This is a typical conversation in most mornings, sometimes a snack weekend between my wife and my 4 year old daughter.
"Mom, I am hungry." "What do you want to eat?" "Egg sandwich"
She wanted to put eggs freshly baked in a handmade baked bread sandwich and make eggs fried with a small amount of olive oil in a calm heat. I introduced her to eggs when she was an infant. Eggs are easy to chew and must be part of the daily diet awarded to children over the age of one. I recall that a daughter like an infant eats egg whites first, then blows the whole egg yolk of a hard egg straight into her mouth. I still remember it when I was a kid, and my mother always gave me a hard egg whenever I was hungry. How was the time of the era when eggs were given as snacks?
Today, we live in Addiction - a heretic society. Of all addiction there is one of the most deadly things that is most often overlooked: junk food. Every day we eat junk food for children without realizing it. We are all doing this thing. It is easier to withdraw the crisp bag than suffer from hunger when the child is hungry. This practice is accepted in rare cases, but our social problem is to use this sort of junk food as a common everyday snack.
Did you know that processed food is junk food? When most people listen to the word "processed food", the first image is a wrapped hamburger and french fries are served at the counter of the fast food joint. But the truth is that it is handled in case of boxing, bagging, canning, bottling, freezing or dewatering, and because there is a list of ingredients in the label, food in your cabinet will be processed. Processed food has been changed from the natural state because of "safety" and convenience. Processed foods are more convenient, open boxes and pour dry mixes and add them more easily than adding eggs and oil from scratch. How about taking ready-made meals at the store rather than cooking with fresh ingredients? Is it not easy to pop a few minutes with a microwave? There is neither hot pot nor bread, it does not get confused! But processed foods are colored. They are often unable to eat, are carcinogenic and harmful to the body. According to research, coloring of food can cause child's hyperactivity and decreased concentration. Chocolate, cola, flavored drinks, snacks are full of artificial coloring. These are not the only additives in processed foods. Do not forget sophisticated salt, sugar, preservatives, flavor enhancers, and other so-called beneficial supplements. Children are particularly vulnerable to these unnatural ingredients. Dietary habits of poor people delay growth, collapse new teeth, promote obesity, sow seeds of diseases and debilitating diseases, lead to intractable diseases and death, or to inhibit life.
Do you know that roughly 80% of the mothers who are the main parents who control the child's diet are thinking that their diet is very good / good / healthy? I overestimate the quality of my child's diet. This is very worrying. Because mothers who do not know that children are following an unhealthy diet do not make appropriate modifications to improve their child's diet. Please let the children eat properly, not just one of these mothers. This can only be done by reducing the introduction of processed junk food into the diet. If you think that you are one of these mothers who are already doing this, think again. Do you eat your children's bread from bakery? Can you give a bottle of "fresh juice" juice? Do you give them fruit yogurt? Do you spread toast or sandwich with commercial butter or margarine? Are you using canned tomatoes to make your sauce? Do you eat frozen sweet corn and peas? The worst thing is, do you give them unwashed apples? This line of questions can be continued, but if you answered "Yes" to most of these questions, your child has an unhealthy meal! (If you want to know more about the above foods, why are they considered unhealthy, is your food killing you?
How can a simple egg sandwich contribute to a healthy diet? For example, a fried egg sandwich consists solely of bread, eggs, perhaps butter, and oil used to cook eggs. The advantage of homemade bread is described in our article "Wholegrains and Its Benefits". The merit of homemade butter is explained by blog. Eggs are nutrient-rich foods containing high-quality protein and a wide range of essential vitamins, minerals and trace elements.
As a whole food, eggs are inexpensive low-calorie nutrients such as folic acid, riboflavin, selenium, lecithin, vitamin B-12, A and so on. Eggs is also not an exogenous source of vitamins K and D Eggs are a complete source of protein as egg contains all essential amino acids necessary for human body. Eggs were found to have a lower amino acid content compared to beef, but the egg protein has a higher biological value. Protein sources from eggs are suitable for skeletal muscle development and egg proteins are widely used by athletes to increase muscle mass.
We all know the health benefits of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), associated with a reduction in the risk of death from omega-3 fatty acids, particularly cardiovascular disease (CVD) and heart disease. Low levels of DHA are associated with Alzheimer's disease. Chicken feed is strengthened with omega 3 and the omega 3 level of the egg rises. Consumption of eggs rich in DHA greatly enhances DHA intake from current non-fish sources and helps to approximate or exceed the recommended intake for optimal human health.
