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Egg-Ology Today: The Underappreciated Health Benefits of Egg Phospholipids, Proteins & Antioxidants in the Yolk

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The yolk is where almost all the "good" stuff in the eggs resides. Throwing the yolk of the 1-2 eggs you eat per day away, as people have been doing it for decades is thus madness. For decades eggs have been falsely accused of being the drivers of the heart disease epidemic (cardiovascular disease claims upwards of 17 million lives worldwide each year | WHO. 2011). More recently, however, the small "cholesterol bombs" have been acquitted of all charges and scientists begin to (re-)evaluate their already know, but largely ignored health benefits. Health benefits that are not  solely related to their high protein content , by the way. As a SuppVersity  reader you will know that eggs are valuable protein sources, but don't worry: This is not what today's SuppVersity article is about. Rather than that I would like to highlight a much less-known egg constituent, the egg phospholipids. Learn more about the effects of your diet on your health at the SuppV...
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"Eggs" - 4-Letter Food Improves Both Cholesterol Particle & Phospholipid Profile + HDL-Driven Lipid Reverse-Transport

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In addition to the previously reported improvements in cholesterol particle profile, the regular consumption of whole eggs increases HDL's ability to carry lipids out of the macrophages. If these accumulate, they will turn the macrophage into pro-atherogenic foam cells (cf. Eckardstein. 2001). You will probably remember the long-boycotted(*) 2012 study by Blesso et al. which showed quite conclusively that daily whole egg consumption has a  beneficial impact on the HDL-C levels and the particle size profile of overweight and obese patients following a diet with a moderate amount of carbohydrates ( read all about the study in the SuppVersity article from October 2012) (*) I obviously have no evidence that the publication of the Blesso study was mischievously delayed, but it is unquestionably conspicuous that a paper with 100% convincing data that the witch hunt on eggs of the medical establishment is totally unwarranted was postponed from September 2012 (date of the online...
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Leaning Out on a Bulk? Approx. 6g of Phospholipid Bound DHA + EPA Per Day Could Make That Possible. Rodent Study Reveals Profound Difference to "Regular Fish Oil"

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Can phospholipid-bound N-3s as in krill ward off the fat gain on a bulk? Your daily visits, comments, feedback, criticism and obviously commendations are not only what makes the hours of work I invest into this blog worthwhile, they are also a constant source of "inspiration" and, as the latest post by Roy Nelson on the SuppVersity Facebook Wall goes to show you, oftentimes point me towards the most interesting stuff. In that, it does not really matter that Roy's question was more or less unrelated to what I personally found absolutely newsworthy in the study he referenced, a study which deals with fish oil supplementation and its *yawn* anti-inflammatory effects. You learn from me, I learn from you Now, I guess some of you are similarly fed up with those rodent studies like I am, but bear with me folks, Roy did in fact shoot the bulls-eye with this one (not sure if you realized that Roy, but you did ;-) After all, there was a certain twist to this study. A twist...
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Mutant Milk!? New Research Fuels the Flames on Hushed Up Concerns About Ill Health Effects of Homogenized Milk

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Image 1: Wolverine could be the only face of the "Got Milk" campaign who does not have to care about potential negative health effects of homogenized milk. In view of the fact that even the Wikipedia article on milk mentions the long-touted hypothesis that the release of the  membrane bound (bovine) xanthine oxidase during the homogenization process and it's potential to generate reactive oxygen specimen could pose a serious health risk, it's quite funny that none of the multitude of papers on the pro- or anti-atheriogenic effects of milk ever mentions mentions the issue of homogenization. Now even if we discard the potential negative effects of BXO, the results of a recently published paper from the Center of Specialized Nutrition in the Netherlands would still suggest that milk does at least lose some of it's beneficial health effects in the course of the homogenization process (Oosting. 2012). Large and fluffy or small? That does ring a bell, doesn...
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Phospholipid or Triglyceride? What's in Your Fish Oil Caps? Only Phospholipid Based DHA+EPA Reduces Fat Cell Growth & Elevated Insulin Levels Despite Obesogenic Diet

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Image 1 (Liliyu. 2007): Look no further, DHA+EPA in phospholipid form can be found right around the corner in the salmon-sashimi at your favorite sushi restaurant, for example. I guess you will already have heard about the "huge quality differences" of different fish oil products, the manufacturers of the more expensive products usually use to justify the price difference to the average no-name fish oil cap from your favorite bulk supplier. You may also remember a previous SuppVersity post on the obviously over-blown problem with oxidized (=rancid) fish oil (see " Some Things Fishy: Oxidized Fish Oil Totally Benign!? "), which - much to the researchers' own surprise, worked just as well as regular, fresh fish oil (Ottestad. 2011). What you will probably not have thought about before, however, is the triglyceride to phospholipid ratio of your fish oil caps (Note: While there are intact phospholipids in raw or barely cooked fish, it is almost certain that mos...
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