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12 Things That Happen To Your Body When You Eat Eggs

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Eggs are very important for your body as they offer many nutrients valuable for the overall health of the body; this is confirmed by numerous nutritionists.

Therefore, include more eggs to your menu. They are packed with nutrients, and most of them are not included in the Standard American diet. Eggs are high in iron, proteins, amino acids, and antioxidants. They are also ideal food for athletes and persons who are trying to gain muscles. Eat the whole egg as each part of it contains valuable nutrients. Egg yolks are consisted of fat-fighting nutrients known as choline. This compound is highly needed in the fight against excess pounds.

However, always search for organic eggs, because they do not have any hormones, antibiotics, and vaccines; and moreover, their quality is regulated by the USDA.

Eggs can have different color which very much depends on the type of chicken, but nonetheless they have the same nutritional value, confirmed by Dr. Molly Morgan, RD, a board certified sports specialist dietician.

Eggs are considered to be “super food” as they are the healthiest foods on the planet, and because of that frequently introduce them in your daily eating regime. We will offer you twelve reasons for doing that.

  1. Eggs are a “life saver”

If you haven’t known up to now, the human body produces 11 amino acids, and it requires 9 more to function adequately. Eggs provide the remaining nine acids to the body. If your body is deficient of these fatty acids then it will result in weak immunity, muscle wasting, weakness, fatigue, and weak hair and skin.

  1. Lower the risk of heart issues

Atherosclerosis is a health condition resulting from bad LDL cholesterol molecules which are attaching on artery walls. HDL particles remove fatty molecules from the arteries. There are different types of LDL particles, and these are all different in size. Researchers have already proven that the bigger the particle, the better. Eggs have the ability to increase LDL particles thereby lowering the risk of heart disease.

Individuals with small LDL particles are at higher risk of developing cardiovascular problems contrary to individuals who have large particles.

  1. Stimulate brain function

Thanks to the choline in eggs, your body receives nutritive value and power. Likewise, it is consisted in cell membranes. Furthermore, the choline compound is also necessary in the synthesis of acetylcholine.

Unfortunately, over 90% of all Americans consume less than the advised daily amount of this neurotransmitter. Many studies have revealed that the shortage of choline can cause neurological disorders and impaired cognitive ability.

  1. Regulate cholesterol levels

Cholesterol can cause great deal of problems to the body. There are two kinds of cholesterol, bad and good. On the other hand, eggs are abundant with healthy portions.

  1. Boost immunity

If you want to successfully fight off infections, viruses, and diseases, then consume one or two eggs each day. Namely, eggs contain 22% of the recommended daily dosage of selenium. This is a vital nutrient as it regulates the thyroid hormones and enhances the immunity.

Eggs are also beneficial for children. Lack of selenium might lead to the development of Keshan disease and kashin-Beck disease. This refers to both children and adults.

  1. Eggs strengthen bones and teeth

Eggs are rare natural source of vitamin D thus making them good for the teeth and bones. Further on, they support the absorption of calcium which is highly beneficial for the metabolism, heart, and colon.

  1. Eggs enhance skin complexion and hair

If you are healthy, then your skin and hair will be healthy as well. In order to achieve this consume eggs as they contain vitamins B2, B5, and B12. Thanks to these B vitamins in eggs your hair, skin and eyes will be strengthened. Also they improve the function of the liver and brain.

  1. Improve vision

Egg yolks have in their content the following substances: lutein and zeaxanthin. These two lower the threat of age-related macular degeneration and cataracts which are the two main reasons for blindness and vision impairment.

A released study in the American Journal of Clinical Nutrition confirmed that regular intake of egg yolks increases zeaxanthin levels by 114-142%. Lutein levels are increased by 28-50%.

  1. Weight Loss

If you are in the process of losing weight, then for sure you need to consume eggs. Eggs assist in shedding fat and losing unwanted pounds.

According to an 8 week study, people who consumed eggs for breakfast managed to lose 65% more weight than these who did not. If you apply this routine, you will lose 16% more body fat, decrease 61% of BMI, and 34% of your waist circumference.

  1. Provide the feeling of fullness

This will greatly contribute to your weight loss process. Eggs are extremely high in protein; even some experts use them as a measure for protein. Many studies have revealed that high-protein foods can affect appetite. Eggs are on the top of the list when satiety index is concerned, they will make you full very soon without the need for any extra cravings.

