Eggs have about 4.5g of fat, and anywhere from about 0.5g PUFA to 1.0g of PUFA. I always look for the ones with 0.5g PUFAs, which they are probably rounding up from 0.3g. The eggs with a gram of PUFAs are probably fed soy. The eggs with 0.5g or less are probably fed grains mainly.
I've heard that hard-boiled eggs are not as easy to digest as soft-boiled. Raw eggs are in-between, they digest faster than hard-boiled eggs, but slower than soft-boiled.
http://www.time.com/time/magazine/article/0,9171,754626,00.html
Here is a study showing that the protein in raw eggs is much less digestible than cooked eggs. There is also more wide variation in the degree of digestibility of raw eggs.
http://jn.nutrition.org/cgi/content/full/128/10/1716
Also, there is not a scientific consensus that oxysterols are the cause of heart disease or any other disease, in humans. There might be a combination of factors required to cause the damage and faulty repair in heart disease.. Leib Krut has done studies and he argues that oxysterols are healthy, and prevent crystallization of cholesterol.
http://www.thincs.org/discuss.cordainagain.htm#Leib
http://www.thincs.org/discuss.atherosclerosis.htm#Leib2
http://www.thincs.org/discuss.atherosclerosis.htm#Leib3 |
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