A new study on the effects of eating on dementia and heart disease was recently covered by Dr. Maya Roseman during her program on 103 FM.
Roseman presented exciting news in the research corner of her program on 103FM: “Lecithin in egg yolk reduces dementia,” she said, explaining that a study published in the American Journal of Clinical Nutrition showed that high lecithin consumption is associated with a decrease in dementia. .
The study followed 3,227 people and around 250 developed dementia over several years. An analysis of the food intake of these people showed that eating food with lecithin every day significantly reduced their risk of developing dementia.
Lecithin is a crucial component for neural activity in the brain and memory and is a binder in the food industry because it binds aqueous substances to fats. For example, if you melt chocolate to make mousse and add an egg yolk, the mixture will be much smoother and more uniform because of the lecithin in the egg yolk.
Roseman named the main sources of lecithin as liver, eggs, various nuts, soy and other legumes. She said it is also found in chicken and fish, and added to some commercial chocolates.
It is also in protein powder and many other products. Since the liver is not really healthy as it is the organ that breaks down toxins in the body, so lecithin will be mixed in with all the toxins, so use eggs and soy for your main sources of lecithin.
And what about eggs and cholesterol?
Roseman stated that for more than 10 years, studies have been published daily that emphasize that eggs are not the cause of heart disease, and the fact that they thought so for 100 years is an unfortunate mistake.
Our heart disease is caused by eating carbohydrates and processed fats, not cholesterol in eggs. Another recently published study even found that eating two eggs a day protects against heart disease. This is because the lecithin in eggs improves the body’s blood circulation.