12. Eggs reduce the risk of heart disease
There are 2 types of cholesterol: the ‘bad’ or LDL and the ‘good’ or HDL. The first one transports the fat molecules in the walls of the arteries, and by so doing, they block the arteries, whereas the latter removes the fat particles from the artery walls. The particles in the LDL differ in size, meaning that people who have large particles are less prone to heart diseases in comparison to the ones that have smaller particles. And, at this point, the eggs transform the smaller particles into big ones, in order to decrease the risk of cardiovascular problems.