Chicken eggs: benefit or harm to the body?

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Chicken eggs: benefit or harm to the body?
Chicken eggs: benefit or harm to the body?
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The whole truth about chicken eggs: benefit or harm? Eggs and cholesterol. How many eggs can you eat? Useful properties of eggs. Cooking. Eggs are healthy and nutritious. This was considered until the end of the 70s, until the "onset" of cholesterol contained in the yolk of eggs began. Scientific studies have not yet confirmed that eggs affect blood cholesterol levels.

Eggs and cholesterol

The presence of cholesterol in the blood depends on many factors, including: age, genes, past diseases, gender, weight, figure. The human body is capable of producing this component on its own. You should also know that the components of eggs (lecithin and polyunsaturated fatty acids) fight to reduce the amount of triglycerides in the blood.

How many eggs can you eat?

According to the World Health Organization, it is permissible to eat 10 eggs per week, taking into account those used for the production of pasta or cakes.

Experts say that those people whose diet is rich in vegetables and fruits can afford more eggs per week. If you eat meals prepared with animal fat, the amount of eggs you eat should be limited. Nutritionists and cardiologists claim that a healthy person can afford to eat one egg every day. However, if the level of cholesterol in the blood is high, the number of eggs per week should be reduced to 2-3 pieces.

Valuable components of eggs

Valuable components of eggs

Chicken, like quail eggs, is considered the most perfect animal product. It contains many valuable nutrients, including any kind of essential amino acids, that is, those that the body is not able to produce on its own and that are needed for proper development. Already two eggs satisfy 35% of the daily requirement for amino acids. Egg yolk contains lecithin, which fights fat and cholesterol. The component of lecithin is polyunsaturated fatty acids, which have a beneficial effect on blood pressure and also have anti-inflammatory properties. The advantage of lecithin is that it improves the functioning of the liver and nervous system.

The next valuable component of eggs are dyes - xanthophyll and lutein, which monitor the fight against free radicals, protect against the harmful effects of UVA and UVB rays, and prevent the deposition of toxins on the walls of arteries.

Eating from eggs affects the improvement of the skin and strengthening the bones, and this is due to the presence in them of such vitamins as: vitamins A, D, E, B vitamins. Eggs can be stored in the refrigerator for no longer than 3 weeks. They should not be washed before long-term storage in order not to damage the anti-deterioration coating.

Cooking eggs

Eggs require proper preparation. As far as raw egg yolk is digested in the same way as cooked, the situation is completely different in the case of protein. In order for it to be digestible, it must be whipped into a foam, and this, in turn, is possible if it is precisely separated from the yolk.

Eggs can be fried in butter, because the protein shrinks already at 60 degrees, and therefore much faster than the butter begins to burn. The healthiest are soft-boiled eggs. Long boiling of eggs, more than 10 minutes, reduces the level of vitamins and other nutrients in them. It can also cause iron to react with sulfur, which can be seen in the appearance of a green rim around the yolk.

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