#8 of 10 Common Nutrition Misconceptions

When it comes to nutritional advice, everyone has an opinion. The problem is that there are so many varying opinions that it is many times very hard to find the truth. Some misguided notions are harmless, but others can be dangerous and can lead to health problems. Many nutrition myths get repeated over and over until they are mistaken for the truth. The good news is that slowly, the real truth is finally emerging. Truthful, accurate information is your number one weapon in taking control of your health. Nutritional advice from mainstream “experts” may not be based on science, but on outdated misinformation.

This is a 10 part series, attempting to separate the truth from misconceptions:

Misconception #8: Eggs Are Bad for Your Heart - Eggs are one of the most misunderstood foods in the US. This is due to the “cholesterol myth”. The “cholesterol myth” is the misguided belief that cholesterol, such as that in egg yolks, will give you heart disease. This is simply untrue! Studies have shown that eggs do NOT have a detrimental impact on cholesterol levels and are actually one of the most healthful foods you can eat. In one Yale study, participants were asked to consume two eggs daily for six weeks. Researchers found that this egg consumption did not spike cholesterol levels and did not have a negative effect on endothelial function, a measure of cardiac risk.

Choose pasture-raised organic eggs. It may sound counterintuitive, but you should avoid “omega-3 eggs”. These eggs do not have good quality omega-3 fats. To produce these omega-3 eggs, the hens are usually fed poor-quality sources of omega-3 fats that are already oxidized. Omega-3 eggs are also more perishable than non-omega-3 eggs. Eggs supply protein, lutein, zeaxanthin, choline, vitamin D, sulfur, B vitamins, vitamin A, vitamin E, calcium, copper, iodine, iron, magnesium, potassium, selenium, and zinc.

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