Many foods that decades ago were on the “do not eat” list if you were after optimum health have been researched and researched some more- only to find out we should have been eating them all along.
One food in particular has been recently found to reduce high blood pressure as much as a dose of one of the leading ACE-Inhibitor drugs, and it’s likely sitting in your fridge right now.
In a study released at the American Chemical Society recently, researchers presented evidence that a chemical found in a common food that was once marked as unhealthy can actually lower blood pressure- as much as a common blood pressure drug.
Using hypertensive rats, the researchers isolated a chemical found in egg whites called RVPSL. Even after heat-treating the chemical, as would be found when cooking the egg white, researchers found that the rats’ blood pressure came down as much as it would after receiving a single dose of most popular ACE-Inhibitor drugs.
While the researchers acknowledge that more study would need to be done to see the benefits in humans, they were encouraged that the natural compounds in egg whites can be used in concert with other treatments to find effective, safer treatment for hypertension.
What do you think about the study? Do you already include egg whites in your diet to benefit from the high protein, anti-oxidants, and other nutrients?
Leave your comment below…
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Proves that eating eggs is definitely a double edged sword. Would be interested in follow up results particularly with human subjects, but these initial findings are encouraging.
you can buy egg whites in a carton along with egg-beaters. i have used the egg-beaters bbut have never used the egg white in a carton and i waswondering if the egg whites in a carton would have the same benefits. I also wonder how many egg whites would have to be consumed on a daily basis to get the benefits. There are a ton of unanswered questions about this half baked study.
I use a lot of egg whites in making things like meringue, but otherwise cannot stand them as cooked breakfast food. I would imagine that you would get the same benefit from the egg whites if you used whole eggs, but would the yolk (which makes eggs so yummy) interfere with those benefits?
Would you have to take a egg white per day to lower blood sugar.?
Of course it would interfere, On one side it is rich in cholesterol, and on the other side it is rich with agood gunch of B group vitamins. Gamal Antoun
I use the Naturegg Simply Egg Whites, comes in the 500 g carton, and I buy 3 at a time, cuz its much cheaper that way, plus I use a lot. I make an omlette with them every morning, sometimes I add 1 whole egg, and chopped spinach, green onion, mushroom and tomatoe and salt free Mrs Dash and pepper, its delicious.
You get the = of 16 egg whites in a carton, and there seems to be no preservatives.
I wonder too, how much egg white would equal one ace inhibitor pill or capsule? I keep egg whites in the fridge all the time. I use them to extend my ingredients for scrambled eggs, and eggs with veggies inside for breakfast or at a night meal. They are perfect for making egg salad, using just 1 egg, and lots of egg white.
They are treated too, pasteurized, so they are safe to use raw! I use it by frothing a small amount, and painting edible flower petals and edible leaves like mint, or basil, with the frothed whites, then rolling them in sugar and letting them dry on a wax paper sheet. This makes chrystalized petals and leaves which are edible, and pretty on top of egg salad, potato salad, ice creams, puddings, and beside a nice plate of food! You have to make sure your flowers and petals and leaves are edible first, and pesticide free!
I used my own basil flowers, sage blossoms, portulaca flowers, rose petals, mint marigold flowers, dandelion blooms, the smaller scented geranium leaves and flowers, Mexican Sage blooms, even Rosemary stems, the tender tops only,pansies, Johnnie Jump Ups, calendulas, and other leaves and blooms which are edible. You can sometimes find these edible flowers and herbs in grocery stores in the fresh greens area. They are abundant this time of year!
Egg whites can also be used raw, if pasteurized, like in the cartons at grocery stores, for use in icings. The hard icing is perfect made with these egg whites in cartons. Raw egg white might not be safe in icings or in the chrystalized leaves and flowers and petals like I use them. These look great on top of cakes too, for a little pretty and natural decoration!They dry surprisingly fast, and can be kept in a plastic container for a long time; well, dandelion flowers go on to go to seed, so they have to be used fast, before that can happen. I had 2 gallons of them dried one time, and had to pitch them out in the front pasture. I am sure I got lots of greens from that area later on, when the seeds grew into plants that make the most delicious greens to go with cornbread you ever tasted. You have to throw away 2 waters when boiling them, or they are too bitter and way to salty to eat! Try it!
I have not used egg whites for high blood pressure, but I will be, even tomorrow is likely, and I will be buying them more often now too.
Thank you, Christian Goodman, for helpful advice and research. georgia
there is no problem with egg whites and the elderly can eat that.but I will not advise a hypertensive person to eat whole eggs.
I learnt that eating of egg as an adult increase your cholasterol level and that it is not good for anybody suffering from hypertension. hence the egg white is said to be good for lowering high Blood preasure, it is good.