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New Study: Lecithin in Egg Yolks just like Carnitine in meat provoke bacteria to raise heart risk.

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April 24, 2013 - Two weeks ago, the investigators reported that carnitine, a compound found in red meat, can increase heart disease risk because of the actions of intestinal bacteria. This time they reported that the same thing happens with lecithin, which is abundant in egg yolks.

http://www.nytimes.com/2013/04/25/health/eggs-too-may-provoke-bacteria-t...

killroy's picture

hahaha i hear yah... But I think these studies may play a bigger importance with most of us guys running crazy cycles which in return messes w/ our lipid profiles and .... not to mention the modified diets for bulking etc... Don't get me wrong, I eat eggs, meat etc... but I feel little bit more empowered knowing what is causing the build up of cholesterol and increased heart risk. According to these latest studies, its not the cholesterol but some yet to be identified gut bacteria that carnitine and now lecithin has been proven to feed which inhibits our body to excrete excess cholesterol leading to the obvious.

It will be great when they develop something that can kill off this bacteria and prevent further plaque build up in our arteries. Then we can all rest a little easier...

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killroy's picture

thx brother!

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