According to new health policy eggs have become better for us as the cholesterol constituents of eggs, which was earlier though to be a health threat, is now much lower in comparison to ten years ago, recommended a study. Eggs contain more vitamin D which helps protect bone and prevent diseases like rickets and osteoporosis.
Over the past decades eggs have become more nutritious because hens are no longer fed bone meal, which was banned in nineties subsequent to BSE disaster. In its place hens are given normal corn, wheat and high-protein prepared feed which makes their eggs more nutritious.
The recent study by US administration found that modern eggs contain thirteen percent less cholesterol and sixty-four percent more vitamin D in comparison to ten years ago. A medium size egg contain about one hundred gram of cholesterol and a third of three hundred gram is recommended as daily diet.
The latest study by Surrey University study found that eating two eggs for breakfast could help to lose weight because the high protein content makes one to feel fuller for long time. Another study that included participants consuming two eggs daily for twelve weeks also revealed that none had raised cholesterol levels.
They think that decrease is due to changes in feed used by British plants since nineties when the use of bone meal was banned, explained Andrew Joret, deputy chairman of the British Egg Industry Council, whose firm Noble Foods made the findings.
In the study conducted two years back the Canadian researchers claimed that eggs actually helped in lowering blood pressure. They recommended that when eggs are digested they generate proteins that imitate the action of strong blood pressure-lowering drugs, known as Ace inhibitors.