The eggs, which hated and Wanted

Eggs are often blamed as the carrier catastrophe, because cholesterol levels are quite high. But, once revered as it is considered as a powerful drug that is efficacious. So how do we react?

Cholesterol, amounting to about 1500 mg per 100 g of egg yolk, it is not something we can ignore. Moreover, cholesterol until now is still considered as the source of atherosclerosis or blockage of the arteries.

The problem is quite prop, so experts are challenged to continue researching. The final result is quite a relief. At least for fans of the egg and the producers. Apparently, the response to the cholesterol from food is very individual. That is, the intake of cholesterol from food does not automatically increase blood cholesterol levels. The fact is there are people who cholesterol not at all affected by the consumption of eggs and other foods that contain cholesterol in addition to those who have elevated levels of cholesterol. There are even people who actually decreased cholesterol by incorporating cholesterol through diet. Semau it depends on the tendency of each person's body. This is understandable given the fact the body also produces its own cholesterol. The presence of cholesterol into the body, making the body reduce production, so that cholesterol levels stable. Generally speaking, a normal person's body will not react negatively to foods containing cholesterol such as eggs. Besides eggs also contain unsaturated fatty acids in goodly numbers that can neutralize cholesterol.

In addition, eggs are nutrient dense natural herb. Because it is considered the most complete and balanced amino acid composition, the experts use eggs as a standard or benchmark protein other foodstuffs. In this case that is comparable index of amino acids, biological value and power cernanya.

Egg protein dispersed in the white and yellow. While the vitamin A in high amounts and fat consisting of saturated fats, unsaturated fats and cholesterol are mostly concentrated in the yolk. Eggs are also rich in vitamin B, E, and K, minerals, iron, phosphorus, sulfur, magnesium and sodium. Calcium content of eggs nearly five times the calcium of beef at the same weight. As a source of vitamin D, egg ranked second after shark liver oil. Therefore, the egg is very good for children in infancy.

Because the density of nutrients contained in a small volume and ease digestible food ingredients, the egg is a food restorer very practical for people who are recovering from illness. Low in calories, only 162 Calories / 100g, it also makes the eggs very appropriate for people who are on a diet specific disease or lose weight.