Yumurtanın sarıları çoğu zaman atılıyor yenmiyor..Sebebi olarakta yüksek kolesterol ve içindeki yağ oranı olduğu söyleniyor.Son yıllarda yapılan araştırmaları incelediğimde bilienin aksine yumurtadaki kolestrerolün kan kolesterolu üstündeki etkisinin çok az olduğu hatta iyi huylu kolesterol (HDL) üretimini arttırdığı ve kötü huylu kolesterolü (LDL) azalttığı yönünde sonuçlar alıyorum. Eğer böyleyse günde 6-7 yumurta yiyen sporcular için sarısını ziyan etmeye gerek var mı size ? Çünkü sarısında aşırı derecede besleyici içerik ve nerdeyse 3gr protein var.Fikirlerinizi merak ediyorum teşekkürler .(Olayı abartan müsabık proff sporcular için değil bu konu ) Eggs have a bad reputation because of their high cholesterol content: 185 milligrams in the yolk of a large egg. But, in fact, dietary cholesterol has relatively little effect on blood cholesterol in most people (saturated and trans fats are the bigger culprits)—and more recent research, including two new studies, has largely exonerated eggs and even suggested that they may provide some heart benefits.. You may be surprised to know that dietary cholesterol, found in animal foods, raises blood cholesterol in only about one-third of people. And, as shown in some egg studies, dietary cholesterol causes the body to produce HDL (“good”) cholesterol along with LDL (“bad”) cholesterol in these “hyper-responders,” thus helping offset potential adverse effects. Moreover, the LDL particles that form are larger in size—and larger LDL particles are thought to be less dangerous than small ones. Several years ago, research from the University of Connecticut found that eating three eggs a day for 30 days increased cholesterol in susceptible people, but their LDL particles were larger, and there was no change in the ratio between LDL and HDL, which suggests no major change in coronary risk. In a more recent study from the same university, published in Metabolism in late 2012, 40 middle-aged people with heart and diabetes risk factors ate either three eggs or cholesterol-free egg substitute daily, while also moderately restricting carbohydrates. After 12 weeks, total and LDL (“bad”) blood cholesterol did not change in either group. Moreover, though both groups showed a range of cholesterol improvements due to the carb restriction, the egg eaters had a greater boost in HDL (“good”) cholesterol as well as increases in sizes of both HDL and LDL particles, which was attributed, at least in part, to types of fat in eggs called phospholipids.