The Egg: Still Alive and Kickin’
The egg. It is, has been, and most likely will remain a staple food item in all of our lives. Records dating as far back as 1400 B.C. show fowl birds laying eggs for man in Egypt and China. Hens have been domesticated in Europe since 600 B.C. Today, we add it to dishes, baked with it, use it as batter, and throw it at the occasional house. A million questions have been asked about it. Should we eat the yolk? Should we eat the white? Should it be included in the vegetarian diet? Did it come before or after the chicken? More importantly, its nutritional value remains heavily debated over.
A recent, long-term study involving the analysis of almost 500,000 Chinese adults found that increased egg consumption (up to <1 egg/day) can significantly decrease cardiovascular risk (Cardiovascular disease, Ischaemic heart disease, major coronary events, haemorrhagic stroke as well as ischaemic stroke). Specifically, the results showed that daily consumers had an 18% lower risk of cardiovascular disease related death and 28% lower risk of haemorrhagic stroke death compared to non-consumers. Statistical analysis attempts to take into account potential co-factors such as age at recruitment, sex, education level, household income, marital status, alcohol consumption, physical activity, BMI, waist to hip ratio, prevalent hypertension, use of aspirin, family history of cardiovascular disease, intake of multivitamin supplementation and dietary pattern. Excluded from the study were individuals reporting a history of cancer, heart disease or stroke, and diabetes. READ THE FULL REPORT HERE1.
*The egg also contains essential minerals, specifically Phosphorus, Iodine, and Selenium.3
Happy Friday EW Nation. Eat eggs and drink EarthWater.