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, 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), kidney stones, stroke, type 2 diabetes (here, here, 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 and here), lead to weight loss, lower the risk of cataracts, neurological diseases, food poisoning, heart disease, diabetes (see also here), asthma, help reverse rheumatoid arthritis, and may increase lifespan (see also here). 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).

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