Those who reported consuming up to six eggs per week showed a 29 per cent lower risk of cardiovascular disease-related death.
Dandrea-Russert points out that plant-based substitutes provide the same essential nutrients found in eggs, such as vitamins A, E, and B, as well as choline, selenium, iron, and zinc, while also ...
Some results have been hidden because they may be inaccessible to you
Show inaccessible results