In the 1970s dieticians expressed the conviction that cholesterol contained in egg yolks is the cause of arteriosclerosis. This view has survived to this day, despite the fact that scientific research has shown the positive influence of eggs on the functioning of the human body. It turned out that they do not contain as much cholesterol as it was believed, but are rich in easily digestible proteins, unsaturated fatty acids and omega acids, as well as vitamins and microelements. In addition, yolks contain lecithin, which breaks down cholesterol, preventing it from sticking to the walls of the blood vessels. Therefore, eggs are a healthy product that positively affects the functioning of the body and should not be excluded from your diet.
