There’s a new reason to eat eggs for breakfast…New research has found how you can lower your blood pressure with this breakfast superfood.
Researchers from Clemson University just presented their findings at the annual American Chemical Society meeting in New Orleans.1
Egg whites contain a particular peptide known as RVPSL. The study showed that RVPSL blocked the action of angiotensin-converting-enzyme (ACE). The very substance produced by our bodies that raises blood pressure.
And not only did the egg white work as an ACE inhibitor…It worked just as well as some blood pressure medications.
“Our research suggests that there may be another reason to call it ‘the incredible, edible egg,’” said study leader Dr. Zhipeng Yu.
Canadian researchers found similar results when they tested egg white protein from both fried and boiled eggs.2
And you’ll never guess which ones worked the best…
The fried eggs!
They showed more potent activity than the eggs boiled at a lower temperature. That means frying or scrambling egg whites at higher temperatures has a greater impact on lowering blood pressure.
Nutritionists have been debating the health value of eggs for years. And until now, eggs have gotten a bum rap. Eggs, and particularly their yolks, have been linked to high cholesterol and heart disease.
Many people cut eggs out of their diet to be “healthy.” But now research confirms what we’ve been saying all along… You don’t have to.
