Eat raw eggs for health and wellness
Eggs are among the most nourishing foods around, particularly
once consumed raw
Learn why raw eggs are so good for your health, and at the same time much safer than you could think
Eggs, though constituting to be one of the fullest sources of beneficial protein and fat, are also among the foods that many people are allergic to. However, raw eggs bear significantly lower allergic reactions. This follows because heating the egg actually changes its protein structural composition, so this deformation can easily contribute to the egg allergy.
The regular headache about consuming raw eggs usually is a fearfulness of salmonella. But the chance of catching salmonella from raw eggs is in reality unbelievably low. Research by the U.S. Department of Agriculture evidenced that of the 69 billion eggs farmed annually, only 2.3 million are infected with salmonella. It means that only one in every 30,000 eggs is infected – you're more probable to die out in airplane collapse than catching salmonella from raw eggs. Nevertheless, here are some suggestions (mainly common sense) about how to buy the healthiest eggs achievable.
First of all, recall that good for your health eggs arrive from healthy chickens, whilst unhealthy eggs – from unhealthy chickens. Whether you eat eggs raw or cooked, try to buy organically fed free-range, so omega-3 raised eggs. Do not forget that they're the conditions of commercialized hens growers that chickens are fed unclean diets and raised in small strangled cages where disease can widely spread. This arrives at the average supermarket eggs more probable to be contaminated with salmonella than eggs produced in healthy conditions.
Three measures to insure eggs are safe:
- Try to purchase eggs fresh and un-refrigerated and keep them on the counter – at room temperature. (This won't work however after the eggs have already been refrigerated). Note – people do not refrigerate eggs in most other countries. Among the primary rationalities for maintaining eggs at room temperature is that refrigeration causes little damage to the egg protein
- If there is a crack in the shell, don’t eat the egg. You can easily check for cracks by immersing the egg in cool, lightly salted water. If you notice the egg emiting a small stream of bubbles, do not take it, because the shell is permeable.
- 3) Open the egg. A healthy egg has no afoul odor, the egg white is not watery (gel-like), whilst a healthy egg yolk is convex and firm.
If the egg doesn't deliver these features, throw it aside
It is significant to note that in the extremely rare event that you get salmonella poisoning, you might experience sickness and have loose faecal matter, but this contagion is easily handled by using top-quality probiotics that contain great deal of beneficial bacteria. At best take a tablespoon of probiotics every half an hour – until you start to feel better. Most people improve within a couple of hours.
Additional concern is that raw egg whites incorporate a glycoprotein called avidin that is really efficient at blocking biotin (sometimes called vitamin H), one of
the B group vitamins, leading to a possible biotin deficiency. The answer is to eat eggs in their complete form (both yolks and whites) as yolks hold high amounts of biotin to counteract avidin.
I came across this valuable information reading a wonderful book "Total Health"
by Dr. Joseph Mercola.
Presently I know I am consuming best possible proteins and fats – eating raw eggs (mainly yolks) and avocados.
To health and wellness