I discussed in “Part 1” the importance of eating eggs coming from organically-fed, free-range chicken. These provide healthy fatty acids like omega-3 fatty acids, which protect the heart and the brain. Choline in the egg is essential for babies’ and children’s growing brains. It also lowers their risk of their developing learning disabilities. The nutrient improves mental behaviors in both children and adults. Phytochemicals are also abundant in the egg yolk; they prevent age-related macular degeneration (AMD) and cataract, two blinding diseases. Now that I have summarized for you last week’s article, I shall continue with the other benefits of this wholesome food.
Eggs offer other important nutrients, not contained in one kind of food. They offer a variety of necessary vitamins like A, Bs, E and D. A is required for the skin, vision, hair and immune system. The Bs, like B2, B5, B6, B9 and B12 are essential to build red blood cells, protect nerves and circulate oxygen in the heart, the brain and all the other systems. Eggs are especially important for pregnant mothers to consume; they help in the development of the fetal brain. Even toddlers, children and adolescents should be fed eggs for their growing brains.
Vitamin D in eggs is quite exceptional. Very few foods do carry the vitamin; it is rarely found in other common foods. The nutrient is needed to build bone mass, boost immunity, prevent multiple sclerosis in adults and protect against cancer. D is mainly synthesized by the fat in the skin through 10 to 15 minute exposure to after ten o’clock sunlight.
It is common belief that eggs are high in cholesterol. Yes, free-range eggs contain cholesterol, but they also offer polyunsaturated fatty acids like omega-3 fats, which cancel or neutralize the bad effects of saturated fats. Free-range hens produce eggs of superior nutritional value, which contain less of the “harmful” cholesterol than commercial eggs.
Minerals are particularly abundant in eggs. They come in a variety: Iron, calcium, phosphorous, potassium, chromium, selenium, sulphur and zinc, which are essential for the brain, heart, cells, bones and immune system. Selenium in the egg enhances the immune system against viruses and cancer due to the antioxidant powerful supportive effects.
Eggs should not be given to infants below the age of nine months. Egg whites are usually a cause of intolerance, which can be outgrown with age. Adults can develop allergic reactions to eggs, too.
Tryptophan in eggs is abundant and bio-available. It is the precursor of serotonin, the mood and sleep regulator. Along with eggs’ richness and quality of nutrients, tryptophan gives a feeling of fullness and inhibits voracious appetites, hence prevents overeating and obesity.
Eggs can be cooked in many different ways, with different ingredients of protein and carbohydrates. They can be offered as main or side dishes, appetizers, in sandwiches, salads, pastries, cakes and desserts for breakfast, lunch, snack or dinner. They are very handy; they can be added to meat, fish, poultry, cheese, whole grains, vegetables, milk, ice-cream and fruits. They make the most delicious dishes. They also act as emulsifiers as they bind fat and watery substances in a smooth manner.
Eggs are delicious and versatile nutritious food that can be a good dietary supplement when multi-vitamin- and-mineral tablets are needed by children and adults. Eggs’ powerful nutrients are easily absorbed by the body, because they are bio-available, making them ideal for children, convalescents and the elderly. They are easily cooked, eaten and absorbed. Babies, younger than nine months should not be fed eggs; they can produce allergies in the very young. Eggs and milk make a wholesome meal for children and toddlers whose brains are at developmental stages. Excessive consumption of eggs does not give more benefits. On the contrary, they produce harmful effects on the body and brain. Portions should not exceed one egg daily. Adults should not consume more than six per week. Eggs are important components of your diet. You should include them in order to have a wholesome nutrition.
Cooked eggs are easier to digest, more bioavailable and less risky in developing salmonella bacteria usually found in commercial nonorganic eggs because of the unsanitary conditions of raising chicken in congested cages in big commercial poultry farms. A way to test the freshness of an egg is to place it in a bowl of water. If it floats, it should be discarded and not to be consumed. Eggs are better refrigerated and well cooked. Water for boiling hard-boiled eggs should not be chlorinated water. The chemical penetrates the shell and leaves a strange after taste. Eggs with broken or soft shells should be thrown out to avoid contamination.
Commercial chicken are vaccinated, hence should not be consumed weighing below seven hundred grams. They are given hormones that make the eggs larger; increase production of eggs; and make them fatter. The hormones disrupt the hormonal balance in adults and children in particular. They are also given antibiotics regularly to protect them from bacteria. Moreover, the drug injected in the hen may cause antibiotic resistance in humans.
Whenever possible, treat yourself to organically-fed, free-range chicken and eggs. Your health deserves un-tampered-with food.
