Nutritionist Razarenova told which eggs are the most harmful
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As nutritionist, gastroenterologist and therapist Alexandra Razarenova said in a radio interview Sputnik, not all methods of cooking eggs are safe for health. To preserve the benefits of this product, you should cook it using gentle heat treatment without using excess fat. For example, you can boil eggs soft-boiled, in a bag, or poached. Frying in oil increases the saturated fat and calorie content of a dish, which can be unhealthy. It is better to cook scrambled eggs over low heat without adding oil to protect the white from the aggressive effects of high temperatures and the yolk from destruction of the structure. Also, do not overuse salt and spices.
Razarenova also explains that the color of the yolk directly depends on the chicken’s diet. If the chicken eats a varied diet (grains, vegetables, herbs), then the yolk will be bright yellow when cooked. If the chickens’ diet is monotonous and consists mainly of grain, the color will be pale. Also, when an egg is overcooked, the yolk may turn greenish due to a chemical reaction with the iron contained in the white. This is not hazardous to health, but may affect the taste of the product.
The doctor notes that moderate consumption of eggs – 5-6 eggs per week – will diversify the diet and become a good source of protein in addition to main dishes. Previously, some scientists suggested that eggs could harm the cardiovascular system due to their high cholesterol content. However, Razarenova assures that moderate consumption of eggs is safe for health.
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