Are You Having Too Many Eggs Per Week And Damaging Your Health In The Process?

Medical organizations suggest having a maximum of 7 eggs per week should be safe for the average, healthy person and not elevate cholesterol levels to a dangerous point.

I bring this up because I have seen commercials and online ads for restaurants, which feature two eggs on one breakfast plate (often two fried eggs or a pile of scrambled eggs).

It is common place on diner food menus. However, it is not a healthy practice, particularly if it is repeated each day as a menu choice, by the same people. That’s one person potentially consuming 14 eggs for the week, which is unhealthy for the heart.

Some members of the public repeat this practice at home, as a part of a “hearty” albeit cholesterol laden breakfast, under the guise it is the most important meal of the deal. However, having too much food in one meal, particularly those full of cholesterol, is not good for the heart and arteries.

Restaurants need to stop serving two eggs in one breakfast meal. It is made worse if the individual has pancakes or French toast, which also contains a certain amount of eggs, albeit a smaller amount in the batter. For the sake of heart health, it is best to serve one egg per breakfast plate.

Many athletes also consume well over the recommended amount of eggs per week, using it as a source of protein. This is not heart healthy. It is compounded by the fact athletes do rigorous workouts that are taxing for the heart. Athletes need to revise their egg consumption as well and bring it in line within medical guidelines.

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Eggs: Are they good or bad for my cholesterol?

Most healthy people can eat up to seven eggs a week with no increase in their risk of heart disease. Some studies have shown that this level of egg consumption may actually prevent some types of strokes.

But the story is different for people who have diabetes. In this ever-growing population, eating seven eggs a week significantly increases the risk of heart disease.

According to the U.S. Department of Agriculture, one large egg has about 186 mg milligrams (mg) of cholesterol — all of which is found in the yolk.

When deciding whether to include eggs in your diet, consider the recommended daily limits on cholesterol in your food:

  • If you are healthy, consume no more than 300 mg of cholesterol a day.
  • If you have diabetes, high cholesterol or heart disease, limit the daily cholesterol intake to no more than 200 mg a day.

If you like eggs but don’t want the extra cholesterol, use only the egg whites. Egg whites contain no cholesterol. You may also use cholesterol-free egg substitutes, which are made with egg whites.

http://www.mayoclinic.org/diseases-conditions/high-blood-cholesterol/expert-answers/cholesterol/faq-20058468

Spinach Is Very Good For The Heart

Spinach is very good for the heart. It is packed with vitamins and nutrients that aid in strengthening the heart (vitamins A, B1, B2, B6, C, K, iron, magnesium and phosphorus, among others).

Adding spinach to your meals on a regular basis improves your heart health (provided you are not eating very unhealthy foods on a regular basis, which clog the arteries).

For people recovering from heart problems, it is wise to follow your doctor’s prescribed regimen of medicine.

When you are able, it is wise to take light exercise, in accordance with the physical activity approved by your doctor, such as riding a stationery bike at a moderate speed, walking on a treadmill, ect. (very strenuous exercise can lead to a heart attack).

It is wise to avoid lifting heavy weights when you have heart problems, so as not to put too much strain on your heart, as it can lead to chest pains and a cardiac episode.

As you recover from health problems, such as a heart attack, it is wise to incorporate spinach into your diet. Spinach can be served as a side in a meal or included in the main dish.

For example, people recovering from heart attacks can add spinach to an egg white omelette or scrambled egg whites, which makes a great meal.

1.) Wash the spinach with water.

2.) Simply steam the spinach with sliced mushrooms in a pot of water for 5-minutes.

3.) Drain the water from the spinach and mushrooms.

4.) Place whisked egg whites in a small non-stick pan coated with a teaspoon of virgin olive oil, using a medium heat stove setting for cooking.

5.) While the egg whites are still runny (liquid) but beginning to become firm, place the spinach, mushrooms and half of a diced tomato in the middle of the egg whites.

6.)  If you are making scrambled egg whites, stir the mixture of whisked egg whites, spinach, mushrooms and half of a diced tomato in the non-stick pan, until cooked to desired consistency (approximately 1-minute cooking time).

If you are making an egg white omelette allow the mixture to cook for approximately 1-2 minutes without stirring, permitting it to solidify (become solid). Use a heat safe spatula to loosen the edges of the omelette from the pan as the mixture cooks.

7.) Using a heat safe spatula, remove the omelette or scrambled egg whites from the pan and serve on plate.

8.) If your doctor permits, you may add a small amount of salt substitute, a product that is sometimes recommended in hospital/doctor’s office cardiac diets (most salt substitutes do not taste good and have a very unnatural flavor, which makes one question its ingredients). If you are not permitted to eat salt (sodium), do not add it to the recipe.

You may also add black pepper, which is beneficial to the heart.