Many people shrug off the potential harm from high-cholesterol foods, particularly eggs, writes Canadian researcher Dr. J.D. Spence, a professor of neurology at Western University in Canada, in the August issue of the journal Atherosclerosis. He and his team found that egg yolks can damage your arteries in ways that are nearly comparable to smoking.
Carotid plaque area increased linearly with age after age 40, but increased exponentially with pack-years of smoking and with egg-yolk years*. Our findings suggest that regular consumption of egg yolks should be avoided by persons at risk of cardiovascular disease.
[* An egg-yolk year is the number of yolks eaten per week times the number of years for a person in the study. If you eat three yolks a week, then every calendar year is three egg-yolk years for you.]
A Huffington Post article by my editor Meredith Melnick cites some critics of the study's conclusion, saying the damage could just be part of an overall poor diet. She quotes Dr. David J. Gordon:
This study does not address other dietary factors known to influence cardiovascular risk, such as saturated and trans fat, or dietary fiber. It is difficult to pinpoint the effect of one specific food or nutrient without considering the other components of a person’s diet.
When you eat the Wildly Affordable Organic way, you eat little or no cholesterol, very little saturated fat, no trans fat, and lots of fiber. Your "diet components" rock!
Want to cut back on your eggs and save money?
Try these easy, delicious techniques:
- See how to make flaxseed "eggs" to use as binders in baked goods and burgers.
- This recipe for Chickpea Flour Scramble gives you a delicious, high-protein side for pancakes.
- This recipe for Chickpea Nomelettes works for all day as a real-food omelette replacement.
I stopped eating eggs in December and am more glad than ever that I did!