Egg Limits Egg Consumption and Restriction Because of the recognition of cholesterol-rich eggs as "forbidden foods" developed in response to the American Heart Association (AHA) 1970's recommendations, food cholesterol is 300 mg / d become. The food cholesterol guidelines are similar to the latest AHA report. But their position on ingesting eggs has become more specific. It is stated that ingestion once a day is permitted if other cholesterol-contributing foods are restricted to meals. Egg contains 212 mg of cholesterol, but food cholesterol does not affect blood cholesterol than once believed. Cholesterol is also a food ingredient that elicits many public and scientific interests in collaboration with CHD, but extensive research fails to establish a clear link between dietary cholesterol intake and disease progression are doing. Indeed, in recent years of research, healthy adults have concluded that they can enjoy eggs without CVD. You can make a lot of conclusions about the bad effects of eating eggs, but these must be done cautiously. For example, in one study it was concluded that eggs are associated with an increased risk of type 2 diabetes, but this is not an actual story, but sausages and bacons ingested with eggs are associated with the tested individuals was doing. In reality, CHD and type 2 diabetes and obesity are the major cause of death in the United States today, although egg intake has steadily declined since the first recommendation in the 1970s.
Egg maintains eye health and plays a role in preventing prevention of age-related macular degeneration (AMD), a major cause of irreversible blindness in the United States. This condition results from prolonged oxidative damage caused by exposure of the eyes to intense light. Recent studies have shown the value of lutein, a natural pigment or carotenoid in egg yolk. Thus, lutein and zeaxanthin accumulate in the macular region of the retina due to their chemical nature. These two carotenoids can function to reduce the risk of developing AMD. Epidemiological studies support the fact that people who consume more lutein and zeaxanthin-rich foods are at a lower risk of AMD. Eggs contain less lutein than chlorophyll, but lutein in eggs is more easily absorbed. One egg yolk has been found to provide 200 to 300 micrograms of these carotenoids. Studies that measured the total carotenoid content of some foods revealed that lutein occupies 15 to 47/100 parts of total carotenoids found in various brown green vegetables and eggs contain 54/100 parts. This suggests that eating eggs is more beneficial than getting lutein from other sources. Lutein and zeaxanthin are also classified as antioxidants and their intake may be related to a reduction in the risk of chronic diseases such as rheumatoid arthritis, CHD and cancer.
Egg contains many minerals that human body needs for health. In particular, eggs are rich in choline and are essential nutrients necessary for the normal functioning of all cells. Especially important in liver, brain, neural network, memory development, even inflammation, since reducing the risk of heart disease and breast cancer. The potential public health effects of not fully consuming this essential nutrient have only recently been considered. Choline's food demand has a big change. Men and women given a choline deficient diet caused fatty liver, liver and muscle damage, but others did not. This results in genetic variation in the need for dietary choline. Nevertheless, it is strongly recommended for mothers as well as for children, because eggs are a source of choline concentrate without additional calories. To obtain the same amount of choline contained in one egg (125 mg / 72 calories, most choline is egg yolk - 680 mg / 100 g), it consumes 3 cc of milk (270 calories) or 3 ounces of wheat germ (366 calories).
Despite their positive character, eggs may be associated with food safety issues. They need to be handled properly and handled. Eating raw eggs is considered unsafe as eggs may contain Salmonella. Salmonella is a particularly young, old, particularly dangerous bacterium due to immunodeficiency. If raw eggs are recalled with a recipe, please make sure that pasteurisation is done.
If it is judged simply as a food cholesterol source, not as a source of food cholesterol, an active contribution to eggs' healthy diet is appropriate, far exceeding myths on food cholesterol from eggs. Because eggs are traditional foods containing nutrients that do hydraulic rods beyond basic nutrition, promotion as a functional food must be considered. In conclusion, it is right time to change the egg's message. Perhaps the most important image for consumers is that eggs taste good. Taste is very important for consumers. The second image is that eggs are recognized as nutritious foods and have health benefits beyond basic nutrition. The concept of eggs as functional foods is new to many people and requires a change in perception of the role of eggs during meals. Finally, the evidence that eating eggs is unrelated to the risk of heart disease should be widely disseminated to healthcare workers in general so that everyone can benefit from putting eggs in their diet .
