EGGS REDUCE HEART DISEASE RISK, NOT RAISE IT

If you’re avoiding eggs because they raise cholesterol levels, you may want to think again.

Eggs have been described as one of nature’s “most perfect foods”, full of proteins, lipids, vitamins and minerals.  And in fact they can be protective against heart disease, the very thing they supposedly cause.

Eggs are one of the richest sources of antioxidants, researchers have discovered.  Two raw egg yolks have twice as many antioxidants as an apple and around the same as 25 grams of cranberries.

Once they are fried or boiled, eggs lose around half their antioxidants, but they still provide protection against heart disease and cancer.  These are the latest discoveries of Jianping Wu of the University of Alberta, who is fast becoming a champion of the egg.  In earlier studies, he established that eggs help produce peptides in the stomach, which act in the same way as ACE inhibitors to lower blood pressure.

What Doctors Don’t Tell You   July/August 2013