4/15/2014

See the difference between eggs

Everyone knows, that eggs are rich source of protein — an important building block of bones, muscles, cartilage, skin, and blood. The body uses protein to build and repair tissues as well as making enzymes (that power many chemical reactions and the hemoglobin that carries oxygen in blood), hormones and other body chemicals.


The body does not store protein, and therefore has no reservoir to draw on when it needs a new supply. Thus eggs are the perfect sources and a smart food choice. We compared egg nutrition in four traditional preparing ways. This table shows what a healthy difference egg can make in your day.










The Institute of Medicine recommends that adults get a minimum of 0.8 grams of protein for every kilogram of body weight per day (or 8 grams of protein for every 20 pounds of body weight).


Omega-3

There's a simple, proven and easy way to reduce the risk of cardiovascular disease, and that is to increase your intake of the healthy omega-3 fatty acids. Omega-3 fatty acids have been shown to significantly reduce the risk for sudden death caused by cardiac arrhythmias and all-cause mortality in patients with known coronary heart disease. 
Scientists and medical professionals alike now agree that the omega-3 fats can prevent and even reverse the deadly effects of cardiovascular disease and stroke.





Omega-6

Omega-6 fatty acids are considered essential fatty acids for the body, but cannot be produced by it – making consumption through the diet necessary. But Omega 6 are healthy only in moderation. Along with omega-3 fatty acids, omega-6 fatty acids play a crucial role in brain function, as well as normal growth and development. Omega-6 help stimulate skin and hair growth, maintain bone health, regulate metabolism, and maintain the reproductive system. A recent American Heart Association science advisory concludes that omega-6 fatty acids – found in some vegetable oils, nuts and seeds – are a beneficial part of a heart-healthy eating plan.

Cholesterol

Cholesterol is a lipid (fat chemical) that is made in the cells in your body. Many different cells make cholesterol but cells in the liver make about a quarter of the total. Although many foods contain cholesterol, it is poorly absorbed by the gut into the body.
Substantially elevated blood cholesterol is certainly a health concern but lowering blood cholesterol or having too low of blood cholesterol is associated with other health risks (may increase risk of deaths due to suicide or violence, because low cholesterol decreases the number of serotonin receptors in the brain and serotonin in the central nervous system suppresses aggressive impulses).






Cystine

Cystine is required for proper vitamin B6 utilization and is also helpful in the healing of burns and wounds, breaking down mucus deposits in illnesses such as bronchitis as well as cystic fibrosis. Cysteine also assists in the supply of insulin to the pancreas, which is needed for the assimilation of sugars and starches. It has been shown as a detoxification agent to protect the body against damage of alcohol and cigarette smoking, and may be effective in preventing hangovers, as well as preventing liver and brain damage.





Phenylalanine

Phenylalanine is an essential amino acid (a building block for proteins in the body), meaning the body needs it for health, but cannot make it. You have to get it from food. Phenylalanine has been proposed to treat chronic pain. Phenylalanine helps by stimulating nerve pathways that can reduce depression and chronic pain. Conditions that might benefit from phenylalanine are arthritis, speech difficulties, walking disabilities and severe menstrual cramps.


24 comments:

  1. Anonymous4/15/2014

    how many eggs can I safely eat?

    ReplyDelete
    Replies
    1. Most healthy people can include eggs daily without any adverse effect. The exact amount of eggs you can eat without adverse effect will depend on your overall health and individual sensitivity to dietary cholesterol. You can eat an egg a day.

      Delete
  2. Anonymous4/15/2014

    What’s the difference between brown eggs and white eggs?

    ReplyDelete
    Replies
    1. A brown egg or a white egg will give you the same amount of nutrition, they taste the same.

      Delete
  3. Anonymous4/15/2014

    why don’t the eggs we eat hatch and become chickens?

    ReplyDelete
    Replies
    1. The eggs in the grocery store are laid by
      hens, which have not mated with a rooster, so they are not fertilized.

      Delete
  4. Anonymous4/15/2014

    how many eggs does a hen lay per year?

    ReplyDelete
    Replies
    1. Majority of the standard breeds of chickens lay between 180 and 320 eggs a year for their first year of laying eggs.

      Delete
  5. Anonymous4/15/2014

    What do hens eat?

    ReplyDelete
    Replies
    1. Chickens are omnivores. They’ll snarf down just about anything.Some of the foods that are eaten by hens include: vegetables, peelings, corn, bugs, and small insects.

      Delete
  6. Anonymous4/15/2014

    do eggs need to be refrigerated?

    ReplyDelete
    Replies
    1. Some believe eggs must be kept in fridge to prevent food poisoning, while others insist room temperature is best.

      Delete
  7. Anonymous4/15/2014

    Do all eggs have the same nutritional value?

    ReplyDelete
    Replies
    1. The nutrient content of eggs is the same.

      Delete
  8. Anonymous4/15/2014

    can I eat raw egg?

    ReplyDelete
    Replies
    1. An egg's shell is a protective barrier and prevents salmonella from entering. However, when salmonella is present on the egg's shell, it can contaminate the egg when it is cracked. It can also enter through microscopic cracks on the egg shell. So wash eggs before cracking them.

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  9. Anonymous4/15/2014

    are fertile egg more nutritious?

    ReplyDelete
    Replies
    1. There is no scientific evidence that fertile eggs are nutritionally superior to infertile ones.

      Delete
  10. Anonymous4/15/2014

    why hardboiled egg is difficult to peel?

    ReplyDelete
    Replies
    1. With eggs that are just a day or two old, the membrane beneath the shell sticks tightly to the shell making peeling the egg almost impossible. After a few days in the refrigerator the egg becomes easier to peel.

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  11. Anonymous4/15/2014

    does egg cheap food?

    ReplyDelete
    Replies
    1. Protein supplied by eggs is both high in quality and low in cost.

      Delete
  12. Anonymous4/15/2014

    how many eggs can I give for my children?

    ReplyDelete
    Replies
    1. No more than 1 egg a day and up to 3-4 eggs a week.

      Delete