Eggs become healthier than ever

Almaty. February 16. Kazakhstan Today - A study has claimed eggs have become more nutritious over the past decade helping lower blood pressure and lose weight, Kazakhstan Today reports.

The cholesterol content of eggs - which was previously believed to be a health risk - is now much lower compared with ten years ago, a study suggests, Daily Mail reported.

For after years of telling us to shun them as an everyday food, the health police now say that eggs have become better for us.

Eggs also contain more vitamin D, which helps protect the bones, preventing diseases such as osteoporosis and rickets.

The reason eggs have become more nutritious over the past decade is that hens are no longer fed bone meal, which was banned in the Nineties following the BSE crisis, the researchers claim. Instead the birds are normally given a mixture of wheat, corn and high-protein formulated feed, which makes their eggs more wholesome.

A U.S. government study found that modern eggs contain 13 per cent less cholesterol and 64 per cent more vitamin D compared with a decade ago.

Two years ago Canadian researchers claimed that eggs actually helped lower blood pressure.

They suggested that when eggs are digested they produce proteins that mimic the action of powerful blood pressure-lowering drugs, known as Ace inhibitors.

A recent Surrey University study found eating one or two eggs for breakfast could help with weight loss as the high protein content makes us feel fuller longer.

The study, which involved volunteers eating two eggs a day for 12 weeks, also found that none had raised cholesterol.

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