A STUBBORN HEALTHY HEART FOOD MYTH BUSTED: Don’t eat eggs.
Because an overload of cholesterol has been blamed for heart disease, it used to be thought that eggs are off limits for heart disease patients and dangerous for anyone at risk of cardiac issues.
It’s true that one large egg contains around 200 mg of cholesterol. But it’s also rich in omega-3 fatty acids. Free-range eggs have about double the amount of cage-raised eggs. The omega-3s lower blood triglycerides, reducing the risk of heart disease. And eggs actually regulate cholesterol absorption, balancing amounts of high-density lipoproteins (HDLs) and low-density lipoproteins (LDLs), thus protecting against coronary heart illness.
Recent research shows that most of the body’s cholesterol is produced by the liver and does not come from diet. The liver produces cholesterol in response to levels of saturated and trans fats in the diet. Eggs contain very little saturated fat.
For maintaining heart health, the foods we often eat along with eggs – high-sodium meats, sugary pastries, saturated fats used in frying eggs and potatoes – are of far more concern than eggs.
Of course, you can overdo it. It’s recommended that healthy people eat six or seven eggs per week, and those with diabetes or heart disease can safely consume three eggs per week, eating no more than 200 mg of cholesterol per day.
And it DOES make a big difference for the life of the chicken AND for your life: buy your eggs from small organic farms where the chicken have scratched around in a meadow full of herbs.