Top 5 Myths and Facts About Eggs. Are Eggs Healthy?
Over the past centuries, food technologists took a chicken egg and came up with a hundred ways to influence it. Here we’ll refute the most popular myths and facts about eggs (not only chicken).
“It is better to eat only chicken eggs. Turkey ones as a last resort.”
This is not true. In principle, a person is fit to eat everything. Nothing but common sense and condemnation of society prevent you from hamming a goose, crocodile, or tortoise egg. They are also edible and highly nutritious.
Of the minuses – pathogens such as salmonella and allergies to protein. But in the case of eating chicken eggs, this can happen.
Corrosive citizens will later say that “chemists advocate eating eggs of unfortunate turtles.” Well, we leave such a right for them.
“Raw eggs are fashionable, stylish. And you start to sing better after them.”
Perhaps one of the most common facts about eggs. Raw eggs are, first and foremost, an easy way to get to know salmonella. It is a genus of highly pathogenic bacteria that causes acute intestinal infection. Do you need it?
In addition to them, other cute “animals” from the microworld can live on eggs. Heat treatment was invented for a reason. But even if you have crystal clear grandparents eggs, please note:
Raw eggs have the substance Avidin. This is an anti-nutritional substance – that is, it binds the nutrients we need in an insoluble complex.
Avidin binds to biotin (a vitamin of group B) in the body and literally takes it from us. We cannot digest such a complex.
And in raw eggs, there is an enzyme that is also unpleasant for us – antitryptase. Because of it, proteins are absorbed worse.
If it really draws on raw eggs, be careful, and do not overdo it. And for a good voice, it’s safer to go to a vocal teacher.
“They put all kinds of chemistry under the guise of eggs at the production: egg powder, melange.”
Without someone else’s bad advice, you can put thickeners and/or starch, for example, instead of egg products in the production. Viscosity and structure will provide no worse and less fuss. Plus, eggs are also excluded in products for vegans or allergy sufferers.
But if production decided to work with eggs, then it will do it. And with the most convenient technological way in this case.
Have you met the word “egg melange” on the packaging of cakes? This is not suspicious pseudo-egg chemistry, but a pasteurized mixture of proteins and yolks. Most likely, even chicken, not turtle one. When buying ready-made melange, production reduces risks to a minimum. What is so bad here?
There is also a fermented yolk (with an enzyme that increases the thermal stability of the yolk), all kinds of dry egg powders, and even dry omelet (with the addition of milk).
These are all achievements of applied science—no need to be afraid or chuckle at them. Nothing is done for nothing.
“Eggshell is good.”
Another recommendation from the widely spread “facts about eggs”.
Shock, but yes. Eggshells are mainly composed of calcium carbonate. This is a source of calcium – not in the most digestible form, but still. And in the shell, there are enough trace elements from phosphorus and zinc to molybdenum.
And finely ground eggshells are not forbidden to add to flour to enrich it with calcium. For some reason, buying calcium carbonate or calcium citrate on iHerb is cool. And if the food industry workers add frayed shells somewhere, that’s horror, and they poison people.
In no case, we don’t urge you to eat the shell as a source of calcium. There are much more affordable and digestible calcium-rich foods. But if a small piece of shell is caught in the scrambled eggs, do not rush to scold the crooked-handed wife/husband/parents. Perhaps they want to enrich your diet with calcium.
Well, either they can’t break eggs normally.
“There is a lot of cholesterol in eggs!”
The fact that there are many or little components in some food does not tell us anything.
Cholesterol has a huge role in the biochemical processes of our body. It is not necessary to remove it completely, and it is useless.
It is bad when lipid metabolism is disturbed. Yes, this entails a lot of health problems.
Risk factors here will be obesity, smoking, a sedentary lifestyle, anyhow, what kind of food, concomitant diseases like diabetes, and so on ad infinitum.
But not an egg eaten for breakfast. Do not confuse cause with effect. A healthy person does not have to avoid eggs.
Additionally, see what the common overeating causes.
What is more, why not read and find out whether the keto diet is good for you?