A New Way of Looking at Eggs and Cholesterol
When it comes to eggs and cholesterol, most people may think that eating eggs sparingly will help control their cholesterol levels though they would be surprised to learn that the contrary may in fact be a better option. According to research conducted by the University of Connecticut, it has been found that eggs and cholesterol are actually complimentary because eggs help improve cholesterol (LDL and HDL). This in turn means less risk of suffering heart attacks or strokes.
Anti-Atherogenic
In fact, research by the University of Connecticut showed that if people consumed more than three eggs in a day they had better cholesterol because of a condition known as anti-atherogenic. In layman's terms, this means that there was less arterial plaque being formed and thus lower chances of developing cholesterol problems.
Thus, according to these findings, with regard to eggs and cholesterol it was found that people that ate more than three eggs found that rather than clogging up their arteries, the opposite was happening and in fact, the cholesterol was actually being removed from the walls of the person's arteries. Surprisingly, this good news has not quite received the attention that it deserves and thus, most people continue to think of eggs and cholesterol in negative terms.
For many years the common perception regarding eggs and cholesterol has been that high cholesterol meant risking heart ailments. So, most people are not aware of the fact that people that suffer from heart attacks have the same cholesterol levels as people that have not developed heart diseases.
In fact, after further in-depth research was conducted on how minute particles of cholesterol is made up, it was found that when the tiny and dense such particles (called APO B) entered the walls of the arteries they created plaque which then led to formation of clots that could make the heart stop. Furthermore, it was found that there were also big particles known as APO A1 which when they are found in high percentage in relation to the APO B, would result in less risk of suffering heart ailments. It thus seems that eggs have less of an impact on raised cholesterol than one would have thought.
This is a new way of looking at the subject of eggs and cholesterol and in fact it is a solution to the dilemma that most people face which is whether to eat eggs or not. However, things have been simplified further, when in this regard the American Heart Association gave the go-ahead for people to consume an egg per day. If you are still really worried about eggs and cholesterol, you could take the safe route and eat only the whites of eggs, which don't exacerbate the cholesterol situation.
