What happens to the body when we eat eggs

This is what happens to the body when we eat eggs: revelations from scientific data. Is it possible to influence blood chemistry, protect your liver, and improve your metabolism through diet?

Surely, you will agree that such a prospect sounds tempting, especially when one product that you have been eating since childhood can contribute to all this.

It is important to note that this article does not provide diagnoses or claim that a person may have any health problems.

The article is based on research findings, doctors’ opinions and provides information for informational purposes only!

Any questions related to health and changes in diet should only be discussed with a doctor in person!

Today we will talk about eggs again. And despite their widely known benefits, there are several controversial points associated with their use

More specifically, today we will look at how eating eggs affects the body, especially considering the practical side. We will discuss how eggs affect the composition of the blood according to research by scientists, whether their use is allowed for varicose veins according to doctors, what is the connection between frequent egg consumption and the condition of the arteries.

We will also look at how many eggs can be safely consumed according to nutritionists, and how best to do this from a healthy eating point of view.

Eggs and blood

Those who lead an active lifestyle know that eggs are a great source of protein. But when have you personally thought about the benefits they bring to your body? And especially about how eggs affect the composition of the blood? I dare say – you haven’t thought about it?!

According to doctors, eggs provide the body with a supply of iron and B vitamins, which are necessary for the production of hemoglobin, normal liver function and hematopoiesis.

Eggs contain potassium, which helps the heart function properly, doctors say. An important part of the calcium absorption process is the saturation of the blood with vitamin D, and calcium, along with phosphorus, is necessary for strong bones. Incidentally, eggs also contain calcium and phosphorus.

Eggs contain sulfur, which helps improve metabolism and fat absorption. Due to the variety of amino acids, eggs are an excellent product for maintaining muscle tone and increasing endurance, according to nutritionists.

For many decades, eggs have been important in human nutrition, helping people survive in the harsh conditions of the wild. Doctors also note that eggs are essential for the health of children and pregnant women, as they quickly and reliably provide the body with calcium and prevent problems in the development of the fetus and the child’s body.

Do eggs contain significant amounts of fat? Can these fats negatively affect the health of our blood vessels and arteries? Now I will present a scientific approach to this problem.

Eggs and varicose veins

When it comes to foods to avoid for varicose veins, doctors usually point to fatty meats, canned goods, sausages and smoked foods.

In general, animal-based foods are not really recommended by doctors for this condition.

You may want to include eggs in this list, but there are a few important aspects. The yolk of an egg contains fat, while the white contains a minimum of fat, but a lot of protein, which is necessary as a building material for the cells of various tissues in our body.

Add to this the vitamin-rich composition of eggs and all doubts should disappear.

Egg yolks contain a significant amount of cholesterol – as much as 185 milligrams of this substance per yolk. However, eggs also contain large amounts of unsaturated fatty acids, which are necessary for processing fats.

Therefore, some scientists believe that the harm from fats in eggs is greatly exaggerated. Moreover, according to some data, this product is currently recommended for use in varicose veins.

Eggs and arteries

There is a question about how the presence of cholesterol in eggs affects the condition of the arteries, and whether it is possible that it increases the risk of developing atherosclerosis. This question is probably the most controversial. However, let’s analyze the scientific data to come to a conclusion.

There are scientific studies that show that daily consumption of more than 300 milligrams of cholesterol from food increases the likelihood of developing atherosclerosis by 7 percent.

And at lower cholesterol levels, its impact on the condition of the arteries is supposedly not significant.

Other opinions about daily consumption of eggs note their benefits due to the content of good cholesterol, which has a positive effect on the body.

Those who support this approach also point to research showing that eggs promote arterial health by positively influencing metabolism.

At the moment, official dietary recommendations do not require excluding eggs from the diet, but they do call for their consumption in moderation. What is moderate consumption will be explained at the end of the article.

The Art of Eating Eggs According to Nutritionists

So, we have found out that regular consumption of eggs is important for overall health, increasing hemoglobin levels, normalizing blood composition and liver function. However, how can you reduce the risk of consuming large amounts of cholesterol?

To begin with, nutritionists recommend separating the consumption of egg whites and yolks. After all, for the most part, you can consume egg whites without restrictions, since cholesterol is present in the yolk. However, the yolk contains a significant amount of healthy fats and vitamins. Therefore, nutritionists advise not to rush to completely give up its use.

How many eggs do nutritionists recommend eating?

According to nutritionists, it is important to follow a simple rule – eat no more than one egg per day and no more than five per week. They claim that this approach will help you get the benefits of this product and avoid possible risks, despite scientific debates on this topic. In addition, nutritionists recommend eating boiled eggs.

Addition

According to nutritionists, there is a misconception about the benefits of raw eggs, which can pose a risk of parasite contamination. In addition, raw eggs are only 60% digestible, while boiled eggs are 95%.

Fried eggs are also well digested, but the formation of a crust during the frying process can negatively affect the digestive and cardiovascular systems, nutritionists warn.

During this process, trans fats are formed, which are the subject of active discussion among nutritionists around the world.

Therefore, most dietary recommendations will most likely advise giving preference to boiled eggs.

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