Just One Egg a Day Reduces Stroke by 12%

by Stephen Matthews from Mail Online

That's not a bad start.  And that's good knowledge.  Anyone who already eats eggs, more than one a day like myself, we already know of the hormonal and brain benefits one gets from fat and choline inside eggs.  I love eggs.  Though I've tried them raw, I don't like how raw eggs work on my digestion.  But friend eggs, sunnyside up.  That's ideal.  But if you can't eat them that way, hard-boiled is still a good way to eat them.  With salt and pepper?  Delish.  

I'd read last night that your average table salt has aluminum in it.  

When you look at the ingredients list of some salt containers, you see the ingredient 'Anticaking agent 554'. Unfortunately anticaking agent 554 is Sodium aluminosilicate, an Aluminium containing compound. Best to avoid any product with containing obvious aluminium and use salt products not containing this agent. 

It's really hard to be a purist with every aspect of our diets.  But I thought I would link that anyway.    

So what about the stroke risks?

Consuming just one egg a day reduces the risk of stroke by 12 percent, scientists say.

"Scientists say."  You gotta love gripping journalism.  Which scientists?  What lab?  And it goes on . . . 

A study, led by US scientists, also shows that eating egg each day had no association with coronary heart disease - the leading cause of death worldwide.

"A study . . . ."  Which study?  Does it have a name?

Researchers reached the conclusion by reviewing a host of studies published over a period of 33 years - between 1982 and 2015 - which involved more than 275,000 participants. 

"Researchers reached the conclusion . . . ."  And again, "Researchers."  Trust in us folks.  We know who and just don't think that it is important for you to know, least not yet.  Least not unless you ask. 

They evaluated the relationships between eating eggs and coronary heart disease plus stroke. 

Whoa!  That's almost specific information on what hypothesis they were looking for. 

Lead researcher Dr Dominik Alexander, of the EpidStatInstitute, US, said research is needed to understand the connection between egg consumption and stroke risk.

Ah, yes.  Finally, a name.  

But he added: 'Eggs do have many positive nutritional attributes, including antioxidants, which have been shown to reduce oxidative stress and inflammation.

I wonder how many people the American Heart Association have killed by way of their recommendation to avoid eggs over the last 40 years?  Not a word here about the benefits of eggs for heart and brain health, except to say that to eat "low-fat dairy."  Love how they inserted the low-fat recommendation.  You need fat!  You need cholesterol.  More on cholesterol here and here. 

'They are also an excellent source of protein, which has been related to lower blood pressure.'

Absolutely, yes.  One of the best sources of protein to fat ratio.  Hard to find a better food on the planet.

One large egg boasts six grams of high-quality protein and antioxidants lutein and zeaxanthin, found within the egg yolk, as well as vitamins E, D, and A. 

On Vitamin E, check this out. 

According to Wilfrid Shute, M.D. and Evan Shute, M.D., Vitamin E in quantity has many benefits. One is an oxygen-sparing effect on heart muscle.  Another benefit is that Vitamin E helps to gradually break down blood clots in the circulatory system, and helps prevent more from forming. Vitamin E encourages collateral circulation in the smaller blood vessels of the body. It seems to promote healing with the formation of much less scar tissue. Vitamin E helps strengthen and regulate the heartbeat. 

The above benefits, say the Shutes, mean that vitamin E is important in the treatment of many diseases of the circulatory system. These cardiologists treated heart attacks, angina, atherosclerosis, rheumatic fever, acute and chronic rheumatic heart disease, congenital heart diseases, intermittent claudication, varicose veins, thrombophlebitis, and high blood pressure. That's quite a list, to which they soon added diabetes and burns as well. Many medical authorities were skeptical, to say the least. Vitamin E seemed to be too good for too many illnesses. 

So there's that.  Here is the rest of the article:

Vitamin E has previously been found to reduce the risk of future heart attacks in people with heart disease while lutein may help protect against clogging of the arteries. 

The findings lends further support to changes in the 2015 Dietary Guidelines for Americans, which now include regular consumption of eggs among protein choices.

It also builds on a 2015 analysis in which dietary cholesterol was shown to have no association with cardiovascular diseases.

Dr Tia Rains, from the Egg Nutrition Centre, said: 'This systematic review and meta-analysis underscores prior research, showing the lack of a relationship between eggs and heart disease and now suggests a possible beneficial effect of eating eggs on the risk of stroke.'

The findings were published in the Journal of the AmericanCollege of Nutrition.