A new study shows eating eggs weekly cuts Alzheimer’s risk by 40%. Choline in yolks boosts memory and protects the brain, yet 90% of diets lack it due to anti-fat myths. Over 7 years, researchers found egg eaters had fewer brain plaques and half the risk of Alzheimer’s. Despite pushback from the food and pharma industries, eggs offer a natural, powerful defense against cognitive decline—challenging decades of flawed dietary advice. Real food wins again.
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