Watching your
calories?
Exercising regularly?
And, always tossing out the yolks when you make your
veggie omelet?
Time to reconsider!
Whole eggs don't raise your risk of heart disease -- in fact,
according to nutrition coach Liz Wolfe, NTP, author of Eat The Yolks, it may be worse for
your health to not eat them.
The Scrambled Facts:
Egg yolks, along with other sources of saturated fat and cholesterol, came under fire in the wake of research by Nikolai Anichkov at the turn of the 20th century.
Anichkov fed
rabbits pure cholesterol and noted that their arteries clogged up with plaque,
leading to a hypothesis that cholesterol promotes heart disease. But since
then, there have been questions raised about how closely the two are related.
Wolfe counters: “Rabbits have nothing in common with human bodies ... and
cholesterol isn't part of their diet anyway.”
The findings gave rise to a witch hunt
that demonized foods high in fat and cholesterol.
Researcher Ancel Keys made
headlines in the 1950s with his Seven Countries' Study,
which almost single-handedly set the line of thinking on saturated fat that
prevails today.
Keys claimed that after looking at the average diets of
populations in seven different countries, he was able to determine that those
who ate the most animal fat had the highest rates of heart disease.
Although Keys' data
did show a connection between fat and heart disease, he couldn't demonstrate
that the relationship was causal.
Furthermore, while mortality rates for heart
disease were higher in the countries that consumed the most animal fat, deaths
from nearly ever other cause were lower -- and overall life expectancy was
higher.
More concrete findings have come to light in the years since. In
2010, The American Journal of Clinical Nutrition published a meta-analysis --
the collected findings of 21 different studies -- which stated that
"saturated fat was not associated with an increased risk of coronary heart
disease, stroke or coronary vascular disease."
No comments:
Post a Comment