Bacon bits, 1/3 cup of shredded Parmesan cheese, an avocado cut into pieces, Romaine lettuce and almond-coated white-meat chicken combine to make an elegant, high-protein luncheon dish.
I top this low-carb salad with home-made ranch dressing, which I create from mayonnaise, buttermilk, and/or sour cream, mixed with onion and garlic powders and dried parsley. When I don’t have the powdered onion and garlic, I will dice bits of fresh ones very fine and sauté them before mixing with the other ingredients. Add salt and green or white pepper to taste, then blend with a wire whisk.
One large egg typically contains six grams of high-quality protein, the antioxidants lutein and zeaxanthin (a substance in egg yolks), as well as significant amounts of the important vitamins E, D, and A.
Vitamin E has been proven to reduce the risk of coronary attacks in people with heart disease, while lutein helps to protect against clogging of the arteries.
A study concluded at EpidStat Institute in November, 2016 found that consuming just one egg a day reduces risk of stroke by 12 percent. The study’s principal investigator, Epidemiologist Dr. Dominik Alexander, said: “Eggs do have many positive nutritional attributes, including antioxidants, which have been shown to reduce oxidative stress and inflammation. They are also an excellent source of protein, which has been related to lower blood pressure.”
U.S. scientists have found that, contrary to traditional perceptions acquired from decades of less rigorous research, consuming eggs had no association with coronary heart disease, which is on record as the leading cause of death worldwide.
Eggs don’t cause heart disease, as the medical industry previously believed. And here is more good news: a research team at Louisiana State University in Baton Rouge determined that women on a weight-loss regimen who ate an egg with toast and jelly each morning lost twice as many pounds as those who had a bagel breakfast with the same number of calories without the accompanying egg.
Eggs are nutritious, convenient, useful in thousands of recipes, and are a relatively inexpensive source of high-quality protein.
One large egg, which represents less than 4 percent of the total daily calorie intake of a person who consumes 2000 calories per day, provides 10 percent of the Daily Value for protein, 15 percent of the Daily Value for riboflavin, and 4 percent or more of the Daily Value for several other nutrients, including vitamins A, B6 and B12; folate; iron; phosphorus; and zinc. Eggs also provide choline, which is essential in the human diet, and is credited for helping to create healthy babies during pregnancy. Because the percentage of the recommended daily amount for many nutrients provided by an egg is greater than the proportion of total calorie intake that the egg represents, the egg more than pulls its weight nutritionally. Most of the vitamins and minerals in eggs are found in the yolk; protein, however, is found in both the yolk and the white.
Recent research indicates that egg eaters are more likely than non-egg eaters to have diets that provide adequate amounts of essential nutrients. This seems to be partly due to the nutritional contribution of the eggs themselves and partly due to the fact that the inclusion of eggs in the diet is an indicator of a desirable eating pattern that includes breakfast.
Eggs can be prepared easily, in a variety of ways. They keep well in the refrigerator for about three weeks, and therefore an individual can easily use up the dozen eggs in a carton before they spoil. Because most egg recipes involve short cooking times, eggs are convenient for the person with little time to prepare meals.
Eggs have several important physical and chemical properties that help make recipes work. They thicken custards, puddings and sauces; emulsify and stabilize mixtures such as mayonnaise and salad dressings; coat or glaze breads and cookies; bind ingredients together in dishes such as meat loaf and lasagne; eggs are used to clarify coffee and soups; retard crystallization in boiled candies and frostings; and leaven some types of baked goods such as cakes, cookies, soufflés, buns and sponge cakes.
Eggs are economical, especially when compared to other high-protein foods. For people who are trying to balance their budgets as well as their diets, serving eggs occasionally instead of meat, poultry, or fish is very economical.
One other benefit of eggs is that they are a functional food—that is, a food which provides health benefits that go beyond basic nutrition. Eggs contain the carotenoids lutein and zeaxanthin, two components which are believed to have health benefits.
Stocking up on dehydrated eggs would be a wise move right now. There are many sources of dried or powdered eggs on ebay and the internet. I prefer to dessicate and process them at home. Here is my procedure:
Emergency Powdered Eggs
Cook the desired amount of eggs in a non-stick pan until they are scrambled dry. On a a large baking-sheet, place your scrambled eggs in a thin layer. Use a French chef’s knife or a pastry cutter to break them into smaller pieces. In a low oven around 130 degrees Fahrenheit, bake this tray of eggs for eight hours or until it is devoid of moisture. Using a hand-mill, meat-grinder, food-mill or a blender, process the eggs until they turn to powder. Store the dried egg powder in an air-tight, food-grade container.
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As a person ages, their skin naturally becomes thinner, less elastic, or papery. While there is no specific way to treat thin skin or to thicken the skin, a person can prevent skin from getting thinner by using retinol creams and avoiding risk factors such as smoking, drinking alcohol, and spending time in the sun.
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While most women lose between 50 and 100 strands of hair per day, this hair is usually quickly replaced by new growth. When bald patches or thinning occurs, however, it may be a sign of female pattern baldness. In this article, learn more about the common causes and treatment of hair loss in women.
A person’s blood pressure is measured by the balance between diastolic and systolic pressure in the heart. The current guidelines say that a normal range is under 120/80 mm Hg. Here, we discuss the difference between diastole and systole and the risks of hypertension (high) and hypotension (low) blood pressure.
Changing estrogen levels may appear to be linked with weight gain, particularly around menopause. In this article, we examine what the relationship between estrogen and body weight is, and how it can affect weight gain. Also learn about the role of estrogen, when levels may decrease, and how to manage weight gain.
What are the recommendations for how long women should wait before resuming sexual intercourse after pregnancy? How does giving birth affect sex? Factors influencing the decision to resume sexual activity include pain, stress, the healing process after delivery, and the impact of hormonal changes.
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Vaginal bleeding between periods is a common experience with many possible causes. When this occurs, a person may notice light brown spotting in their underwear after their period has ended. Hormonal changes and contraceptives are common causes, though bleeding between periods can also be a sign of certain cancers.
Women do not have a prostate in the same way as men. They do, however, have Skene glands, often called the female prostate, which have many similarities to the prostate. Cancer of the female prostate is extremely rare. Find out about the functions of the Skene glands and learn more about female prostate cancer here.
Milk blisters or milk blebs are common and can occur during breast-feeding. They are caused by the way the baby latches onto the breast, which results in a blockage of the nipple pores. There are a range of treatments for milk blebs, many of which can be tried at home. Learn more about remedies for milk blisters here.
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