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The USDA National Nutrient Database records that a whole, cooked, hard-boiled egg has 155 calories, no fiber, and 10.6 grams of fat. Of this, about a third is saturated fat.

Eggs contribute almost as much to the growth of plaque blocking your arteries as smoking does, according to a 2012 study. This study focused on egg yolks, and found that yolk consumption accelerated the development of the deadly plaque that causes heart attacks and strokes.
Eating eggs measurably increases the risk of developing type 2 diabetes. For example, a recent study found that eating 3 to 5 eggs a week doubled the chances of becoming diabetic, and those eating 5 or more eggs a week had three times the risk of this deadly disease.
. The incidence of nonalcoholic fatty liver disease is soaring. The fats in eggs may directly harm your liver, contributing to cell death, inflammation, and eventually deadly liver cirrhosis. The cholesterol concentrated in egg yolk can directly harm your liver as well.
Endotoxins, which can cause destructive inflammation in your body, are poisonous substances in bacteria that are released when the bacteria die. This inflammation fuels cardiovascular disease and chronic illnesses ranging from headaches to arthritis to autoimmune disease, Alzheimer’s disease, and cancer. Fat helps transports endotoxins into your body – and recall that eggs are high in fat.
. Got salmonella, a disease-causing bacteria that causes nasty food poisoning? Salmonella bacteria, according to the Centers for Disease Control (CDC), are frequently found on the outside as well as on the inside of eggs. The CDC recommends eating only thoroughly cooked eggs and tells you to “wash hands and all food contact surface areas (counter tops, utensils, dishes, and cutting boards) with soap and water
after contact with raw eggs. Then disinfect the food contact surfaces using a sanitizing agent, such as bleach, following label instructions.” Do you really want to go to all this trouble every time you touch an egg, or have something so full of bacteria in your refrigerator?
Don’t think you are home clear if you just eat egg whites, which have no cholesterol. Instead, egg whites are dense sources of animal protein, which itself directly raises cholesterol. The body sees bits of absorbed egg protein as a foreign invader, which can activate your immune system, again directly increasing inflammation and the risk of chronic illness.
Forget being plagued by indecision in trying to chose the “kindest” egg or justifying to yourself eating the reproductive materials of rescued birds. When you consider your own health, you’ll choose scrambled tofu with veggies for breakfast instead of scrambled eggs.
http://perfectformuladiet.com/plant-...f-eating-eggs/

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