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...

You are unauthorized to view this page. Login if you are a paid member or have purchased a course.

To purchase a course, click here

To purchase a membership, click here

10% off code for membership or classes: TRY10NOW

 

Become a premium member today and get access to hundreds of articles and handouts plus our premium tools!

Upcoming Posts

UP NEXT IN Food and Health
Today’s Food Trends Same as 1870

 
UP NEXT IN Cooking
Date Palm Fruit Messages

 
UP NEXT IN Cooking
Eggplant Messages

New Products Available Now

 
Published on Categories cookingTags ,