5 Reasons to Eat Eggs for Diabetes

Why Eggs Can Benefit Diabetes

Eggs have been a very controversial food for people with diabetes. While there was some initial concern about the cholesterol content of eggs, this has been widely disproven by clinical nutrition research.

Now that eggs are back in favor, here are our 5 Reasons to Eat Eggs for Diabetes.

1. Low Carb, High Protein

Eggs are low carbohydrate food (<1g) that is packed with protein (6g). Protein helps the body feel full longer after a meal and also supports muscle health. Eating protein at each meal also helps to lower the blood sugar response from the meal.

 

Vitamin B12

2. Vitamin B12 for Nerve Function

Eggs are rich in vitamin B12 a nutrient that is known to support proper nerve function. A low vitamin B12 level can cause neuropathy symptoms and certain medications prescribed for blood sugar management can lower your vitamin B12 levels. 

3. Antioxidants

The antioxidant lutein is one of the many antioxidants found in eggs. While antioxidants help protect your body from damage from all things ranging from toxins to high blood sugar, lutein is especially important for skin and eye health.

4. Neurotransmitters

Eggs are a great source of choline. This nutrient converted into a neurotransmitter that helps messages be transmitted throughout the body. Choline is also involved in memory, mental health, and brain development. 

Vitamins

5. Get Your Vitamins 

The fat-soluble vitamins A, D, E and K are all found in eggs. Adequate vitamin D levels can help reduce the risk of diabetes, while vitamin E is an important antioxidant. Vitamin K is necessary for healthy red blood cell activity and the transport of nutrients throughout the body.

It is important to keep in mind that while eggs are generally considered a healthy food for people with diabetes, how eggs are cooked and what they are severed with can change the story. 

Poached, hard or soft boiled or scrambled are diabetes-friendly ways to cook eggs. Serving eggs with bacon, sausage, and other high-fat foods counteract the beneficial effects of eggs. 

 

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