Det er ok at spise 1-80 æg om ugen, er min påstand.

Det er flere gange blevet påvist at man ikke får forhøjet kolestoroltal af æg.

Altså… alt med måde, men hvis du kommer over 12 æg om ugen, så dør man altså ikke, hvilket jeg bare ville pointere (80 er nok lidt overdrevet, men for pointens skyld)

Æg indeholder en del fedt så man skal heller ikke overdrive, men man behøver ike være bange for æg pga. kolestorol, men lysozyme i æggehviden, denne er med til at dræbe bakterier (naturlig forsvar fra naturens side) men den er også med til at dræbe gode bakterier.

Hvis ens bakterie-balance forskubber sig til den forkerte side (god eller dårlig) i alt for lang tid, så kan være uheldig at udvikle de dårlige bakterier, svamp (dvs. hvis du f.eks får skedesvamp, hvidlige tunge eller mærkeligt udslæt) eller andet og det skal man være opmærksom på, når man spiser mange æg (eller æggehvide)

og det er det – spis dine æg med god samvittighed.

Ps. Loren cordain anbefaler dog et lavt fedtindtag, hvis man skal tabe sig, hvilket er generelt over hele linjen og der tæller æg med selvfølgelig.

Det skal bemærkes at i den nye bog fra 2010 anbefales 6-12 æg og hvis du læser interviews med ham i slutningen af 2011 understreger han at det kun er pga. lysozymes og overdreven indtag af dette.

Citat fra 2010 bogen:
“In all three of my books, I have advocated egg consumption, particularly eggs that are produced with high omega 3 fatty acid contents. Chicken eggs are generally a nutritious food and are a good source of selenium, vitamin A, vitamin D and the B vitamins, some minerals and lutein. Additionally, numerous recent experimental and epidemiological studies indicate that regular egg consumption (7 per week) does not increase the risk for coronary heart disease (CHD). As I have previously noted, although eggs are one of the most concentrated sources of dietary cholesterol (212 mg per egg), dietary cholesterol has a minimal effect upon blood cholesterol concentrations in most people. Further, high cholesterol egg diets cause an increase in blood HDL particles (the good particles that remove cholesterol from the body) and reduce the highly atherogenic small dense LDL particles while simultaneously increasing the less atherogenic large, “fluffy” LDL particles.”

Citat interview med Loren:
“We talked about lysozyme. In the body’s own cells, it has these very, very powerful enzymes that bind bacteria and destroy them. For instance, if you look at your conjunctiva, if you look at the tissues that line your eye, the eye is constantly exposed to bacteria in the air, so we’ve got this open, as it were, reservoir that can potentially get infected every day of your life. But what happens is that the tears in your eye contain a very, very high concentration of lysozyme. Lysozyme busts up these gram-positive bacteria, as well as gram-negative bacteria, and it destroys them. The bacteria don’t have any way to counter lysozyme. Lysozyme is something we build ourselves, and it shouldn’t be problematic, because we’ve got it in every cell of our body.   But what happens with egg white is, egg white contains very, very high concentrations of lysozyme, and guess what lysozyme binds? It binds our promiscuous epidermal growth factor receptor. Now remember, what lysozyme does is attack bacterial cell walls. When we put high concentrations of lysozyme in our gut, it busts up these bacteria. When it busts them up, it forms these fragments of lysozyme, because lysozyme is resistant to the gut’s proteases, it forms these complexes of lysozyme plus bacteria. Because lysozyme can bind the epidermal growth factor receptor, then lysozyme, just like tomato lectin, even though in vivo it doesn’t do anything by itself, when it’s drawn through the gut, it can potentially cause an immune reaction.”