American nutritionists achieved unexpectedly remarkable results using eggs to prevent and treat atherosclerosis. They extracted lecithin from eggs, walnuts, and pork liver, administering 4-6 tablespoons daily to cardiovascular disease patients. After three months, patients showed significant reductions in cholesterol levels.
Eggs contain high-quality proteins, fats, vitamins, minerals, and other nutrients essential for the human body. They boast an exceptionally high digestibility and absorption rate, recognized globally by nutrition organizations as a premium food source. Eggs are rich in lecithin, vitamins, and minerals, particularly the egg yolk, which is abundant in vitamins A, D, E, B1, B2, iron, and other nutrients—each indispensable to human health.
Nutritionists and medical experts worldwide have also offered new insights into eggs' nutritional value and health benefits. For instance, eggs protect the liver: their protein repairs liver tissue damage, while the lecithin in egg yolks promotes liver cell regeneration. Eggs also increase plasma protein levels, enhancing metabolic and immune functions.