How many times have we heard that eating more than one egg a day is bad for our health? Consumers are very concerned about certain alarmist information about this food. For several decades now how often it is good to eat eggs this turns out to be a controversial dilemma.
There are some myths about the allegedly harmful properties contained in chicken or poultry eggs, especially in its main composition which is yolk, which is yellow in color and has been the subject of many black legends inherited from parents and grown-ups. -parents. “If you eat that many eggs, your skin will turn yellow,” our adults would tell us to scare us.
The properties of the egg
In order to determine how often egg consumption is recommended, it is necessary to identify the properties and composition of the feed. Surprising will be the first fact that we will present: 80% of the egg is water, and each brings about 150 kilocalories. In other words, an egg has the same nutritional value as a banana. At first glance, it doesn’t seem so harmful, does it?
Another fact to keep in mind is the zero intake of sugars by the eggQuite the opposite of the fruits, cereals or dairy products that we consume for the most important meal of the day, which is breakfast. Thus, the possible occurrence of diabetic problems is avoided. By considering only these two facts, it seems that the alarmist myth of the egg is starting to sink.
Of particular interest is the fat content of this food. For each egg, no more than 6 or 7 grams of fat is ingested, figures much lower than those of butter or other animal fats which we also consume quite often. More than the egg, in fact.
Finally, the other properties contained in the egg make it a very healthy food. On the one hand, each egg contains about 6 or 8 grams of albumina, concentrated in the clear and corresponds to proteins. Vitamins A (mainly retinol) and B correspond to potassium, zinc, magnesium or thiamine, which makes it highly recommended especially for high level athletes.
Is it healthy to eat eggs often?
At this point in the article, there is little doubt about the appropriateness of consuming eggs frequently. It is the same if it is used as a condiment for breakfast and during the afternoon snack on the same day, as long as you do not abuse the recommended amount, as with any food.
One of the reasons egg’s “bad press” is being debunked is that it doesn’t put the spotlight on ingredients that are really extremely harmful to your health: sugar. It is the latter responsible for most diseases and health complications. that human beings suffer today, because we consume it daily and almost without realizing it.
And it is precisely that it is advisable to consume eggs regularly because of the benefits that it brings to almost all of our body: it provides us with proteins, prevents eye infections, cataracts or retinal wear; improves blood circulation (reduces insulin), provides plant fibers, eliminates plasma cholesterol and is extremely necessary for our intestinal flora.
Considering all the benefits it produces for the human body from eating eggs, we will be looking at some of the healthiest recommendations for weight loss through eating this food. Diet experts say you can lose up to 15 pounds in just over three months.
The most effective way to lose weight, according to a 2016 study by the University of Louisiana (USA), is the so-called “hard-boiled egg diet”. This consists of ingesting the amount of two hard-boiled eggs in the morning, supplemented with breakfast, and two hard-boiled eggs for dinner, vary the supplements according to each individual.
With this simple yet powerful recipe, people with overweight issues can find a quick fix by following this type of diet. Likewise, it is not necessary to fall into the “self-recipe”, and it is strongly recommended to consult a professional in the field. Well, not all of us have the same cholesterol levels, and our bodies don’t respond to some general diets as well.
- Brothwell, Don R .; Patricia Brothwell (1997). Food in Antiquity: An Investigation of the Diets of the First Peoples. Johns Hopkins University Press. pages 54 to 55.
- Coorey R, Novinda A, Williams H, Jayasena V (2015). “Omega-3 fatty acid profile of chia, fish oil and flaxseed-fed laying hen egg diets.” J Food Science. 80 (1): S180-7.