Eggs reduce strokes!

There’s yet another reason to enjoy eggs. Months after a study showed eggs reduce strokes, cardiologists in the British Journal of Sports Medicine discovered eggs, butter and other sources of saturated fat do not clog arteries. The new culprit is inflammation, more specifically, sugar which leads to inflammation. For people who have a sweet tooth, this is not good because sugar is not easy to recognize in some foods. Foods high in carbohydrates, such as white bread, may actually be full of sugar as the stomach turns certain types of carbohydrates into sugar. Inflammation can also be caused by Trans fats and Omega-6 fats, according to Lorie Johnson of CBN News. Trans fats or hydrogenated oils and also highly processed oils found in vegetable oils should be kept at a minimum.Omega-3 and Omega-6 should be consumed in equal amounts, according to Authority Nutrition, which is another reason to eat eggs as they are rich in omega-3. Americans prefer foods rich in Omega-6 fatty acids, but those types can create inflammation which can only be combatted with the other type of fatty acid.