This is the typical conversation most of the morning, sometimes during weekend snack between my wife and my 4-year-old daughter. "Mom, I'm hungry." "What would you like to eat?" "Egg Sandwich." […] You want pig eggs that are heated by a small amount of virgin olive oil due to moderate heat, sprinkled with freshly ground pepper in a freshly baked homemade bread sandwich. I met the eggs when I was a little kid. Eggs are easy to chew and should be part of a daily diet for children of one year or more. I remember when my daughter as a toddler first eats egg whites, then stuffs her entire egg yolks straight into her mouth. I still remember when I was a kid and my mother always gave me boiled eggs when I was hungry. What happened to the good old days when eggs were sliced?
Today we are living in a society with a dependency. Of all the addictions one of the most deadly is one of the most ignored: Junk food. We feed kids rusty foods every day without being recognized. We are all guilty. It is easier to cut a bag of corn if the child is hungry and not suffering from the pain of hunger. This practice is acceptable in rare cases, but the problem of society is to use this kind of rusty food as a common food.
Did you know that processed food is rusty food? The first image that is felt by most people when it comes to the concept of "processed foods" is a packed hamburger and a puddle that is served on a counter in a fast-food restaurant. But the truth is what they handle in their closets when boxed, sacked, canned or frozen, frozen or dehydrated, and contains a list of ingredients on the label. Processed foods have been changed from their natural state for "safety" and convenience. Processed meals are much more comfortable, it is much easier to bake a cake by opening a box, pouring a dry mix, adding eggs and oil as well as from scratch. Instead of making a pot of fresh ingredients, why not take a ready-made food from the store? Is not it easy to just cook the microwave for a few minutes? No pot and pan, no mess! But processed foods are colored with color, often unattainable, carcinogenic and harmful to the body. Studies have shown that food coloring can cause hyperactivity and children's concentration. Chocolates, cocoa, aromatized drinks and snacks are full of artificial coloring. They are not the only additives in processed foods. Do not forget refined salt, sugar, preservatives, flavor enhancers and other so-called "beneficial additives". Children are particularly sensitive to these unnatural ingredients. A poor diet may slow down growth, destroy new teeth, promote obesity and discard disease and illness that can ultimately lead to irreversible illness and death or worse life.
Did you know that mothers ca. 80% of them are usually the parent of the child's diet, and believe that their children's diet is "very good / good" and therefore over-estimates the quality of their child's diet. This is extremely worrying as mothers who do not detect their children eating an unhealthy diet do not make the right adjustments to improve their child's nutrition habits. Do not be one of these mothers, nourish our children properly, and do so only when processed rusty foods are taken into your diet. If you think you are one of those moms who have already done this, think again. Do you give bread from the bakery? Would you give them bottled "freshly pressed" fruit juice? Give them fruit yogurt? Spread with toast or sandwich with commercial butter or margarine? Do you use canned tomatoes to make sauces? Did you give them frozen corn or peas? The worst thing is that you give them apples that you have not missed yet? This question line may continue, but if you have answered "yes" to most of these questions, the child has an unhealthy diet! (To learn more about the foods described above and why they consider it unhealthy, read our research on "Killing Your Foods."
How to Make a Simple Egg Sandwich for Healthy Eating? For example, fried egg sandwiches consist of bread, eggs and possibly butter and oil for cooking eggs. The advantages of homemade bread are described in our article "Wholegrains and their Benefits". The benefits of home-made butter are described in our blog. Eggs are nutrition-rich foods that contain high-quality protein and a wide variety of essential vitamins, minerals and trace elements.
Eggs are cheap and low-calorie nutrients such as folic acid, riboflavin, selenium, lecithin and B-12 and vitamin A. Eggs are one of the few exogenous sources of vitamins K and D. Whole eggs are the full source of proteins, as they contain the essential amino acids necessary for all human organisms. Although they have a lower amino acid content than eggs, the biological value of egg protein is higher. The protein source from eggs is good for skeletal muscle formation and egg white is widely used by athletes to increase muscle mass.
We all know the omega-3 fatty acids in particular, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) associated with reduced risk of cardiovascular disease (CVD) and cardiovascular mortality. Alzheimer's disease has low DHA levels associated. Chicken feed now enriched with omega-3 to increase omega-3 levels in their eggs. The consumption of DHA-enriched eggs greatly increases the current dietary DHA intake from non-fish sources and helps to achieve optimal human health or exceeds the recommended intake.
