I had my annual doctor/lab visit about ten days ago. After about nine months of eating eggs every day, up to six a day, my cholesterol and blood pressure both have lowered significantly. This has taken place even though neither of these were above average at the time I started eating eggs, yogurt, and kefir as my only protein sources. I attribute this to lecithin, a substance that is plentiful in egg whites.
According to the “The American Journal of Clinical Nutrition” and the “Journal of the American Dietetic Association” a study performed in 2003 showed that, when delivered in egg whites, lecithin lowered cholesterol in test patients by an average of 38 percent.
Chilli, as you see, you get plenty of lecithin in your eggs, however, a supplement of lecithin is more than acceptable with the diet.