Anyone who still doesn’t eat eggs because of the old dietary advice that they raise cholesterol levels needs to think again, and quickly. Eggs have this week been described as one of the “most perfect foods”, full of proteins, lipids, vitamins and minerals. And they protect us from heart disease – the very thing they were supposed to have caused.
Eggs are one of the richest sources of antioxidants, researchers have discovered this week. 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 are still the perfect start to the day, giving us 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, drugs for lowering blood pressure.
(Source: Food Chemistry, 2011; 129: 155).
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