The basic rule in consuming eggs

Eggs are considered one of the most consumed staple foods in the morning meal, because they contain proteins, vitamins and minerals.

Because eggs are rich in these beneficial substances for health, many people eat them in the morning meal every day. But there is an opinion that it is not recommended to eat more than three eggs for breakfast. Why?

Some studies indicate that eating three or more eggs in the morning meal can increase the risk of cardiovascular disease by 6 percent due to the cholesterol contained in them. This cholesterol puts a burden on the heart and blood vessels. But we must know that there may be other foods in the diet that pose a greater risk to health, such as chocolate or alcohol.

In addition, numerous studies have refuted the myth that eggs are harmful because they contain cholesterol, and have shown that eating eggs in reasonable quantities does not have a significant effect on the level of cholesterol in the blood. In practice, it is more likely that the cholesterol in eggs raises “good” cholesterol rather than “bad” cholesterol.

The amount of eggs that can be eaten for breakfast depends on the personal characteristics, lifestyle, and health condition of each person. Some may benefit from eating more than three eggs, while others may only need one or two. That is, the basic rule is to consume eggs in moderation with a variety of sources of nutrients, taking into account the individual needs of the body.

 

What is the effect of excess salt on the kidneys?

Sodium plays an important vital role, as the body needs it to function well. When sodium is combined with chloride, they produce table salt.

Salt, also known as sodium chloride, consists of 40% sodium and 60% chloride. It is necessary to improve the flavor of food, in addition to being a food preservative as bacteria cannot grow in the presence of a high amount of salt.

The human body needs a small amount of sodium to conduct nerve impulses, contract and expand muscles, and maintain the appropriate balance of water and minerals.

But, according to Dr. Evan Porter, a nephrologist at the Mayo Clinic, adding too much salt to your diet is not a good thing. A recent study published in the journal JAMA Network Open found that adding salt to your food can increase your risk of chronic kidney disease.

The kidneys balance the amount of sodium in the body, and if you get too much of it, it accumulates in the blood. Thus, the heart works harder to pump blood and increases blood pressure, which increases the risk of heart disease, stroke, and kidney disease.

"Chronic kidney disease, that's how we describe what happens when the kidneys have problems filtering waste and toxins from the blood," Dr. Porter says.

He continued: “Sodium is added to most processed foods, and it is also found in many spices. So it is very easy for us to get a much larger amount of sodium than we need. It is very easy for us to get a dangerous amount of sodium that has some Impact on blood pressure or our general health.”

The recommended daily limit for sodium is 2,300 mg, or the equivalent of one teaspoon. Dr. Porter recommends reading food labels to avoid consuming more salt, in addition to using salt-free seasonings.