A nutritionist has suggested people could be cooking their eggs all wrong and there is one ingredient they should be avoiding.
Speaking to the Telegraph, registered nutritionist Rhian Stephenson said that if people are going to cook their eggs, they should avoid low-calorie sprays because they “can be hyper-processed”.
She added that people should instead use either “good quality olive oil or coconut oil, or butter” when they’re cooking their eggs instead.
Rhian added that a resurgence in the use of eggs in our diet has come about after decades of derision that saw them treated with caution.
Rhian said: “The main egg myths I hear have come out of the diet culture of the Nineties, when low-fat diets were all the rage, and it was believed that high-cholesterol foods could contribute to cardiovascular disease. Today we know that this isn’t the case at all.”
It is now known that eggs are high in protein, a source of vitamin D, vitamin D, and B vitamins, healthy fats and have the ability to be filling whilst at the same time low in calories.
Rhian isn’t the only person to espouse the health benefits of eggs with a new study linking their consumption with a reduction in the risk of developing Alzheimer’s disease.
According to the research, published in the Journal of Nutrition, eggs are essential for a healthy brain as they provide the body with healthy nutrients such as omega-3 fatty acids, choline, and lutein, reported the Express.
The study authors explained: “Alzheimer’s disease (AD) is a neurodegenerative disorder with increasing prevalence due to population ageing.
“Eggs provide many nutrients important for brain health, including choline, omega-3 fatty acids, and lutein. 39 percent of the total effect of egg intake on incident Alzheimer’s dementia was mediated through dietary choline.
“These findings suggest that frequent egg consumption is associated with a lower risk of Alzheimer’s dementia and AD pathology, and the association with Alzheimer’s dementia is partially mediated through dietary choline.”
However, whilst the results could be uplifting for those who regularly consume eggs, the authors cautioned: “Emerging evidence suggests that frequent egg consumption may improve cognitive performance on verbal tests, but whether consumption influences the risk of Alzheimer’s dementia and AD is unknown.”
As a result, further studies are needed before a causal effect between egg consumption and a reduction in the risk of dementia can be established.
