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Originally posted by nixie_nox
So the egg is the bad guy again. We haven't heard about eggs and butter for awhile, this will go on for a few years, then they will find something redeeming.
Lecithin is known for helping to prevent arteriosclerosis, protecting against cardiovascular disease, improving brain function, facilitating repair of the liver and promoting energy. Lecithin is a fat emulsifier. It enables fats such as cholesterol to be dispersed in water and removed from the body. It also protects vital organs and arteries from fatty buildup. Most commercial lecithin is derived from soy. The best food source of lecithin is egg yolks. Part of the controversy surrounding eggs and cholesterol revolves around the lecithin content of the egg yolk. Since egg yolks are an excellent source of lecithin they are considered beneficial in reducing cholesterol only if the cooking method preserves the lecithin content. Cooking at high temperatures denatures or destroys the lecithin. This means that any form of cooking that results in runny yolks preserves the lecithin and makes the egg beneficial in reducing cholesterol. Egg yolks cooked solid do not have the same benefit. Documented health benefits of lecithin include the following. Lecithin helps to prevent and treat atherosclerosis by lowering total cholesterol, lowering triglycerides, lowering LDL cholesterol and increasing HDL cholesterol. Lecithin reduces the risk of gallstones and in some cases has reduced the size of existing gallstones. Lecithin helps to repair liver damage caused by alcohol consumption. Lecithin also helps psoriasis that is related to faulty fat metabolism. Lecithin is critical in the body’s ability to utilize the fat soluble vitamins A, D, K, and E. Adding lecithin to your diet could help with utilization of any and all of these essential vitamins.
Originally posted by leosnake
Egg yolk consumption almost as bad as smoking when it comes to atherosclerosis
scienceblog.com
(visit the link for the full news article)
Newly published research led by Dr. David Spence of Western University, Canada, shows that eating egg yolks accelerates atherosclerosis in a manner similar to smoking cigarettes
edit on 8/15/2012 by semperfortis because: Fixed Link
Originally posted by leosnake
Egg yolk consumption almost as bad as smoking when it comes to atherosclerosis
scienceblog.com
(visit the link for the full news article)
Newly published research led by Dr. David Spence of Western University, Canada, shows that eating egg yolks accelerates atherosclerosis in a manner similar to smoking cigarettes
edit on 8/15/2012 by semperfortis because: Fixed Link
I'm not too concerned about egg yolks, and I know what acidosis is. But what's your source for your claim that acidosis results in atherosclerosis?
Originally posted by troubleshooter
The problem is acidosis not 'egg yokes'.
Rats fed DHA-containing oils experienced marked disruptions to their antioxidant systems, as well as accumulated significant amounts of phospholipid hydroperoxide in their blood, livers and kidneys.[37] In another study, rabbits fed atherogenic diets containing various oils were found to undergo the greatest amount of oxidative susceptibility of LDL via polyunsaturated oils.[38] In a study involving rabbits fed heated soybean oil, "grossly induced atherosclerosis and marked liver damage were histologically and clinically demonstrated."
According to the references I just posted, it certainly could be if the oil is oxidized at all, and even if it's not oxidized before you start cooking, certain methods of cooking might cause oxidation of the oil.
Originally posted by fulllotusqigong
I think the oil that is cooked with the eggs is probably more of an issue
I don't think so.
Originally posted by troubleshooter
reply to post by Arbitrageur
We are really on the same page...
...there is a reason oils/fats are called 'fatty-acids'.
But Dr. Antonis Zampelos, a professor of human nutrition and the journal's expert on dietary matters, said Spence should have also tracked the intake of saturated fat, which is a proven cause of coronary disease. "The results are not as strong as the statement that came out," said Zampelos. "The results lack the greatest validity I would say. I'm not saying that this is not an interesting study," he said. "I'm saying that you can't really make such a strong statement about smoking."