According to a recent study from Food Chemistry, eggs could potentially reduce our risk of heart disease and cancer.
Eggs have been bounced between nutritionists’ naughty and nice lists countless times over the past few decades.
Back on the nice list, eggs have proven themselves to be a healthy part of a balanced diet—here’s why:
- According to a recent study from Food Chemistry, eggs contain the amino acids tryptophan and tyrosine, which have antioxidant properties that could potentially reduce our risk of heart disease and cancer. The study showed that two egg yolks are as concentrated in antioxidants as a whole apple.
- Just one hard-boiled egg contains a whopping 6 g of protein, approximately one-quarter of the average woman’s daily recommended protein intake.
- A 2005 study of 30 obese women showed that an egg-based breakfast versus a bagel-based breakfast resulted in the women feeling fuller for longer. Further, those who ate the egg-based breakfast tended to consume fewer calories at lunch time, suggesting that eggs may be helpful in weight loss and maintenance.
- A study from the Harvard School of Public Health revealed that after asking 121,707 women about their eating habits during high school, those who ate more eggs had a reduced risk of developing breast cancer.
- Eggs are easy to prepare, relatively inexpensive, and have a long shelf life—take that fast food!
Remember, however, that all eggs are not created equal, and according to a 2011 study, hens fed with barley, wheat, and milo, rather than the typical diet of corn and soy, produce eggs that are better for human health. Also, choose free-range, organic eggs whenever possible.