Nutrition and eggs – another myth about resting food
Deciding to eat truly healthy, nutritious, and natural food is one of the best things you can do for your quality of life. If the decision is made, you would think that determining the quality of the food you eat would be a fairly straightforward process. No. The facts about nutrition and eggs are another example of what I call a “food myth.”
Unfortunately, what ends up in your shopping cart, which in turn depends on your body, is often incorrect information—information that, once put forth by the marketing department or otherwise, multiplies exponentially, becoming the ‘truth’ on which we base dietary decisions that are so integral to our health.
Eggs are among the healthiest foods you can eat; The story about them is also one of the best (or worst) examples of a food myth that comes to mind. Unfortunately, eggs have been demonized by many who believe their consumption contributes to the cholesterol problem.
A recent study in Journal of Agriculture and Food Chemistry I identified several different peptides in eggs that actually act as natural ACE inhibitors (ACE inhibitors, a group of drugs primarily used in the treatment of high blood pressure and congestive heart failure).
Many people routinely avoid eggs because of the cholesterol propaganda they have been associated with in recent years. The original study that put eggs on the list of dangerous foods was done by the Grain Institute 50 years ago, and was done using dried egg yolk powder.
Louise Gettelman, author Your body knows beststates that “Recent rebuttals of that study indicate that dried egg yolk powder, in and [only] By itself, it is toxic to blood vessels because it may be oxidized. No subsequent studies have been able to prove any cholesterol or other type of dangers from eating eggs.”
In fact, it’s hard to say enough good things about eggs. Eggs are nature’s best food – providing better quality protein than milk, beef, whey or soy. They contain all nine essential amino acids and are loaded with vitamins and nutrients that support your eyes, brain and heart.
In addition, egg yolks contain choline, a chemical similar to the B vitamin family, which is essential for the function of the heart and brain and for the health of cell membranes. Choline also protects our liver from the accumulation of cholesterol and fats, is the precursor molecule for the neurotransmitter acetylcholine, and more.
In terms of preparation, be careful not to overcook the eggs, as the cooking process can damage vital nutrients. Overcooking can oxidize the natural cholesterol in eggs. The best way to eat eggs is soft-boiled, soft-boiled, or sunny-side up.
Throwing a raw egg into a super nutritious shake is a great and easy way to add eggs to your diet. If the idea of raw eggs bothers you, just remember that the meringue on your pie and the dressing on your favorite Caesar contain raw eggs.
Choose organic, free-range varieties and try to buy your eggs directly from a farmer to ensure quality. As for storage, in Europe and South America, eggs are stored on the counter rather than in the refrigerator. There is no right or wrong way; Store them in a location where they are least likely to lose moisture.
Another food fallacy laid to rest. Unless you’re allergic, eggs play an important role in good nutrition.
