Comments on: Three eggs a day keep the doctor away! http://thehealthyskeptic.org/three-eggs-a-day-keep-the-doctor-away/ Challenging mainstream dogma on nutrition, health and disease. Sat, 22 Nov 2008 08:47:57 +0000 http://wordpress.org/?v=2.6.2 By: Bruce http://thehealthyskeptic.org/three-eggs-a-day-keep-the-doctor-away/#comment-671 Bruce Wed, 15 Oct 2008 20:35:22 +0000 http://thehealthyskeptic.org/?p=37#comment-671 Here's the study Chris M told me about, I think. He wasn't sure it was the right one. However, it's by the same key author and university. They found that the low-PUFA eggs were practically identical to a low-egg diet in their effect on LDL oxidation, while high-PUFA eggs increased oxidation of LDL particles. I've seen a lot of other studies like this that show anti-oxidants are over-rated and it's better to simply minimize the consumption of foods that cause (per)oxidation. http://www.ncbi.nlm.nih.gov/pubmed/18442246? Here’s the study Chris M told me about, I think. He wasn’t sure it was the right one. However, it’s by the same key author and university. They found that the low-PUFA eggs were practically identical to a low-egg diet in their effect on LDL oxidation, while high-PUFA eggs increased oxidation of LDL particles. I’ve seen a lot of other studies like this that show anti-oxidants are over-rated and it’s better to simply minimize the consumption of foods that cause (per)oxidation.

http://www.ncbi.nlm.nih.gov/pubmed/18442246?

]]> By: Chris http://thehealthyskeptic.org/three-eggs-a-day-keep-the-doctor-away/#comment-670 Chris Wed, 15 Oct 2008 19:51:21 +0000 http://thehealthyskeptic.org/?p=37#comment-670 @Bruce: I agree completely. Thanks again for your comment. @Bruce:

I agree completely. Thanks again for your comment.

]]> By: Bruce http://thehealthyskeptic.org/three-eggs-a-day-keep-the-doctor-away/#comment-669 Bruce Wed, 15 Oct 2008 19:08:45 +0000 http://thehealthyskeptic.org/?p=37#comment-669 I wanted to bring up this study. Scientists found that normal eggs caused increased LDL oxidation, as did eggs enriched with omega-3 and Vitamin E. But when they developed a low-PUFA egg with a higher ratio of MUFAs to PUFAs, the LDL oxidation did not increase at all. <a href="http://www.animalscience.com/uploads/additionalFiles/QualityOfPoultryMeat/11.pdf" rel="nofollow">http://www.animalscience.com/uploads/additionalFiles/QualityOfPoultryMeat/11.pdf</a> Chris Masterjohn mentioned a similar study, which is what led me to this. The study he mentioned is a different one, however. Making eggs with a higher MUFA:PUFA ratio gave a strong protection against LDL oxidation, whereas making eggs with more anti-oxidants or omega-3 fats had no benefits. I believe that a high ratio of MUFA:PUFA and SFA:PUFA is ideal. The regular eggs had a 2:1 MUFA:PUFA ratio, while the high MUFA:PUFA eggs had a 4:1 ratio of oleic acid (18:1 n-9) to linoleic acid (18:2 n-6). I use eggs with a 4:1 MUFA-PUFA ratio (2g of MUFA, 0.5g of PUFA). They have a 3:1 ratio of SFA to PUFA (1.5g of SFA). A lot of eggs have twice as much PUFAs, based on nutritional data (accurate to 0.5g of fat). I would look for eggs with the least PUFAs (pref 0.5g). The push for omega-3 eggs is dangerous. Even Mercola stopped advising people to eat omega-3 eggs, because they spoil faster and the sources of omega-3 fats are frequently toxic. People would be a lot healthier if farms focused on minimizing the PUFA content of meat, eggs, dairy, etc. Rather than feeding foods like soy that increase it vastly. I wanted to bring up this study. Scientists found that normal eggs caused increased LDL oxidation, as did eggs enriched with omega-3 and Vitamin E. But when they developed a low-PUFA egg with a higher ratio of MUFAs to PUFAs, the LDL oxidation did not increase at all.

http://www.animalscience.com/uploads/additionalFiles/QualityOfPoultryMeat/11.pdf

Chris Masterjohn mentioned a similar study, which is what led me to this. The study he mentioned is a different one, however. Making eggs with a higher MUFA:PUFA ratio gave a strong protection against LDL oxidation, whereas making eggs with more anti-oxidants or omega-3 fats had no benefits. I believe that a high ratio of MUFA:PUFA and SFA:PUFA is ideal.

