Egg: A complete food

Egg is a wonderful, complete food in all respects, nutritious and tasty. Egg may have the unique capacity because of its nutritional values ​​to stand as a complete food but at the same time to fit into myriad other dishes, playing important different tasty roles.

Although egg is linked to morning meal, however, in today's time of fast and anxious life it has a great advantage, it is the cheapest source of full protein. In the daily routine of the house the egg represents an extraordinary solution that together with a salad has created the best meal. Others, more specialized in flavors, see the egg as a gourmet suggestion too!

How do I know if eggs are fresh?

There is an easy way to get us out of the dilemma whether the eggs are fresh or not. All we need is a bowl filled with water, in which we sink the egg we want to try. The eggs are very fresh if they sit in the bottom of the pot in a perfectly horizontal position, one-week fresh if they sit on the bottom but one edge (the widest) rises slightly, three-weeks fresh if they touch the bottom with the most pointed edge and the the other side is clearly lifted and damaged, unsuitable for consumption if floating in the water.

Four magical properties of the egg

The egg is one of the most complete foods in nature. There is almost no part of our organism that is not favored in some way by what nutritionally provides the egg.

1) They are full of choline, a type of vitamin B that is essential in infants for the proper development of their brain. Choline has also been scientifically linked to reducing the risk of Down Syndrome and dementia.

2) Eggs as part of your breakfast meal will help you avoid the "cravings" towards the end of the day, according to a 2013 survey. The high-quality protein they contain helps the body feel comfortable.

3) According to an 2014 research, an egg-containing amino acid, tyrosine, helps in the faster functioning and response time of the brain. Scientists have found that it can improve reflexes in driving.

4) Eggs contain many antioxidants to help strengthen the body against cancer and heart disease. Egg cooking, reduces its antioxidant properties, but even then it is at the same level as apples, according to surveys.

How many eggs do we have to eat?

The idea that we should not eat more than 2-3 eggs a week because they "raise cholesterol" has been broken down in recent years as more and more research shows that egg consumption, even daily, does not significantly affect cholesterol levels in the blood, since our overall diet is balanced and low in saturated fat.

It seems that cholesterol, as well as all the lipids in our body, are saturated fats and not cholesterol in foods (one egg has 4.5 grams of fat which only 1.5 grams are saturated). If you are healthy, then, you can eat up to six eggs a week! However, when there is even a tendency for hypercholesterolemia, eggs should be avoided altogether, while for children, pediatricians are 2-3 eggs a week. In overweight and obese children, because the daily consumption of egg is very likely to affect their lipidemic profile by raising the price of cholesterol in the blood. In middle-aged men, according to a study by researchers at Harvard Medical School, those who eat more than seven eggs a week are more likely to die prematurely.

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