Many people eat eggs for their protein content, but few realize that the yolk of an egg and the whites of an egg are composed of very different substances. If you restrict your consumption to the egg whites, you can help to manage your diabetic symptoms, because egg whites are low in calories and high in protein. Cholesterol and saturated fats in egg yolks can threaten your heart health, particularly if you are already at a high risk, and this can be an indicator for diabetic risk. However, if you cut out the yolks, egg white are a healthy and delicious alternative that won’t increase your chances of developing diabetes.
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