No. 1 Magazine - - SCOTLAND’S NO.1 FOR HEALTH -

Why were they a no-go? Eggs are an­other food source that have been eaten for thou­sands of years yet sud­denly got a bad rep when they were linked to heart at­tacks and strokes. It was then rec­om­mended that you eat no more than four a week. Why they were wrong: Be­fore the big choles­terol scare, eggs were a daily sta­ple of many di­ets and with­out them, find­ing cheap and re­li­able sources of pro­tein be­came much harder. Thank­fully a cou­ple of years ago, var­i­ous stud­ies proved that eggs can ac­tu­ally in­crease HDL (our good choles­terol) plus, they con­tain zeax­an­thin and lutein which are im­por­tant for eye health. Eggs are also rel­a­tively low in calo­ries with a large egg con­tain­ing around 77 cals whilst be­ing packed full of pro­tein, amino acids, vi­ta­mins and min­er­als mak­ing them an ex­cel­lent break­fast or lunch op­tion.

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