Despite the powerful egg industry’s best efforts to put a “healthy” spin (also see here, here, here, here, here, here, and here) on egg consumption, eggs contain high levels of cholesterol (see here and here) and may contain carcinogenic retroviruses, heterocyclic amines, toxic pollutants (such as arsenic, perfluorochemicals like PCB, phthalates, flame retardant chemicals, dioxins), and Salmonella (see here and here). Consuming just one egg per day may significantly shorten our lifespans (see here also), increase the levels of the cancer-promoting growth hormone IGF-1, and increase our risk of heart disease (here too), stroke, type 2 diabetes (here and here too), gestational diabetes, and some types of cancer (such as pancreatic (here too), breast, and prostrate (here too)). Eating a meatless, egg-less, plant-based diet may improve mood (see here also), lower the risk of cataracts, neurological diseases, food poisoning, heart disease, diabetes, asthma, and even help reverse rheumatoid arthritis. This may be due in part to the arachidonic acid, cholesterol, sulfuric acid, choline (see here too), methionine, and sex hormones (and here) in eggs and the relative lack of antioxidant phytonutrients (see here, here, here, here, and here).
See also the related blog post: Bad Egg
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