Older adults who eat two eggs a week may be less likely to develop Alzheimer’s disease, a new study claims. Researchers from Boston, Washington DC and Chicago found that the presence of several nutrients, particularly choline in the breakfast staple can help lower the risk of the progressive disease. Choline is an essential nutrient for liver development, healthy brain development, muscle movement, …
Read More »Eating just 4 ounces of common food each week cuts Alzheimer’s risk by 40%
