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For years, eggs have been at the heart of one of Europe’s most confusing food debates. Are they a nutritional powerhouse or a cholesterol bomb? The messaging has flip-flopped so much that many of us are left wondering: Should we eat eggs daily—or avoid them altogether?
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The truth is, much of what we’ve been told about eggs is outdated or just plain wrong. Let’s crack open the top five myths—and reveal what European nutrition experts really say.
Myth #1: Eggs Skyrocket Your Cholesterol
The Claim: Eggs are packed with cholesterol, so they’ll clog your arteries.
The Truth: While egg yolks do contain cholesterol (about 185 mg per large egg), research shows that dietary cholesterol has little impact on blood cholesterol for most people.
According to the European Food Safety Authority (EFSA), it’s saturated fats—not cholesterol from foods like eggs—that primarily raise LDL (“bad” cholesterol). In fact, eggs boost HDL (“good” cholesterol), which helps clear excess cholesterol from your bloodstream.
✔ The Verdict: Unless you have a specific condition like familial hypercholesterolemia, eating 1-2 eggs daily is safe—and beneficial.
Myth #2: Egg Yolks Are Unhealthy—Stick to Whites
The Claim: Yolks are fattening and harmful; egg whites are the “healthy” part.
The Truth: The yolk is where nearly all the nutrients are, including:
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Vitamin D (for bones & immunity)
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Choline (critical for brain health)
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Lutein & Zeaxanthin (protects vision)
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Vitamin B12 (supports nerve function)
Throwing away the yolk means missing out on the best part!
✔ The Verdict: Eat the whole egg—yolk and all.
Myth #3: Eating Eggs Daily Is Too Much
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