The egg is a remarkable achievement of nature.
It contains everything needed to make a chicken, and has long been considered one of the healthiest foods available.
Nutritionally, eggs are a very good source of protein and the trace mineral selenium, a good source of phosphorus, riboflavin and vitamin B12 and high in nutrients important for the eyes and brain, but high in saturated fat and very high in cholesterol.
In fact, a single medium-sized egg contains 62 per cent of the recommended maximum daily intake. After many years of criticism and bad publicity, eggs are again accepted in nutritional circles, and it is generally agreed that up to 3 whole eggs can be safely eaten each day, and 2 to 6 of the cholesterol-rich yolks a week.
What if you want to eat more than 3 eggs a day, and more than 6 yolks a week?
An 88-year-old man who had eaten 20 to 30 soft-boiled eggs a day for at least 15 years was reported in 1991 (1). He reported no adverse effects from eating the eggs throughout the day, had kept careful records of the eggs consumed and was thought to have done this because of a psychological compulsion.
Whatever the reason for this remarkable record of egg-eating, his health was excellent and his cholesterol level was normal and had been so for years.
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Eating more than the recommended number of eggs and egg yolks apparently caused him no problems, and there is in fact little evidence to support any restriction of egg eating on account of cholesterol content.