Studies Will Make You Eat an Egg


These Studies Will Make You Eat an Egg in a Day

Studies have shown that eating a day’s egg can actually reduce the risk of stroke. The cerebral blood vessels are ruptured or the blood clots are blocking the cerebral blood flow. Stroke is an emergency and can be fatal. Stroke is the top 10 cause of death in the United States.

According to a studies conducted by the EpidStat Institute in Ann Arbor, Michigan, from 1982 to 2015, 12 percent of the day’s eggs are needed to reduce stroke risk per day. This finding, published in the American Journal of Nutrition, is part of an overall assessment of the overall health status of foods considered high in cholesterol.

Both coronary heart disease and stroke have been studied. Egg intake per day did not affect the risk of heart disease, but it affected stroke. Medical and nutrition experts do not know why this is so important.

About Cholesterol: Cholesterol is the fat that the body uses to make hormones and cell membranes. There are many types of cholesterol, but people are mainly interested in LDL and HDL cholesterol.

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Because the body can not dissolve cholesterol in the blood

It has to be carried by the substance called lipoprotein, which is produced in the liver together with cholesterol itself. Low-density lipoproteins or LDL carry most of the body’s cholesterol. Although it is not harmful when its level is normal, it can adhere to the lining of the arteries. This can form a plaque that puts a person at risk of atherosclerosis and cardiovascular disease. Optimal LDL cholesterol levels are between 100 and 129 milligrams / deciliter. High density lipoproteins or HDL are considered “good” cholesterol. Excess LDL cholesterol is considered good because it can be transported from the liver to be reprocessed or excreted. This is how HDL cholesterol prevents cardiovascular disease. Optimal HDL cholesterol is above 60 mg / dL. The best value for complete cholesterol is lower than 200 mg / dL.

About eggs: One of the reasons that experts believe that eggs help lower the risk of stroke is that egg yolk contains omega-3 fatty acids, which naturally lower LDL cholesterol and increase HDL levels. Eggs not only increase the amount of HDL in the blood stream, but also help you work more efficiently. Eggs are also very high in choline and other vitamins B, giving 100% of the daily vitamin A, D, E and K values to humans. Vitamins A and E are both antioxidants that prevent the body from being damaged by free radical molecules. This protection extends to the cardiovascular system.

Thanks to this studies and others, those who are careful to eat eggs in a day feel relief. Eggs throughout the day do not raise “bad” cholesterol, but they can actually reduce the risk of stroke.


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