10 Health Benefits of Farm Fresh Eggs

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HERE ARE TEN BENEFITS OF FARM FRESH EGGS
1. EGGS ARE GREAT FOR THE EYES.
According to an Article written by Dr Mike, his study said an egg a day may prevent Macular Degeneratondue to the carotenoid content, specifically Luteinand Zeaxanthin. Both nutrients readily available to our bodies from eggs, than from other sources.

2. EGGS LOWER THEIR RISK OF DEVELOPING CATARACTS
Because of the Lutein and Zeaxanthin in eggs researchers found that people who eat eggs every day lower their risk of developing Cataracts. Emphasize a diet of organic, whole foods, with plenty of fresh fruits and vegetables. Antioxidant vegetables include bell peppers, carrots, celery, parsley, spinach, tomatoes, yellow squash, and dark-green leafy vegetables, such as chard, collards and kale. Fruit high in anti-oxidants include berries, especially the dark rich colored berries, purple and red grapes, plums,cherries, mangos, melons and citrus fruit. Organic egg yolks are also recommended because they are rich in carotenoids, an important class of antioxidants. It is best to eat soft, rather than hard cooked egg yolks to preserve the heat sensitive valuable carotenoids. Soft boiled, poached, sunny side up, or raw eggs are best.

3. ONE EGG CONTAINS 6 GRAMS OF HIGH-QUALITY PROTEIN AND ALL 9 ESSENTIAL AMINO ACIDS.
Most plant proteins contain inadequate amounts of one or more essential amino acids.While some plant proteins, such as soy protein, provide all nine essential amino acids, they are less digestible compared with animal protein. There are many measures of protein quality in use today, and the protein in eggs consistently ranks well with all systems, followed by whey protein. In fact, the protein quality in eggs is so high that scientists often us eggs as the gold standard for measuring the protein quality of other foods

4. REGULAR CONSUMPTION OF EGGS MAY HELP PREVENT BLOOD CLOTS,STROKE, AND HEART ATTACKS.
According to a study by the Harvard School of Public Health, there is no significant link between egg consumption and heart disease. According to the article”Long vilified by well-meaning doctors and scientists for their high cholesterol content, eggs are now making a bit of a comeback. While it’s true that egg yolks have a lot of cholesterol and so may weakly affect blood cholesterol levels eggs also contain nutrients that may help lower the risk for heart disease, including protein, vitamins B12 and D, riboflavin, and folate.”

5. THEY ARE A GOOD SOURCE OF CHOLINE.
One egg yolk has about 300 micrograms of choline. Choline is an important nutrient that helps regulate the brain, nervous system, and cardiovascular system. Choline is an essential nutrient your body needs for cells to function normally. Although Choline was discovered in 1862, it wasn’t identified as an essential nutrient for human health until just 10years ago. Evolving research is providing more details about the benefits of choline, which also is important for proper liver, brain and nerve function,as well as for memory and for transporting nutrients through the body. Unfortunately, studies have shown that most Americans are not getting enough choline in their diet.

6. THEY CONTAIN THE RIGHT KIND OF FAT.
“One large egg has less than 5 total grams of fat. About 3 grams of that amount come from healthy monounsaturated and polyunsaturated fats, or MUFAs and PUFAs. Monounsaturated and polyunsaturated fats help protect your heart by keeping your cholesterol levels within a normal range. These fats may also help reduce your risk of type 2 diabetes by helping to regulate insulin levels, which stabilizes your blood sugar, explains MayoClinic..”

7. NEW RESEARCH SHOWS THAT EGGS DO NOT HAVE A NEGATIVE IMPACT ON CHOLESTEROL.
Because eggs provide both helpful and potentially harmful fats, they can be included as part of an overall healthy balanced diet. If you are concerned about consuming too much fat from eggs, there are alternatives to whole eggs that are much lower in fat.

8. EGGS AREONE OF THE ONLY FOODS THAT CONTAIN NATURALLY OCCURRING VITAMIN D.
In an article in the Huffington Post they said”According to the UK Foodcomp and Department of Health, eggs today have 20% less saturated fat, 13% fewer calories and 10% less cholesterol than eggs in the 1980s. An average medium egg now contains 66 calories (compared to the previous figure of 78 calories 30 years ago) and an average large egg 77 calories (previously 91 calories).”

9. EGGS MAY PREVENT BREAST CANCER.
In one study, women who consumed at least 6 eggs per week lowered their risk of breast cancer by 44%. Women who ate more eggs during their high school years may be less likely to develop breast cancer. New research from Harvard, published in Breast Cancer Research, found that higher levels of egg consumption during adolescence are associated with a decreased risk of breast cancer.

10. EGGS PROMOTE HEALTHY HAIR AND NAILS
Because of their high sulphur content and wide array of vitamins and minerals. Many people find their hair growing faster after adding eggs to their diet, especially if they we’re previously deficient in foods containing sulphur or B12.

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