denizaksulu wrote:Oracle wrote:Feisty wrote:How can it lower cholestrol when one egg contains over two thirds of the recommended daily amount?
The secret is in the lecithin
It seems the medical profession are completely wrong to denigrate 'eggs' re: the cholesterol factor. I think you are bambboozling the populace with too much scientific jargon with no sustance. This time I beg you to cut and paste your evidence that you are correct about eggs.
If you are right, I will have a go at my GP over this.
and I will indeed.
Why were we told in the past to cut down on eggs?
In the past it was thought that people should limit the number of eggs they eat because they contain dietary cholesterol. But it is now known that saturates - in which eggs are relatively low - are more influential in raising blood cholesterol than dietary cholesterol itself. Over 30 years of prospective epidemiological surveys of CHD risk have consistently found no independent relationship between dietary cholesterol or egg consumption and CHD risk.*
Other recent research** suggests that the prevention of CHD must focus on obesity, diabetes and metabolic syndrome as the prevalent sources of increased risk. It even goes as far as saying that moderate consumption of eggs (1-2 eggs per day) should be encouraged as part of an energy restricted, weight losing regimen due to eggs’ satiety index. Recent research suggests that eating eggs can help with weight loss – American studies found that by eating two eggs for breakfast, overweight and obese women ate less at subsequent meals and lost more weight than those eating a bagel-based breakfast.***
Eggs contain significant amounts of protein and many other nutrients including vitamins B2, B12, and D, and the minerals phosphorus and iodine, so they can make an important contribution to a healthy diet.
Coronary Heart Disease
The biggest cause of death in men and women in this country is coronary heart disease (CHD). Heart disease is responsible for killing more than 260,000 people every year in the UK alone.
Many factors influence the risk of CHD. These include both non-modifiable factors such as inherited risks (reflected in family history), increasing age and male gender, and modifiable risks such as smoking, high blood pressure and high blood cholesterol levels. There is now increasing evidence that many other factors, including lack of physical activity, being overweight, the distribution of body fat, lack of antioxidants, an abnormal response to insulin, abnormalities in blood clotting factors and high blood homocysteine levels may also contribute to CHD.
However, research has shown that a high blood cholesterol level is one of the major modifiable risk factors of CHD and that our lifestyles, and particularly the food we eat, can influence our blood cholesterol level and therefore our risk of heart disease.
The following key facts are designed to help dispel some of the myths surrounding cholesterol.
I am back on eggs and pastourma. Yippee.
Well thank you for finding that and I am glad it makes you happy (you forgot a link though
).
I'm afraid I went by old-fashioned know-how again, rather than the more popular, but maligned Google.
One of my final year projects was to test the emulsifying properties of lecithin. My task was also to find a good biochemical source of lecithin. Bingo the egg connection, and first hand observation of their magical properties.
I've never been fooled by the egg scares (even Salmonella days ... just wash the outside
) and am a great consumer of eggs. The last time I had my cholesterol done, it was below the average (although there are drawbacks to that so I am not gloating, just stating facts) 
