Freedom of Information Act documents reveal that the U.S. Department of Agriculture warned the egg industry that saying eggs are nutritious or safe may violate rules against false and misleading advertising.
Egg industry claims about egg safety found to be patently false, misleading, and deceptive by the U.S. Court of Appeals.
How do American Egg Board arguments hold up to scientific scrutiny, such as the concept that large fluffy LDL cholesterol is protective compared to small, dense LDL?
Too much choline—a compound concentrated in eggs and other animal products—can make bodily secretions smell like rotting fish, and may increase the risk of heart disease, due to conversion in the gut to trimethylamine.
Expanding on the subject of my upcoming appearance on The Dr. Oz Show, a landmark new article in the New England Journal of Medicine shows that choline in eggs, poultry, dairy, and fish produces the same toxic TMAO as carnitine in red meat—which may help explain plant-based protection from heart disease and prostate cancer.
Choline may be the reason egg consumption is associated with prostate cancer progression and death.
Even studies funded by the American Egg Board show our arteries benefit from not eating eggs.
The latest meta-analysis of studies on egg consumption and heart disease risk found that even less than a single egg a day is associated with increased risk of both cardiovascular disease and diabetes.
Even just a single egg a week may increase the risk of diabetes—the leading cause of lower-limb amputations, kidney failure, and new cases of blindness.
The reason egg consumption is associated with elevated cancer risk may be the TMAO, considered the “smoking gun” of microbiome-disease interactions.
How the egg industry funded a study designed to cover up the toxic trimethylamine oxide reaction to egg consumption.
The cholesterol in eggs not only worsens the effects of saturated fat, but has a dramatic effect on the level of cholesterol and fat circulating in our bloodstream during the day.
Yellow plant pigments, such as lutein and zeaxanthin, build up in the back of our eyes to protect our retinas against age-related macular degeneration. Levels of these eyesight–saving nutrients in organic free-range eggs, vegetables, and goji berries are compared.
In this “best-of” compilation of his last four year-in-review presentations, Dr. Greger explains what we can do about the #1 cause of death and disability: our diet.
Hundreds of thousands of Americans are Salmonella-poisoned by poultry every year—yet it remains legal to sell meat proven to be contaminated.
Should we be concerned about high-choline plant foods, such as broccoli, producing the same toxic TMAO that results from eating high-choline animal foods, such as eggs?