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rom Betty Kamen, PhD, and Dr. Michael Rosenbaum, MD
Copyright@2002 by Nutrition Encounter, all rights reserved
www.bettykamen.com

Hint #1480: A dozen reasons to eat Easter eggs

I'm at it again - plagiarizing from Biosyntrx's Friday pearl! Here are one dozen reasons to eat Easter eggs:

It's time to correct the unsubstantiated, outdated, unwarranted restriction on a valuable contributor to a nutritional diet. An abundance of peer-reviewed science clearly suggests a total lack of evidence linking egg consumption to increased risk of cardiovascular disease; and the carotenoids in egg yolk are very good for your eyes.

1) The American Heart Association has had a "Change of Heart" about eggs. Scientific studies show that processed saturated or rancid fat, not dietary cholesterol, is the main culprit in raising blood cholesterol levels.

2) Egg yolks are easy to digest.

3) Eggs are rated as one of the cheapest sources of high-quality protein - protein that most closely resembles human protein - at a cost of less than 25 cents per egg.

4) Eggs are a low-calorie nutritional powerhouse. They have no carbs and varying amounts of essential vitamins and minerals.

5) Two eggs represent only 7 percent of the total daily caloric intake of a person on a 2,000 calorie diet and provide 20 percent of the daily value for protein.

6) Egg yolks contain the highest percentage of macula pigment lutein and zeaxanthin of all food sources. Dark green leafy vegetables are good sources of lutein and zeaxanthin, but not as good as egg yolks.

7) Egg yolks contain the higher proportion of vitamin and minerals. The yolk contains all of the egg's vitamin A, D, and E and most of the phosphorus, folate, manganese, thiamin, iron, iodine, copper and calcium. Zinc is found entirely in the yolk. The yolk contains all of the egg's fat and cholesterol, and 44 percent of the protein.

8) The egg white is made up of more thatthalf of the egg's total protein, More than half of the egg's riboflavin and niacin are found in the egg white. Choline, magnesium, potassium, sodium, and sulfur are also found primarily in the white of the egg.

9) Eggs contain substantial amounts of folate, the B vitamin associated with the prevention of birth defects and cardiovascular disease.

10) Eggs are very rich in choline, which is an essential ingredient in the development of memory function and improved memory capability later in life.

11) Eggs are the best natural dietary source of vitamin D, which is essential to calcium absorption, and therefore to bone health.

12) Consuming eggs for breakfast is a great way to start the day. Studies show eggs help to increase concentration and the ability to problem-solve.

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