This Food May Reduce Alzheimer's Risk By 50%
In this solo YouTube segment, Dr. David Perlmutter challenges the long‑standing belief that eggs are unhealthy. He explains that eggs are rich in two neuroprotective nutrients—choline and omega‑3 fatty acids—and contain a modest amount of protein. Perlmutter cites a recent longitudinal study of over 1,000 older adults followed for six to seven years, which found that participants who ate at least one egg per week experienced a roughly 47% (≈50%) lower risk of developing Alzheimer’s disease. He emphasizes that this does not mean people should over‑consume eggs, but that the evidence suggests eggs belong on the “eat” list rather than being avoided. He concludes with a personal endorsement of eggs and a call to reconsider past dietary warnings.
