Eggs Cleared of Heart Disease Charges: French Scientist's Research Challenges Decades-Old Myth

Eggs are one of the most demonised food items in Western culture, but, finally, their legacy as a heart destroyer is beginning to change with extraordinary discoveries made by a French woman biochemist, Jessie Inchausp. The author of the bestseller, the so-called Glucose Goddess, has produced a convincing piece of work that demonstrates that eggs are not nutritionally dangerous to cardiovascular health but, instead, healthy.

In a recent social media revelation that has captured global attention, Inchauspé boldly stated, "I eat 3 to 4 eggs a day... and I know what you're going to say: 'Aren't eggs bad for your heart?' So let's set the record straight: eggs are amazing!"

The numbers speak for themselves. A single large egg contains just 78 calories while delivering 6 grams of high-quality protein and 5 grams of healthy fats. More impressively, eggs provide 23% of daily vitamin B12 needs, 20% of riboflavin, and 28% of selenium requirements. They're also packed with vitamin A, folate, phosphorus, and essential minerals like calcium and zinc.

"Eggs are packed with vital nutrients, and the cholesterol they contain is not the threat it was once believed to be," Inchauspé explained. "Cholesterol in eggs is not damaging. I eat eggs every single day. There doesn't need to be a limit on how many eggs you consume."

Adding weight to Inchauspé's claims, a groundbreaking study presented at the American College of Cardiology's Annual Scientific Session provides definitive evidence. The research, led by Dr. Nina Nouhravesh from Duke Clinical Research Institute, found that consuming 12 fortified eggs per week did not cause any increase in cholesterol levels compared to those who avoided eggs entirely.

"Consumption of 12 eggs per week does not harm their cholesterol," confirmed Dr. Nouhravesh. The study involved 140 people suffering from heart disease or at high risk, randomly divided into two groups: one consuming at least 12 eggs weekly, the other eating fewer than two eggs.

During four months of observation, researchers found no negative effects on heart health in the group regularly consuming eggs. Remarkably, they discovered actual health benefits, including improved insulin resistance. Participants over 65 showed particularly impressive results, with increased HDL (good cholesterol) levels and decreased LDL (bad cholesterol) levels.

While eggs have been wrongly blamed, Inchauspé points to the actual cardiovascular threat: glucose dysregulation. "The main factors behind heart disease are small, dense LDL particles and the inflammation and oxidation of these particles in the bloodstream," she revealed.

The solution isn't avoiding eggs, it's cutting sugar. High sugar intake, elevated insulin, and glucose levels prompt the liver to produce unhealthy LDL particles while contributing to oxidative stress in the bloodstream.

Additional research published in the journal Food & Function supports these findings. A study tracking nearly 19,000 adults found that those consuming an average of 1.5 eggs daily showed significantly stronger bone density, up to 72% improvement at the femur and 83% at the spine, compared to those avoiding eggs entirely.

Eggs offer benefits extending far beyond cardiovascular protection. They contain brain-boosting choline, particularly important during pregnancy and for older adults. The antioxidants lutein and zeaxanthin help protect against age-related eye damage, potentially reducing the risks of cataracts and macular degeneration.

As nutritional science evolves, the message is clear: stop blaming eggs and start focusing on sugar reduction for optimal heart health. This paradigm shift represents welcome news for millions who have unnecessarily avoided one of nature's most nutritionally complete foods.