Geriatra REVELA: Por Que o OVO É o Melhor Alimento para DIABÉTICOS Após os 60 — Ciência Prova

There's a food that costs less than one real. It's in the refrigerator of practically every Brazilian. And science has shown it to be one of the most powerful allies for those with diabetes or those on the verge of high blood sugar. And at the same time, it was treated as a villain for decades. They said it was bad for the heart. That it increased cholesterol. That diabetics couldn't eat it. I'm talking about eggs. A Canadian study with continuous glucose monitoring showed that swapping bread for eggs at breakfast reduced blood sugar spikes not only in the morning—but throughout the entire day. A single different breakfast affected blood sugar levels at times that hadn't yet arrived. And a study from the University of Sydney with diabetics who ate 12 eggs a week for a year showed: no difference in cholesterol. None. Science debunked the myth—but most people still don't know. What changes the result isn't just the egg. It's the way you prepare it. And what you put with it. In this video, Dr. Paula Andrade Serrano, a geriatrician with over 15 years of experience caring exclusively for the elderly, reveals the right way—and why most people with diabetes are doing it wrong without knowing it. ⚠️ This video is for educational purposes only. It does not replace individualized medical or nutritional care. 🔔 Subscribe and turn on notifications so you don't miss future videos.