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Since the cholesterol craze hit in the 1970s, everyone has been steering clear of the cholesterol-rich egg. This naturally pre-packaged and popular food, which has been a staple in our diets for centuries, has received bad publicity. However, the egg has many redeeming qualities. It is a rich source of vitamin A and contains the best source of protein for the body.
So, a healthy approach would be to include eggs in your eating plan, but use common sense to avoid adding too much cholesterol in your diet. HERE ARE SOME SUGGESTIONS: - eat two egg whites with one egg yolk in your scrambled eggs
- replace half the eggs in recipes with egg substitutes or egg whites
- eat eggs no more than twice a week if you have elevated cholesterol in your blood or no more than four times a week if your cholesterol is normal
- use oils rich in vitamin E, such as safflower, sunflower, or olive oil, to prepare cooked eggs or omelettes. The antioxidant effects of vitamin E will help reduce the risk for heart disease.
- avoid other sources of animal fat (such as butter, fat from meat, skin on poultry, and high fat dairy products)
Keep total fat intake down by selecting low-fat alternatives such as skim milk, lean meats, and low-fat cheese. This is the most important dietary change you can make to bring your cholesterol down. The egg is inexpensive. Check your supermarket for eggs that contain less cholesterol and fat and have supplemental vitamin E. This is a healthy change for your heart. There is really no reason not to include eggs in your diet, when they are eaten in moderation Article #6927 Copyright (c) 2002 McKesson. All Rights Reserved. |
