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Eggs - Natures own pre packed food !

July 12, 2012  by: ushakiran  Points: 12   Category: Food & Drinks  Earning $0.85   Views: 785

Studies show that when eggs were added to one''''''''s diet , although their cholestrol levelas rose a bit, so did the good cholestrol, HDL ...


Human beings have probably been consuming wild birds eggs since prehistoric times, but according to sources , it was the domestication of the Indian jungle fowl and its gradual spread westwards that took the egg as it is known today, which is a standard dietary item ,to Europe .
The Romans carried it to Britain, but the Americans discovered it only after Colombus' second voyage. Since then , a variety of different birds eggs have continued to be eaten at different seasons and places - ducks, geese, plovers, quails, gulls have all been popular sources . However, the chicken which has now become an egg producing machine leaves all the competitors out of sight, so popular has it become !Today there is scarcely a village in the whole world where eggs cannot be found .Elliptical in shape, egg shell covers range from dead white through various shades of creamy whites, browns and even speckled ! Although egg shell and yolk colors may vary , there is little nutritive difference between the different variety of eggs !

Nutritional Highlights

An egg is one of natures most nutritious creations, containing six grams of protein with a mere 75 calories and about 5 -6 gms of fat ( 1.5 of which is saturated ). It also has 213 mgms of cholestrol, 22 per cent less than what was previously thought, all of which is concentrated in the yolk. The yolk also contains two powerful antioxidants - namely lutein and zeaxanthin - compounds which give it the yellow color , and which can also fend off macular degeneration which is a common cause of vision loss in older people .

The egg white which contains most of the proteins and none of the fat and cholesterol is , is a dieters dream.According to most nutritional experts an egg should be consumed whole to get all its goodness.

100 gms ( which is about one and a half egg ) of raw egg contains the following :
Energy - 173 calories
carbohydrates - Nil
Protein - 13.3 gms
Fat - 13.3 gms
Calcium - 60 mgms
Phosphorous - 220 mgms
carotene - 420 microgms ( good source )
Folic acid - 78 microgms

Points of Controversy

1, People with heart disease were advised not to eat egg yolks and even the healthy people were advised to have not more than 3 or 4 eggs per week.

Later came the findings that when eggs were added to one's diet , although their cholesterol levels rose a bit, so did the good cholesterol, HDL.This means that their heart disease risk may not have increased drastically by consuming eggs .

2, Studies show that while food cholesterol does not significantly increase blood cholesterol in everyone, in some people that system does not work as well as it should. The outcome of this is a raised blood cholesterol levels in such cases by about 5 - 10 per cent and a risk of heart disease .

Here, too if the blood cholesterol levels are not a problem , your body is probably managing fine on its own and eggs in moderation is not likely to upset this balance. One should keep in mind that a healthy diet allows only 300 milligrams of dietary cholesterol a day and an egg at 213 mg will take the lions share of the allotment,leaving little room for other cholesterol food items . One needs to do some balancing act here by cutting down on other cholesterol high food stuffs on the day you consume eggs...

Some useful information and tips

1, Buy only fresh eggs or properly refrigerated , clean,sound shelled eggs

2,To find out the freshness of an egg, lay it horizontally in sufficient cold water to cover it. If it lies flat it is full and fresh ,whereas if it shows a slight tilt it is ok to be consumed after cooking it.But if it sits up it needs to be thrown away since it is not fit for consumption .

3, It is advisable to store eggs in the cartons in the refrigerator to ensure freshness.Dont store them on the fridge door where the temperature is normally higher.

4, Egg shells are porous , more so after they are washed, so the eggs will retain odors of any strong smelling food which is placed close to them !

5, While using eggs which have been stored in the refrigerator,run a little warm water over them before doing anything with them. They crack if put into boiling water straight after taking them out of the fridge and sulk when you whip them for an Omelet.

6, When you beat egg whites for cakes and pastries, they will be lighter if the eggs are taken out of the refrigerator and left for at east an hour before they are beaten.

7, Eggs should be cooked slowly over slow fire whether frying them or making an omlette or boiling them.

8, Poaching eggs is a healthy option since you cut down on the additional fat, or use non stick pans while making fried eggs.

9, Substitute two egg whites for one whole egg while making omlette .If the servings are more ,use more egg whites than whole eggs.

10, To kill any salmonella present,cook the eggs until the white is set.

Author: Suny        
Posted Date: 07/14/2012    Points:1    

I used to eat lots of eggs but no more. I have given up non-vegetarian back in 2004. Your description is very interesting though.

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