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Benefits and harms of eggs
Benefits:
- Eating eggs improves vascular function: because eggs contain the amino acid that dilates blood vessels - arginine;
- Eggs contain folic acid, which reduces the risk of cardiovascular disease;
- The egg contains choline, which helps the brain synthesize acetylcholine (responsible for memory and learning).
Damage:
- There is a risk of high cholesterol levels in patients with diabetes (it is necessary to consult a specialist);
- In rare cases, frequent consumption of eggs can cause an allergic reaction;
- Eggs contain avidin, which neutralizes vitamin B7.
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