The boiled egg diet isn’t long-term sustainable, although it does help people lose weight.

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The boiled egg diet isn’t long-term sustainable, although it does help people lose weight.

A NUTRITIONIST has labeled a bizarre craze known as the “boiled egg diet” as “not sustainable long-term.”

The boiled egg diet does not consist entirely of eggs, despite its name. It does, however, suggest that eating three hard-boiled eggs each day can help you lose weight. For breakfast, at least two eggs are recommended, as well as eggs for lunch or dinner, according to the diet. After breakfast, you can consume lean proteins like skinless white meat and fish, as well as non-starchy veggies like celery and onions. Fruit, on the other hand, should be limited, and only modest amounts of fat from meals like mayonnaise should be allowed.

Exercising while on a diet is not required, but it is suggested.

“This is a form of a low-calorie, low carb diet that will promote weight loss,” Erin Palinski-Wade, RDN, told Women’s Health of the craze.

“However, it is not long-term sustainable and does not offer your body with appropriate nutrition.”

Eggs are a good source of protein, as well as Vitamin D, A, B12, B2, folate, and iodine, according to the NHS.

Despite their health benefits, egg yolks are high in cholesterol, and the boiled egg diet encourages eating more than certain health organizations recommend.

Having too much cholesterol in your body can cause your blood vessels to get clogged, increasing your risk of heart disease or stroke.

“Three to four eggs a week should be fine,” according to Heart UK, a cholesterol charity.

The Heart Foundation, on the other hand, recommends that people who are at high risk of heart disease eat no more than three eggs each week.

“Dietary cholesterol [i.e. eggs] has no impact on blood cholesterol levels within the context of a diet low in saturated fat,” the Heart Foundation explained.

“Dietary cholesterol and saturated fat, on the other hand, have a synergistic effect.

“When saturated fats accounted for more than 15% of total caloric intake, dietary cholesterol intakes greater than 300 mg/day were a more important driver of total and LDL cholesterol.”

Both organizations believe that limiting the quantity of saturated fat consumed, rather than the number of eggs consumed, is “more important.”

This is why the NHS recommends eating eggs as “part of a healthy, balanced diet,” but only if they are cooked without salt or fat, as frying eggs can increase fat content by up to 50%.

As a result, it suggests not adding salt to eggs when boiling or poaching them, or scrambling them without butter and.

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