• Efren

Is eating the whole egg dangerous?

Is there really a chance that whole eggs will affect your quality of life and your health in a negative manner?

Um, no…

Eggs are literally one of the most nutrient-dense foods on the planet, its crazy that eggs have been demonized so much! I always get a eskeptical look from clients when I tell them to eat the whole damn thing! When you miss out on the yolk, you’re really cheating yourself from an array of amino acids, vitamins and minerals that are vital for wellness.

Here’s four reasons why you should be eating the whole egg:

1.Eggs are some of the best source of proteins which will help you for optimal muscle develpment.

2. They help your brain (totally seriously). The egg yolk contains choline, it’s used by the body to produce acetylcholine, a neurotransmitter that improves cognition. Choline also aids in bone formation, cancer prevention, and even preventing body fat gain (vitamin D).

3. Egg is a super food that won’t take your entire paycheck. They’re rich in selenium, antioxidants, and even lutein.

4.Eggs will help you reduce fat. Yes, eggs are satiating and reduce hunger. In a study, inviduals who ate eggs for breakfast had a greater reduction in waist circumference, and had fewer sensations of hunger than those who started their day with a carbohydrate based breakfast.

What about Cholesterol?

Eggs have had a bad reputation for a long time. They’ve been associated with higher risk of heart disease, diabetes, cancer, and high cholesterol. Most of these associations have been created by ” association studies” which have a poor reputation in the scientific world for a reason.

These studies have been criticized for being extremely poor quality. The average american has a diet generally high in fat and high in calories. Which is related with higher heart disease risk, and higher body fat percentage. That is the real danger.

Eggs when combined with a healthy diet and an efficient exercise regimen, can be a powerful tool for fatloss and optimal health.

Happy (belated) easter!

To your optimal health and low body fat percentage!

Efren Rodriguez. CPT

Fortza Fit + Train: San Diego’s Most Advanced Personal Training


For more (incredibly useful) information like this subscribe to the Fortza Fit News Channel on Apple News click here to check out!, or visit www.fortzafit.com

<p>Ratliff, J., et al. Eggs Modulate the Inflammatory Response To Carbohydrate Restricted Diets in OverweightMen. Nutrition and Metabolism. 2008. 5(6).

Gray, J., Griffin, B. Eggs Establishing the Nutritional Benefits. Nutrition Bulletin.2013. 38, 438-449.

Schardt, David. Walking on Egg Shells. Nutrition Action. November 2010.

Blesso, C., et al. Effects of carbohydrate restriction and dietary cholesterol provided by eggs on clinical riskfactors in metabolic syndrome. Journal of Clinical Lipidology. 2013. 7, 463–471.

Ratliff, J., et al. Eggs Modulate the Inflammatory Response To Carbohydrate Restricted Diets in OverweightMen. Nutrition and Metabolism. 2008. 5(6).

Tannock, L., et al. Cholesterol Feeding Increases C-Reactive Protein and Serum Amyloid A Levels in LeanInsulin-Sensitive Subjects. Circulation. 2005. 111, 3058-3062.

Rueda, M., Khosia, P. Impact of breakfasts (with or without Eggs) on body weight regulation and blood lipids inuniversity students over a 14-week semester. Nutrients. 2013. 5(12), 5097-5113.

Lucan, Sean. Egg on their faces (probably not in their necks); The yolk of the tenuous cholesterol-to-plaqueconclusion. Atherosclerosis. 2013. 227, 182–183.

>Olver, T., et al. Putting eggs and cigarettes in the same basket; are you yolking? Atherosclerosis. 2013. 227,<br>184–185.<br>

Spence, J., et al. Egg yolk consumption and carotid plaque. Egg yolk consumption and carotid plaque.<br>Atherosclerosis. 2012. 224, 469-473.<br>

Spence, J., et al. Egg yolk consumption, smoking and carotid plaque: Reply to letters to the Editor by Sean<br>Lucan and T Dylan Olver et al. Atherosclerosis. 2013. 227, 189-191.<br>

Mazalli, M., Bragagnolo, N. Increase of cholesterol oxidation and decrease of PUFA as a result of thermal<br>processing and storage in eggs enriched with n-3 fatty acids. Journal of Agricultural and Food Chemistry. 2009.<br>57(11), 5028-2034.