Tag: Cholesterol

For decades, the high cholesterol content of egg yolks led many health-conscious individuals to avoid them, but modern nutritional science has shifted this perspective. This article will reveal which part of the egg, if any, you should truly avoid for health and safety reasons, leaving the outdated myths behind.

Recent studies in large populations have shown that consuming eggs in moderation may be associated with a reduced risk of certain types of stroke, specifically hemorrhagic stroke. However, the link between egg consumption and cardiovascular health has been the subject of long-standing and often conflicting debate.

According to a 2025 study published in *Euronews*, regularly eating up to six eggs per week could be linked to a lower risk of cardiovascular disease-related deaths in older adults. However, the ideal number of fried eggs you should consume weekly depends on your personal health and how you prepare them.

A large egg contains about 6.3 grams of protein, with the white contributing around 3.6 grams and the yolk contributing 2.7 grams. Historically, bodybuilders have isolated the egg white, a strategy rooted in maximizing protein intake while stringently controlling fat and calories.

Twenty large eggs contain approximately 3,720 mg of cholesterol and 31 grams of saturated fat, amounts that vastly exceed any healthy dietary recommendations. While eggs are a nutrient-rich food, consuming them in such high quantities every day poses significant health risks that far outweigh any potential benefits.

It is a fact that animal brains, including goat brains, are incredibly rich in lipids and dietary cholesterol. This nutrient-dense food is a delicacy in many cultures, leading many health-conscious consumers to ask: is there cholesterol in the goat brain, and if so, how much?

According to the FDA, eating too much fish and seafood, including crab, can lead to adverse health effects due to contaminants. But what happens if you eat too much crab meat, specifically, and what are the specific risks?

According to the USDA, 100 grams of cooked shrimp contain approximately 189 mg of cholesterol, while the same amount of cooked lobster contains around 146 mg. This reveals that shrimp actually has more cholesterol than lobster on a weight-for-weight basis, contrary to a common misconception. However, the impact of this dietary cholesterol on blood cholesterol levels is less significant than once believed, making other nutritional factors more crucial.

According to the American Heart Association, replacing saturated fats with unsaturated fats is a great way to lower blood cholesterol, and green olives are packed with the healthy kind. So, are green olives bad for cholesterol? The simple answer may surprise you.

Langostino, often mistaken for shrimp or small lobster, is a popular seafood choice prized for its delicate, sweet flavor. A 3-ounce serving of wild-caught langostino contains approximately 95 mg of cholesterol. While this may seem high, understanding the broader context of its nutritional profile, particularly its low fat content and zero saturated fat, is essential for a complete heart-health assessment.