The Hidden Dangers of Eating Eggs

Photo by: Bigstockphoto
Photo by: Bigstockphoto

Eggs are healthy, inexpensive source of high-quality protein. Eggs are also available in your local supermarket, gas stations and health food stores. Eggs are a part of a healthy diet, but there are risks involved in eating too many eggs. They can be a source of food-borne diseases, among other things. Below are the hidden dangers of going overboard on eggs:

It’s High in Calories

Eggs taken whole are high in calories. A whole, hard-boiled egg contains 155 calories and 10.6 grams of fat. About a third of fat from eggs are saturated fat. Because eggs have no fiber, they do not trigger satiety. And since eggs are not filling enough, you can eat a couple of eggs and consume more calories. How?

The size of an average egg does not activate the stomach’s stretch receptors for fullness. Because it’s small, one egg won’t be enough to trigger satiety. It will take several eggs to trigger the stretch receptors of the stomach. Since eggs contain high calories, it’s easy to go overboard. You’ll feel more satisfied from eating fresh fruits because of the fiber content plus extra nutrients.

Increases the Risk of Cardiovascular Disease

Egg yolk is loaded with cholesterol, the kind that accumulates in the veins and cause blockages. This is why eating eggs regularly increase the risk of heart attacks and stroke. Some studies claim that eating eggs is as bad as smoking because of the way eggs affect the arteries. Research shows that egg yolk speeds up the development of deadly fatty plaques that cause heart attacks and strokes.

Increases the Risk of Type-2 Diabetes

Studies show that eating eggs regularly accelerates the development of type 2 diabetes. According to the research, people who eat 5 eggs in a week are three times more like to develop diabetes than those who eat fewer eggs per week. The same study found that eating 3 to 4 eggs per week increases a person’s chance of developing metabolic disorders like diabetes.

Increases the Risk of Liver Disease

Did you know that eating eggs regularly can also cause non-alcoholic fatty liver disease? Fatty liver disease is caused by the abnormal retention of triglyceride fat in liver cells. This condition is associated with other diseases that trigger fat metabolism. A fatty liver causes the organ to reduce the production of hormones that metabolize fat and cholesterol. Fatty liver can cause cell death, metabolic issues and internal inflammation. In severe cases, this condition can lead to liver cirrhosis. The high cholesterol level of eggs can contribute to the growth of fat in liver cells.


Endotoxins are poisonous chemicals released by bacteria when they die. These chemicals can cause a wide range of cardiovascular disease as well as autoimmune diseases, cancer, Alzheimer’s disease and severe arthritis.

Endotoxins are typically transported to the body through fat. The high fat content of eggs makes it easy for endotoxins to be transported to the organs. This is the reason why habitual egg lovers have higher levels of endotoxins in the body.

Salmonella Poisoning

Salmonella is a type of bacteria that causes food-borne infection. According to the Centers for Disease Control and Prevention, salmonella bacteria thrive inside eggs and chicken meat. Contaminated foods can cause diarrhea, fever, abdominal cramps and projectile vomiting.

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