Guest guest Posted March 26, 2003 Report Share Posted March 26, 2003 Japanese Longevity: Is it Soy or Eggs? JoAnn Guest Jan 13, 2003 04:57 PST According to the American Heart association website eggs can be part of a balanced diet if we do not exceed the desired dietary cholesterol quota for the day. In fact, the orginal study on eggs and cholesterol was carried out using powdered eggs. Now we all are aware that powdered eggs are a processed food. This form becomes much more harmful than eggs in their natural God-given form.They are more concentrated and pose more of a health risk to our arteries than natural eggs. However, hormone-free organic eggs are best! Sixty eggs were used in the original study on rabbits! Perhaps these researchers should take a much-needed reality check. For real, who would eat that many eggs at one sitting. Hello. As you can see, its ridiculous, especially when one considers the underhanded way the study was done. If the public, even doctors, were aware of this, I am prone to think even they would doubt its credibility! It doesn't take a rocket scientist to see a specific ulterior motive in the way these studies were done. I am including some information below for your information, including an abstract from the " Enzymatic Therapy " website which proves beyond the shadow of a doubt that Organic eggs are not harmful for any who are concerned with lowering their heart attack risks. Researchers at Kansas State University have uncovered that certain compounds found in eggs may actually prevent the absorption of LDL Cholesterol*... researchers Sung I. Koo,Yonghzhi Jiang and Sang K. Noh found that when an egg is eaten,a particular egg *phospholipid* significantly *lowers* the intestine's absorption of *LDL Cholesterol*! -- This means that a substantial amount of the cholesterol from eggs never make it to the blood stream. Carlton Fredericks, Ph.D. observed that eggs are rich in " Lecithin " , the very substance that prevents cholesterol from contributing to artery damage. Organic Eggs are rich in the B-complex vitamins choline,inositol, pyridoxine (B6), and the amino acid cysteine. These nutrients have all been successfully used in experimental medical treatments to improve " hardening of the arteries " ! What about cholesterol and diet? People get cholesterol in two ways. The body -- mainly the liver -- produces varying amounts, usually about 1,000 milligrams a day. Another 400 to 500 mg (or more) can come directly from foods. Some of the excess dietary cholesterol is removed from the body through the liver. Still, the American Heart Association recommends that you limit your average daily cholesterol intake to less than 300 milligrams. If you have heart disease, limit your daily intake to less than 200 milligrams. AHA Scientific Position Cholesterol is a soft, waxy substance found among the lipids (fats) in the bloodstream and in all your body's cells. It's an important part of a healthy body because it's used to form cell membranes, some hormones and is needed for other functions. But a high level of cholesterol in the blood -- hypercholesterolemia (hi " per-ko-les " ter- ol-E'me-ah) -- is a major risk factor for coronary heart disease, which leads to heart attack. Cholesterol and other fats can't dissolve in the blood. They have to be transported to and from the cells by special carriers called lipoproteins (lip " o-PRO'te-inz). There are several kinds, but the ones to be most concerned about are low-density lipoprotein (LDL) and high-density lipoprotein (HDL). What is LDL cholesterol? Low-density lipoprotein is the major cholesterol carrier in the blood. If too much LDL cholesterol circulates in the blood, it can slowly build up in the walls of the arteries feeding the heart and brain. Together with other substances it can form plaque, a thick, hard deposit that can clog those arteries. This condition is known as atherosclerosis (ath " er-o-skleh-RO'sis). A clot (thrombus) that forms near this plaque can block the blood flow to part of the heart muscle and cause a heart attack. If a clot blocks the blood flow to part of the brain, a stroke results. A high level of LDL cholesterol (160 mg/dL and above) reflects an increased risk of heart disease. That's why LDL cholesterol is often called " bad " cholesterol. What is HDL cholesterol? About one-third to one-fourth of blood cholesterol is carried by high-density lipoprotein or HDL. Medical experts think HDL tends to carry cholesterol away from the arteries and back to the liver, where it's passed from the body. Some experts believe HDL removes excess cholesterol from plaques and thus slows their growth. HDL cholesterol is known as " good " cholesterol because a high HDL level seems to protect against heart attack. Eggs Consumption & Japanese Longevity Part I: Why the Japanese live so long and so