Kyle Leon Fitness Review - Nutritional Benefits Of Eggs

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Nutritional Benefits Of Eggs - However, to be consistent with a healthy diet, we have the enjoyment of eggs retain a compromise due to their high content of cholesterol (300 mg / each). Eggs also contain lecithin, which favorably affects cholesterol metabolism and promotes its degradation at the same time the walls of blood vessels. Its vitamins and minerals, eggs are also an important source of calcium, phosphorus, magnesium, potassium, iron and zinc and copper.
Egg-shell - A rich source of calcium is eggshell, which is a pure calcium carbonate. If you want to use the shell, it must first be thoroughly washed with soap and after emptying the contents of her clean and let dry several shells a powder which can then be used. One such teaspoon is 1.3 grams of calcium. Such a source of calcium may be taken only in the event of increased demand (puberty, after fracture in the period from the 6th month of pregnancy and during lactation). The eggs can also find the amount of biologically active substances (numerous enzymes and some of the dyes nature).
Digestibility of eggs - As digestibility of eggs and depends on their preparation. The very best digest the eggs are cooked soft-boiled, because the stomach is leaving in two hours. Raw eggs and boiled eggs hard-boiled are harder to digest, leaving the stomach for 2 ½ to three hours are poorly digested fried eggs that remain in the stomach up to six hours.

Everything in moderation to lead a healthy life

Everything in moderation - While eggs are valuable foods, but in any case it is recommended to consume in large quantities we consider the optimal number about four eggs per week, preferably brewed annealing. For more physically working it can be up to six eggs per week definitely not recommended favorite frying eggs, because when eaten in excessive quantities are threatened by our vessels.
Raw egg white - Eating raw egg white is not recommended, because white contains a protein that binds biotin. This ability destroys only or boiling.
Preservation of eggs - For optimal preservation of eggs is important temperature of 10 ° C. For microbes yolk is an ideal environment in which they can rapidly reproduce. If that is broken yolk membrane and the yolk is mixed with egg white, losing the antibacterial action of egg white and egg deteriorates rapidly. If you are not rotten eggs, can be processed for food such eggs, however, must not consume directly.
Age of eggs - Ideally, when we use the freshest eggs possible, since the moment ablation, the egg gets older and gradually lose its value stored eggs gradually dry out and become lighter depending on how the egg behaves in water can guess the age of the eggs - Fresh eggs, unlike older, will lie at the bottom older eggs in the container floats and stands on top.