EGGS QUESTION (Myths about egg whites and egg yolks)

Egg whites are a top quality source of protein, but whole eggs often have a nasty reputation. it’s time to interrupt some myths and show the facility of the yolk.

Egg whites are often mentioned because the perfect protein due to their aminoalkanoic acid composition and therefore the body’s ability to use it properly.

A large whole egg contains about 72 calories, 6 g of protein, 5 g of fat, about 200 mg of cholesterol, and almost no carbohydrates. an outsized albumen contains only 17 calories, 4 g of protein and no carbohydrates, fat or cholesterol.

Egg whites contain up to 40 different proteins. Of these, albumin makes up the bulk , constituting about 55 percent of the protein in albumen . Ovotransferrin is an iron-binding protein in egg whites that gives antimicrobial properties and constitutes quite 10 percent of the protein content. Ovomucine is another sort of protein that represents but 5 percent of albumen protein and provides the gelling property of albumen also as antimicrobial properties.

Egg white protein is rich in BCAAs and arginine, also because the sulfur-containing amino acids cysteine and methionine. These amino acids are essential for the upkeep of the structure of the many proteins like collagen, which is important for maintaining healthy joints and levels of certain hormones.



Although generally bodybuilders use only the albumen for protein, and avoid the yolk due to fat and cholesterol, it’s now known that it’s more beneficial to consume the albumen and yolk together. this is often because the yolk contains most of the micronutrients in eggs, including vitamin A , vitamin D, vitamin K, B vitamins, selenium, iron, zinc, and phosphorus.

The yolk also contains all the fat and cholesterol within the egg, but don’t let that scare you off. Blood cholesterol levels don’t seem to be negatively suffering from whole eggs. In fact, a University of Connecticut study measured the cholesterol response of 25 males and 27 females to an egg diet (640 mg per day of additional cholesterol) and an egg-free diet (no additional cholesterol). They found that the cholesterol within the ingredient doesn’t raise the LDL cholesterol particles that are particularly related to the event of disorder .

We now know that fat is vital during a diet. The saturated fat in ingredient is a smaller amount than half the entire fat. But saturated and monounsaturated fats, also in egg yolks, are important for maintaining higher testosterone levels. The fat and cholesterol in yolks, once considered harmful, appear to supply benefits for strength-trainers.

In fact, as compared , consuming more whole eggs shows increases in gains and muscle strength.


What is the magic number? Three.

A study from Texas A&M University found that subjects who consumed three whole eggs each day , while developing a weight-lifting program for 12 weeks, gained twice the muscle mass and twice the strength as a results of the feeding. Such benefits could also be thanks to the cholesterol content. After all, cholesterol is converted to testosterone within the body.

Cholesterol also helps maintain the integrity of the muscle fiber membranes, which helps them function properly and avoid breakdown. Scientists at Kent State University put 47 adults (ages 60-69) through a 12-week weight-lifting program, and checked for changes in muscle mass and strength before and after. They placed all subjects on a moderate protein diet, and divided them into two groups. One group followed a low-cholesterol diet (1.6 mg per pound of weight or about 150-250 mg per day), while the opposite half consumed a higher-cholesterol diet (2.6 mg per pound of weight or about 250-450 mg per day). After 12 weeks the group that consumed the low-cholesterol diet didn’t increase muscle mass, and only increased their strength by about 35 percent. the upper cholesterol group, on the opposite hand, had a rise in muscle mass of about 5 pounds, and increased their strength by about 90 percent.



Eggs also can assist you get a thinner body. Research from Saint Louis University found that folks who ate eggs for breakfast consumed fewer calories throughout the day than those that ate breakfast with an equivalent amount of calories in heavy carbohydrates. A follow-up study by an equivalent team found that when women consumed two breakfast eggs a minimum of five times every week over a 12-week period, they lost 65 percent more weight and had a 34 percent greater reduction in waist size compared to those that skipped eggs. The study also found that adding two whole eggs to breakfast didn’t end in changes in cholesterol levels.

Consider eating two or three whole eggs every day to require advantage of all the advantages eggs need to offer in terms of performance and body composition. you’ll increase your protein intake by adding an additional white or two for every yolk.

While eggs are often considered a breakfast food, they can be enjoyed at any time throughout the day. Hard boiled eggs work very well in salads or as a separate snack. So don’t give it another thought: «Egg on it!»

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