Despite the powerful egg industry’s best efforts to put a “healthy” spin on egg consumption, eggs contain high levels of cholesterol 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, increase the levels of the cancer-promoting growth hormone IGF-1, and increase our risk of heart disease, kidney stones, stroke, type 2 diabetes, gestational diabetes, and some types of cancer (such as pancreatic, breast, and prostate).
Eating a plant-based diet may improve mood, lead to weight loss, lower the risk of cataracts, neurological diseases, food poisoning, heart disease, diabetes, asthma, help reverse rheumatoid arthritis, and may increase lifespan. This may be due in part to the arachidonic acid, cholesterol, sulfuric acid, choline, methionine, and sex hormones in eggs and the relative lack of antioxidant phytonutrients.
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Topic summary contributed by Reina
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