  1. Eggs boost energy

One egg contains 15% of the recommended daily intake of vitamin B2. This vitamin or otherwise known as riboflavin, along with the other B vitamins are highly beneficial for your energy, because they convert the consumed food into fuel. Not only will eggs boost your energy, but as well as tone your body since they belong to the group of 25 potent body-toning foods.

  1. Reduce stress and anxiety

The nine amino acids found in eggs, above mentioned in the text, can also affect the overall mental health. According to a study performed in 2004 by the National Academy of Sciences revealed that you can reduce anxiety and stress by adjusting serotonin levels in the nervous system.

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Food & Cuisine

Foods that will have your Vagina thanking You!

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Women struggle with Vaginal health at some point in their life and statistics show that at least 75% of women get at least one yeast infection during their lifetime. It is important to note that what we eat also has an effect on the vagina and vaginal health therefore, the key to improving your intimate well-being lies in what you put on your plate.

Below is a list of some common foods that will help you strengthen and preserve your vaginal health:

Natural yoghurt and other probiotics

Probiotics (good bacteria) help maintain vaginal PH and ward off yeast infections and keep your gut healthy. Probiotics can be found in fermented foods like natural yoghurt, sauerkrauts, kefir and miso.

Cranberry juice

Cranberries prevent and relive symptoms of urinary tract infections by acidifying the urine and balancing the PH of the vaginal area. They contain strong acidic compounds which don’t get broken down during digestion making them able to fight bacteria that cause the infections. To benefit fully from cranberries it would be best to eat fresh cranberries by mixing them in natural yoghurt.

Fresh fruit and vegetables

As usual, fruits and vegetables make your overall health better as they contain certain vitamins and minerals essential for your well-being. For instance, Vitamin C will help boost your immune system. Avocados for instance stimulate vaginal health as they contain Vitamin B6 and potassium which support healthy vaginal walls. Green, leafy vegetables on the other hand help with blood circulation and prevent vaginal dryness.

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Seeds and nuts

Sunflower seeds, almonds, walnuts and hazelnuts all contain vitamin E and oils which help prevent vaginal dryness. Almond and pumpkin seeds are rich in Zinc which is an essential mineral that regulates the menstrual cycle and helps combat itching and other symptoms of dryness. Flaxseeds are rich in phytoestrogens and omega 3 fatty acids which help to boost estrogen levels and stop vaginal dryness.

Water

For vaginal mucous membrane to function properly, they require plenty of water in order to stay well hydrated and what better way to achieve this than by drinking plenty of water? Drinking sufficient amounts of water will ensure that your vagina stays lubricated as well as diminish foul smells from your lovely lady parts.

Garlic

Garlic, eaten raw contains major antimicrobial and antifungal properties. In case of a yeast infection, these properties contained in garlic effectively kill yeast and could also soothe the symptoms of the infection including soreness and itchiness and would best work if the raw, peeled garlic is used as a suppository and left overnight.

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Food & Cuisine

Cleverness not just in the gene, Foods also helps and harm your brain.

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Based on the kind of society we live in, we are used to the idea that we feed our bodies, and that our diet shapes our waistlines. But many of us forget that the same diet also feeds our brains, and that the food we give our brains shapes our thoughts and actions.

Without equivocation, Food shapes our brains just as surely as it builds our bodies. Day after day, the foods we eat are broken down into nutrients, taken into the bloodstream and carried up into the brain. Once there, they replenish depleted storage, activate cellular reactions and become the very fabric of our brains.

The brain is the hungriest organ in the body, consuming more than 20% of your body’s total energy haul. At the same time, our brain cells are irreplaceable.

Unlike the rest of the body, where cells are continuously replaced, the vast majority of brain cells stay with us for our entire lives – which means they are in need of extra care and nourishment.
Next-generation medical imaging and genomic sequencing studies, including work from my lab at the Alzheimer’s Prevention Clinic at Weill Cornell Medical College, New York, have helped us understand that some foods play a neuro-protective role, shielding the brain from harm.

It’s no surprise that, conversely, other foods are harmful for the brain, slowing us down and increasing the risk of cognitive decline.

