A nutritionist has hinted that we might be making a common mistake when cooking eggs, and there’s one ingredient we should steer clear of.
In a chat with the Telegraph, Rhian Stephenson, a registered nutritionist, advised against using low-calorie sprays for cooking eggs as they “can be hyper-processed”.
Instead, she suggested using “good quality olive oil or coconut oil, or butter” when frying up your eggs.
Rhian noted that eggs have made a comeback in our diets after years of being viewed with suspicion.
She explained: “The main egg myths I hear have come out of the diet culture of the Nineties, when low-fat diets were all the rage, and it was believed that high-cholesterol foods could contribute to cardiovascular disease. Today we know that this isn’t the case at all,” reports the Express.
Eggs are now recognised as a rich source of protein, vitamin D, B vitamins, healthy fats and are known for their satiating properties while being low in calories.
(Image: (Image: Getty))
Rhian is not alone in singing the praises of eggs. A recent study has linked egg consumption to a lower risk of Alzheimer’s disease.
The research, published in the Journal of Nutrition, suggests that eggs are crucial for brain health as they supply the body with beneficial nutrients like omega-3 fatty acids, choline, and lutein, as reported by the Express.
The authors of the study elaborated: “Alzheimer’s disease (AD) is a neurodegenerative disorder with increasing prevalence due to population ageing.
“Eggs provide many nutrients important for brain health, including choline, omega-3 fatty acids, and lutein. 39 percent of the total effect of egg intake on incident Alzheimer’s dementia was mediated through dietary choline.
“These findings suggest that frequent egg consumption is associated with a lower risk of Alzheimer’s dementia and AD pathology, and the association with Alzheimer’s dementia is partially mediated through dietary choline.”
However, they also issued a word of caution for those who regularly enjoy eggs: “Emerging evidence suggests that frequent egg consumption may improve cognitive performance on verbal tests, but whether consumption influences the risk of Alzheimer’s dementia and AD is unknown.”
Therefore, more research is required before a direct link between egg consumption and a decreased risk of dementia can be confirmed.