Many people are concerned with egg yolks containing cholesterol and take only whites. Chinese scientists conducted a series of experiments which revealed that egg whites affect blood pressure positively.
The results of the research were presented at the 245th conference of the American Chemical Society. The doctor who delivered the report said there are proofs that the peptide of egg white, one of the building blocks of proteins, brings down blood pressure to the same extent as the medicine called captopril. Egg white preserves its salubrious properties even when boiled.
The doctor pointed out that eggs are generally looked on as a food to be avoided in a healthy diet. But latest studies conclude that many people can eat eggs without increasing their cholesterol level in the blood, thus profiting by inexpensive low calorie food rich in protein, vitamins and other nutrients.