So, what does this mean for your daily menu in terms of optimising for brain health? It means lots of the following:
Fatty acids
A specific kind of fats called polyunsaturated long-chain fatty acids, such as the famous omega-3s.

Fatty fish, such as salmon, mackerel, anchovies and sardines, is the best natural source of the only kind of fat the brain needs throughout a lifetime.

Where fish isn’t an option, flax and chia seeds are good alternatives.

Glucose
A specific kind of carbohydrate called glucose. Glucose is the only energy source for the brain, so it’s crucial that the brain gets enough of it. Foods that are naturally rich in glucose and that at the same time contain enough fibre to stabilise your blood-sugar levels are beetroot, kiwi fruit, whole grains, sweet potatoes, onions and spring onions. Raw honey, maple syrup and coconut sugar are also good sources.

Vitamins and minerals
All sorts of vitamins and minerals, especially those with antioxidant effects such as vitamin A, vitamin C, vitamin E and selenium – but also iron, copper and zinc. Fruit and vegetables are the best natural source of these: go for berries, oranges, grapefruit and apples, which are sweet but have a low glycemic index. Leafy green or cruciferous vegetables (broccoli, cabbage, spinach, kale, dandelion greens), as well as other vegetables such as onions, carrots, tomatoes or squash are also full of vitamins, minerals, fibre and disease-fighting nutrients that are needed for a healthy nervous system. Make every meal a rainbow.

Extra-virgin olive oil
Last but not least, extra-virgin olive oil is a brain-must, as it is loaded with anti-ageing nutrients such as omega-3s and vitamin E. Vitamin E is particularly important to protect ourselves against dementia. Large studies in the US and Europe have found that elderly people who consumed more than 16mg a day of vitamin E had a 67% lower risk of developing dementia compared with those who consumed little to none.
Dementia risk was further reduced by taking vitamin E in combination with vitamin C . Both these vitamins protect brain cells from the harmful effects of toxins and free radicals, while vitamin E has the added benefit of increasing oxygen delivery to the brain.

Now for the no-nos
At the same time, some foods are a big no-no. These include fast food, fried food such as fish and chips, fatty foods such as red meat, pork and high-fat dairy, and, most of all, processed foods: baked goods loaded with trans fats and refined sugar such as cakes, biscuits, crisps, ready meals and frozen pizza, as well as many snacks. Then there are all of the margarines and commercial cheeses, along with other spreadable or “creamy” products. Ditto for processed meats such as salami, bologna and frankfurters. The more of these processed foods you consume on a regular basis, the higher your risk of cognitive decline and dementia. Across multiple studies, people who consumed as little as 2g a day of trans fats had twice the risk of those who ate less than 2g. It’s disheartening to discover that most people in those studies ate at least 2g a day, with the majority of participants eating more than double that dose on a regular basis.

Genes aren’t destiny
Beyond thoughts, moods and memory, diet plays a clear and determinant role in brain ageing and the risk of developing Alzheimer’s, the most common form of dementia, which affects 46 million people worldwide (and is projected to affect 130 million by the year 2050). When I started working in the field, most people understood Alzheimer’s as the inevitable outcome of bad genes, ageing or both. In 2018, it is clear that genes aren’t destiny, and ageing isn’t a linear path to unavoidable dementia.
Most people don’t realise that less than 1% of the Alzheimer’s population develops the disease due to a genetic mutation. These mutations are very rare and so is their outcome: an early-onset and particularly aggressive form of Alzheimer’s that develops when people are in their 30s, 40s and 50s. But the majority of the population doesn’t carry those mutations, and so the real risk for the rest of us is simply not determined by our genes.
While the blueprints for an individual brain do depend in part on DNA, recent discoveries have led neuroscientists to understand that genes load the gun, but lifestyle pulls the trigger. In fact, there is consensus among scientists that at least one third of all Alzheimer’s cases could be prevented by improving our lifestyle, from ameliorating cardiovascular fitness, to keeping our brains intellectually stimulated and, of course, eating better.

The human brain has evolved over millions of years to absorb specific nutrients and to function on a relatively specific diet. Now our society must also evolve, to attend to what our brains need to be fed. On a personal level, that’s for anyone pursuing a long life and a youthful brain to enjoy it. On a global level, that is millions of people who will have a chance to age gracefully with their mental capacities intact.

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