Eggs
The protein in raw
eggs are only 51% bio-available, whereas a cooked egg is nearer 91%
bio-available, meaning the protein of cooked eggs is nearly twice as absorbable
as the protein from raw eggs. A boiled egg can be distinguished from a raw egg
without breaking the shell by spinning it. A hard-boiled egg's contents are
solid due to the denaturation of the protein, allowing it to spin freely, while
viscous dissipation in the liquid contents of a raw egg causes it to stop
spinning within approximately three rotations. Boiled eggs that are difficult
to peel are usually too fresh. Fresh eggs have a lower pH, and this does not
allow the shell to separate easily from the underlying albumen. When put into
vinegar the shell will disintegrate slowly.
Cholesterol and Fat
More than half the calories found in eggs come from the fat in the yolk; a 100 gram chicken egg contains approximately 10 grams of fat. People on a low-cholesterol diet may need to reduce egg consumption, although most of the fat in egg is unsaturated fat and may not be harmful. The egg white consists primarily of water (87%) and protein (13%) and contains no cholesterol and little, if any, fat.
More than half the calories found in eggs come from the fat in the yolk; a 100 gram chicken egg contains approximately 10 grams of fat. People on a low-cholesterol diet may need to reduce egg consumption, although most of the fat in egg is unsaturated fat and may not be harmful. The egg white consists primarily of water (87%) and protein (13%) and contains no cholesterol and little, if any, fat.
A common misconception
about eggs in diets is that they contain high levels of cholesterol which is
bad for your health. However, eggs contain high levels of HDL (good
cholesterol) which actually assists in lowering LDL (bad cholesterol) in the
blood.
There is debate over
whether egg yolk presents a health risk. Research suggests consuming eggs
increases both 'good' and total cholesterol levels, though moderate consumption
of eggs, up to two per day, does not appear to increase heart disease risk in
healthy individuals. A 2007 study of nearly 10,000 adults demonstrated no
correlation between egg consumption and cardiovascular disease or strokes
except in the sub-population of diabetic patients which presented an increased
risk of coronary heart disease.
Vocabulary
|
Phonetics
|
Meaning
|
available ( adj. )
|
able to be used or obtained; at someone’s
disposal
|
|
Ex.
Refreshments
will be available all afternoon.
|
||
Distinguish
( v )
|
recognize or treat (someone or something) as
different
|
|
Ex.
The child is
perfectly capable of distinguishing reality from fantasy.
|
||
approximately ( adv. )
|
used to show that something is almost, but
not completely, accurate or exact; roughly
|
|
Ex. A journey of approximately two hours.
|
||
consumption ( n )
|
the action of using up a resource
|
|
Ex.
Industrialized countries should reduce their energy
consumption.
|
||
misconception ( n )
|
a view or opinion that is incorrect because
based on faulty thinking or understanding
|
|
Ex.
Public misconceptions about AIDS remain
high
|
||
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