Nutritionists Do Not Tell us Much: What is the Best Way to Eat Chicken Eggs in Order Not to Get Fat

Boiled, fried, and poached eggs are ideal for breakfast, lunch, and even dinner, but few people know that they can harm the body in large quantities.

On the one hand, the product is considered harmful because it contains a lot of cholesterol. On the other hand, it is indispensable for people who follow a diet and lead a healthy lifestyle.

What are the benefits of eggs?

The main benefit of chicken eggs is the presence of easily digestible protein, which, when consumed regularly, helps to

  • increase in muscle mass
  • strengthening of bones
  • support of brain function
  • preservation of tissue integrity
  • lowering blood pressure
  • fight against excess weight.

Don’t discount the yolk either. The yolk contains a lot of useful substances that are indisputable arguments for its consumption:

  • Omega-3
  • folic acid
  • vitamins A, K, E, B12
  • Selenium
  • Calcium
  • Phosphorus
  • biotin.

The harm of eggs is hidden in the yolk

Yes, the favorite component of eggs can be harmful. Because of the cholesterol that the yolk is rich in, in 1968, some countries even recommended reducing cholesterol intake to 300 mg per day and not eating more than three chicken eggs per week.

Chicken eggs: in what form are they most useful

If we talk about the ways to eat the product, the benefits of raw chicken eggs are much higher than those fried or boiled. Less energy is spent on digesting raw food, and “live” fats and carbohydrates have a higher nutritional value than denatured ones.

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Written by Emma Miller

I am a registered dietitian nutritionist and own a private nutrition practice, where I provide one-on-one nutritional counseling to patients. I specialize in chronic disease prevention/ management, vegan/ vegetarian nutrition, pre-natal/ postpartum nutrition, wellness coaching, medical nutrition therapy, and weight management.

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