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For years the cholesterol campaign turned innocent eggs into villainous death pods. Finally after years of scaring the public off eating eggs, numerous studies have put that lie to bed.
Scientists at Clemson University have found that a natural chemical, a peptide called RVPSL, can help control your blood pressure. And you probably have a food sitting in your refrigerator right now that is rich in this beneficial substance.
RVPSL is found in egg whites. The researchers found it can lower blood pressure comparable to pharmaceutical drugs.
“Our research suggests that there may be another reason to call it ‘the incredible, edible egg,'” says researcher Zhipeng Yu. “We have evidence from the laboratory that a substance in egg white — it’s a peptide, one of the building blocks of proteins — reduces blood pressure about as much as a low dose of Captopril, a high-blood-pressure drug.”
Yu thinks that egg-white peptides, either in eggs or as a supplement, could become useful as an adjunct to high-blood-pressure medication. For now, he says, people with high blood pressure should consult their healthcare provider before making any changes to their regimen.
He points out that research into eggs and high blood pressure add to the emerging nutritional image of eggs. Once regarded as a food to avoid in a healthy diet, studies in recent years have concluded that many people should eat eggs because they are rich in protein, vitamins and other nutrients.