Why can't you eat too many egg yolks? Not just protein

In this article, I will tell you whether it is necessary to separate the yolk from the protein (in eggs) and why many people do it.

You must have seen, heard, etc. etc., like many people, incl. bodybuilders (jocks) separate the yolk from the protein, throwing the yolks into the trash. They argue their actions by the fact that the egg yolk contains a large amount of CHOLESTEROL and FAT.

Few people will be scared of fat)), although we will talk about it later, but CHOLESTEROL still like)).

In general, the most common theory is that cholesterol obtained from food (food) can lead to atherosclerosis, which causes coronary heart disease (angina pectoris, heart attacks, etc.), and for those who do not know, this is one of the most dangerous diseases in the world ... by the way, about 75% of men aged 25-64 die from such diseases in Europe ....

In the main article:, I told where this crap came from, how it spread and still continues to misinform a lot of people.

Briefly, this theory is wrong and yet many people still believe in it. Why?

Here are the arguments: if the level of cholesterol in the blood is high, it will lead to atherosclerosis and diseases, if the level of cholesterol in the blood is low = there will be no atherosclerosis and diseases, respectively, what is the conclusion?)) => foods (foods) rich in cholesterol contribute to the development of atherosclerosis and diseases, accordingly, they must be excluded, avoided, etc. (it is not true)

Because of this, many doctors, and indeed in many nutritional, medical, etc. sources of information say (recommended) to consume no more than 2-3 eggs per WEEK! And in general, because of this, it is recommended to eat a little of any food (not just eggs) rich in cholesterol ...

So misinformed people get rid of the yolks in eggs, because it is the yolks that are rich in cholesterol ... and all because they are afraid to get a terrible disease - atherosclerosis. The same disease that affects the vessels and arteries, from which modern humanity is dying.

In fact, cholesterol in food and blood are two completely different things. The effect of foods (food) rich in cholesterol on blood cholesterol is very weak and insignificant.

Cholesterol in the blood is divided into two subcategories:

high density lipoproteins (HDL or good cholesterol (useful));
low density lipoproteins (LDL or bad cholesterol (bad)).

For those who don't understand, let me explain: dietary cholesterol (which we get from food) getting into the bloodstream can turn into two different cholesterols - harmful and beneficial. The first, in turn, contributes to the formation of plaques in the vessels, and the second prevents this.

However, whether the ingested cholesterol will be beneficial or harmful depends on its “environment”, and the amount of cholesterol itself in a particular product in terms of harm has nothing to do with it at all. So, in the blood, he swims not on his own, but in the "company" of and. Do you understand? That is why the proportion (imbalance) of PROTEIN + FAT in the daily diet is so important ...

After all, from your diet (figuratively speaking, diets) and will depend on whether you eat (in our case, egg cholesterol) "BAD" or "GOOD". Do you understand?

For those who do not know, the optimal ratio of B + F + U in the daily diet is as follows:

Carbohydrates - 50-60%
proteins - 20-30%
fats - 10-15% (meaning healthy fats, harmful ones cannot be);

In reality (in the modern world, for the vast majority of people), everything is different.

There is little protein (10-15%), and a lot of fat (25-30% or more, and, it is worth clarifying, to a greater extent - harmful fat), because of this, atherosclerosis and increased mortality from heart and vascular diseases occur ... and not due to the fact that foods with a high amount of cholesterol are consumed ...

Therefore, EGGS (now you must understand) not only do not harm our arteries, but vice versa - they help them by containing a large amount of high-quality protein (protein) from which you can build the very useful cholesterol (high-density lipoproteins), and so help to normalize the level blood cholesterol, and avoid the very atherosclerosis that causes coronary heart disease (angina pectoris, heart attacks, etc.). Do you understand?

As for FAT, there are also some nuances here.

Fats, however, are vital to the body. Here, only, an important nuance: healthy fats, but harmful ones! And on EGGS, mainly polyunsaturated fatty acids and monounsaturated fatty acids (i.e. good fats) fall. Accordingly, everything is ok ...
Harmful fats will harm the fact that the consumed food rich in cholesterol (eg eggs) will not turn into good cholesterol, but into bad (harmful), respectively, it will harm.

That is why it is so important to follow not only PROTEIN, but also FAT!