The regular eggs had a 2:1 MUFA:PUFA ratio, while the high MUFA:PUFA eggs had a 4:1 ratio of oleic acid (18:1 n-9) to linoleic acid (18:2 n-6). I use eggs with a 4:1 MUFA-PUFA ratio (2g of MUFA, 0.5g of PUFA). They have a 3:1 ratio of SFA to PUFA (1.5g of SFA). A lot of eggs have twice as much PUFAs, based on nutritional data (accurate to 0.5g of fat). I would look for eggs with the least PUFAs (pref 0.5g).

The push for omega-3 eggs is dangerous. Even Mercola stopped advising people to eat omega-3 eggs, because they spoil faster and the sources of omega-3 fats are frequently toxic. People would be a lot healthier if farms focused on minimizing the PUFA content of meat, eggs, dairy, etc. Rather than feeding foods like soy that increase it vastly.

]]> By: admin http://thehealthyskeptic.org/three-eggs-a-day-keep-the-doctor-away/#comment-63 admin Sat, 24 May 2008 17:14:55 +0000 http://thehealthyskeptic.org/?p=37#comment-63 Bruce, I completely agree with you about the harmful effects of PUFA and the lack of awareness on this issue in the mainstream health and medical world. The research is clear that PUFA are far more dangerous than saturated fat and cholesterol - which actually turn out to be innocent. Regarding eggs: while it's true that there's no evidence linking egg consumption specifically to heart disease, I do believe that supermarket eggs (which contain up to 19x more omega-6 fatty acids than pasture-raised eggs) should be avoided for numerous reasons. While the amount of PUFA in an egg is relatively low, most of it will be the pro-inflammatory omega-6 fatty acid in a commercial egg. Eggs from pasture-raised chickens have 2/3 more vitamin A and 7 times the amount of beta-carotene than battery-raised eggs. They are also higher in B12, folic acid and vitamin E. Then of course there are the more obvious health risks that come with battery-raised eggs, such as exposure to the antibiotics and hormones the animals are treated with and increased chances of salmonella and other diseases due to overcrowding. Best, Chris Bruce,

I completely agree with you about the harmful effects of PUFA and the lack of awareness on this issue in the mainstream health and medical world. The research is clear that PUFA are far more dangerous than saturated fat and cholesterol - which actually turn out to be innocent.

Regarding eggs: while it’s true that there’s no evidence linking egg consumption specifically to heart disease, I do believe that supermarket eggs (which contain up to 19x more omega-6 fatty acids than pasture-raised eggs) should be avoided for numerous reasons. While the amount of PUFA in an egg is relatively low, most of it will be the pro-inflammatory omega-6 fatty acid in a commercial egg. Eggs from pasture-raised chickens have 2/3 more vitamin A and 7 times the amount of beta-carotene than battery-raised eggs. They are also higher in B12, folic acid and vitamin E.

Then of course there are the more obvious health risks that come with battery-raised eggs, such as exposure to the antibiotics and hormones the animals are treated with and increased chances of salmonella and other diseases due to overcrowding.

Best,
Chris

]]> By: Bruce http://thehealthyskeptic.org/three-eggs-a-day-keep-the-doctor-away/#comment-62 Bruce Sat, 24 May 2008 16:13:55 +0000 http://thehealthyskeptic.org/?p=37#comment-62 Eggs only have about 0.7g of PUFA, give or take. They are not where people are getting the overload of omega-6 fatty aicds. Soybean oil, corn oil, canola oil, rapeseed oil, cottonseed oil, safflower oil, and sunflower oil oil are vastly more dangerous. The amount of omega-6 in half a dozen eggs is less than a serving of potato chips or other junk food or an ounce of peanuts. Those are the foods people should be told to avoid, not the eggs. The high-carb and high-PUFA diet most people eat today causes cancer and many other diseases, including heart disease. I don't understand this article completely. You start by saying "there is absolutely no research" linking egg consumption with heart disease. Then you say that 99% of the eggs people are eating are pro-inflammatory. This is speculation, IMO. Eggs only have about 0.7g of PUFA, give or take. They are not where people are getting the overload of omega-6 fatty aicds. Soybean oil, corn oil, canola oil, rapeseed oil, cottonseed oil, safflower oil, and sunflower oil oil are vastly more dangerous. The amount of omega-6 in half a dozen eggs is less than a serving of potato chips or other junk food or an ounce of peanuts. Those are the foods people should be told to avoid, not the eggs.

The high-carb and high-PUFA diet most people eat today causes cancer and many other diseases, including heart disease. I don’t understand this article completely. You start by saying “there is absolutely no research” linking egg consumption with heart disease. Then you say that 99% of the eggs people are eating are pro-inflammatory. This is speculation, IMO.

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