February 16, 2015
by Barbara Minton
(TBYIL.com) (The Best Years in Life) Eat eggs to cut risk of heart disease? It just doesn’t sound right after all the years we have been told to avoid eggs. But that’s how food technology works. Before it can get people to throw out the real foods that kept their ancestors healthy for hundreds of years, and substitute the fake foods created by food technologists, they have to create a campaign to convince you that those real foods are your enemies.
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The negative campaign against eggs has been long lived and filled with disinformation, but recent research is documenting that eating eggs provides tremendous health benefits and can cut risk of heart disease significantly.
This research comes from the University of Connecticut, and provides useful information for anyone with heart disease or metabolic syndrome. These diseases are associated with reductions in plasma levels of lutein and zeaxanthin, two powerful carotenoids found in eggs, and of course in blueberries and other foods too. Carotenoids are sources of anti-aging antioxidants and are known to be potent cancer fighters.
The researchers investigated the effects of eating whole eggs on plasma and lipoprotein carotenoids in participants with metabolic syndrome. Participants consumed either 3 whole eggs per day, or the equivalent amount of yolk-free egg substitute, for 12 weeks.
The egg eaters had a significant increase in levels of plasma and lipoprotein lutein and zeaxanthin, while those eating the egg substitutes did not. The research team concluded that egg yolk represents an important food source that can cut risk of heart disease and type 2 diabetes.
There’s more to the egg story
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