They should only be useful, while harmful ones should by no means be allowed (now you already understand why). P.s. of course you can treat yourself when or when, but understand the point: not on an ongoing basis.

That is why (and not only because of this, you will understand later), I believe that there is no need to separate anything, on the contrary, you need to eat only whole eggs(without separating anything).

Because in addition to what was said earlier (if everything is OK with the proportion B+F+U), a whole chicken egg also contains its main advantage = i.e. An EGG with a PROTEIN but without a YOLK loses its biological value. One without the other is not so COOL (effective)! Do you understand? Therefore, only LINK: PROTEIN + YOLK = maximum natural value of the protein.

And by separating the yolk from the protein, you only lose the opportunity to get its maximum possible (high) biological value. You are simply throwing away some of your money for nothing by buying egg trays ...

P.s. personally, I can eat more than 10 whole boiled chicken eggs a day, because. eggs, from the point of view of price-quality - (and from my point of view) the best type of protein (protein) from natural products ... but, if it is necessary (for example, the absence of other types of protein), most often, I try to do variety, eating both chicken breasts, and beef, and sometimes fish, and eggs, in short, everything in a row 🙂

But, you must understand the essence, and the essence is that I am not afraid that I will be found to have elevated cholesterol levels from eating so many eggs a day, because I am sure that eggs here do not play any role in any way, and about that testifies to the many ongoing experiments, which I talked about in the main article:, (which clearly proved everything), and moreover, eggs, in terms of cholesterol in the blood, not only do not harm, but even help to normalize its level, because. they have a kind of “anti-cholesterol effect”, which, due to misinformation, is also not widely known ... Well, something like this ... And how many eggs do you eat? And do you eat at all? Write in the comments 🙂

For dessert - a video in which everything is chewed in much more detail, I recommend it to anyone who is interested:

Sincerely, administrator.

Once upon a time, egg yolk was a health food nightmare. And no more about it! In this article, you will learn all about the uses and composition of the yolk.

People around the world cook eggs in countless different ways. Scrambled eggs and scrambled eggs are the simplest of them. But there were still more attacks on the use of this product in the seventies, eighties and nineties. And the yolk has always been at the epicenter of these disputes.

After several years of such disputes, most scientists still took the side of the egg yolk. And a relatively recent study on the health benefits of eggs called into question all the arguments against this product. Let's talk about this topic!

Content:

A few words about saturated fats

For a long time, the media and health authorities have been unanimous in saying that saturated fat should be avoided due to the high risk of developing cardiovascular disease. And first of all, it was about eggs, since the yolk is saturated fat in its purest form. The warnings were: "Eggs should only be eaten twice a week" and "Eggs should not be eaten more than two eggs a day."

So what has changed? We now know more about saturated fats than ever before. There are several types of saturated fats, and not all of them contribute to the development of cardiovascular diseases. Some forms of fat, such as stearic acid, have a negative effect on blood cholesterol levels. And the thing is that stearic acid makes up a significant part of the saturated fat content in egg white.

In any case, one large egg contains less than 10 percent of the recommended daily intake of saturated fat, according to reliable sources. But let's look at them in even more detail. The main reason for the bad reviews about saturated fats is their supposed effect on cholesterol levels.

Chronically elevated cholesterol levels, combined with other factors that increase the risk of cardiovascular disease, such as a sedentary lifestyle, diabetes, poor food choices, and high blood pressure, have been linked to various forms of heart disease.

Eggs are high in cholesterol, which explains a lot. But is this enough to dramatically raise its blood level? A number of studies show that, in part, this is true. But this is no longer a problem for healthy and active people who are not prone to obesity or diabetes. What's more, other studies claim that the genetic factor affects cholesterol levels much more than food.

In fact, cholesterol in the right amount is a must for gym enthusiasts who are interested in the effectiveness of their workouts. Why? Cholesterol is a precursor of testosterone, which, as you know, largely depends on the success of the training process.

But the big question is this: How can the saturated fat in egg yolks cause disease?

In 2015, an article was published in the British Medical Journal that looked at this issue from two angles: from the point of view of the impact on cardiovascular disease and on diabetes, and concluded that “saturated fat is not associated with overall cardiovascular mortality. disease, coronary heart disease, stroke, or both types of diabetes." Dozens of other studies have confirmed this.

Bottom line: don't cut the yolk out of your diet for fear that it will take decades of your life.

