A study published in the American Journal of Clinical Nutrition found that eating eggs did not appear to increase the risk of heart disease. Eggs are high in cholesterol, and previously, health professionals had recommended limiting the intake of dietary cholesterol, including eggs, to decrease blood cholesterol levels in the body. Recently, research has shown that dietary cholesterol doesn’t significantly increase blood cholesterol; instead, saturated fat and sugars pose a much higher risk for heart disease. In fact, the American Heart Association lowered its daily dietary cholesterol limit a few years ago. Eggs are a high quality protein with a good source of B vitamins, vitamin D, and essential fats, and they can be safely incorporated into the diet…as long as you leave out the bacon, biscuits, butter and cheese!!!!
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