Eating Eggs Helps Lower Your Risk of Heart Disease

Research shows eating eggs up to six times per week lowers the risk of heart disease-related death by 29% and reduces overall mortality by 17%
Choline, an essential nutrient found in eggs, supports heart health by reducing homocysteine levels, a major risk factor for cardiovascular disease
In addition to cardiovascular disease, choline deficiency leads to various health complications like fatty liver disease, muscle breakdown and cognitive decline
Pasture-raised eggs from a reputable source offer the most health benefits by reducing harmful omega-6 fats that contribute to inflammation and chronic disease
Eating the yolks is important as it ensures you get all the nutrients, including essential vitamins, antioxidants and amino acids needed for optimal health