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Eggs and Diabetes: To Eat or Not to Eat?



Eggs and Diabetes: To Eat or Not to Eat?
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Cholesterol concerns

Eggs got a bad rap years ago because they were considered to be too high in cholesterol to be part of a healthy diet. A lot has changed since then. The role of dietary cholesterol as it relates to a person’s total blood cholesterol count appears to be smaller than previously thought. Family history may have much more to do with your cholesterol levels than how much dietary cholesterol is in your food. The bigger threat to your cholesterol levels is food that is high in trans fats and saturated fats.

The effects of high cholesterol on the body »

Eggs still shouldn’t be consumed in excess if you have diabetes. The current recommendations suggest that an individual with diabetes should consume no more than 200 mg of cholesterol each day. Someone without diabetes or heart health concerns may consume up to 300 mg a day. One large egg has about 186 mg of cholesterol. There isn’t much room for other dietary cholesterol once that egg is eaten.

Research suggests that high levels of egg consumption may raise the risk of developing type 2 diabetes and heart disease. While the connection isn’t clear, researchers believe that excessive cholesterol intake, when it comes from animal foods, may increase those risks.

Since all of the cholesterol is in the yolk, you can eat egg whites without worrying about how they’re affecting your daily consumption of cholesterol. Many restaurants offer egg white alternatives to whole eggs in their dishes. You can also buy cholesterol-free egg substitutes in the stores that are made with egg whites.

Keep in mind, however, that the yolk is also the exclusive home of some key egg nutrients. Almost all the vitamin A in an egg, for instance, resides in the yolk. The same is true for most of the choline, omega-3s, and calcium in an egg.

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