Eating eggs will not necessarily increase in cholesterol

"Eat eggs can increase cholesterol," which seems to have become a common sense, therefore, many elderly people did not dare eat eggs, especially the yellow eggs. In fact, this is not entirely correct, research shows that eggs also contain clear to the vessel wall of high-density lipoprotein cholesterol. American Cancer Society's Dr. Jia Fenke Hamengboshi with the guidance of the investigation of 80 million people in 6 years, eating habits and found that: eating eggs does not necessarily increase the body's blood cholesterol levels. It was also a physician in Boston Berman overweight for more than 400 police officers to develop a weight loss diet, including that they have to eat a few eggs a day. 8 years later, more than 400 police did not find someone in the blood cholesterol levels increased, there have been no cases of heart disease together. The researchers found that: the nutritional content of the eggs in each other is the constraint. Egg yolk are rich in anti-PC's role in coronary heart disease, and anti-cancer effect of zinc, selenium, and other trace elements that contribute to human cancer and the prevention of coronary heart disease. People only know that eating eggs can be elevated cholesterol, but he did not know eggs could also contain clear the blood vessel wall components of cholesterol. An egg (about 50 to 60 grams) contains about 234 milligrams of cholesterol, the cholesterol combines with protein to form lipoproteins. Lipoprotein contains the so-called "good cholesterol" - high-density lipoprotein, but with the vessel wall to remove cholesterol. In addition, the lecithin in egg yolk is a powerful emulsifier, to promote cholesterol in the blood and fat particles become very small, and maintain a state of suspended. This will prevent particles of fat and cholesterol in the blood vessel wall deposition to prevent atherosclerosis. In fact, the egg nutrition is a very comprehensive high-quality protein foods contain protein, fat, lecithin, yolk-vitamin A, D, B2, B6 and trace elements of iron, calcium, zinc, selenium and so on. Eggs in the pattern of amino acids and amino acid requirements of the World Health Organization is extremely close to the model, in which scores 100% protein, very easily absorbed by the body, either egg yolk or egg white, the human body in the utilization rate of 95%, and high vitamin content In lean meat.