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But
since the earthshaking group of studies done over fifty years ago, no subsequent
study ever showed the same relationship between eggs and clogged arteries.
In fact hundreds of studies have proven that dietary cholesterol intake
has very little influence over our cholesterol blood levels. Most interestingly,
a recent study, by the American Cancer Society found that people who ate
eggs had fewer heart attacks and strokes than those who did not! It makes
sense, since eggs are one of the richest sources of choline, a component
of lecithin which acts in the arteries like a fat and cholesterol emulsifier,
keeping the cholesterol in the egg itself moving through the bloodstream
and preventing it from sticking to artery walls. Ironically, it’s the
yolk itself -- the part of the egg infamous for its cholesterol content
-- that has the highest concentration of this artery-protective nutrient.
So
why did we ever stop eating eggs? Consider the way in which that originally
damning set of studies were performed so long ago -- by the Cereal Institute:
Dried egg yolk powder -- an oxidized form of the yolk was used in those
studies. Oxidation destroys lecithin's protective properties. Consuming
oxidized foods has long been known to cause free radical damage within the
body. It all makes more sense now, doesn’t it! |
