Eggs are between the most nutritious foods on the planet. Egg yolks have been unjustly vilified for decades since they contain cholesterol and saturated fat.People thought that if you ate cholesterol, that it would increase cholesterol in the blood and cause heart disease.But it turns out that it isn’t that easy. The more you consume of cholesterol, the less your body produces instead.Cholesterol has some health benefits. It plays a key position in regulating protein pathways involved in cell signaling.And also plays an essential role in your brain. It is dangerous for synapse formation, i.e. the connections between your neurons, which allow you to think, learn new things, and form memories.The danger of heart disease may be more closely tied to the foods that accompany the eggs in a traditional American breakfast such as sausages and ham, the sodium in the bacon, and the saturated fat or oils with trans fats used to fry the eggs and the hash browns.Most healthy people can eat up to seven eggs a week with no increase in their risk of heart disease. A few studies have shown that this level of egg eating may actually prevent some types of strokes.The story is not the same for people who have diabetes. In this ever-growing population, eating seven eggs a week drastically raises the risk of heart disease.When deciding whether to add eggs in your diet, consider the recommended daily limits on cholesterol in your food:If you are healthy, eat no more than 300 mg of cholesterol a day,if you have diabetes, high cholesterol or heart disease, eat no more than 200 mg a day and if you like eggs but don’t want the extra cholesterol, consume only the egg whites.
Egg whites contain no cholesterol. You may also use cholesterol-free egg substitutes, which are made with egg whites. – Francisco Lopez-Jimenez, M.D