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In this video, we will uncover the truth about eggs and heart disease, debunk myths, and provide scientific insights.

The prevailing belief that saturated fats and dietary cholesterol are the primary causes of heart disease is being challenged by doctors and scientists today.

Instead of solely focusing on cholesterol levels, it is important to consider the quality of cholesterol, as oxidation of cholesterol particles can lead to cellular damage, inflammation, and diseases like atherosclerosis.

Consuming 3 eggs per day improved cholesterol quality in overweight subjects, increasing levels of HDL ("good") cholesterol.

Eggs are a "complete food" with a comprehensive nutrient profile, including highquality protein, healthy fats, omega3 fatty acids, vitamins (A, D, E, K, B), and minerals (iron, zinc, selenium).

Eggs are a rich source of choline, vital for cell membrane formation, fetal brain development, and preventing various health problems. They also contain antioxidants that promote eye health and have a low glycemic index, beneficial for diabetes and heart health.

Eggs from pastureraised and freerange hens are higher in omega3 fatty acids, vitamin D, vitamin E, and essential nutrients compared to eggs from caged hens.

Use cooking methods that don't require oils, like poaching or boiling, when cooking eggs. Alternatively, choose heatstable oils like coconut oil, which can withstand high heat without breaking down or producing toxic byproducts.

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