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This is the second article in the series that aims to break the paradigms related to the alleged harm caused by saturated fats and cholesterol to health. These substances are actually present in human biochemistry and physiology, a fact that makes them essential for homeostasis. In case of ingestion deficit, they are produced endogenously, as they participate in numerous organic reactions, including structuring, fluidity and permeabilization of cell membranes, brain plasticity, nerve protection and communication, hormone formation, bile acid synthesis, and vitamin transport. It also prevents the onset of neurodegenerative diseases, psychiatric disorders, anxiety, depression and suicidal tendencies. The assumption that saturated fats and cholesterol are harmful to health, therefore, is unfounded, which requires understanding their real importance. Scientifically, it is proven that its deficit causes metabolic deficiencies and homeostatic imbalance, significantly compromising health and well-being. [ABSTRACT FROM AUTHOR]

Symbolically, the egg has multiple meanings - rebirth, fertility, universality, creation of life, luck, happiness. However, the power is concentrated to the egg its greatest benefit with nutrients that promote health and quality of life. The interest for this culinary delicacy dates back about 3,200 BC, a period associated with the beginning of the domestication of chickens. Over the years, it has succeeded in banquets of the Mesopotamian era, gaining several preparation versions, due to its versatility. Specifically in the Americas, the finding is that the poultry were brought to the mainland in the second voyage of Christopher Columbus in 1493. The first chickens - belonging to Asian strains - are therefore of current laying hens relatives. During the 1920s and 1930s, eggs were produced in yards, often sold by farmers to local markets, to meet the needs of their families. Lucrative, the commercialization of eggs generated buildings of sheds, capable of housing lots with up to 400 chickens. In the 1960s, technological advances and new equipment allowed small farms to start producing on a large scale, thereby increasing their intake. At the same time that egg consumption was popularized, scientific studies on the risks of cholesteol for health emerged. Consolidated at mealtime - by adding nutritional value, affordability and market availability, the egg was suddenly placed on the list of great diet villains after the American Heart Association (AHA) campaign, beginning in 1968. In recent years, however, the egg has recovered its former status, with the dissemination of new scientific evidence, demystifying the belief that causes increases in cholesterol. Unlike the image of harmful food, the egg today can and should be consumed, because besides being rich in macro and micronutrients, it promotes - among other benefits - satiety, an important factor in the management of body weight and correlated diseases. This review, therefore, aims to present the benefits of egg ingestion - supported by the literary review of the best available scientific articles on the subject -, demystifying prejudices and highlighting their innumerable contributions to human health. [ABSTRACT FROM AUTHOR]