The “Golden Heart” of the Egg

I bet you all consider eggs the perfect breakfast to kick off the day with. Boiled, scrambled, with cottage or normal cheese, omelets and many more various ways to prepare a nice meal. On the other hand, scientists did various researches on the benefits of egg whites and yolks and the egg, as a whole. The research made many people consider yolks dangerous and harmful for their healthy lifestyle. The fact that eggs contain 200 mg of cholesterol and 6 grams of fat forced people to avoid the eggs, or just the yolk. Even I avoided yolks in my morning meals (3 or 4 whites and 1 yolk was enough for me), but for the past couple of years, scientists have opted for the more regular intake of the egg’s “golden heart”.

 

The old studies show that egg whites have 3.6 grams of protein, 0 grams of fat and 17 calories. The yolk was considered dangerous with its high consistency of cholesterol, which can be two types – the “good” HDL and the “bad” - LDL. HDL is the short for high-density lipoprotein. The HDL cholesterol particle is dense compared to other types of cholesterol particles, so it's called high-density. Cholesterol isn't that bad as this is an essential fat, providing stability in every cell of your body. It clears the bad cholesterol (LDL) and is vital for the low risk of strokes and heart diseases. The HDL scrubs the blood vessels clean and maintains their healthy function in the organism.  According to the old studies, eggs contain 200 mg of cholesterol (both HDL and LDL) and 6 grams of fat. Excluding the yolks doesn’t mean you will diminish the risk of any cardiovascular diseases and strokes. Yolks have strong antioxidant qualities, just like the apple - iconic for the “healthy lifestyle” according to a “Food Chemistry” research. The yolk has two amino acids, tryptophan and tyrosine, which have extremely high antioxidant properties. When boiled or fried, the eggs would lose nearly half of these properties, but will still be equal to the apple’s.

 

The joint nourishment is as important as the muscle one. Many people don’t realize that when throwing away the yolk, they deprive the joints and muscles of key ingredients. The best source of sulfur-containing amino acids is the raw egg white, and the yolk – rich in iron. Eggs, rich in both, when boiled, the yolks turn green. Yolks are really rich in omega-3-fatty acids and more precisely in docosahexaenic acid (DHA). It is found in many omega-rich products like salmon. The fatty acids are crucial for the communication of the nervous system cells, while regulating the fat profiles in the blood. The omega-3-fatty acids take part not only in the brain function, but in losing weight either. Except for the DHA (yolks have 18 milligrams of it), lecithin enhances the cell membrane dynamics, resulting in faster secretor processes in the body. Thanks to the lecithin, yolks maintain fat and cholesterol levels flat.

 

The key substance in lecithin is the phosphatidyl choline (PC) which produces the crucial neurotransmitters, responsible for a healthier brain function. Choline allows a healthy communication between the brain and the muscles, but choline’s most important quality is the immunity it creates against cardiovascular diseases and osteoporosis. It is found in soy, chicken, turkey, shrimps, beef, diary products, nuts and chocolate. Unfortunately, some people are allergic. In this case, the allergic reaction is quite an emergency. Symptoms include rashes, itching and swelling of the face and tongue or throat, tightness in the chest, shortness of breath and difficulty in breathing. If any of these symptoms occur, patients should discontinue use and  immediately head for the emergency center.

 

You can be calm now, as scientists have proven eggs to have more advantages, than minuses. I love scrambled eggs with cheese, and in fact, I'm going to prepare some now.