8. They’re not bad for the heart.

Contrary to past beliefs, eating eggs does not directly contribute to heart disease or stroke in healthy individuals. However, some studies suggest that people with diabetes who consume eggs may have a higher risk of developing heart disease. Interestingly, research also indicates that those who eat eggs while following a low-carb diet may have a reduced risk of heart disease. Over the years, extensive research on the relationship between egg consumption and heart health has led to a significant shift in scientific understanding. Modern studies reveal that dietary cholesterol, such as that found in eggs, has a much smaller impact on blood cholesterol levels than previously thought. In fact, saturated and trans fats have a far greater influence on cholesterol levels than dietary cholesterol. Large-scale studies have shown no significant link between egg consumption and cardiovascular disease in healthy individuals. In fact, eggs contain heart-healthy nutrients like vitamin B12, folate, and riboflavin, which help regulate homocysteine levels—a known risk factor for heart disease. Additionally, the phospholipids in egg yolks may help reduce inflammation and improve lipid profiles, further supporting cardiovascular health. For individuals with specific medical conditions, it’s important to consult a doctor to determine the appropriate amount of egg consumption.
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A quiet systems lens.
Elegant constraint application.
Offers a replicable narrative arc.
Balances forward and fallback paths.
Worth revisiting monthly.