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Busting the myths about eggs

Worried about eggs and your health? Don’t be!

 

Over 40 years ago, inaccurate research came to light linking the cholesterol in eggs to an increased risk of heart disease. It’s taken a long slog to disprove this, but thankfully it is now clear that it is the saturated fat in our diet that has a greater effect on our blood cholesterol levels. All the major UK heart and health advisory groups including the British Heart Foundation have lifted their previously recommended limits on egg consumption, and now there is no limit on the amount we can eat, provided they form part of a balanced diet that isn’t high in saturated fat.

What makes eggs so good?

  • Eggs cooked with little added fat make a great high protein breakfast. The high protein content keeps you feeling fuller for longer, so they’re great for fuelling your day if you’re trying to slim down.
  • Eggs today contain 70% more vitamin D and almost double the amount of selenium as those in the 1980s.
  • Two medium eggs will provide almost two-thirds of the RDA of vitamin D and more than 40% of the RDA for selenium.
  • An average medium egg contains just 66 calories, while a large egg only has 78 calories.
  • Eggs are a good source of choline and omega-3 fatty acids.
  • All eggs carrying the Lion mark, whether free range, organic or caged, are guaranteed British and have been vaccinated against salmonella, but to ensure your eggs come from happy chickens, always look for the free-range label. 

 

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