Eggs - Nature Cures®

The old saying ‘Go to work on an egg‘ is good advice as a breakfast of eggs is the perfect meal to start off the day with.

Eggs have the highest quality source of protein available and contain almost every amino acid required by the body. The egg yolk contains almost every essential vitamin, and many other important nutrients so should be part of all growing children’s diets.

Eggs are especially useful for foetal brain development and should be an essential part of the diet for pregnant women as they are rich in choline.

Why eggs are good for the brain?

Eggs are able to provide many of the essential nutrients needed for correct brain function and should be a staple part of the diet for anyone suffering from psychological disorders.

Eating more than one egg per week can significantly reduce the risk of Alzheimer’s disease, according to a new study published in The Journal of Nutrition. Researchers found that this simple dietary habit is linked to a 47% lower risk of developing the condition. Nutrients like omega-3 fatty acids, choline, and antioxidants in eggs play a key role in supporting cognitive function and protecting brain cells. Regular egg consumption can help to preserve memory and reduce inflammation as people age.

Eggs for physical exertion

They are also very good for those that are involved in sports or any other activity that involves intense physical exertion, strength and stamina. They are also useful for the elderly or sick as they are easily digested and a rich source of so many nutrients essential for good health.

Eggs for obesity and diabetes

Eggs are a good choice for diabetics as they provide many of the important nutrients required for the regulation of blood sugar. The betaine and choline in eggs is good for heart health. They are also low in calories. One large egg contains 72 calories, so they are a useful nutritious but low calorie food for people with obesity.

Eggs to improve the immune system

Because they are rich in most of the nutrients required for the body to build its own important proteins and hormones, they can be useful to include in the diet to help the immune system fight infections, ward off cancer and other vital protective functions.

Eggs and vegetarians

Eggs can be an important food that vegetarians should consume. This is because, when they are unfertilised, they are just a product produced by animals, rather than an animal as such. The vitamin B12 they contain is often lacking in vegetarian diets.

Eggs and cholesterol

Eggs whites are high in cholesterol, which the arteries needs for repair, the brain requires for structure and the body needs to make vitamin D. High cholesterol in the blood will not stem from consuming eggs as was the scare some years ago.

NOTE: Only 15% of the cholesterol in the blood comes from foods. The other 85% is made by the liver. A malfunction of the liver is the main culprit for high cholesterol. High alcohol consumption, smoking or vaping tobacco, medications, recreational drug use plus being overweight are often the root causes of liver disorders and high LDL cholesterol levels.

Egg whites

Egg white soothes the stomach and bowels and is therefore useful for heartburn, indigestion, diarrhoea and constipation.

Externally, egg white (beaten to fluffy stage) is useful for soothing minor burns and inflamed skin.

Egg whites and vitamin B7 deficiency

There are high levels of a protein called avidin in raw egg whites which binds to vitamin B7 (biotin) which may cause a deficiency of this vitamin if consumed over a few months. When cooked, avidin is partially denatured and binding to biotin is reduced.

However one study showed that 30-40% of the avidin activity was still present in the white after frying or boiling so consumption of cooked egg whites should be limited to about three times a week whereas egg yolks, that contain most of the nutrients and no avidin, should be consumed more often.

The other alternative is to eat extra foods rich in vitamin B7 the same day as eating egg whites.

Highest sources of vitamin B7 in micrograms per 100 grams

Chicken livers 180 µg
Beef liver 100 µg
Coffee beans 100 µg
Egg yolk 60 µg
Almonds 57 µg
Walnuts 39 µg
Oatmeal 35 µg
Peanuts 34 µg
Soy beans 19 µg
Sunflower seeds 10 µg
Salmon 6 µg

NOTE: One µg is equivalent to one microgram.

For more information see>> Vitamin B7

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What minerals are found in eggs?

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