Eggs are part of most people’s diet, because whether for breakfast, lunch or dinner, there are many different ways to cook them. They are very easy to cook, and their high content of protein and vitamins A, D and B12 is what makes them so popular.
However, there are many negative myths about eggs. You will find the most popular ones below, and what is right and wrong about them.
Eating eggs increases the levels of cholesterol in the body: False. This myth originated in 1973, when the American Heart Association limited egg consumption to a maximum of three per week as a prevention measure, due to its high cholesterol content. However, in the year 2000 the same association said that although an egg contains approximately 200mg of cholesterol, that has very little effect on the blood. This is because eggs are rich in phospholipids and unsaturated fats, which along with their vitamins and antioxidants, interfere in their absorption, helping reduce the risk of heart disease.
This is suggested by several studies, including one conducted in 1999 by Harvard University, which analyzed over 115,000 consumers for a decade and concluded that eating one egg per day could prevent some types of heart attacks.
White eggs are more nutritious than brown eggs: False. The nutritional value of an egg does not depend on its color, and the color of the shell only indicates the breed of the chicken it came from.
You shouldn’t eat raw eggs: True. That is because of the risk of getting a salmonella infection. Salmonella is a group of bacteria that, according to the World Health Organization, can cause, among other symptoms, diarrhea, fever, abdominal cramps, nausea and vomiting. But what you should know is that this bacteria is not resistant to high temperatures, so make sure your eggs are cooked to at least 70°C.
Egg proteins can only be found in the egg white: False. According to dietitian Margaret Brown, both parts of an egg contain high amounts of protein, but the highest concentration of protein is actually in the yolk.
Eggs must be washed before storing them in the refrigerator: False. The porous shell of an egg has a thin layer that protects it against external microorganisms, odors and humidity. Therefore, by washing eggs, we are removing such cuticle and thanks to the permeability of the shell membrane, contaminating agents could get inside them.
Now that we have debunked some myths about eggs, we would like to invite you to eat this rich and incredibly nutritious food. Just make sure you see a nutritionist that will adjust its consumption to your nutritional needs.
ALFA