Hm... 20 egg vel litt i overkant !! Men noen tåler alt mulig. Kolesterol er noe kroppen trenger, og det finnes godt og dårlig kolesterol, akkurat som det finnes godt og dårlig fett !
Her er en forklaring - har ikke tid til å oversette ! Håper dette svarer på egg spørsmålet !
Sitat:
Opprinnelig lagt inn av atkins.com
Cholesterol: You Can’t Live Without It
First of all, you need to understand that eliminating or cutting back on eggs and other cholesterol-rich foods will not automatically reduce your cholesterol levels. That’s because if you cut back on dietary cholesterol, your body simply makes more so it can perform its various essential duties: insulating nerve fibers, maintaining cell walls, producing vitamin D and manufacturing various hormones and digestive juices. In fact, eating cholesterol-rich eggs may help your liver work less and produce less cholesterol. Study after study suggests that egg consumption can provide numerous other health benefits and that, in fact, eating eggs does not contribute to high cholesterol levels:
- In one clinical study, 24 adults who added two eggs to their daily diet over a six-week period increased their total cholesterol by only 4 percent; meanwhile, their HDL (“good” cholesterol) rose by 10 percent1.
- A Michigan State University study indicated that “egg consumption made important nutritional contributions to the American diet, and was not associated with high serum cholesterol concentrations.”2
- Frank Hu, M.D., Ph.D., M.P.H., and his team from the Harvard School of Public Health noted that, after adjusting for age, smoking and other risk factors, there was no evidence of an association between eating whole eggs and the risk of heart disease or stroke in men or women3.
- Researchers at the University of Tennessee found no association between egg consumption and the risk of coronary heart disease in nondiabetic men and women4
Nutrient Powerhouses
Moreover, if you’ve been avoiding eggs or tossing the yolks because you’re concerned about cholesterol, you’re also missing out on a host of important nutrients. Here are the facts:
- Egg yolks are a superior source of carotenoids, which can lower the risk of age-related macular degeneration, an eye disease, by 43 percent5
- Eggs have choline, which can help lower cholesterol, and scientists speculate that it improves memory and learning capacity. Choline is also used to make a neurotransmitter called acetylcholine, a chemical substance that allows your nervous system to send and receive nerve impulses.
- Along with folic acid and vitamin B6, eggs contain vitamin B12, which helps reduce and remove homocysteine, an amino acid that, at elevated levels, increases the risk of heart disease and stroke.
- Organic gardeners use crushed eggshells, a rich source of calcium, to cultivate rich soil and healthy plants. But the content of the egg itself—specifically, the yolk—is also rich in calcium.
- Your body needs zinc, found in eggs , to produce more than 200 enzymes, some of which are essential to the immune system. Recent research from Japanese scientists also indicates a relationship between zinc deficiency and learning impairment6.
- Whole eggs are rich in dietary sulfur, which can reduce inflammation and is also beneficial in detoxification and antioxidant protection.
- Magnesium found in eggs can help with a number of health problems, such as migraines and fibromyalgia. Dr. Atkins' medical practice used this mineral, along with a controlled carbohydrate program, to treat high blood pressure.
Other vitamins and minerals available in whole eggs include vitamin A (which makes the yolk bright yellow); vitamins D, E and K; and iron, riboflavin, niacin, potassium, sodium and lipoproteins—all of which are essential to a healthy diet. So relax and enjoy your scrambled eggs and omelets, knowing that not only are they excellent controlled carb foods for followers of the Atkins plan, but unlike carbohydrate-laden breads and cereals, they’re actually good for your health.
Selected References - Schnohr, P., Thomsen, O.O., Riis, Hansen, P. et al.,"Egg Consumption and High-Density-Lipoprotein Cholesterol, Journal of Internal Medicine, 235(3), 1994, pages 249-251.
- Song, W.O., Kerver, J.M.," Nutritional Contribution of Eggs to American Diets, Journal of the American College of Nutrition, 19(5 suppl), 2000, pages 556S-562S.
- Hu, F.B., Stampfer, M.J., Rimm, E.B.,"A Prospective Study of Egg Consumption and Risk of Cardiovascular Disease in Men and Women, Journal of the American Medical Association, 281(15), 1999, pages 1387-1394.
- Kritchevsky, S.B., Kritchevsky, D.,"Egg Consumption and Coronary Heart Disease: An Epidemiologic Overview, Journal of the American College of Nutrition, 12(5 suppl.), 2000, pages 549S-555S.
- Seddon, J.M., Ajani, U.A., Sperduto, R.D.,"Dietary Carotenoids, Vitamins A, C, and E, and Advanced Age-Related Macular Degeneration. Eye Disease Case-Control Study Group, Journal of the American Medical Association, 272(18), 1994, pages 1413-1420.
- Takeda, A., Takefuta, S., Okada, S., et al.,"Relationship Between Brain Zinc and Transient Learning Impairment of Adult Rats Fed Zinc-Deficient Diet, Brain Research, 859(2), 2000, pages 352-357.
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Når det gjelder Aspartam anbefales det ikke fordi det er kjent som en "partystopper" - dvs. at veldig mange opplever at vekttapet stanser opp når de spiser noe tilsatt Aspartam. Andre tåler alt. Det er også en del forskning som forteller om andre bivirkninger ved bruk av Aspartam. Det får på alt fra kreftfremkallende til allergifremkallende. Hvor seriøse de undersøkelsene er tør jeg ikke si, - alt mulig er jo farlig om dagen, - iallefall Atkins "for det dør man jo av" har jeg hørt !! :p Du må prøve deg frem selv og se hva du tåler .... |
