Eggs DON’T increase this major disease risk

A lot of so-called health “experts” talk about how many eggs you can “get away with eating” each week.

But that’s total nonsense.

As I’ve been reporting for many years, the science shows eggs aren’t as bad are they’re “cracked up” to be.

In fact, two major studies show eating as many as a dozen eggs a week does NOT increase this major disease risk…and eating eggs regularly may actually LOWER risk!

Eggs aren’t harmful to your heart

In the first study, published in the American Journal of Clinical Nutrition, researchers looked at important cardiometabolic markers in people following a low-egg diet (eating less than two eggs per week) or a high-egg diet (eating 12 or MORE eggs per week).

Specifically, they looked at:

  • Blood fats—which clog arteries
  • Blood sugar levels—a risk factor for both heart disease and Type II diabetes
  • C-reactive protein, interleukin 6, and soluble E-selectin—all markers of inflammation that harm the heart and blood vessels
  • F2-isoprostanes—a marker of oxidative stress, which also harms the heart and blood vessels

Overall, they found NO DIFFERENCE in these heart disease risk factors between those on a low-egg diet and those on a high-egg diet.

And here’s something even more notable…

All the participants in this study had been diagnosed with either prediabetes or Type II diabetes, which puts them a greater risk of developing heart disease in the first place. Yet they had no heightened signs of disease when they ate a DOZEN or MORE eggs a week.

In the second study, published in Heart, the journal of the American Heart Association, researchers followed more than half a million adults over a nine-year period.

It turns out, eating up to one egg a day led to a LOWER risk of heart disease and stroke.

Of course, despite all the great science on eggs, the outdated bias against this nutritional powerhouse still hangs around…

Outdated, unsupported bias won’t go away

The erroneous idea that eggs harm the heart dates back to the 1970s, when mainstream “experts” told Americans to avoid wholesome, unprocessed foods that contain cholesterol and saturated fats.

Of course, we now know they were all wrong, all along.

For one, every cell in the human body NEEDS cholesterol and fat.

Plus, by the mid-1980s, even the statisticians who ran the diet and nutrition show at the National Institutes of Health (NIH) knew—with certainty—that there’s no connection between eating foods with cholesterol (like eggs) and the amount of cholesterol in the blood.

I know they knew, because I was there when the Harvard scientists who established the lack of a link between these foods and blood cholesterol came to NIH in 1985 to present their findings.

But still, the experts chose to ignore the science.

Of course, as a reader of mine, you know the real culprits are all the ultra-processed products on grocery store shelves these days.

In the end, when it comes to heart disease, I encourage you to forego the processed cereals, granola bars, and sickly sweet artificial yogurts (including some with cookies).

Instead, enjoy some organic, pasture-raised eggs to get you going as part of a balanced, wholesome Mediterranean-type diet. They really are the perfect breakfast (or anytime) food!

Lastly, I cover many more safe and effective dietary solutions to protecting your heart in my Heart Attack Prevention and Repair Protocol. To learn more about this comprehensive online learning tool, or to enroll today, click here now!


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