“A large amount of antioxidants in eggs protects them from oxidation. Eggs are low in saturated fat and high in unsaturated fat, which, on the contrary, are useful,” the endocrinologist writes on his Telegram channel.
Also, many attribute lipid disorders to nutrition, begin to refuse the same eggs for breakfast, etc. In fact, most of the time this picture is caused by problems in the liver and the biliary tract.
“In addition to a decrease in thyroid function, chronic stress,” said Ekaterina Yang.
The doctor stressed that in some cases the eggs should be discarded or their consumption should be limited. This, for example, applies to people with “brilliant histaminosis.”
“I will also limit them in case of kidney diseases, exacerbation of gastrointestinal pathologies, allergies. And even when correcting insulin resistance, I will take into account the number of eggs in the patient’s diet,” said the endocrinologist.
Meanwhile, people who take this protein product for breakfast have been shown to experience a feeling of satiety for the next 36 hours. Unlike those who prefer a carbohydrate breakfast.
Earlier, doctors noted a sign of a dangerous egg. If you break an egg and see that it has an iridescent pinkish or slightly greenish hue, the product should be discarded immediately; the damage caused by the Pseudomonas bacteria can cause severe poisoning.