Powerful New Study Reveals Eggs Lower Blood Pressure, Glucose, Insulin & Cholesterol

In a recent clinical study of 65 type 2 diabetics, the consumption of 2 eggs per day resulted in a reduction in: blood pressure, insulin, glucose, hemoglobin A1C, total cholesterol and raised blood levels of folate and lutein.

This is astonishing to the conventional mainstream which has traditionally punished eggs because of fear of elevating blood cholesterol levels. Many nutritionists such as myself who consider themselves far from mainstream dogma have known for years that consuming eggs has little to no effect on blood cholesterol levels. This study reveals something that I have witnessed clinically: cholesterol-rich eggs actually lower your blood cholesterol!

More importantly, for these type 2 diabetics, consuming eggs also reduced their glucose, insulin and hemoglobin A1C values, which is critical for controlling and reversing insulin resistant diabetes.

Even more amazing was the elevation of blood lutein and folate levels. Lutein is an antioxidant from the carotenoid family. Lutein is protective of eye health, helping to reduce the risk of developing cataracts. Diabetics are particularly at a risk for developing eye diseases.

Preparing Eggs

On average I eat between 2-4 eggs per day. I feel best when I eat them raw and uncooked. I prefer eating most of my protein foods in a raw or very rare state. To me it is very important to consume non-heat damaged amino acids and nutrients.

There has been some debate over whether or not eating raw egg whites is healthy. Some people claim that the biotin in eggs binds with the avidin, causing a biotin deficiency. I personally think this is not true. Many studies are conducted in a test tube and foods don’t necessarly behave the same way in the human body.

The next best way to eat eggs is by poaching them and making sure that the yolks are still runny. I avoid recommending frying eggs because of the carcinogenic effects that can form at high temperatures as well as the fact that much of the amino acids are extremely heat labile. This is especially true for the sulphur amino acid L-methionine.