Japanese Longevity: Is it Soy or Eggs?

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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, few people are aware that the orginal study on eggs and

cholesterol was carried out using powdered eggs. Remember that

powdered eggs are a type of processed food.This makes powdered eggs

much more harmful to our arteries than eggs in their

natural God-given form. They are much more concentrated and tend to

pose more of a health risk to our arteries than *natural* varieties.

However, antibiotic and hormone-free organic eggs are best of all!

http://www.horizonorganic.com

 

We are told that sixty eggs were used in the original study which

was performed on rabbits! Perhaps these researchers should take a

much-needed reality check. Rabbits do not eat eggs. And really, who

in their right mind would eat that many eggs at one sitting anyway?

So, as you can see, the whole entire study is ridiculous, especially

when one considers the underhanded way it was carried out.

If the general public were aware of this, I am quite

prone to think that even they would doubt its credibility as well!

It doesn't take a rocket scientist to see an ulterior motive there.

 

I am including some information below for your review,

including an abstract from the " Enzymatic Therapy " website which

proves beyond a shadow of a doubt that Organic eggs are not harmful

for those of us who are concerned with lowering our 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 actually 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 forming artery plaque.

 

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?

 

The body -- mainly the liver --

produces varying amounts of cholesterol, usually about 1,000

milligrams a day.

Another 400 to 500 mg (or more) can come directly from our 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, it is wise to 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 cannot 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 clogs 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 was taken from the

Enzymatic Therapy Website and confirms that HDL (good) cholesterol

in eggs off-set any damage that may occur from their

LDL cholesterol content.

 

 

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

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