Eggs Don’t Cause High Cholesterol: Common Myths About Eggs

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Eggs Don't Cause High Cholesterol: Common Myths About Eggs

On the second Friday in October, for more than 20 years, the whole world is celebrating the Egg Day. This tasty useful and nutritious product in our country for some segments of the population serves as a cheap alternative to meat. In the world ranking, our country is on the 6th place in the production of eggs. For reference: the leaders this year were China and the United States.
WHO claims that the medical rate of consumption of eggs for an average person is 260 pieces per year. Russians eat slightly more – 269 pieces per year. The record for our country was recorded in 1990 – 297 eggs per person per year! However, to the leader in this area – Mexico – we are still far: 345 eggs per each inhabitant of the country per year.

In general, we love eggs. And although for the majority of the population this is the usual part of the daily diet, the eggs are covered with myths and folk tales. We congratulates its readers on the holiday and debunks some of these myths.

The myth of harmful cholesterol

The magic word ” cholesterol ” was the cause of one of the most common myths about eggs – about the harm of egg yolk for the heart and blood vessels. For many years, the cholesterol from the yolk (about 100 mg) was compared to the daily intake of cholesterol (300 mg), terrified and reduced eggs in the diet to a minimum.

Cholesterol and yolk
The weight of one yolk, depending on the category, is from 12 to 25 g. According to various data, the cholesterol content in the egg yolk is from 230 to 424 mg per 100 g of product. That is, in one egg yolk from the largest egg of the highest category contains a maximum of 106 mg of cholesterol.

But in recent years, scientists have finally formulated what we have been wrong for so long. The fact is that cholesterol in the egg is neither “bad” (low density lipoproteins, LDL), nor “good” (high-density lipoproteins, HDL). It’s just cholesterol, which, once ingested into our body, must first form a complex with proteins called apoliproteins. And depending on the type of proteins with which it forms this complex, LDL, HDL, or others will be obtained. So it turned out that the consumption of egg yolks, even in very large quantities, increases the level of “good” cholesterol in the body that does not participates in the formation of atherosclerotic plaques on the walls of blood vessels.

This means that egg cholesterol is not a threat to the blood vessels and heart.

Egg white is almost perfect. It is assimilated by 93.7%. For comparison: in milk this indicator is only 84.5%, in fish – 76%, and in beef – 74.3%.

Myths about salmonellosis

It is known that chickens are ill with salmonella – a bacterial infection that is dangerous for humans. Actually, the eggs are born clean, but when contact with the droppings of infected birds on their shells fall and pathogens of infection.
The main myth of this series is: salmonellosis outside – an egg inside. If the egg is washed, salmonella will not fall when it breaks the egg. But the shell is not a concrete wall, but an education that has pores. And through these pores after a while – from 4 hours to 5 days – the bacteria penetrate under the shell. Such an egg will remain infected, despite – washed it or not.

The situation is further aggravated by the fact that unwashed eggs are better kept, especially without a refrigerator. When washing from a shell, not only litter and salmonella are washed away, but also compounds that extend the shelf life of eggs. Hence the conclusion: eggs must be washed, but before use. The washed egg is not a guarantee against Salmonella. The most reliable way to avoid infection is heat treatment of both protein and yolk. That is, when using a fried egg, there is a small chance that the infection has penetrated into the yolk and survived the cooking. When cooking, 1 minute is enough for the yolk to lose its fluidity – Salmonella is killed.

Another myth from this category is the belief in the “infallibility” of quail eggs. Salmonella is a pretty indiscriminate bacterium. It infects both hens, pigs, and cattle – both small (sheep, goats), and large (cows). Among non-living creatures, its reservoirs become a variety of birds, frogs, snakes, snails, oysters, as well as cockroaches, flies, etc. Quail is no exception. They too are ill with salmonella, but they do it less often than ordinary chickens. It’s all about the feed and the microclimate in which the birds are kept. If the feed is contaminated, then salmonella will appear on the quail eggs.

The myth of raw eggs and sing

Since ancient times there has been a belief that the use of raw eggs makes the voice strong and clean. Here, even the great Fedor Ivanovich Chaliapin before the concert made himself an angry mogul with cognac – it is immediately clear that it was the eggs that gave strength to his bass!

On this occasion, even there is the following theory: raw eggs, or rather their yolks, are rich in lutein, which is an antioxidant. And when the raw egg falls on the ligaments, it cleanses and softens them with the help of antioxidants. And in the boiled egg, lutein is destroyed, and therefore for the ligaments only raw eggs are useful.

This myth is amazing by a selection of inaccuracies. First, the bundles are not such an accessible place that they can be poured with something. They are in the depths of the larynx, and the location of their location is not calculated to be wetted in the most direct sense of the word. Moreover, if a foreign fluid gets onto the ligaments, a powerful cough reflex will work. Secondly, if we drink something, then the entrance to this part of the body is blocked, since the esophagus opens. You can moisten the larynx by rinsing, but do not try to pour eggs on the ligament. Finally, antioxidants in eggs, of course, are contained, but their effect is not in moisturizing. Yes, and the concentration of these compounds in the eggs is not the one to have an incredible effect on the health of tissues.

The stories about how raw eggs increase male libido are not confirmed by science. There are no “such” compounds that would make a tireless lover from a man, there are no eggs.

But drinking raw eggs can be quite dangerous occupation for the following reasons:

  • The risk of infection with salmonellosis, as we wrote above.
  • The likelihood of an overdose of avidin. This substance, which is contained in egg white and is a vitamin B7 antagonist (biotin). If these two substances occur, they immediately form a biologically inactive complex, that is, biotin is excreted from the body. With a great love for raw eggs, a person may develop vitamin B7 deficiency – and such cases are known to medicine. When heated to 100 ° C, avidin denatures, that is, loses its active properties, which means that boiled eggs can be eaten in any quantity.

Myths about colors

Bright yellow yolk, according to people’s experts, says that the chicken did not sit in a cramped cage, and walked along the green grass under the rays of the sun – also yellow and bright. In reality it does not matter where the chicken was sitting. More important than feeding her. For example, such a rich color gives canthaxanthin – a food additive. It is often used to make the meat of red fish and trout a rich pink shade.

Eggs Don't Cause High Cholesterol: Common Myths About Eggs

Most people, having a choice, buy brown eggs. It is believed that they are tastier and more useful. In fact, their only difference from white eggs lies in a slightly sturdier shell. In the rest – absolutely the same eggs. And the color of the shell depends on the breed of chickens. In particular, European chickens mostly carry white eggs, and Asian ones – brown. And as these chickens do not feed – the color of their eggs will not change throughout the whole chicken life.

Myths about the periods of limitation

  • They say that the most delicious eggs are freshly cut up by the village hen. But experts believe that you should not rush things. After the demolition it is better to let the eggs lie for 3-8 more days, this will enhance their taste and aroma.
  • To easily clean the cooked egg, it is necessary to put it in cold water. Alas, and this is also a myth. The more fresh eggs, the harder it is to clean them, and vice versa: the easiest way to clean the boiled eggs is a two-week lethargy.

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