A nutrition expert has recommended that if you plan to cook your eggs, it's best to steer clear of a specific ingredient and opt for alternatives like butter, high-quality olive oil, or coconut oil instead.
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A nutrition specialist has suggested that you could be cooking your eggs incorrectly, and there's one key ingredient you should avoid entirely.
In an interview with the Telegraph, registered nutritionist Rhian Stephenson advised against using low-calorie sprays when preparing eggs, noting that these products tend to be "hyper-processed."
Instead, she suggests opting for "high-quality olive oil, coconut oil, or butter" when cooking eggs. Rhian pointed out that eggs have regained their popularity in our diets after being viewed with skepticism for many years.
Rhian remarked: "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," reports the Express.
These days, eggs are acknowledged for their high protein content, abundance of vitamin D, B vitamins, and healthy fats, making them a satisfying food choice that won't add excessive calories.
Rhian is not the only one extolling the virtues of eggs; recent studies link egg intake to a reduced likelihood of developing Alzheimer's disease.
A recent study published in the Journal of Nutrition indicates that eggs play a vital role in maintaining brain health. They are rich in essential nutrients such as omega-3 fatty acids, choline, and lutein, according to a report by the Express.
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The study's researchers stated, "Alzheimer's disease (AD) is a neurodegenerative condition that is becoming more common as the population ages."
"Eggs are a rich source of several nutrients beneficial for brain health, such as choline, omega-3 fatty acids, and lutein. Research indicates that 39 percent of the impact of egg consumption on the development of Alzheimer's dementia can be attributed to dietary choline."
"The results indicate that regular egg intake may be linked to a decreased likelihood of developing Alzheimer's dementia and related pathological changes, with dietary choline playing a partial mediating role in this relationship."
Nonetheless, although the results may be promising for those who enjoy eating eggs, the researchers cautioned: "New evidence indicates that regular egg intake could enhance cognitive abilities in verbal assessments, but it remains unclear whether this consumption affects the likelihood of developing Alzheimer's dementia and Alzheimer's disease."
Consequently, they emphasize the need for further investigation to determine a conclusive relationship between egg consumption and a reduced risk of dementia.
