A food product as common throughout the world as a chicken egg could not fail to attract the attention of scientists who, in recent decades, have been enthusiastically studying everything they can reach, including the food we eat. Of course, such information as the benefits and harms of chicken eggs is very much in demand by many people, therefore, in different countries, various experts are closely studying everything related to this valuable and nutritious product. In general, eggs as a food product have been used by humans for a long time, probably – this is the food that our ape-like ancestors could eat from the moment they appeared, since for this they do not even need to be subjected to special processing. A modern person, for whom the idea of ​​​​finding out the benefits and harms of any food product, including chicken eggs, has become simply obsessive, knows hundreds of recipes for preparing various dishes in which the egg is the main ingredient.
For humans, the eggs of all birds, as well as some reptiles, are edible, but we are primarily interested in the benefits and harms of chicken eggs, due to their greatest distribution throughout the world. Chicken eggs are so popular that they are not only firmly established in our diet, they compose poems and songs about them – that’s what the significance of this product is! And yet, let’s consider this valuable product from the position of dispassionate observers, let’s try to understand what the benefits and possibly the harm of chicken eggs may be.

A chicken egg on average weighs about 50 g, although much more solid indicators have been recorded in world history, which is reflected in the Guinness Book of Records (weight 163 g, diameter 23 cm, length 11.5 cm). However, in the usual sale, as a rule, there are more or less standard eggs, approximately the same in size. An egg consists of a protein, which is mostly water, and a yolk, which contains proteins, fats, and cholesterol. It was the cholesterol contained in the yolk of chicken eggs that made many people recognize this product as harmful, but how right can this be?

What can be the harm of chicken eggs. The most dangerous for human health is the use of this product in its raw form, despite the fact that all vitamins and microelements are preserved in them. Such consumption of chicken eggs can lead to the development of the disease salmonellosis – acute intestinal infection caused by salmonella. With this infectious disease, intoxication develops that affects the gastrointestinal tract, accompanied by diarrhea, vomiting, pain and bloating, dizziness, chills, weakness, convulsions and other unpleasant symptoms. In order to avoid illness, eggs must be processed thermally.

Another negative point when eating chicken eggs is often called the fact that the yolk contains a lot of cholesterol and fat. Cholesterol contributes to blockage of blood vessels, being deposited on their walls, and excess fat provokes obesity and the formation of blood clots. It is believed that for the safest use of eggs, you should not eat more than 1 pc. per day (this applies specifically to egg yolks).

Finally, some people develop an allergic reaction to substances contained in a chicken egg, often allergic people are advised to eat only protein, or completely abandon this product, you can also try a less allergenic quail egg.

It is dangerous for health to eat too many eggs in a short time. In the United States, studies have been conducted that have shown that men who eat more than seven chicken eggs a week die prematurely, in addition, chicken eggs are harmful to men with diabetes, and their number is not important. At the same time, it is emphasized that heart attacks and strokes are not directly related to chicken eggs, that is, this product is no worse and no better than others, but an excessive amount of eggs in the diet increases the risk of premature death.

What are the benefits of chicken eggs. An egg is an easily digestible product, it is best absorbed by the body if the product is consumed in a fried or boiled form, raw eggs are perceived by the body worse.

The egg protein contains all the amino acids that are extremely useful for building the protein necessary for the body. Egg white is nutritious, has protective properties, contains the substance lysozyme, which fights harmful microorganisms. Protein can lose its beneficial properties during prolonged or improper storage. In a stale egg, the white becomes watery and weak, while in a fresh one it is dense and thick. Stale eggs are not only unfit for consumption, but can also be dangerous for health. Finally, we should mention such useful properties of protein as its good binding properties, which allows it to be widely used in cooking. Protein is added to minced meat, casseroles, pancakes, used in the manufacture of cakes, pies, creams, soufflés, puddings, marshmallows, marshmallows, etc.

The yolk of an egg contains a huge amount of biologically active and nutritious substances necessary for the human body. It contains a complete protein, easily digestible fats, it contains lecithin – a substance involved in fat metabolism, supplies phosphorus, nourishes the body’s nerve cells. Almost all vitamins are found in a chicken egg, including vitamin D, and vitamin A gives the yolk its characteristic yellow color. There are a lot of various minerals in the yolk, the yolk is often prescribed for young children to eat 2-3 pcs. in Week.

Finally, a few facts:
1. There is no difference in benefits and nutritional value between brown and white eggs.
2. Dissolve 1 tbsp. salt in 0.5 liters of water and lower the egg. The stale will float, the fresh will sink.
3. You can distinguish a boiled egg from a raw one by twisting it on the table. Raw, unlike cooked, will not spin.