Eggs have over the years primarily referred to cholesterol-rich eggs as "prohibited meals", developed in accordance with the widely disseminated Recommendation published by the American Heart Association (AHA) in 1970 to limit egg consumption and reduce dietary cholesterol levels mg / day. The dietary cholesterol guidelines are similar in the latest AHA report, but their stance on egg intake has become more accurate. It was found that daily egg consumption is acceptable when other cholesterol-containing foods were limited in the diet. Though the egg contains 212 milligrams of cholesterol, dietary cholesterol has less effect on blood cholesterol than he believed. Cholesterol is a dietary ingredient that has generated a lot of public and scientific interest in CHD, but extensive research has not established a strong link between dietary cholesterol and disease progression. It is a fact that research in recent years has recently investigated that healthy adults can enjoy eggs without CVD. There are many conclusions to be drawn about the bad effects of egg consumption, but care must be taken. For example, a study found that eggs are associated with an increased risk of type 2 diabetes, but this was not the real story as the illness manifested itself as a bad nutrition, especially sausage and egg bacon in the examined individuals. The situation is true that although egg consumption has declined steadily since the original recommendations of the 1970s, CHD and type 2 diabetes and obesity are still the leading causes of deaths in the US.
pay attention to their role in maintaining eye health and potentially promote the prevention of age-related macular degeneration (AMD), which is the leading cause of irreversible blindness in the United States. This condition develops as a long-term oxidative damage caused by the exposure of the eye to intense light. Recent research has shown that lutein has a natural pigment or carotenoid value on egg yolk. Lutein and zeaxanthin accumulate in the macular region of the retina due to their chemical properties; these two carotenoids are able to reduce the risk of developing AMD. Epidemiological studies support the fact that people who consumed foods containing lutein and zeaxanthin in larger quantities had a lower risk for AMD. Although eggs contain less lutein than leafy green, lutein in eggs is more easily absorbed. It has been found that an egg yolk contains between 200 and 300 micrograms of carotenoids. In a study that measures the total carotenoid content of several foods, lutein represented 15 to 47/100 of all carotenoids found in various dark green leafy vegetables, while eggs contained 54/100 parts. This suggests that one would be better utilized when eating eggs than getting lutein from other sources. Lutein and zeaxanthin are also considered to be antioxidants and their intake may be associated with the risk of rheumatoid arthritis, chronic diseases and chronic diseases such as cancer.
Eggs contain many minerals, which the human body causes to health. Especially eggs are rich in choline, which is a nutrient essential to the normal functioning of all cells. It is especially important for the proper liver, brain and neural network, memory development and even inflammation, thus reducing the risk of heart disease and breast cancer. The potential consequences for public health, which do not satisfy this essential nutrient, have only recently begun to be examined. Choline dietary requirements vary considerably. When a choline deficiency diet was fed, some men and women developed fat liver, liver and muscle damage, while others did not. This results in genetic variability in the need for food choline. However, it is highly recommended not only for children but also for mothers, as eggs are concentrated colourants without added calories. To get the same cholesterol in an egg (125 mg / 72 calories, most of the choline is egg yolk – 680 mg / 100g) you should consume 3 ¼ cups of milk (270 calories) 3 ½ ounce wheat germ (366 calories) 19659002] Despite their positive properties, eggs sometimes relate to food safety issues. They need good storage and handling. Raw eggs are not considered safe because eggs may contain salmonella of bacterial species that is particularly dangerous due to the very young, old, and the immune system being compromised. In cases where raw eggs are urged in the recipe, ensure that they are pasteurized.
If judged to be healthy and not just a dietary cholesterol, the positive contribution of eggs to healthy eating becomes apparent far beyond the myths of eating egg cholesterol from eggs. As eggs are nutrients that contain foods that play a vital role in basic nutrition, they should consider promoting their function as nutrition. In conclusion, it's time to change the egg message. The most important picture for the consumer is probably that the eggs taste good. Tastes are very important to consumers. Another image that requires change is that egg is recognized as a nourishing diet, which also has health benefits to a healthy diet. Eggs as a "functional food" concept is new for many and requires eggs to be a diet. Finally, the evidence that egg consumption is not linked to the risk of heart disease should be widely disseminated to health professionals and the public so that everyone can benefit from egg from food.