5 Reasons to Eat Eggs for Neuropathy
Eggs have been a very controversial food for people with neuropathy. This is mostly because of the relationship between diabetes and neuropathy. Concern about the cholesterol content of eggs for people with diabetes lead to widespread concern; however, this has been widely disproven by clinical nutrition research.
Now that eggs are back in favour, here are our 5 Reasons to Eat Eggs for Neuropathy.
1. Low Carb, High Protein
Eggs are a low carbohydrate food (<1g) that is packed with protein (6g). Protein helps the body feel full for longer after a meal and also supports muscle health. Nerves also need protein to support their structure.
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. Here are other ways to raise B12 levels.
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.
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 and is especially important for healthy aging.
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 counteracts the beneficial effects of eggs.