Incredible, edible, scientifically credible? A humble food, once thought to be bad for the heart, has now been linked to a reduced risk of Alzheimer’s disease. For decades, eggs have been divisive, with protein proponents praising ova and cholesterol-conscious maligning them. Now, new research in  The Journal of Nutrition suggests that those who routinely eat eggs are less likely to be diagnosed with Alzheimer’s than those who never or rarely incorporate them into meals. New research suggests that those who regularly eat eggs are less likely to be diagnosed with Alzheimer’s disease than those who never or rarely incorporate them into meals. weyo – stock.adobe.com Further, the most consistent egg eaters, those who had five or more servings per week, showed a 27% lower risk. “The key takeaway is that moderate egg consumption was consistently associated with a lower risk of Alzheimer’s disease,” study author Dr. Jisoo Oh told The Post.…