It is hard to start a story about the eggs without having to mention the fear of cholesterol. Eggs have long been the voice of evil because they contain cholesterol, so for fear that most people refrain from eating one of the most perfect of foods that nature provides. The truth is that the egg is rich in cholesterol, but the latest findings tell us that cholesterol in food does not affect blood cholesterol levels or cholesterol in the blood affects the development of cardiovascular disease. Myths about the harmful effects of saturated fat and cholesterol from foods of animal origin are slowly but surely destroying. Modern science provides ample evidence that saturated animal fat, or cholesterol, have nothing to do with the typical diseases of modern man, and it is known that from time immemorial have constituted an important part of human nutrition. Today they are already available scientific evidence about what actually causes cardiovascular and other chronic diseases. Cardiovascular disease (blockage of vessels, heart and cerebral infarction) are caused by chronic inflammation in the arteries, which arise from excessive consumption of refined carbohydrates (sugar and flour) and excessive intake of vegetable oils rich in omega-6 fatty acids. Why a paradigm shift going so slow and why these new findings are not generally known and recognized, are the questions to which the answer is not short, so we leave that topic for another time.
Egg, especially yolk of egg, one of the most perfect foods, super foods rights, because of its exceptionally rich content of nutrients - nutrients. These are the essential amino acids from proteins, fatty acids from fats, vitamins and minerals, all of which represent the construction material needed for proper operation and functioning of the human organism. Nutritional value of certain foods is not the same as its calorific value. The biggest problem is the modern diet that is based on industrial products, just a calorie rich and nutrient-poor foods.
The egg contains almost all vitamins and minerals, and most of these nutrients is just the yolk. In addition to protein and fat, the egg contains important minerals like magnesium, calcium, iron, zinc, copper, selenium and others. Yolk contains all the vitamins from the B group, and all four fat-soluble vitamins A, E, D and K, which are important catalysts necessary for the assimilation of protein, vitamins and minerals. Egg yolks also contain essential fatty acids from omega-3 family, and carotenoids such as lutein and zeaxanthin, which have properties that protect your eyes and healthy vision. An egg contains the amino acids tryptophan and tyrosine that act as antioxidants, cleansing the body from free radicals as a protection against heart disease and cancer.
But the egg from conventional farming is not the same as free range eggs from breeding. Chickens with pasture, that can move freely around the yard and find grass and insects, eggs provide nutritionally richer structure than closed hens that are fed concentrates. Composition of essential omega-3 fats, which build cell membranes of the brain and nervous system, is many times higher in the egg if the hen had access to their natural food - insects. Egg laying in the pasture compared to eggs from conventional farming much richer all the vitamins and minerals, especially vitamins A and E, and carotenoids.
Egg yolks from free range farming are real little nutritional bomb. Two or three egg yolks a day are more effective than any multivitamin. Egg white contains mostly proteins while the content of almost all other nutrients are concentrated in the yolk. The most useful way of eating a raw egg yolk. Heat treatment of egg-destroying enzymes that help digestion and proper absorption of nutrients from the egg, and also reduces the composition of some nutrients. Cooking reduces the antioxidant properties of amino acids present in the egg. Therefore, the raw egg shape from which the body can most easily and most completely utilize all nutrients. Those who eat raw egg yolks say they have the experience easier digestion, improved durability and resistance to disease.
However, eggs from conventional breeding are not completely safe for use in the raw state, it is among the closed-type chickens that are fed unnatural food, frequent salmonella. Eggs hens are pasture on the issue of safe use in the raw state. However, raw egg whites should not consume as much as yolks. Raw egg whites contain anti nutrient avidin, a glycoprotein that binds to the B vitamin biotin and prevents its absorption. Biotin is essential for the synthesis of fatty acids and the maintenance of blood sugar levels during pregnancy, especially when the level of biotin in the blood decreases.
Raw egg yolk can be used in various ways. I add it to soups and stews, before serving the food is not very hot. Children add it to oatmeal porridge and cooked polenta. Smoothiji - pulp juices of vegetables, fruit, yogurt / kefir with the mandatory addition of egg yolks, the aperture on a daily basis. Homemade ice cream is easy to make from the beaten eggs, whipped cream and melted dark chocolate.
Forget the story about cholesterol. Scientific evidence indicates that fat and cholesterol is not dangerous for the heart there. From time immemorial the human species lived on foods of animal origin, and it was a food source that enable survival. The eggs of birds, fish and chicken in a free pre-industrial cultures are regarded as sacred food, and special attention was given to them to get enough pregnant women and children. Empirically it was known that eggs ensure good health, strong immunity and protection from disease.