Eggs
I’m an advocate of eating less animal protein (see my Free Report to learn why), but of the animal protein I do eat, I choose that which is the least evolved, emphasizing naturally raised, local eggs and wild caught fish.
Consider these points about eggs:
· They are available year round
· They can be eaten alone or used as an ingredient
· They are a kitchen workhorse, acting as volumizer, emulsifier and/or binder
· They help prevent blood clots
· They reduce serum cholesterol
· They promote weight loss
· They protect against cataracts and age related Macular Degeneration
· They are a good source of Vitamin D, Iodine, B12 and other micronutrients.
How is this so? Eggs YOLKS are the richest food source of choline, which is vital to brain health and messaging throughout the nervous system.
It is estimated that more than 90% of Americans are deficient in choline. Both the choline and B12 in egg yolks convert damaging homocysteine into safe components, thereby improving cardiovascular health.
It is true that egg yolks are high in cholesterol, but more recent studies have revealed that eating 1-2 eggs, daily, coupled with a low fat diet, creates NO SIGNIFICANT DIFFERENCE in blood levels of cholesterol or risk of heart disease and (I think it bears repeating) can actually improve it!
And, as if these points aren’t enough, choline inhibits inflammation ~ yahooooo!!
If you’re like me and allergic to egg WHITES, you can eat your yolks alone – raw in a morning smoothie, swallow ‘em whole or scramble them with your favorite milk product (mine’s coconut milk). It is also worth noting that if you are allergic to the whites, the protein associated with the allergy is often neutralized at high temperatures, such as those associated with baking.
If you’d like to learn more about the health benefits of eggs, I recommend the following link: http://whfoods.org/genpage.php?tname=foodspice&dbid=92
Free Kitchen Tips
