EGGS have been the cause of nutritional controversy for years. So, hopefully, this latest research will finally put an end to the bad press that these little nutritional powerhouses have been subjected to.
Scientists at the Jilin University in China have found that, actually, the more eggs we eat, the healthier we should feel. They found that one of the key components of egg whites can be just as powerful as specialised medication in reducing blood pressure. The study was part of the 245th National Meeting and Exposition of the American Chemical Society (ACS), the world’s largest scientific society.
This component is a peptide — one of the building blocks of protein — which appears to have the ability to inhibit the action of substances in the body that raise blood pressure. ‘Our research suggests that there may be another reason to call it the incredible, edible egg,’ said Dr Zhipeng Yu, the scientist in charge of this project.
Previous arguments against the consumption of eggs have been that they contain cholesterol, and high levels of cholesterol in the blood are supposed to be damaging to the heart. However, we need cholesterol. It’s essential for the production of hormones, building cell membranes and digesting fats.
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