2 reasons eggs are good for cholesterol

Do you think eggs are bad for your cholesterol? If so, you’ll want to keep reading. Eggs were shunned by the medical establishment for decades, but it’s about time we welcome them into our diets again. Not only are eggs good for cholesterol, but they’re also a healthy source of saturated fat and protein, too. 

For many years, mainstream medicine discouraged eating eggs, especially egg yolks, as they  said it would increase cholesterol and leave plaque in the arteries. 

However, in a study out this month, researchers show that eggs aren’t the culprit for heart disease and high cholesterol levels after all. In fact, study author, Nick Fuller, shared that “dietary cholesterol is understood to be far less detrimental to health than scientists originally thought. The effect of cholesterol in our food on the level of cholesterol in our blood is actually quite small.”

In short, eating cholesterol in your diet doesn’t automatically translate to raising cholesterol levels in your blood – especially when it comes to eggs.

In addition to having quite a small impact on blood cholesterol levels, eggs are good for cholesterol for two important reasons. 

Eggs can lower bad LDL cholesterol 

There are two types of cholesterol in the blood, called LDL (Low Density Lipoprotein). Some are small and dense, and these can increase for cardiovascular problems. Then, there’s fluffier and bigger LDL, which is considered healthier and safer.

The good news about eggs, according to the study, is that eggs increases the fluffy LDL and reduce the small, dense LDL particles in arteries.

Saturated fat in eggs increases good HDL cholesterol 

One of the reasons why people shun eggs is for their saturated fat content. However, this same saturated fat can increase both good cholesterol (HDL) and the fluffy LDL particles, too, helping to reduce risk for cardiovascular disease. 

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