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The Times of Humanity I www.thetimesofhumanity I February 5, 2019 I Volume -2 Issue - 2
followed hundreds of thousands of saturated fats and trans fats). It's
people over decades. They regularly delicious, and the best current evidence
report what they eat and all of the says it's healthy.
medical conditions that they develop. It
Eating an egg a day may help protect
is those studies that do not find higher
against cardiovascular disease,
rates of heart attacks, strokes, or other
according to a study published online
cardiovascular diseases in people who
May 21 by the journal Heart. Researchers
eat up to one egg per day.
found that people who ate an egg every
Of course, it matters greatly what you day had an 18% lower risk of dying from
eat with your eggs. The saturated fat in cardiovascular disease and a 28% lower
butter, cheese, bacon, sausage, muffins, risk of experiencing a deadly
or scones, for example, raises your hemorrhagic stroke, compared with
blood cholesterol much more than the people who didn't eat eggs.
cholesterol in your egg. And the highly
The study included more than 400,000
refined "bad carbs" in white toast,
adults ages 30 to 79. Participants were
pastries, home fries, and hash browns
from 10 survey sites in China.
may also increase your risk of heart
Researchers looked at how often study
disease, stroke, and other cardiovascular
subjects reported eating eggs and then
diseases.
tracked their health for nearly nine years
Do I eat eggs regularly? I didn't in the using registries and other methods.
past, but the new knowledge has
Those who reported moderate egg
changed my practice. I typically have a
consumption — one a day — were far
couple of eggs two or three times per
less likely than non-egg eaters both to
week, so it averages out to less than one
develop cardiovascular disease,
per day. Often, the eggs are mixed with
ischemic heart disease, heart attacks and
fresh vegetables, herbs and spices,
related events, hemorrhagic stroke, and
green chili, or salsa. There's whole-grain
ischemic stroke.
toast, with soft margarine (low in
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