ggs - a pure vitamin and mineral bomb that should not be missed not just at Easter, but also at the daily breakfast table. Eggs are real powerhouses with many valuable nutrients. They are rich in vitamins A, B2, B12, D and folic acid, as well as phosphorus, selenium, iron, zinc and choline. Almost all the proteins and amino acids contained in eggs can be converted and absorbed. And now comes the surprise: egg yolk contains more proteins than the protein itself! Yup, egg yolk consists of about 50% water, 32% fat and 15% proteins. Liquid egg white, on the other hand, is about 90% water and only 10% protein. #sorrynotsorry but so much for the trends of eating only egg white omelette with leeks and spinach on the weekend. Oh yeah, and one thing right up front: the information in this blog post refers exclusively to the chicken eggs and NOT the chocolate eggs.
Fun Fact: In Switzerland, around 9.9kg of chocolate is consumed per person each year. Over the holidays such as Easter, for example, chocolate consumption increases significantly and so an average of 610 grams per person disappear in our tummies, i.e. more than 6 bars of chocolate. By comparison, Swiss consume an average of 178 eggs per year - that's about 9.5kg.
So consider replacing 6 chocolate Easter eggs with real chicken eggs and benefiting from the following advantages:
Eggs are one of the most nutritious foods of all, not least because of the high-quality protein. The reason for this is the so-called biological value. This is an index for the efficiency with which the proteins contained in the food can be converted into the body's own proteins. In the case of eggs, this value is almost 100%, i.e. almost all proteins can be converted into the body's own proteins. In addition, eggs are the only animal protein source that does not contain NEU5GC molecules, which as Philipp already explained in the webinar "Wellbeing: Nutrition, Exercise, Sleep, Mindfulness, Habits" is considered to be particularly pro-inflammatory and carcinogenic, such as in the case of red meat.
Choline is necessary for healthy brain development and metabolism, and although it can also be synthesized by the liver, most of it must be obtained from the diet. Choline helps your body transport fatty acids into the cells, where they are subsequently converted into energy. If you have a choline deficiency, the metabolism of fatty acids may be impaired, which can make it difficult to lose weight.
The magic substance is lecithin. On the one hand, the substance protects the gut lining and supports the liver in detoxification. On another hand, lecithin fuels the brain. Two hours after eating eggs, the performance of short-term memory increases - that's a real brain food.
Eggs contain unsaturated fatty acids, which has a strong satiating effect. If you consume eggs for breakfast, you automatically consume fewer calories the rest of the day. Eggs also contain hormones that boost fat metabolism. So if any diet should speak against a breakfast egg, you can quit the diet right away.
Both egg yolk and egg white are healthy for you. The color substance carotene contained in egg yolk strengthens your immune system by protecting body cells from free radicals. The high protein content of the egg supports the building of immune cells.
Eggs contain many different vitamins: B12 and iron, for example, helps form red blood cells. Vitamin A supports the eyes, so that night vision can be improved. The zinc from eggs can help your body with stress management. The vitamins of the B group are responsible for helping burn fats and carbohydrates. Thus, you gain more energy. Eggs is a natural source of D which strengthens bones and teeth, which is key for the absorption of calcium.
Most people associate eggs with cholesterol. And too much cholesterol is known to be bad because it promotes vascular calcification, which can lead to heart attack. Eggs do NOT affect your cholesterol levels! The yellow of the egg has a relatively high content of good cholesterol. If you look more closely at the concentration of cholesterol in your blood, you distinguish between HDL (high-density lipoprotein), which is known as good cholesterol, and LDL (low-density lipoprotein), which is known as bad cholesterol. The more HDL, the lower the risk of cardiovascular disease and vice versa. 90% of the cholesterol is produced by your body. With an increased intake of cholesterol from food, the body lowers its own production in the liver and reduces its absorption in the gut. Science now knows that the decisive factor is not whether and how much cholesterol the diet supplies, but the quality of dietary fats. That is why the recommendation to limit egg consumption is absolutely outdated. Moreover, HDL is positively influenced by sports. Those who are regularly physically active are also doing something good for themselves in terms of cholesterol levels.
The lutein and zeaxanthin contained in eggs are two important carotenoids that strengthen vision. The two compounds are found in our retina and have antioxidant properties. Thus, they protect our retina from free radicals.
Yes, eating eggs makes you happy! Because the amino acid tryptophan found in eggs supports the formation of serotonin, which is responsible for the feeling of happiness.
Of course, egg quality always depends on what the hens are fed, so when buying eggs, be sure to look for pasture and organic quality. Pasture eggs contain a slightly higher percentage of the healthy omega-3 fatty acids. By the way, soft-boiled eggs are best because the proteins have already been broken down and can therefore be easily absorbed by your body.
So don't just focus on eggs at Easter, celebrate their extraordinary benefits to your health all year round: Whether you're building muscle or losing weight, enjoy!
I have a deep passion for movement and sports, and an insatiable curiosity for understanding human nature. While researching the connections between physical vitality, mental acuity, and the pursuit of longevity, I care to share valuable insights and practical tips that can easily be incorporated into our daily lives.
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