Eggs are the go to food for nutrition and protein. It’s almost everyone’s favourite breakfast meal. It’s easy to cook and convenient any time of the day.
However how you make it can make all the difference in the world when it comes to your health. One popular way that could be clogging up your arteries and raising your risk of heart disease is when you fry your eggs.
It may taste really good but it really isn’t in your best interests and can sometimes defeat the purpose of eating this protein and nutrient-rich food.
Egg frying and heart health
Lisa Richards, nutritionist and creator of The Candida Diet says, “Frying eggs is considered a suboptimal method for heart health due to several reasons.”
She says that the inflammatory oil which is usually butter that you use to cook it adds extra saturated and trans fats to the dish. These can raise levels of LDL cholesterol causing arterial plaques and risking heart disease. So it’s not a good idea at all.
In addition to the fat component, cooking at high temperatures is also not a good idea because it can lead to harmful compounds like acrylamide, which is often associated with an increased risk of cardiovascular issues.
“Excessive heat also oxidizes the cholesterol in eggs, potentially making it more detrimental to the arteries. Cooking methods like boiling or poaching are healthier alternatives, preserving the integrity of the eggs’s nutritional value without the added unhealthy fats and potentially harmful byproducts associated with frying,” says Richards.
Also it’s important to remember not to add heavy cream and processed meat to your eggs which will lead to a lot more damage to your body.
The importance of cooking eggs
Eggs are a great source of biotin, which is an important nutrient used in fat and sugar metabolism.
According to Healthline, in raw eggs, a protein in the egg whites called avidin binds to biotin, making it unavailable for the body to utilize.
But when they are cooked, the heat causes structural changes to avidin, making it less effective at binding to biotin. This makes biotin easier to absorb.
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