3 Myth Around Eggs That Just Need To Stop

Myth 1 All brown shelled eggs are organic

This isn’t true. The color of the eggs is brown because they come from a different breed of chicken than white eggs. This doesn't mean brown eggs are healthier than their white counterparts. Nevertheless, one large egg has roughly 70 calories, 6 grams of protein, and 5 grams of fat.

Myth 2: Eating too many eggs raises your cholesterol

This is a false claim because the yolk of the egg contains lecithin, which is a natural emulsifier. This substance dissolves cholesterol and fat particles and prevents them from depositing on the walls of the blood vessels.

This leads to lower blood cholesterol levels. In addition, the assimilation of lecithin releases choline, which in turn participates in the synthesis of acetylcholine, an important neurotransmitter that improves memory and mental performance.

Myth 3: Raw eggs are a better source of protein than cooked ones

Raw eggs aren’t a richer source of protein than cooked ones. The body absorbs almost double the protein from cooked eggs than it does from raw ones. Consuming such eggs seems to work for fictional wrestlers, but the fact is that gulping down uncooked yolks is risky and not particularly great for helping you get a protein boost.

For starters, you are most likely to get salmonella, a type of infection that can sometimes make individuals seriously ill, from eating raw eggs. Raw eggs aren’t a richer source of protein than cooked ones. The body absorbs almost double the protein from cooked eggs than it does from raw ones.