Not long ago, people thought eggs were full of salmonella and cholesterol. Now scientists say one a day could help prevent strokes. One a day? That’s nowhere near enough, writes one confirmed enthusiast (whatever Edwina Currie tells her)
Related: Official advice on low-fat diet and cholesterol is wrong, says health charity
Few things scared Alfred Hitchcock as much as eggs. He was so revolted by their texture, and so afraid of oozing yolks (bafflingly, he would have preferred them to be red) that you might suspect The Birds was originally going to be The Chickens. Still, he wasn’t alone. Since the 1950s, especially, eggs have been one of the most divisive foodstuffs in culinary history, see-sawing between health scares and health joys, and culminating in this week’s news, from the Journal of the American College of Nutrition, that eating an egg a day can cut the chance of a stroke.
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