A Common Dude"s Guide to Eating Eggs
Eggs are popular for being an excellent source of proteins, yet people also see eggs as a threat to their hearts because of the fat that they contain.
Some people like eggs raw, some like it boiled, fried, or poached.
But however you like your eggs cooked (sorry for the lack of a better statement), you might have always wanted it for the goodness that it brings to your health.
So how do we get the goodness of the eggs at its best? And how much risk does eating eggs presents to our health? If you are hesitating to eat eggs because of the fat that it contains, then gone are those hesitations! Big eggs (50g) only contain 5 grams of fat, and only 3% percent of that fat is saturated and the remaining 7% are unsaturated.
So what does that tell you? Whenever you eat eggs, you also decrease your risk of heart disease because unsaturated fats reduce your total cholesterol and LDL (bad cholesterol) levels.
You may eat the egg raw to keep the chemical structure of proteins as it originally is.
However, eating raw may cause you to be infected with salmonella, which induces vomiting, nausea, fever and chills.
Also, by eating raw eggs, you may also have biotin deficiency which is caused by the binding of avidins present in raw egg whites to biotins (a type of Vitamin B) making it unavailable for use.
So, to reduce the risk of being infected by salmonella and having deficiency in biotin, heating the egg either through frying it, poaching it in water (add vinegar to keep it intact), or by boiling the egg for 5 to 10 minutes (a grey egg yolk means that it has been overcooked).
Some people like eggs raw, some like it boiled, fried, or poached.
But however you like your eggs cooked (sorry for the lack of a better statement), you might have always wanted it for the goodness that it brings to your health.
So how do we get the goodness of the eggs at its best? And how much risk does eating eggs presents to our health? If you are hesitating to eat eggs because of the fat that it contains, then gone are those hesitations! Big eggs (50g) only contain 5 grams of fat, and only 3% percent of that fat is saturated and the remaining 7% are unsaturated.
So what does that tell you? Whenever you eat eggs, you also decrease your risk of heart disease because unsaturated fats reduce your total cholesterol and LDL (bad cholesterol) levels.
You may eat the egg raw to keep the chemical structure of proteins as it originally is.
However, eating raw may cause you to be infected with salmonella, which induces vomiting, nausea, fever and chills.
Also, by eating raw eggs, you may also have biotin deficiency which is caused by the binding of avidins present in raw egg whites to biotins (a type of Vitamin B) making it unavailable for use.
So, to reduce the risk of being infected by salmonella and having deficiency in biotin, heating the egg either through frying it, poaching it in water (add vinegar to keep it intact), or by boiling the egg for 5 to 10 minutes (a grey egg yolk means that it has been overcooked).