Five Fabulous Reasons to Eat More Eggs
April 21, 2014

Five Fabulous Reasons To Eat More Eggs

Recently, the Huffington Post published an article identifying five reasons people should eat more eggs. True, for a long time eggs owned the reputation as being too high in cholesterol, but many more recent studies have shown that eggs are quite good for us.

In fact, many reasons exist on why we should eat more eggs, but let’s take a look at the five the Huffington Post discussed.

1) Eggs and Healthy Babies

One of the most important benefits of eating eggs is that eggs have a surfeit of the B vitamin choline, which growing babies need to develop healthy brains. As the Huff Post article says, they have also been linked to lower risks of mental disorders, Down syndrome, and dementia. Everyone wants a healthy baby, and eggs help that to happen.

In addition to the brain development of babies, researchers have found that for adults a diet rich in choline is also associated with happiness. That’s enough of a reason for me!

2) Eggs Help Control Unnecessary Snacking

In the words of the Huffington Post article, “The high quality protein in eggs helped create greater satiety in individuals, which lasted all day long. So if you’re trying to lose a few pounds and just can’t shake your cravings for chips or sweets after 7 p.m., eggs may be something you’ll want to consider earlier in the day.” Because protein helps to keep our blood sugar level as well, this may also help to curb snacking.

3) Eggs Help Improve Reflexes

Eggs have a significant amount of the amino acid tyrosine, which in a recent study was found to help improve reflex reactions, specifically the instant decision-making reactions.

4) Eggs May Help Reduce Cancer and Heart Disease Risks

Antioxidants have been linked to preventing and reducing risks of cancer, and eggs have lots of antioxidants. Eggs have so many, in fact, that when cooked, the antioxidants are reduced by half, which still leaves eggs with just as many as apples. The more forms of antioxidants we can get, the better our chances of reducing risks of cancer and heart disease.

5) Eggs May Help Lower Blood Pressure

Eggs are high in protein, and recent studies have shown that the protein in eggs may act in similar ways that angiotensin-converting enzyme (ACE) inhibitors do. As the Huff Post identifies, lowered blood pressure means lower risks of heart disease.

All of these benefits naturally come in moderation. Too much of any food is not healthy, so just make sure to eat on average an egg a day. And we do not have to limit that egg a day to just breakfast time. Boiled eggs are a fun and easy way to incorporate eggs into our diets at any meal. Plus, they sure are tasty that way.

Like with anything, eggs are good for us along with a healthy, balanced diet of fruits, vegetables, whole grains, legumes, and proteins from plants. The reason why proteins in eggs are so beneficial is that the body easily absorbs and uses all of the protein found in eggs. This is why eggs are called the “gold standard” in protein.

Let’s end this blog with some fun facts about eggs, thanks to the Huffington Post article:

  1. Young chickens (about age 28 weeks) and old chickens (about age 97 weeks) produce eggs with low solids contents. This means that young and old chickens make the best table egg production while middle-aged birds make good liquid egg production.
  2. Though the brightness of an egg yolk makes most people happy, it is not indicative of the healthfulness of the egg yolk directly. More specifically, the color more accurately reflects the diversity of the chicken’s diet thereby better measuring the chicken’s health.
  3. Ever wondered why one egg white will be cloudy while another will be clear? Well, it’s a measure of the egg’s age. Older eggs have clearer whites, and younger eggs have milky whites.
  4. There’s no difference between a brown egg and white egg. One is not necessarily healthier than another. Shell color really depends on the breed of the chicken not whether the egg is healthy or not.
  5. An egg’s shelf life may actually be for as long as three months, and that’s naturally!

I have said this before, and will say it again, but I love eggs (see here and here for previous blogs about this.). I love eggs in all their forms and at every meal. Hopefully, all this information will help others to love the egg, too.

Image Credit: Thinkstock

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Rayshell E. Clapper is an Associate Professor of English at a rural college in Oklahoma where she teaches Creative Writing, Literature, and Composition classes. She has presented her original fiction and non-fiction at several conferences and events including: Scissortail Creative Writing Festival, Howlers and Yawpers Creativity Symposium, Southwest/Texas Pop Culture Association/American Culture Association Regional Conference, and Pop Culture Association/American Culture Association National Conference. Her publications include Cybersoleil Journal, Sugar Mule Literary Magazine, Red Dirt Anthology, Originals, and Oklahoma English Journal. Beyond her written works, she successfully created a writer's group in rural Oklahoma to support burgeoning writers. The written word is her passion, and all she experiences inspires that passion. She hopes to help inspire others through her words.

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