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Are Eggs Bad For Arthritis

by Kristin Beck
Are Eggs Bad For Arthritis

Are Eggs Bad For Arthritis

“Eggs are a part of many American’s breakfast routine, but could they be hurting your arthritis? It turns out that consuming eggs on a regular basis can lead to an increase in swelling and joint pain. Why is this? Well, the yolk contains arachidonic acid, which triggers inflammation in the body. Eggs also contain saturated fat, which has been linked with increasing cholesterol levels in the blood. This article will explain how eating eggs may cause you more problems than good for those dealing with arthritis.
The fatty acids in eggs have gotten plenty of publicity over the years as being bad news for people trying to lose weight or control their cholesterol. Most people agree when it comes to dietary fats, monounsaturated and polyunsaturated fats like olive oil, avocados and nuts are generally healthy because they help lower “”bad”” LDL cholesterol while maintaining “”good”” HDL cholesterol. But the same cannot be said about animal fats such as those found in butter, lard, lamb and other meats. These types of fats raise total cholesterol by raising levels of the very harmful LDL cholesterol. So if you’re looking to reduce your risk of heart disease, you need to limit these fats. However, there’s one type of fat in particular that should not be limited and that’s what we’ll explore next.
In terms of overall health, a lot of studies show egg consumption is beneficial for cardiovascular health. In fact, researchers have even speculated that the high level of protein in eggs may help prevent bone loss. On the other hand, some research shows that too much of any kind of fat increases the risk of developing certain cancers. One study showed that women who ate at least five servings of fried meat per week had a 40 percent greater chance of getting breast cancer compared to women who didn’t eat fried foods. And another study showed that eating three to four daily servings of red meat was associated with a higher risk of prostate cancer. Eating eggs can put you in danger of falling into either category — whether they’re good for you or bad for you.
Arthritis sufferers often turn to eggs for comfort food. They taste great (and smell divine) and they’re easy to make. Plus, most people know eggs aren’t going to hurt them — after all, they’ve eaten them since day one. Unfortunately, just like frying anything else, cooking eggs can do damage to your joints. Cooking eggs involves heating up the yolk, which releases its natural oils. When you consume the cooked product, you end up ingesting both the yolk and those heat-sensitive proteins called albumin. Both of these things can cause an inflammatory response in the body. And don’t think that raw eggs are better; they still release the same substances when heated.
To see just how damaging eating eggs can be, let’s look at the effects different cooking methods might have on an egg. First off, boiling is considered the safest way to cook an egg. Boiling heats the water below 212 degrees Fahrenheit (100 C), which kills bacteria without affecting the nutritional value of the egg. Poaching and scrambling are two ways to cook eggs that involve keeping the temperature above 212 F. While poaching requires constant stirring, scrambled eggs require only a minute of cooking time. If you use a nonstick pan, you can skip the extra effort.
So what happens if you choose to scramble instead of poach your eggs? Scrambled eggs contain all kinds of dangerous chemicals. A chemical known as DMAB, which stands for dimethylallyl chloride, is used to preserve flavor and color. Another chemical called PTBA, which means pthalic acid ester, is added to keep the pH balance of the egg white within acceptable limits. Finally, the emulsifier sodium laurel sulfate has been shown to disrupt cell membranes and promote the growth of cancerous cells.
While cooking eggs can be detrimental to your arthritis symptoms, so can the ingredients you add once the egg is done. Next, learn why adding salt to your eggs is a bad idea.
Salt causes an increase in fluid retention in the bodies of people with hypertension, kidney disease and congestive heart failure. As far back as 1810, doctors knew that adding salt to food caused edema, or excess fluid buildup, in patients with these conditions. Since then, medical professionals have warned against using salt, especially in high amounts, as it raises blood pressure. Now that you know this, it makes sense that eating salt-laden eggs would only worsen your arthritis symptoms.
Additives and Salt
Whether you boil, scramble or fry your eggs, you’re taking a gamble every time you prepare them. Even though eggs are low in calories, they still contain sodium, which can contribute to dehydration. To avoid this, try substituting fresh herbs and spices for salt whenever possible. You can also purchase unsalted hard-boiled eggs and enjoy them plain. And speaking of enjoying plain food, remember to chew each bite slowly and thoroughly.
Cooking eggs can also make them less nutritious. Egg whites are primarily composed of water and protein. Once you remove the egg yolk from the shell, you begin to cut down on the protein content. Also, cooking depletes vitamins B12 and A. Just like any other food, cooking affects nutrients. And when it comes to your diet, you want to maximize nutrition where you can.
Finally, eggs contain choline. Choline acts as an antioxidant and nutrient transporter, helping to carry vitamin E and beta-carotene to the brain. Some studies suggest that choline intake may improve memory and concentration. However, if you suffer from osteoarthritis, rheumatoid arthritis or gout, you should consider decreasing your choline intake because it appears to aggravate these diseases.
There’s no doubt that eggs are delicious and convenient to prepare. However, unless you’re willing to give up your morning bacon and toast, you might want to reconsider your egg habit. Not only does it appear that eggs are more trouble than they’re worth for arthritis sufferers, but they may actually exacerbate your condition.”

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