Daijiworld Media Network- Paris
Paris, Jul 17: Are eggs really bad for your heart? French biochemist and bestselling author Jessie Inchauspé has come forward with compelling revelations that challenge this long-held belief. Known for her scientific approach to nutrition, Inchauspé — widely followed as the “Glucose Goddess” — asserts that eggs are not only safe but incredibly beneficial when it comes to heart health.
In a recent video shared on Instagram, the author of Glucose Revolution and The Glucose Goddess Method addressed concerns often raised about egg consumption. “I eat 3 to 4 eggs a day... and I know what you're going to say: ‘Aren't eggs bad for your heart?’ So let's set the record straight: eggs are amazing!” she said emphatically.
Nutrient powerhouse in a shell
One large egg, according to Inchauspé, contains:
• 78 calories
• 6 grams of protein
• 5 grams of fat
• Vitamin B12: 23% DV
• Riboflavin (B2): 20% DV
• Pantothenic acid (B5): 14% DV
• Selenium: 28% DV
• Plus smaller amounts of vitamin A, folate, phosphorus, vitamin D, E, B6, calcium and zinc.
“Eggs are packed with vital nutrients, and the cholesterol they contain is not the threat it was once believed to be,” she added. “Cholesterol in eggs is not damaging. I eat eggs every single day. There doesn't need to be a limit on how many eggs you consume.”
Misplaced blame: Glucose, not eggs
According to Inchauspé, the real danger to cardiovascular health lies in glucose dysregulation, not dietary cholesterol. “The main factors behind heart disease are small, dense LDL particles and the inflammation and oxidation of these particles in the bloodstream,” she explained.
So, what’s the solution? Cutting back on sugar, she insists. “High sugar intake, elevated insulin, and glucose levels can prompt your liver to produce unhealthy LDL particles and contribute to oxidative stress in your bloodstream,” Inchauspé warned.
A fresh look at heart health
Her message is clear: Don’t blame eggs. Instead, focus on reducing sugar to protect your heart. Inchauspé's remarks are part of a growing body of nutritional science that shifts the focus from fats and cholesterol to sugar and metabolic health when it comes to preventing heart disease.
In the ever-evolving landscape of dietary advice, this French scientist's egg advocacy is a welcome, and for many, delicious development.