By Michael J. Porter, Jr., CHT.
Q: Are eggs ok for protein when trying to lose weight?
A: In the 1950s, the ham-and-egg breakfast was the hallmark of American nutrition. The egg was considered the ideal food – each on contained 6 grams of protein, 4 grams of fat (including cholesterol) and 1 gram of carbohydrate. It also contains a variety of vitamins and minerals.
Unfortunately, in the ‘50s, people were dropping like flies from heart disease. Cholesterol-rich eggs fell out of favor, as scientists discovered the link between heart disease and high cholesterol. For many years, the American Heart Association recommended that people consume no more than four eggs per week. New research shows that cholesterol levels do no increase in people who have an everyday egg. These studies show that dietary cholesterol is less important in raising cholesterol levels than the cholesterol the body makes itself.
Eggs also can promote weight loss. A study from Louisiana State University (LSU) showed that obese women who ate more than two eggs a day for eight weeks lost 65 percent more weight and experienced 83 percent greater decrease in waist circumference than control subjects. Eggs cut fat by reducing hunger and short-term food intake.
The LSU Study was presented at the Experimental Biology Annual Meeting, May 2007.
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Tags: cut fat, egg, eggs, health and nutrition, hort-term food intake, lose weight, protein, reducing hunger, yoke