However, many people are worried that eating eggs can increase blood cholesterol. In fact, the way and the amount of food are the deciding factors.
To lose weight effectively while still ensuring cardiovascular safety, it is necessary to choose the right cooking method, combining balanced nutrition and portion control.
First of all, it is important not to eat too much yolk, because this is a part that contains a lot of cholesterol.
People who are losing weight or at high risk of cardiovascular disease can eat 35 eggs/week, prioritize 1 whole egg and add white blood if they need to increase their protein intake without increasing cholesterol. White blood almost contains no fat and is ideal for weight loss meals.
The way they are prepared also directly affects the weight loss effect. Boiled, steamed or shredded eggs are the optimal choice because they keep protein, do not add fat and limit excess calories.
Avoid frying eggs in a lot of oil or butter, because saturated fat from these fats can increase bad cholesterol (LDL). If you want to eat fried eggs, you should use a non-stick pan with very little oil or use healthy vegetable oil.
Another effective way is to eat eggs for breakfast. Many studies show that protein-rich breakfasts help increase satiety, reduce cravings during the day and support better weight control.
Combining eggs with green vegetables, salads, oats or whole wheat bread will create a dish rich in fiber, balance nutrients and help stabilize blood sugar.
To reduce the risk of increased cholesterol, it is necessary to maintain a healthy lifestyle, including limiting fried foods, animal fat, refined sugar and increasing exercise. Eggs are a harmful effect when eaten excessively or combined with a diet rich in saturated fat.
Eggs can completely become a safe weight loss aid if eaten in moderation, processed healthily and combined with a scientific diet.
