Weight Loss Secret: Eating Eggs

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More studies support the growing body of research on the nutritional benefit of egg consumption including that eggs promote weight loss and aid brain and memory function. A randomized study at Louisiana State University found that overweight and obese women who consumed a breakfast of 2 eggs a day for 5 or more days a week for 8 weeks, lost 65% more weight, had an 83% greater reduction in waist circumference and reported greater improvements in energy levels that the women who consumed a bagel breakfast with the same number of calories. This confirmed a study published in the Journal of the American College of Nutrition, which found an egg breakfast induced greater satiety and significantly reduced short-term food intake compared to a calorically equivalent bagel breakfast. (both breakfasts contained the same calories and same weight mass) There was no significant difference between total cholesterol, LDL, HDL and triglyceride levels. Eggs contain choline, which is an important and essential nutrient needed for normal functioning of all cells especially brain cells. Choline is also critical for brain and memory development in fetuses. Iowa State University recently assessed choline intake and found all Americans are deficient in choline, particularly pregnant women. The National Academy of Sciences recommends 425-550 mg choline per day for most adults. 2 eggs = 250mg choline or 50% of our daily requirement 3 oz. beef liver = 355mg 1 c brussels sprouts = 63mg 3 oz. salmon = 56 3 oz. cod = 71mg 1 c broccoli = 62mg 2 T wheat germ = 22mg For the past 30 years eggs were thought to increase heart disease by raising blood cholesterol levels. Now it turns out eggs don’t raise cholesterol in most people and actually provide many important nutrients including good quality protein, folate, vitamin D, choline, zinc, iron, lutein and zeaxanthin that benefit our health. Look at the benefits of eating eggs: -Improve immune function -Keep eyes healthy -Lower cancer risk -Lower heart disease risk -Reduce osteoporosis Eggs are versatile, economical and nutritious. They contribute many important nutrients to the diet: protein, iron, zinc, choline, lutein, zeaxanthin, folate and vitamin D. Eggs contain the highest biological value protein of any food. Iron and zinc are important for a healthy immune system, while choline is needed for brain development and memory. Lutein & zeaxanthin are carotenoids that prevent macular degeneration & atherosclerosis. Folate lowers homocysteine, heart disease & cancer risk and vitamin D is needed to utilize calcium. A problem with egg consumption is the risk of salmonella poisoning. If eggs are handled & cooked properly, the bacteria are killed and the disease avoided. Much of the early egg research was flawed, and researchers found no evidence of a significant association between egg consumption and the risk of heart disease or stroke in men or women. In fact, the American Heart Association published 2 studies showing healthy men and women could eat 2 eggs a day while on a low fat diet without significantly raising blood cholesterol levels or their risk of heart disease.