I came across the following article from MAYO CLINIC.Found intesting.
Are chicken eggs good or bad for my cholesterol?
Answers from Francisco Lopez-Jimenez, M.D.
Chicken eggs are high in cholesterol, but the effect of egg consumption on blood cholesterol is minimal when compared with the effect of trans fats and saturated fats.
The risk of heart disease may be more closely tied to the foods that accompany the eggs in a traditional American breakfast — such as the sodium in the bacon, sausages and ham, and the saturated fat or oils with trans fats used to fry the eggs and the hash browns.
Most healthy people can eat up to seven eggs a week with no increase in their risk of heart disease. Some studies have shown that this level of egg consumption may actually prevent some types of strokes.
But the story is different for people who have diabetes. In this ever-growing population, eating seven eggs a week significantly increases the risk of heart disease.
According to the U.S. Department of Agriculture, one large egg has about 186 mg milligrams (mg) of cholesterol — all of which is found in the yolk.
When deciding whether to include eggs in your diet, consider the recommended daily limits on cholesterol in your food:
If you are healthy, consume no more than 300 mg of cholesterol a day.
If you have diabetes, high cholesterol or heart disease, limit the daily cholesterol intake to no more than 200 mg a day.
If you like eggs but don't want the extra cholesterol, use only the egg whites. Egg whites contain no cholesterol. You may also use cholesterol-free egg substitutes, which are made with egg whites.
With
Francisco Lopez-Jimenez, M.D.
Written by
ramana42
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Eggs are good for diabetes ,specially if added to breakfast. Eggs have two clear portions ,yellow or yolk and white ie.egg white. Yolk consists mainly of cholesterol,while white portion is made up of lean protein,vitamins and saturated fats. So egg forms a complete food.
Many studies have found no connection between intake of dietary cholesterol and rise in blood cholesterol. Even ADA recommends upto 3 eggs per week for diabetics. Some studies in Finland has found that eggs taken (7) / per week lowers blood sugar levels. If taken more than that has no additional benefit.
But those diabetics who have already high cholesterol and lipid profile, high blood pressure and cardiac complication should eat eggs only in moderation and that also without using oil,ghee or butter . Boiled egg may be a good option.
Egg is complete food for healthy life to the person diabetic and also non diabetic also .1 Cholesterol point there are so much different opinion about information Study goes on and researches may routine purpose.
2 However any item consumed to be limited which must be tolerated to our body and our resistance capacity .
3 I am not coming from vegitereian family I am not consuming the egg but nutritonal fact it is good
4 For diabetic it is too much good because it has very less carb similarily mutton and chicken
5 For heart problems BP patients may consult with Doctor for the quantity of consuming per day or week
6 Further recent information form 4 major hospitals heart patients of non vegiterians are more than vegiterians ( It was unfficialy noticed )
7 Further some of LCHF members may have no problems after adopted LCHF it may be possible some instant But no members may share their complete bloodsome of them members may share these details before adopting LCHF and after now, it is good information to the members
8 Further any members to share how much eggs and mutton chicken may consume daily basis ? It may also one of the points for this discussion.
@Indiacratus-Hats off to you,sir.This, indeed, is a wonderful write up.Vindicates many of my beliefs but also clarified many concerns.Point to be underscored is,fats per say are not harmful,provided we know what kind of fats to eat and how much.One egg a day OK.Three eggs a day,NO.
Indiacratus,thank you for the link. But several times in past I had gone through that article. And don't find it satisfactory. I have different opinion about fat,which is good or bad. Even when it is qualified that ,this or that fat is good or bad,we don't eat good or bad fat in isolation.So it is always a mix of good or bad.
Let us take an example,sunflower oil, all say it is good and healthy oil with so many health benefits. Now how many know that this refined oil,like all other refined oil is a processed oil,meaning a lot of chemicals has been added to it,which may be harmful.. Secondly, the moment it is reheated,it ,all of it turns into trans fat. I will not call it a healthy oil.
Canola oil, it belongs to rape seed family,same family as mustered oil. It is genetically modified to make it edible.do you believe GM oil,what ever health benefits,is beneficial. . ? Previously used in USA as lubricant.
It is a long discussion. To cut it short I will say that , there is multi decade gap between scientific knowledge and it's practical application.
You are perfectly at liberty to hold an opinion on any subject.No problem with that.But your opinion flies totally against the prevailing medical practice in the country.What intrigues me is that,do you take similar views when confronted with other serious medical conditions such as old age problems,ladies medical problems etc.I am askīng this just for my clarification.Do your reservations extend all across the board concerning medical profession,pharma industry,institutions like WHO,ADA,AHA,MAYO etc.I have nothing against such views per se,but just to know where we stand.Good day.
Dear Indiacratus, it is a big topic to discuss indivisual oils,so let talk some broad points. "Olive oil turns to trans fat when repeatedly re used and heated "
Researchers investigated processes of oxidative degradation of oils and fat at 70C.Studies have for the first time shown that degradation of lipids can produce toxic oxygenated aldehydes. These compounds are well known for their geno and cytotoxic activities, considered as markers of oxidative stress in cells as well as causal agents of degerarative illnesses.
The refined oil, they say are terrible for you because of of the usual harsh chemical solvents used during refining process. Once a oil reaches its smoke point it starts breaking down. When heated second time it's smoke point will be lower.
When oils and fats are exposed to high heat ( which is common in Indian cooking ) they can become damaged . This is particularly true of oils that are high in poly unsaturated fats, including most vegetable oils like soya bean,canola,sunflower etc,
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