Smoothy Slim
Smoothy Slim
Photo: Sarah Chai
If you have high LDL cholesterol levels, overweight or obesity, a chronic disease like diabetes, or a family history of heart disease, it may be best to eat no more than 1 egg per day or 4–5 eggs per week.
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A scrumptious morning smoothy based on the diets of among the healthiest, longest-living hamlet in the world.
Learn More »To eat or not to eat? Eggs are a versatile food and a great source of protein. The American Diabetes Association considers eggs an excellent choice for people with diabetes. That’s because one large egg contains only about a half a gram of carbohydrate and 7 grams of high quality protein as well as other important nutrients. In the past, healthcare providers advised limiting egg consumption due to their cholesterol content. People living with diabetes have a higher risk of cardiovascular disease so you may wonder if the cholesterol in eggs should be avoided. Your healthcare provider may monitor your blood levels of several types of cholesterol. High levels of some types of cholesterol in the bloodstream may increase the risk of developing cardiovascular disease. More recent research suggests that a high intake of certain types of saturated fats and trans fat may play a much bigger role in heart disease than dietary cholesterol intake. Eggs can safely be included in a healthy diabetes eating plan. Benefits of eggs A whole egg contains about 7 grams of protein. Eggs are also an excellent source of potassium, which supports nerve and muscle health. Potassium helps balance sodium levels in the body as well, which improves your cardiovascular health. Eggs have many nutrients, such as lutein and choline. Lutein improves eye health and may improve heart health. Choline is thought to improve brain health. Egg yolks contain biotin, which is important for healthy hair, skin, and nails, as well as insulin production. Eggs are easy on the waistline, too. One large egg has only about 75 calories and 5 grams of fat —a mere 1.6 grams of which are saturated fat. Eggs are versatile and can be prepared in different ways to suit your tastes. You can make an already-healthy food even better by mixing in tomatoes, spinach, or other vegetables. Here are more good breakfast ideas for people with diabetes. Cholesterol concerns Eggs got a bad rap years ago because they were considered to be too high in cholesterol to be part of a healthy diet. A lot has changed since then. The role of dietary cholesterol as it relates to a person’s total blood cholesterol count appears to be smaller than previously thought. Family history may have much more to do with your cholesterol levels than how much dietary cholesterol is in your food. The bigger threat to your cholesterol levels is food that is high in trans fats, carbs, and sugars. Learn more about the effects of high cholesterol on your body. Current studies suggest those with diabetes can include one egg a day, but the whole diet should be considered instead of focusing on one food item. The majority of beneficial nutrient content is included in the egg yolk. Current recommendations are to eat the whole egg- and limit the bacon, sausage, ham etc. that might normally accompany an egg meal. The current recommendations suggest limiting solid saturated fats, trans fats as well as processed and red meats. Unhealthy saturated fatty acids are thought to be the driver of heart disease risk, not the actual cholesterol in an egg yolk. In the past, you may have been advised to use only egg whites or cholesterol-free egg substitutes, but newer research supports using the whole egg to take advantage of all the nutritional benefits, while limiting the bacon, sausage, ham etc. that might normally accompany an egg meal. Many restaurants offer egg white alternatives to whole eggs in their dishes. You can also buy cholesterol-free egg substitutes in the stores that are made with egg whites. Keep in mind, however, that the yolk is also the exclusive home of some key egg nutrients. Almost all the vitamin A in an egg, for instance, resides in the yolk. The same is true for most of the choline, omega-3s, and calcium in an egg.
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