VegNews Daily

Chemical Compound in Eggs Linked to Heart Disease

Lecithin, found in egg yolk, may increase risk of heart disease, reports The New York Times.

A new study recently published in the New England Journal of Medicine revealed that egg yolks contain a chemical compound, lecithin, that is linked with heart disease. Similar findings were also recently presented on the chemical compound, carnitine, found in beef. After examining 4,000 Cleveland Clinic patients, researchers determined the two chemicals, lecithin and carnitine, are related, and lecithin has an identical trimethylamine N-oxide, or TMAO, production path as carnitine: when carnitine breaks down, it releases the chemical choline. As bacteria in the intestinal tract metabolizes choline, a byproduct forms that is then converted into TMAO––increased levels of TMAO are an indicator of stroke or heart disease risk. 

Pizza Hut Launches Vegan Cheese

The international pizza chain adds Violife vegan cheese to five UK locations to gauge consumer interest.
Read More »

Baileys' Vegan Almande Lands in UK Whole Foods

Almond milk-based liqueur Baileys Almande is finally available across the pond.
Read More »

NZ Dairy Farms Use As Much Water As 60 Million People

New Zealand's dairy industry uses more water than every person in Sydney, London, Los Angeles, Tokyo, Jakarta, and New York City combined.
Read More »

California to Reinstate Ban on Foie Gras

Circuit Court Judge Harry Pregerson made an emotional plea during last week's hearing on the issue to ban the sale of cruelly begotten duck livers.
Read More »

F1 Car Racing World Champ Embarks on Vegan Mission

Lewis Hamilton—one of the best professional race car drivers in history—ditches animal products after watching vegan documentary What the Health.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »