Science Daily recently reported on a new study that shows how egg consumption might alleviate a the risk of heart disease.
Did you know that egg consumption has dropped over the past four decades? This is largely due to an absurd medical mainstream warnings that the cholesterol in eggs will clog your arteries and give you heart disease. In fact, if consumers had instead eaten MORE eggs, heart disease rates might actually be lower!
Two researchers at Canada’s University of Alberta recently ran lab tests to determine if consumption of fried eggs or boiled eggs would produce greater amounts of ACE inhibitory peptides.
At the end for the day, the fried eggs won.
In a recent issue of Journal of Agricultural and Food Chemistry the authors write: “Our results showed that in vitro digestion of cooked eggs could generate a number of potent ACE inhibitory peptides which may have implications for cardiovascular disease prevention, including hypertension.”
Human trials will be needed before eggs can be recommended to address high blood pressure. But it certainly isn’t too early to state, once again, that eggs are absolutely NOT dangerous. In fact, you would be hard pressed to find a more nutrient-packed food.