Egg




I used to thought that when a person eat an egg, it must be free range total organic. It turns out, even if it is organic free range egg. It is not so good for human.

Since unfertilized organic raw egg has no life. Also egg, unlike when animal is slaughtered, it would not produce chemical that corresponds to emotions. That is true, but there are other problems with egg.

Egg yolk increases bad cholesterol (LDL). Raw egg yolk does not raise cholesterol level as much as cooked one. This is because cooked egg yolk has oxidized cholesterol due to heat. However, uncooked egg has high risk of salmonella contamination. Thorough cooking eliminates the direct threat but the threat of cross-contamination remains if people handle contaminated eggs and then touch other foods or items in the kitchen, thus spreading the bacteria.

Some doctor limit dietary cholesterol intake to less than 300 mg per day for healthy person, and for people with cardiovascular disease or any related disease, limit dietary cholesterol intake to less than 200 mg per day.

If these foods raise bad cholesterol (LDL) level, then one should not take at all. However, people would still eat it. So doctors say just limit the intake of foods that will increase LDL This is equivalent of saying, "Limit the intake of poison, so it does not kill you." Why not eat poison at all – that would be more sensible approach.

On average, a medium to large egg has 274mg of cholesterol and 5.6 grams of fat (of which 1.7 grams are saturated fat). Some people recommend egg white only for egg lovers to avoid that extra cholesterol because egg whites do not raise LDL.

Eating raw egg white is never recommended, because large amount of egg white is bad for whoever eats it. 54% of egg white is ovalbumin and 11% is ovomucoid. They block digestive enzymes. 12% of egg white is ovotransferrin which binds with iron.

At least 4 types of proteins in egg white block digestive enzyme actions. At 3 types of protein bind tightly to vitamins, which prevents them from being useful to other animals which eat egg white. One protein does the same for iron. These proteins help protect the egg against predators and bacteria. Cooking denatures these proteins so they no longer have the same chemical effects.

Conventional eggs have many substances that are harmful to human, including arsenic. This is because chickens are feed arsenic and bone meal – click on both links to read more in detail. If you want to buy only organic free range egg and only eat egg white of the hard boiled egg, it seems that science behind says that is ok – at least so far. I personally do not eat egg.

The saturated fats from milk products, especially butter are extremely prone to causing cardiovascular problem. Also conventional margarines, which can substitute butter, have partially hydrogenated oils, which are trans-fats. These trans-fats are more dangerous to human body then saturated fats found in milk products.

However, there are margarines without the trans-fats. These margarines can be used as safe substitute to butter. Earth Balance Natural Butter by GFA food brand is good example.


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References

http://nutritiondata.self.com/facts/dairy-and-egg-products/111/2

Wikipedia

http://www.mayoclinic.com/health/cholesterol/HQ00608/METHOD=print
Thomas Behrenbeck, M.D.

http://www.ncbi.nlm.nih.gov/pubmed/15477726?dopt=citation

On Food and Cooking: The Science and Lore of the Kitchen [Hardcover] Harold McGee (Author)



















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