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- Alex Hutchinson (@sweatscience)
The reputation of the humble egg, so long considered a cholesterol time-bomb, has been gradually rehabilitated by a series of studies over the past several years. In honour of Easter, I thought I’d mention one of these studies, from the January issue of the Journal of Nutritional Biochemistry. Researchers from the University of Connecticut put 12 subjects through a 6-week endurance exercise program. Half of them ate 12 eggs a week, the other half ate none. The result: both groups improved good cholesterol by 10 percent and decreased bad cholesterol by 21 percent — and there was no discernable difference between the egg and no-egg group. Happy Easter!