail: ‘We believe the reduction is due to changes in the feeds used in British plants since the Nineties when the use of bone meal was banned.’
We had been told not to exceed a two or three eggs a week limit but now eggs are thought to help with weight loss. A Surrey University study found, as eggs are high in protein, eating a couple for breakfast will keep you fuller through out the morning.
Protecting bones, lower in cholesterol, this means no more feeling guilty about those egg and soldiers in the morning.
By Samantha Petter