healthy http://www.billsardi.com/sdm.asp?pg=japanese_health#part1 Japan has become the modern land of health and longevity. The World Health Organization now says the Japanese live the longest and have the most years of disease- free living, compared to any other human population. Among 191 countries, the Japanese can expect to live 74.5 years in full health. By comparison, the US ranked 24th at 70.0 years of healthy living. [World Health Organization June 4, 2000] The Japanese eat lots of eggs You hear a lot about the Japanese eating soy (tofu), but you probably never heard they eat eggs, lots of eggs. A popular Japanese side dish served in small bowls is Shawan-mushi, which a custard-like egg dish in broth and seasonings cooked in a steamer. Eggs are so popular in Japan that their per capita consumption is the second highest in the world. There are no Tyson or Zacky farms with millions of chickens confined to small pens as in the USA. Even the so-called free-range chickens in the USA only get a larger pen to roam around in, which affords no health benefits. A true free-range chicken can forage freely for grass, insects and seeds and produces dark yolks unlike the pale yellow yolks common in US eggs. The eggs from free-range chickens are loaded with more omega-3 fatty acids. You hear a lot about soy (miso, tofu) in the Asian diet, but surprisingly the Japanese have the second highest consumption of eggs per capita in the world. Some American eggs are now sold that are rich in omega-3s by feeding chickens flaxseed oil. Egg consumption in the USA reached its peak of 402 eggs per person per year in 1945 and the decline of egg consumption in the USA was accompanied by a 10 times increase in coronary disease mortality between 1930 and 1960. In Japan, coronary heart disease is uncommon. Egg yolks do pack a lot of cholesterol, but when more cholesterol is consumed from the diet the liver automatically produces less cholesterol. It's a self regulating mechanism. Recent modern studies show that eating up to 14 eggs a week does not raise cholesterol nor increase mortality due to coronary artery disease. [J Am College Nutrition 19: 540-48S; 19: 549- 555S; 556-62S, 2000] But lifestyles and diets are changing in urban areas and the rate of coronary heart disease for urban middle-aged males in Osaka is slowly increasing. [Nippon Koshu Eisei Zasshi 48: 378-94, 2001] The following information comes from the Enzymatic Therapy Website and seems to confirm to me that the HDL (good) cholesterol in eggs off set any damage that might be done from the LDL cholesterol content they have. Medical Abstract Title: http://www.enzy.com/abstracts/display.asp?id=1339 A Double-Blind, Randomized, Controlled Trial of the Effects of Two Eggs per Day in Moderately Hypercholesterolemic and Combined Hyperlipidemic Subjects Taught the NCEP Step I Diet Author: Knopp RH, Retzlaff BM, Walden CE, Dowdy AA, Tsunehara CH, Austin MA, Nguyen T Source: J Am Coll Nutr. 1997; 16(6):551-561. Abstract: OBJECTIVE: We investigated the effect of egg feeding in 161 hypercholesterolemic (HC) or combined hyperlipidemic (CHL) free- living subjects taught the NCEP Step I Diet. METHODS: Subjects had LDL-C between 3.36 and 4.91 mmol/L (130 and 190 mg/dL). HC subjects had triglyceride concentrations < 75th percentile, CHL > or = 75th percentile. Six weeks after instituting the Step I Diet, subjects were randomized to two eggs or egg substitute daily for 12 weeks. RESULTS: Mean dietary intake (9-day food records) was within NCEP guidelines and 131 subjects finished with stable weight and adherence 80%. Placebo group lipoprotein lipids were unchanged at study end for both HC (n = 35) and CHL (n = 21) subjects. Egg-fed HC subjects (n = 44) increased LDL-C nonsignificantly, 0.07 mmol/L (3 mg/dL) (p = 0.49). Egg-fed CHL subjects (n = 31) increased LDL-C 0.31 mmol/L (12 mg/dL) (p < 0.001). HDL-C increased significantly in both HC and CHL groups, 0.10 and 0.08 mmol/L (4 and 3 mg/dL, p = 0.003 and 0.02), respectively. HC and CHL subjects did not differ by apo E phenotype distribution. Postprandial triglyceride-rich lipoproteins and LDL subclass phenotype were unaffected by egg feeding in subsets of subjects. JoAnn Guest jgu- Friendsforhea- DietaryTi- http://www.geocities.com/mrsjoguest/Botanicals.html http://www.geocities.com/mrsjoguest/AIM.html *theaimcompanies* -Wisdom of the past,Food of the future- " Health is not a Medical Issue " The complete " Whole Body " Health line consists of the " AIM GARDEN TRIO " Ask About Health Professional Support Series: AIM Barleygreen " Wisdom of the Past, Food of the Future " http://www.geocities.com/mrsjoguest/AIM.html Platinum - Watch CBS' NCAA March Madness, live on your desktop! Quote Link to comment Share on other sites More sharing options...
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