Egg: a good idea!

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Eggs are always a good idea! Not only before Easter, when we have left to blow Easter eggs, but also after Easter, when especially hard-cooked ones accumulate from pom-poms.

An egg is a good idea despite all the fashionable dietary trends and waves, which once curse it and once again lift it to heaven.

Egg is considered worldwide, across countries, nations, religions, in rich and poor countries, simply everywhere in the world as a staple food with an excellent ratio of proteins, fats, special nutrients and macronutrients and micronutrients. The claim that consuming eggs is risky due to an increase in so-called bad cholesterol in the blood has been reliably refuted. On the contrary, thanks to many other substances present in the egg yolk and protein, the egg rightly deserves the adjective “smart food”.

In this mini-series, you will find several reasons to firmly add an egg to your daily diet.

Here are some benefits of regular consumption of one or two eggs a day. Most of the substances in an egg do not suffer from its heat treatment, so it is up to you whether you include it for breakfast or add it to other dishes. On the contrary, a good heat treatment will destroy any bacteria that could inadvertently get into the shell, for example, and if handled carelessly, they could also get inside the food we are preparing with the egg.

An egg is a good idea:

For the brain

Choline is in charge of the nutrition of the brain, nerves and peripheral nerves. Choline is a building block of cell membranes and its daily intake stabilizes and normalises the functioning of many brain activities. There are a number of solid scientific studies published in respected medical media, such as the American Journal of Clinical Nutrition, about the positive effect of choline intake on the prevention of brain aging in adults and on the proper development of memory functions and neuromuscular coordination.

For the eyes

Egg not only colors every culinary delicacy with its beautiful yellow to orange yolk, but also makes a great contribution to long-term eye protection. In the retina, we have up to 120,000 rods that mediate black-and-white vision, but only about 6,000 cones, ie sensors that mediate color vision. The antioxidants lutein and zeaxanthin present in the yolk belong to important antioxidants and are directly involved in slowing down the so-called age-related macular degeneration (the macula lutea or yellow spot is the place on the retina where the concentration of suppositories is highest). These antioxidants are also used to prevent cataracts and benefit other organs of the body.

For bones

Behind the solid structure of the body is a relatively complex system, where many minerals are used, especially calcium, but its incorporation into the body is conditioned by the sufficiency of vitamin D, especially its active form D3. Eggs currently sold already contain higher amounts of D3 than in the past, yet many growers are still trying to obtain high concentrations of active vitamin up to about 400 IU (international units) by feeding suitable laying hens, which corresponds to daily consumption.

For blood vessels

The phospholipids contained in the egg yolk are very important “protectors” of cell walls. This also contributes to the strength of blood vessels and prevents the deposition of cholesterol salts in the vessel wall. It is necessary to say for the sake of accuracy that there are diseases in which cholesterol production is impaired (so-called dyslipidemia, metabolic syndrome, diabetes). Then it is necessary to control the intake of animal fats in the diet. However, in other healthy individuals, children and adults, there is no reason not to consume eggs reasonably. Reasonably, one means a maximum of two eggs a day.

For the liver

The complex of phospholipids and antioxidants has a very good effect on the largest detoxifying organ of our body, the liver. These substances are purely a balm for liver cells and improve the breakdown of toxins by excretion into the bile, they also benefit the liver cells themselves.

For nerves

Egg is a very valuable source of the B vitamin complex. These substances are very important for the proper function of nerves, especially for the transmission of neuromuscular signals and the synthesis of nerve mediators. Lack of B vitamins contributes to nervousness, irritation, loss of concentration, insomnia and even memory loss.

For conception

Folic acid in its active form is crucial for the proper transcription of DNA in the nucleus of each cell. Therefore, when planning a pregnancy even in the early stages of pregnancy, it is extremely important to protect the proper development of the nervous system with enough of this vitamin from the B series. The egg contains folic acid in a quality, easily absorbed and bioavailable form.

For the slim line

The egg is one of the most complex food “cans” we can find in nature. Due to the fact that eggs have a high proportion of proteins, amino acids, fats and a number of other nutrients, the body receives a satiety signal relatively quickly when consumed. These substances are processed in the digestive system for a longer time than in carbohydrate meals, and, unlike white bread, little insulin is flushed out when consuming egg meals, so that blood sugar levels remain more stable over time. All this together leads to a feeling of satiety even with less daily caloric intake, which in combination with adequate energy expenditure by movement is clearly reflected in weight loss.


An egg is such a complex and “well-composed” food that it should not fall out of our diet for a long time, even with different diets. In combination with the innumerable adjustments in which we consume it, as well as thousands of types of food in which the egg plays a crucial role, we can only joke to add a paraphrase of a well-known saying. As it is said that a woman is always behind a successful man, in this case “an egg is always behind a good and healthy meal”.

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