Eat Eggs Not Only On Easter!

Due to its biological density and combination of all biologically active components necessary for life, eggs have been an integral part of people's diet for thousands of years.


In the 1960s, when the link between cardiovascular disease and cholesterol was established, the egg was branded as an unhealthy and even dangerous food for our health.


Ten years later, American scientists published a list of high-risk foods high in cholesterol, in which eggs occupy one of the first places. This is the main reason why eggs are often avoided as part of the daily menu.


It was not until 2000 that American researchers carried out a scientific reassessment of the egg as a useful food. Experts have translated scientific evidence that the effect of eating eggs on blood cholesterol levels is minimal. The prevailing view is that the amount of "ready" cholesterol taken with food is much less important for the development of cardiovascular disease than the dangerous fatty acids from fats and endogenous (internal) production in the body of cholesterol from carbohydrates and sugar.


Egg yolk contains an average of 10% leucine - an amino acid important for the development, functioning and recovery of muscles, and only 2% cholesterol. The authors of the study assure that if we eat one egg every day, the risk of cardiovascular and cerebrovascular diseases does not increase.


Due to its unique amino acid composition, egg white has been adopted by the World Health Organization as a benchmark, using which WHO benchmark compares other dietary proteins. Egg white is almost completely absorbed by the body and contains more amino acids than white meat, fish and dairy products.


Eggs contain a large amount of vitamin D, vitamin A, Vitamin B6, Vitamin B 12. Experts remind that vitamin B 12 is not contained in plant products and when vegetarian eating, dieting or avoiding eggs, there is a risk of developing anemia.


The yolk contains important biologically active substances, such as lutein, choline, lecithin, biotin, methionine. The most important minerals are phosphorus, zinc, sulfur, calcium, potassium, magnesium, magnesium, iron. Phosphorus from hen's egg is extremely useful for the human nervous system, including the cerebral cortex.


The high content of folic acid, phosphorus, zinc, selenium, etc. makes eggs suitable food for children, especially during periods of active growth and overall development of their body.


Vitamin D contained in eggs plays an important role in building bone mass and maintaining bone strength and density.


In most foods containing vitamin D, it is in small amounts or is not fully absorbed. Experts remind that vitamin D is one of the most important regulators of calcium metabolism. Even the presence of cholesterol in egg yolk promotes the synthesis and complete absorption of vitamins.


Eggs are a constant source of energy due to the lack of insulin peak after consumption, which usually leads to a reflex decline in the body's performance. At the same time, they are a relatively low-calorie product - the average weight of an egg is 60 g and contains an average of 85 kcal, which makes them suitable for dieting.


A study published in the British Daily Mail shows that eggs, considered high in calories, are actually an ideal way to maintain a slim figure.


A study conducted by British nutritionists clearly proves that consuming one egg a day helps to lose weight.


The full study and detailed results are expected to be published in the June issue of the journal Nutrition and Food Science.


Eggs can be part of a healthy diet, the researchers added. Breakfast with eggs can suppress hunger and reduce overall calorie intake during the day. Despite the small number of calories, the egg is a source of protein and is an essential ingredient in a healthy diet.


Doctors warn that only the consumption of raw or undercooked eggs can be dangerous and provoke salmonellosis.


Salmonellosis is an acute infectious disease caused by the bacteria salmonella. The bacteria are gram-negative and are part of the enterobacteriaceae family. Most often, infection occurs after consumption of raw or insufficiently processed foods, including eggs.


To avoid contamination, it is necessary to comply with all requirements for food preparation and storage. Consumption of raw meat, eggs, milk is not recommended. Strengthening immunity is one of the measures to prevent severe illness. Of particular importance is the observance of personal hygiene. A healthy diet and lifestyle make the body resistant to the disease and allow it to cope faster with infection.