The Big Mistake When Eating Eggs
The most dangerous mistake is consuming overcooked or burnt egg, especially when the yolk is completely hard and the edge of the egg is toasted or dark.
When the egg is cooked at very high temperatures:
- Proteins are denatured in harmful ways
- The fats in the yolk are oxidized
- Inflammatory compounds are formed
- Decreases nutrient absorption
That is, the egg still fills the stomach, but it loses much of its protective power and can become irritating to the body.
Why the yolk is so important
The yolk is not the enemy. It is the most valuable part of the egg.
There they concentrate:
- Choline (essential for the brain)
- Vitamin D
- Vitamin A
- Fats that protect neurons
- Antioxidants that take care of the eyesight
When the yolk is overcooked and turns grayish or greenish, much of those nutrients are destroyed.
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