University of Alberta's press release on eggs:
Research by this university has lead to eggs being described "one of nature's perfect foods." This flies in the face of previous research that has described eggs as bad for the heart because of their cholesterol content.
But eggs also contain many beneficial nutrients like vitamins D and E, and folate, choline, and riboflavin from the B vitamins. Also are necessary minerals like calcium, potassium, and iron, and also omega-3 fatty acids and essential amino acids.
The same researchers from Albert University, in a previous study, showed that there are digestive enzymes that convert egg proteins into peptides. These have the same effect as pharmaceutical ACE inhibitors, which work to lower high blood pressure. The researchers believe those same peptides also have antioxidant properties.
