Despite being one of the most nutritious foods out there, eggs get a lot of bad rep for supposedly taking part in raising our cholesterol levels. But are these claims justified?

It’s true that a single egg contains 185 mg of cholesterol, which is more than half of your recommended daily intake. But just like we already discussed that fat doesn’t make you fat, eating cholesterol doesn’t automatically clog your arteries and raise your blood’s cholesterol levels.

Most of the cholesterol in our body is produced from our liver, not from the food we eat. Our bodies tightly regulate the balance of cholesterol in our bodies, so that if we eat lots of eggs and take in more cholesterol, our liver automatically slows down cholesterol production so that total cholesterol levels in our body remain constant. Also, when we eat eggs, our HDL ‘good’ cholesterol is what increases, ultimately lowering the risk of heart disease in most people.

Bottom line is, the egg and cholesterol myth has been disproven. They are great sources of high quality protein, choline (a unique nutrient needed for brain development and health), and antioxidants to protect our body from any internal damage. That means that even if eggs were to slightly raise cholesterol levels (which they don’t), their positive antioxidant properties would outweigh the negatives. The only time you need to enjoy eggs in moderation (4-6 egg yolks per week) is if you already have high cholesterol levels.