Everything you need to know about eggs

Eggs have been considered a source of protein since the early days of the fitness industry. In the 1960s and 1970s, famous characters such as Arnold Schwarzenegger and Sylvester Stallone's Rocky Balboa consumed them raw.

Fear of foodborne illness eventually supplanted the practice, but in terms of protein and amino acid benefits, eggs are still the gold standard over any other protein source.

In addition to protein, the egg contains other nutrients. And throwing away the yolk, you lose them. Next, consider the differences between egg white and yolk.

Egg white

Egg white is made up of water, protein, and some other nutrients in small amounts.

Egg yolk

An egg yolk has three times the calories, the same amount of protein, and plenty of nutrients compared to protein, including:

Choline. Choline, as a nutrient, is an essential vitamin that is responsible for many functions, including the production of the critical neurotransmitter acetylcholine. Choline also plays an important role in lipid metabolism and increases the production of the neurotransmitter. It just so happens that eggs are one of the best sources of choline.
Vitamin D This fat-soluble vitamin has so many muscle-toning properties that it would be impossible to list them all here. Unfortunately, it is difficult to find it in low-calorie food sources. For this reason, and because of the little time spent in the sun, vitamin D deficiency can significantly affect a person's health and immune system. Egg yolk will not solve this problem, however, it can significantly affect it.
Additional fat-soluble vitamins. Egg yolk is also a source of vitamins A, E, K. You have no doubt heard that taking vitamins daily with food is a great way to optimize your intake of other substances. The use of the yolk, as a multivitamin, will be a guarantee that your body receives the necessary substances.

If gaining muscle mass is your goal, then by itself you need to eat yolks. Whole eggs are rich in leucine, amino acids, and the calories you need if you want to gain mass.

Yolk and weight loss

Can Whole Eggs Help You Lose Weight? is a question I have heard many times. There is no clear answer "yes" or "no" here.

To be clear, the determining factor here will be an active lifestyle and the use of varied, nutritious foods. Although there is another option. Sufficient fat intake helps dieters stay full longer than a diet low in dietary fat. We now know that a low-fat diet contributes to the deterioration of the general condition and well-being of the athlete. Therefore, you don't have to worry about gaining weight if you eat eggs. But if you are still skeptical and are afraid of extra calories, then you can always eat only half an egg.

Another plus in the piggy bank of eggs: they are prepared very simply. A light egg breakfast in the morning is fast, satisfying and incredibly healthy.

What is my advice? Don't be afraid to eat eggs, even if you've taken a different stance before.

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Eggs are an essential ingredient in an athlete's diet. But not everyone knows about the beneficial properties of the product. It is accepted that they can eat no more than 1 egg per day, but few people know what provoked this rule. Let's figure out together how the yolk affects the body and how dangerous it is.

Many people think that the yolk cannot be eaten when losing weight. This part of the eggs is cooked in different ways. Ovary and scrambled eggs are the simplest methods. Nutritionists and doctors were against the yolk in the diet. However, 21st century research has helped uncover new nuances and health benefits.

The yolk is a saturated fat. Previously, doctors claimed that this element contributes to the development of problems with the heart and blood vessels. Modern research has shown that saturated fats come in several forms.

Eggs contain a lot of cholesterol. This component is a must for athletes who work out in the gym.

It precedes, from which muscles grow and the metabolic process goes faster.

The structure of the eggs

Eggs consist of two components - protein and yolk. But these elements contain many more nutrients that a sports body needs. The first component is water, protein, selenium and potassium in small proportions.

To understand how useful these components are, you need to understand that the yolk is not only fat and a lot of calories. It also contains:

Choline. Responsible for the production of the neurotransmitter acetylcholine, is involved in lipid metabolism.
Vitamin D. Supports muscle tone.
fat soluble vitamins. The composition includes components of groups A, E, K. They improve the intake of other substances.

To increase muscle mass, it is the yolks that are recommended. Whole eggs are loaded with leucine, amino acids and calories to set. If we talk about, then there is no definite answer. Since the body cannot function normally without fat, a person needs a daily norm of components. You can eat eggs without fear, since during physical activity all unnecessary elements are burned.

Advantages and disadvantages of eggs

It is impossible to force a person to eat certain foods, even if they have a good effect on the body. Athletes themselves determine the diet. To make it as useful and effective as possible, you need to evaluate the benefits and harms of the yolk.

