Eggs(almost complete food)

We consume eggs since our beginning.Although in general we consume only the inside,the shell is also edible.The most popular are the chicken eggs,but we can find even ostrich eggs in markets.

How good are eggs?
Among the benefits of consumption of eggs (especially raw yolk) include: prevention of cataract, the proper functioning of the nervous system, increasing immunity (by natural content of vitamin D), reduce inflammation and allergies, breast cancer prevention for women,hair and nail health, improves memory, the proper functioning of the liver (by the content of choline), the prevention of oxidative stress,detoxification of heavy metals (mercury).
All these nutrients are in the the yolk. The egg-white, until now was considered “the good part” of the egg but it’s only protein accompanied by a toxin, avidin.When avidin is ingested,it binds to vitamin h(biotin) and this complex of avidin-biotin can’t be absorbed by the body.Avidin is inactivated by heat,so avoid raw egg-whites.Consumed in the morning(especially boiled),eggs help control your appetite and thus, your weight loss.
It is important that the eggs you eat to be fecundated.Thus we make sure that all the nutrients have been activated.The embryo extract (derived from fertilize eggs) has miraculous effects on health.Another element in the equation is the food of the chickens: Search for country eggs, from chickens raised in semi-freedom, with natural food (especially seeds). The risk of disease with salmonella today is minimal due to stringent regulations in the food industry.
There is also the risk of allergy to eggs, in which case you will need to make sure that you take the nutrients needed by combining other sources of food. Choline is also found in spinach, in seeds, butter, nuts, lentils.

How many we can eat?
The main concern has been brought in the ’80s for the content of cholesterol. Meanwhile, this theory was outdated and is considered safe (even good for the cholesterol) the consumption of 6 eggs per week. Given the high fat content,the consumption of carbohydrates with high glicemic index (sugar, potatoes, bread, etc..) should be kept to a minimum, At least at the same meal. For people who do sport egg consumption can be higher. For those who are on a low-carb diet the consumption can get even higher .Of course, contraindications and medical advice, as in any diet/nutrition program,should be in your attention.

How to prepare them?
Eggs are included in various kinds of food, but most comfortable for us is to boil them (yolk is preferred to remain liquid) or fry them in fat (butter, oil). The secret is that the frying process will be made at a low temperature without burning the egg-white, which should keep their white color. It’s simple: use a large amount of oil (reaches high temperatures harder), keep the fire to a minimum and move the vessel off the fire when the temperature increases too much (the egg-white begins to burn). At first you can use a kitchen thermometer. Frying in direct contact with metal (even if it’s protected by a layer of Teflon) inevitably leads to burning the egg and production of toxic substances.