What does the research say about eggs?

Well, if one took the recent CPE course made available online from the Egg Nutrition Council (ENC), one might have been persuaded that consuming eggs has little or no adverse impact on blood lipids and would be unlikely to promote atherosclerosis, heart disease, and stroke. The CPE course makes the same pseudoscientific arguments debunked by me in the September 2010 issue of Communicating Food for...

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Published on Categories cooking, practitioner ideas and news, cooking demos, ingredients, nutrition basic, weight calories satietyTags , , , , ,