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Almost every person in the world knows what a chicken egg is and what its taste is. It is a product that has been reigning on our tables for years and is often eaten for breakfast. However, at some point the researchers concluded that eggs are very harmful to the human body. Is this true?

Eggs and cholesterol

Dozens of years ago, scientists were of the opinion that these eggs are responsible for elevated blood cholesterol, because its content

in a L-sized egg it is about 210 mg, and the permitted daily cholesterol intake is about 300 mg. Hence, scientists recommended to eat eggs rarely – one 2-3 times a week.

Discussions on whether eggs harm or not have caused researchers to start a series of research on them. Currently, it is known that cholesterol absorption is an individual feature. It ranges from 15-85%. The absorption of cholesterol from chicken eggs may change as a result of interaction with the phospholipids present in them. However, the conducted studies indicate that in people with insulin resistance, those with type 2 diabetes and obese people, increasing egg consumption may influence the increase in cholesterol levels and may increase the likelihood of atherosclerosis.


There is a widespread view that eggs negatively affect the liver and contribute to the impairment of its functionality. However, this view is untrue due to the egg phospholipids contained in the eggs, which have a beneficial effect on the liver, have a protective and regenerative effect on its cells.

Body weight

It is believed that a large intake of eggs affects weight gain. This view is also not true. Of course, if you eat constantly fried on oil or butter eggs, then the appearance of extra kilos is possible. The problem is, however, excessive consumption of fats contained in oils and butter.

The egg in size L provides 78 kcal, 7 g protein, 5.4 g fat and 0.3 g carbohydrates. It can therefore be part of a balanced meal and be treated as a source of protein and fat. However, it is important to limit the amount of fried eggs consumed and prepare balanced meals – containing the right amount of carbohydrates, proteins, fats, as well as vegetables or fruits.

The digestive system

It is also believed that the eggs digest and strain the stomach for too long.

Eggs, however, are characterized by good digestibility and the ingredients contained in it are well absorbed by our body. It is worth remembering, however, that a soft-cooked or steaming egg is more easily digestible than that which has been fried or cooked hard.


There is a widespread view that eating raw eggs has a positive effect on potency. However, scientists today can not confirm or deny such a theory. The point is that they could not find specific enzymes in eggs that affect potency.


Eggs can indeed contain salmonella. But, as breeders argue, it is found in only one egg per thousand. Therefore, the risk of infection is very low, considering that during salmonella heat treatment is lost. The most dangerous is eating raw eggs.

Favorable egg properties

Egg protein is the most easily digestible and nutritious among proteins contained in other products. The protein contains all the amino acids necessary for building human protein proteins. In addition, egg white has protective properties because it contains lysozyme, which destroys various harmful microorganisms. For the stomach, the protein is not simply beneficial, but even necessary, because it has a therapeutic effect during gastric ulcer disease, it binds excess hydrochloric acid. Eggs also contain minerals such as sodium, potassium and selenium.

Egg yolk compared to egg white contains much more nutrients and minerals. It is worth remembering that the content of wholesome protein is slightly higher in yolk than in egg white. The egg yolk contains iron, phosphorus, manganese, zinc, selenium, vitamins A, B, PP, E and choline, folacin, as well as vitamins B6, B12. In addition, it is very rich in unsaturated fatty acids. It has choleretic properties and is therefore often used for healing purposes. The easily absorbed phosphorus and calcium, which are part of the yolks, positively affect the teeth, hair and nails. Phosphorus also participates in the conduction of nerve stimuli, participates in many metabolic processes and helps in maintaining acid-base balance.

Iron, in turn, strengthens the immune system, and zinc accelerates wound healing. In maintaining good vision and better regeneration of the skin, mucous membranes of the upper respiratory tract help vitamin A contained in yolk A. Vitamin E inhibits the aging process and strengthens blood vessels.

Chicken eggs are a valuable source of vitamins and minerals. It is also one of the cheaper sources of wholesome protein, which is necessary in the process of building muscle, so it is worth taking into account in our diet.


Posted on: November 28, 2019

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