Despite all these benefits, the yolk is precisely the cause of the bad reputation of the egg. a For many years, said negatively interfered eating eggs cholesterol levels, due to the amount of fat contained in the yolk. While the yolk has fat, total is 4 to 4.5 grams per egg, of which 1.5 grams are saturated fats and other unsaturated, predominantly monounsaturated fat, good for the body. (Not to be confused with Herbalife!). Is saturated fat, that it is a minority in the egg, which determines the levels of blood cholesterol. a According to the World Health Organization, an average sized commercial egg contains only 6.7% of body fat an adult needs daily actually recommend eating between 5 and 6 eggs per week. Studies in Japan, France and Spain, countries with high consumption of eggs, show that consumption of this food is not related to increased cholesterol in people. (A valuable related resource: Healthy Living).

A A A real risk from eating eggs is the possible spread of salmonella, which causes food poisoning gastrointestinal symptoms. ge. However, this can be avoided buying eggs only packaged properly, not with the skin broken or damaged. a must be recognized, however, that the egg is one of the most allergenic foods in children, the cause is albumin, a protein in the clear. In case of allergy doctors suggest excluding the egg, their derivatives and products containing any component of the diet. a order to fully exploit the benefits of this food safely, I give you some tips: not wash the eggs, as it would be taking away the natural lining of the shell that protects the inner contents of infections.

Store in the refrigerator and keep them there until consumption. A fresh egg sinks in water when salted cold. To distinguish a raw egg one should only turn it on itself, it can turn easily is cooked, if not crude. The beaten eggs are fluffier if they are not too cold: remove from the refrigerator a while before cooking. To boil eggs with broken shells without being clear out, add a few drops of vinegar to the water. To peel hard-boiled eggs with ease hot, pass quickly by running cold water.