Incredible, Edible Eggs

High quality protein! Jeopardy fact: eggs contain just about every nutrient needed for health (they are only missing vitamin C!) and are especially high in the ultra-important vitamins A (retinol) and D. In this anti-sun age in which we live, we can use all the D we can get our hands on.  Vitamin A is vital to good health and offers resistance to infectious diseases and prevention of cancer.

You’ve heard of complete protein? Well, eggs make up almost the “perfect protein.” So much so, that they use the profile of the egg to judge the quality of protein in all other foods. They are particularly high in one amino acid (methionine) which is missing from most grains.

They are no longer being incriminated and demonized in the way they formerly were for raising cholesterol. Ironically, they actually keep cholesterol moving in the bloodstream, thanks to Choline (B vitamin).

Some sweet things about eggs:

  • They are brain food. Contain EPA and DHA, which are vital to the nervous system of infants and mental acuity in the adult.
  • Vitamin K in the yolk helps prevent bone loss.
  • They contain the kind of iron (“heme”) that is most easily absorbed in the body.

Don’t separate the yolk from the white, either. Why?

  • Protein cannot be adequately utilized without dietary fats. You cannot digest the protein in the egg white without the fat in the yolk. This is important. And don’t torture yourself by eating tasteless yucky white-ness in a bowl!
Never eat powdered eggs or anything with powdered eggs in them. This also includes anything that says “protein isolates,” whether it be soy, whey, or egg. They contain a form of oxidized cholesterol which is terrible for your heart.
The nutritional profile of an individual egg depends largely on the diet of the chicken. Grocery store eggs, sometimes even those labeled “free-range” often have an off-balance Omega-3 to Omega-6 ratio and are deficient in some of the desired nutrients. Buy the best eggs you can afford and try to find pastured eggs if at all possible. When cracked into a bowl, you should see a nice dark yellow/orange-ish color, not a pale yellow yolk.
Eat as many eggs as you want and cook them in as much butter as you want. Traditional cultures have been doing this for centuries- without heart disease, atherosclerosis, heart attacks, or raised serum cholesterol levels. Do some research and enjoy your breakfast!
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