The egg is so nutritious and with so many health benefits that it should be prescribed even for all health problems! At least, this is what nutritionist Dr. Cary Raxton supports based on the research report, which she prepared to provide counseling recommendations to her colleagues.
According to Raxton, the egg can be proved beneficial in preventing and coping with a huge number of health problems, from diabetes to muscle loss and memory impairment.What makes egg stand out from other healthy and nutritious foods is that apart from its quality proteins and beneficial fats, it also includes plenty of important ingredients, such as vitamin D, B complex vitamins, selenium, iodine and choline.
For many decades, the egg has been ”accused of” increasing cholesterol levels in blood contributing with this way to the onset of heart disease. However, the evolution of medicine and further research around eating habits prove wrong the previous theory and the egg finally gets its important position in the daily diet.
According to Dr. Raxton, “In recent years eggs have regained their popularity among healthcare professionals, as it has been scientifically proven that cholesterol obtained through food, such as from shrimps or eggs, does not affect blood cholesterol significantly or even the estimated risk of heart disease . Research data suggests a very specific role for egg in health and it is that it acts as the multivitamin of nature,” says Dr Raxton, “which may mean that health professionals are justified in encouraging their consumption.”
Studies on the role of egg in certain conditions have suggested, among other things, that it protects against obesity, type 2 diabetes, hypertension, stroke and dementia.
How the ”vitamin-cocktail” of eggs helps our bodies
Vitamin B2, also known as riboflavin, is essential for our energy, healthy skin and vision and for our body metabolism. A large egg contains about 0.24 mg of riboflavin, or nearly 20% of our daily needs.Riboflavin also activates the enzymes that protect us from a class of chemicals that produce toxic and destructive free radicals.
Vitamin B12 is also present in eggs. According to the University of Maryland, B12 is essential for the development of RNA and DNA. The vitamin also helps in the metabolism of fats and proteins and in a healthy skin, eyes, heart and liver. A large egg offers 0.65 mcg of vitamin B12 or about 27% of the total daily amount required.
A large egg also contains about 0.7 mg of another important vitamin called pantothenic acid, that is, about 15% of the daily amount required for an adult. Pantothenic acid is essential for the metabolism of food in energy and for the production of certain hormones and good cholesterol, according to the University of Colorado.
Folic acid is particularly important for the formation of red blood cells and genetic materials RNA and DNA. It is often included in the diet as a supplement – especially in women who are pregnant – to help prevent bifurcation and other congenital abnormalities in infants. A large egg contains 23.5 mcg of folate or about 6% of the amount an average adult needs every day.
As part of a balanced diet, eggs also provide many other important vitamins in smaller amounts: 5% vitamin A, about 80 mg, 4% vitamin D or 0.6 mcg and vitamin B6 or 0.1 mg and 2% of vitamin E or 0.5 mg and of thiamine or 0.03 mg in a large egg.
The egg is a very nutritious food option and its contribution to heart disease is practically non-measurable. The current data recommends egg consumption as part of a healthy balanced diet as it does not significantly increase blood cholesterol levels in most people. It is mainly the amount of saturated fat we eat that has a greater effect on the amount of cholesterol in our blood than the eggs. If your doctor recommends that you monitor your cholesterol levels, your priority should be to reduce saturated fat.
source: omned.gr, clickatlife.gr