Used to be that there was no better breakfast for you than 2 fried eggs along with whatever you wanted to add in: Buttered toast, some kinda meat, potatoes, whatever.
Then along came the cholesterol police and “Sorry, oops, your yummy eggs, which are loaded with cholesterol, are a no-no, so please don’t eat them or your arteries will harden even before you finish your breakfast.”
But then, soon after that, along came another study that concluded that “Please don’t listen to the CHL police for they know not what they shout because eggs are actually a health food (protein, vitamins, the cholesterol in eggs doesn’t matter) so eat some eggs if you wanna stay healthy”.
Then of course the never-resting pendulum swung back again, and then it swung again, and now I’ll bet that most of you really have no idea what you should do with your eggs.
So, if like me, you think that eggs are as close to the perfect food as you can find – delicious any way you make em, impossible to screw up, can be added to just about anything – here’s a nice new study (published in the American Journal of Clinical Nutrition) from a group at McMaster University – good old egg-loving Canadian lads and lasses – that will appeal to you.
This is part of a long-standing analysis of eating behavior around the globe (based on 3 studies covering roughly 200,00 or so individuals), and in the latest iteration from the study, the researchers concluded that “moderate egg intake, which is about one egg per day in most people, does not increase the risk of cardiovascular disease or (My note: ahem, ahem) mortality even if people have a history of cardiovascular disease or diabetes.”
How many ways are there to say “Amen” to that?
At least 5: Fried, scrambled, poached, hard-boiled, soft-boiled.