Eggs on a Nutritional Balancing Program
Soft boiled for 6 to 7 minutes
SUMMARY
Eggs are a good food when eaten in moderation and cooked soft. Men can eat up to 8 eggs weekly, while women may have up to 6 eggs per week.
On nutritional balancing science, high quality eggs, preferably from free-ranging chickens, are a superb food item. They are inexpensive, nutritious, and generally very safe to eat in restaurants or other places where one does not know how safe the food is.
PREPARATION OF EGGS
Do not eat eggs raw, but do not overcook them.
Why avoid raw eggs. The reasons are:
a) One does not know if the egg contains some bacteria that is destroyed by light cooking.
b) Light cooking makes the egg more yang, which is generally better.
c) Light cooking does not damage the yolk, which is important, and does not do much damage to the egg white.
On the other hand, cooking them more than about 3 to 4 minutes causes the yolk to harden, and this damages the fat in the egg and makes them much harder to digest, as well.
Cook eggs for 3 to 4 minutes – either soft boiled or poached. This kills most bacteria, yet the yolk will be runny. This is the best way to eat eggs.
You can fry an egg, but the yolk should be runny. I do not recommend omelettes, quiche or other use of eggs because the eggs tend to be too hard. Even scrambled eggs usually get too hard. Only eat eggs scrambled or in an omelette if the eggs are mushy.
EATING EGG YOLKS
Do not just eat egg whites. The fat in the egg is of excellent quality, and needed by most people. On a nutritional balancing program, weight loss is easy, so avoiding egg yolks to reduce calories is silly and harmful. Cholesterol also decreases naturally on a nutritional balancing program, so there is no need to avoid egg yolks to reduce cholesterol.
HOW MANY?
Men may eat up to 8 eggs weekly, while women may have up to 6 eggs per week. Eating more than this causes the buildup of a toxin in the liver.
This may be due to difficulty digesting the protein in the egg. If you limit the number of eggs, the problem does not seem to occur.
FRESH, CAGE-FREE, FREE-RANGE OR NATURAL?
In general, the fresher the eggs, the better. At times, one can buy local eggs that were laid the day before. This is usually the best eggs to eat.
In general, cage-free or free-range eggs are also the best. The chickens are permitted to spend some time outside, eating bugs and other things they wish to eat to balance their diet.
NUTRITION OF EGGS
Eggs are a wonderful source of vitamin A, and free range eggs contain some vitamin C, vitamin D, B-complex, vitamin E, omega-3 fatty acids (but not enough), and much more.
The egg yolk contains a high-quality fat, and many other vitamins, minerals, fatty acids and other nutrients that are essential for our health and well-being.
Egg white contains an excellent protein (egg albumin), and also many other nutrients as well.
THE SAFETY OF EGGS
Eggs are naturally sealed against bacterial and viral invasion. This is a major advantage of eggs. It is still wise to cook them, but they are a lot safer than many foods.
They will also last for at least a week without refrigeration, which is another advantage. Therefore, providing one’s eggs are fresh enough, they are usually safe to eat.
EATING EGGS IN RESTAURANTS
At a restaurant, always order soft-boiled, poached or lightly fried eggs only. Do not order omelets, quiche or scrambled eggs. The reason is that the latter can be made with processed egg products such as Egg Beaters and others. These are not nearly as good or as safe as real eggs. Hard-boiled eggs are very difficult to digest and should be avoided.
Sources: Lawrence Wilson, MD
Eggs are a good food when eaten in moderation and cooked soft. Men can eat up to 8 eggs weekly, while women may have up to 6 eggs per week.
On nutritional balancing science, high quality eggs, preferably from free-ranging chickens, are a superb food item. They are inexpensive, nutritious, and generally very safe to eat in restaurants or other places where one does not know how safe the food is.
PREPARATION OF EGGS
Do not eat eggs raw, but do not overcook them.
Why avoid raw eggs. The reasons are:
a) One does not know if the egg contains some bacteria that is destroyed by light cooking.
b) Light cooking makes the egg more yang, which is generally better.
c) Light cooking does not damage the yolk, which is important, and does not do much damage to the egg white.
On the other hand, cooking them more than about 3 to 4 minutes causes the yolk to harden, and this damages the fat in the egg and makes them much harder to digest, as well.
Cook eggs for 3 to 4 minutes – either soft boiled or poached. This kills most bacteria, yet the yolk will be runny. This is the best way to eat eggs.
You can fry an egg, but the yolk should be runny. I do not recommend omelettes, quiche or other use of eggs because the eggs tend to be too hard. Even scrambled eggs usually get too hard. Only eat eggs scrambled or in an omelette if the eggs are mushy.
EATING EGG YOLKS
Do not just eat egg whites. The fat in the egg is of excellent quality, and needed by most people. On a nutritional balancing program, weight loss is easy, so avoiding egg yolks to reduce calories is silly and harmful. Cholesterol also decreases naturally on a nutritional balancing program, so there is no need to avoid egg yolks to reduce cholesterol.
HOW MANY?
Men may eat up to 8 eggs weekly, while women may have up to 6 eggs per week. Eating more than this causes the buildup of a toxin in the liver.
This may be due to difficulty digesting the protein in the egg. If you limit the number of eggs, the problem does not seem to occur.
FRESH, CAGE-FREE, FREE-RANGE OR NATURAL?
In general, the fresher the eggs, the better. At times, one can buy local eggs that were laid the day before. This is usually the best eggs to eat.
In general, cage-free or free-range eggs are also the best. The chickens are permitted to spend some time outside, eating bugs and other things they wish to eat to balance their diet.
NUTRITION OF EGGS
Eggs are a wonderful source of vitamin A, and free range eggs contain some vitamin C, vitamin D, B-complex, vitamin E, omega-3 fatty acids (but not enough), and much more.
The egg yolk contains a high-quality fat, and many other vitamins, minerals, fatty acids and other nutrients that are essential for our health and well-being.
Egg white contains an excellent protein (egg albumin), and also many other nutrients as well.
THE SAFETY OF EGGS
Eggs are naturally sealed against bacterial and viral invasion. This is a major advantage of eggs. It is still wise to cook them, but they are a lot safer than many foods.
They will also last for at least a week without refrigeration, which is another advantage. Therefore, providing one’s eggs are fresh enough, they are usually safe to eat.
EATING EGGS IN RESTAURANTS
At a restaurant, always order soft-boiled, poached or lightly fried eggs only. Do not order omelets, quiche or scrambled eggs. The reason is that the latter can be made with processed egg products such as Egg Beaters and others. These are not nearly as good or as safe as real eggs. Hard-boiled eggs are very difficult to digest and should be avoided.
Sources: Lawrence Wilson, MD
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