The debate about the benefits and harms that the consumption of eggs has on the human body is becoming widely recognized, kind of like the dilemma about which came first - the chicken or the egg. The truth is born out of argument and among the numerous differing opinions, a person has the right to decide for themselves what they accept as truth.
Experts have calculated the exact amount of eggs, that a person may consume per week, without worrying about any kind of negative consequences on the body. Dietitians recommend eating 2-4 eggs within a period of 7 days; of course only if our body is healthy and if we don't suffer from any kind of cardiovascular diseases for example.
Still, the debate over the connection between eggs and cholesterol levels in the blood is one of the favorite topics among numerous experts and dietitians. Until recently, the dominating idea was that excessive egg consumption is one of the main reasons for high levels of cholesterol, and that the risk of cardiovascular diseases followed as a consequence.
The recommended daily intake comes out to be 300 mg, while 1 egg contains 213 mg of cholesterol, which is more than two thirds of the acceptable healthy dose. The main sources of cholesterol that we intake from food are meat, eggs, dairy and seafood.
Cholesterol in the blood is produced by the liver, after which it enters the blood. It is well known that cholesterol can be "good" or "bad", depending on whether the lipoprotein has a high or low density. In other words, the harmful kind is the low density one. It accumulates along the walls of the arteries and constricts them.
In recent years, more and more studies show that bad cholesterol does not rise during higher consumption of foods rich in cholesterol. It has even come to the point where some scientists are establishing the notion that eggs contain substances, which decrease cholesterol levels in the blood.