How Many Eggs Do You Eat A Day?

Nutrition
61

While it does somewhat suck to tell people “it’s like this”…

No, really, cholesterol isn’t bad for you. It’s an important building block of every cell membrane, and also a very important component of the myelin sheath of your neurons (in fact axons, but not everybody might know what an axon is), and it’s needed to make every sex hormone (Test, Estrogen etc.). And diets high in cholesterol lead to more test in your blood, and that’s good.

High cholesterol means that your body (and arteries) are inflamed and wounded, and the body has to patch things up…using that cholesterol. It’s very hard if not impossible to get high cholesterol due to a high sat fat diet,in fact the Butterfield study (cited in one of dr. J.D.Mercola’s articles) noticed that the more butter and sat fat one ate, the healthier they were, the better their cardiovascular health and the better their cholesterol levels.

You CAN get high cholesterol from scrambled eggs (the cholesterol in the yolk gets oxidized and that’s bad), and, of what I read, most commercial milk (RAW dairy won’t cause any problems; UHT/pasteurized/homogenized dairy WILL).

Also, from any food which is bad for your body, even if it’s cholesterol free (and most of them are): sugar, hydrogenated (trans) fats (margarine), eating lots of refined carbs (out of whack insulin will lead to a lot of damage => out of whack cholesterol), eating rancid/oxidized fats (cooking with polyunsaturated oils, for example) etc.

Finally, I don’t know what a good definition of high cholesterol is, but it’s a lot more important to have good HDL/LDL and HDL/triglycerides ratios. For a number (NOT CERTAIN), 180 is ~ok, <150 and death from all causes increases…so >180 is good…and 220 is ok if I remember, but again, the ratios are way more important.

Eisen

EDIT: the pasteurized/UHT treated and homogenized milk no longer has the enzymes which help its digestion, and due to homogenization the fat is too easily absorbed in the blood stream, leading to high TGs and high cholesterol. (and some of that cholesterol might’ve been oxidized)

And one more: in a study 15 lb children were given 4 eggs/week and were perfectly fine. The conclusion was that theoretically a 150 lb adult could probably eat 40/week and be just fine.

62

stern: thanks for taking the time to explain, though its abit too much for me. kinda hard to understand. BUT ill take it that eggs are good. hahaha.

ok caveman. thanks :wink:

63

Usually no more than 8.

64

[quote]Sterneneisen wrote:
While it does somewhat suck to tell people “it’s like this”…

No, really, cholesterol isn’t bad for you. It’s an important building block of every cell membrane, and also a very important component of the myelin sheath of your neurons (in fact axons, but not everybody might know what an axon is), and it’s needed to make every sex hormone (Test, Estrogen etc.). And diets high in cholesterol lead to more test in your blood, and that’s good.

High cholesterol means that your body (and arteries) are inflamed and wounded, and the body has to patch things up…using that cholesterol. It’s very hard if not impossible to get high cholesterol due to a high sat fat diet,in fact the Butterfield study (cited in one of dr. J.D.Mercola’s articles) noticed that the more butter and sat fat one ate, the healthier they were, the better their cardiovascular health and the better their cholesterol levels.

You CAN get high cholesterol from scrambled eggs (the cholesterol in the yolk gets oxidized and that’s bad), and, of what I read, most commercial milk (RAW dairy won’t cause any problems; UHT/pasteurized/homogenized dairy WILL).

Also, from any food which is bad for your body, even if it’s cholesterol free (and most of them are): sugar, hydrogenated (trans) fats (margarine), eating lots of refined carbs (out of whack insulin will lead to a lot of damage => out of whack cholesterol), eating rancid/oxidized fats (cooking with polyunsaturated oils, for example) etc.

Finally, I don’t know what a good definition of high cholesterol is, but it’s a lot more important to have good HDL/LDL and HDL/triglycerides ratios. For a number (NOT CERTAIN), 180 is ~ok, <150 and death from all causes increases…so >180 is good…and 220 is ok if I remember, but again, the ratios are way more important.

Eisen

EDIT: the pasteurized/UHT treated and homogenized milk no longer has the enzymes which help its digestion, and due to homogenization the fat is too easily absorbed in the blood stream, leading to high TGs and high cholesterol. (and some of that cholesterol might’ve been oxidized)

And one more: in a study 15 lb children were given 4 eggs/week and were perfectly fine. The conclusion was that theoretically a 150 lb adult could probably eat 40/week and be just fine.
[/quote]=( cholesterol is less than 150 and I eat butter, eggs and beef like no ones business. 135 the last time I donated blood and the highest it ever was was 162 when I went on an all out bulk to break the 200 pound barrier.

65

10 eggzzzzz + 4oz brauschweiger.

(and some kepitch)

66

can anyone go into detail on eating raw eggs?? Does it make you sick, is it better quality protein(meaning does cooking it denature the proteins or something), basically, is there any advantage to eating them raw vs cooked. Raw eggs would save me so much time in the mornings and I would feel like a badass.

67

So is there any validity to the wikipedia claim of 51% bioavailabity raw vs 91% cooked?

68

[quote]bwilliamsr89 wrote:
can anyone go into detail on eating raw eggs?? Does it make you sick, is it better quality protein(meaning does cooking it denature the proteins or something), basically, is there any advantage to eating them raw vs cooked. Raw eggs would save me so much time in the mornings and I would feel like a badass.[/quote]

Salmonella is the concern with raw eggs, that’s it: if you’re eggs are from a source you trust, there are no other issues. People like doing it because it’s easy, you can just down multiple eggs quickly. Other than that there’s no advantage. There’s an argument that the protein in the egg whites is not as bio-available raw, I know some people who’s posted in this thread dispute that.

I think the “saving time in the mornings” thing is the main reason to do it.

69

How about taste? is it tough to swallow? I have a feeling it might be more mental/ runny snot texture than actual bad taste.

70

right now barely any, but I used to do 1.5 dozen a day

71

[quote]browndisaster wrote:
right now barely any, but I used to do 1.5 dozen a day[/quote]

What changed?

72

4 in the breakfast smoothie, 3 in the afternoon smoothie.

Another 4 if I have steak-and-eggs for dinner.

73

[quote]Spartiates wrote:

[quote]browndisaster wrote:
right now barely any, but I used to do 1.5 dozen a day[/quote]

What changed?[/quote]
I’m in college, over the summer I had more time and also living conditions with better access to the store and a kitchen. Once Fall came around I started relying more on milk and whey, but starting today I’m putting eggs back in the diet as they did make somewhat of a difference. I don’t eat meat so it’s good to vary sources

74

Spoke to a doctor today. The only thing considered bad about eggs is the fat content in the yolk. i.e.: they aren’t bad, certainly not for the liver, maybe a little for the bile, then maybe not.

Plus, if you want 20-40% fat in the diet, eggs are a great source of high quality fat.

Side note: could someone who actually studies medicine, say Prof X, chime in? It’d be greatly appreciated…

75

[quote]bwilliamsr89 wrote:
So is there any validity to the wikipedia claim of 51% bioavailabity raw vs 91% cooked?[/quote]

No- consider the source. If anything it should be the opposite… can’t give you the scientific explanation off the top of my head, I’m just basing that on everything I’ve ever read about eggs and other foods.

76

I usually eat 3 whole eggs and one or two whites. Cheap and a quality source of protein.

77

8 for four days and 5 on the other three.

78

Unfortunately, it does seem that the bioavailability of raw egg protein is very poor compared with cooked eggs.

http://jn.nutrition.org/content/128/10/1716.full
http://ajpgi.physiology.org/content/277/5/G935.abstract