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Eggs cut fat and are a great source of protein

Back in the 1950s, the ham and egg breakfast was the traditional hallmark of American daily nutrition. The almighty egg was considered the ideal food containing 6 grams of protein, 4 grams of fat and 1 gram of carbohydrates. It also contained an abundance of vitamins and minerals. Unfortunately, in that same era both men and women were dropping like flies from heart disease.

Back then scientists found a link between the eggs and high cholesterol, which also linked it to heart disease. For years the AHA recommended that people only consume 1-4 eggs per week.

New studies have proven that cholesterol levels do not increase in people who have eggs every day. These studies also show that dietary cholesterol is less important in raising cholesterol levels than the cholesterol the body makes itself. Eggs can also promote weight loss in women. A study from LSU showed that obese women who ate two eggs a day for eight weeks lost 65 percent more weight and experienced an 83% greater decrease in waist circumference than control subjects.

Eggs,like every other protein cuts fat by reducing hunger and short-term food intake. Moderate consumption does not increase the risk of cardiovascular disease. For those who do not like the actual egg yoke, try egg whites for a substitute. We have a few recipes if you’re looking to change up your egg dishes. Visit our blog at




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