Eggs for humans have the following advantages:

Pure protein.
Has 2/3 of the daily fat intake.
Contains phospholipids. They are included in nerve fibers. Improves the condition of the liver, normalizes sugar levels, carbohydrate metabolism.
The presence of vitamins.
Daily intake of cholesterol.
dietary product.

Some of the listed advantages can become disadvantages if you do not adhere to proper nutrition and norms. People are often afraid of the high cholesterol content in the yolk. In eggs, this component is several times more than in chicken meat, cheeses, sausages. They will be dangerous only if there are not 1-2 egg yellows, as required by nutritionists, but more.

In order to lose weight, you need to strictly monitor nutrition and the form of serving dishes. Eggs are small ingredients but satiate well. Therefore, experts give athletes some advice:

Have eggs for breakfast or in the morning.
You do not need to fry them, as cooking in oil only increases the calorie content. It is better to take a non-stick frying pan and do not use fat.
At night, you should eat only protein, the yolk is not recommended.
You can add poached eggs to your diet.
No more than 2 pieces are consumed per day.
Duck eggs are harder to digest.

Meal options

Egg yolks can be eaten raw. On their basis, prepare protein shakes or drink on an empty stomach. The calorie content of raw and boiled products is the same. However, the body spends more energy on its processing, and therefore you can lose weight.

People eat eggs

from chicken;
quails;
ducks.

Nutritionists say that the benefits of quail yolk and protein are enormous. Their eggs are hypoallergenic, saturated with amino acids, vitamins and proteins. You can eat 3-4 pieces per day. The body is accustomed to chicken most of all and is absorbed in a general manner.

Yolk Diet

There are special yolk diets that have a positive effect on the entire body. They contribute:

Improved brain function.
Accelerated metabolism.
Divergence of fatty deposits.
Increase immune strength.
Stabilization of well-being.
Proper dissolution of fats.

If a person has jaundice, then such a diet is prohibited. Can people with heart and vascular problems eat yolk? Definitely not. This diet is based on a high content of eggs, which means cholesterol will increase, which is contraindicated for cores. Also under the ban are people with atherosclerosis, urolithiasis.

As part of this diet, you can cook an omelette in a steam bath. If you decide to cook, then the process should not be less than 5-7 minutes. During this time, all infections are removed.

The diet is not based only on eggs alone. Together with them, you can consume fermented milk products, vegetables, fruits, poultry and fish, coffee and tea with a minimum of sugar. At the same time, it is forbidden to eat sweets, flour, pasta, bread, canned food, sausages, semi-finished products, salt and sauces.

Since the yolk is fat, do not forget about physical activity. In combination with a diet, it will be possible to lose those extra pounds and make the figure perfect. It is recommended to exercise at least 30 minutes a day. It can be aerobics, dancing, running, swimming or cycling. Not only will the weight go away, but the muscles will become embossed.

Periodically replace chicken eggs with quail eggs.
You need to stick to such a diet for no more than a week. You can take a break and start over. Do not deplete the body.
You need to “go out” slowly so as not to gain kilograms again.
Regular meals are important. If you skip it, then for the body it is stressful and metabolism will be disturbed.

If you want to feel the benefits of egg yolk, then you can first do fasting days. Combining eggs is advised with kefir, cottage cheese and cheese. At the same time, at least 2 liters of water are drunk.

Egg yolk is a food product, which is a symbiosis of nutrients, vitamins, mineral compounds necessary for the development of a living organism. Its chemical composition and color depend on the type of bird (reptile) food.

The yolk supplies lecithin and vitamins A, E, PP, D, K to the human body, normalizes the level of "harmful", the functioning of the gallbladder, brain, nervous system, and has a positive effect on liver cells. The heat-treated product does not overload the digestive system and has a high degree of digestibility (up to 95%).

Interestingly, the proportion of yolk in is 27-32%, protein - 56-61%. At the same time, 10-12% of the mass falls on the shell through which the chicken breathes. More than 7500 pores are concentrated on the egg shell, most of which are located at the blunt end of the product. It is through these holes that carbon dioxide and moisture are removed from the egg and oxygen enters.

Beneficial features

A bird's egg is a supplier of vitamins, macro- and microelements necessary for the nutrition of the embryo. On home and farm farmsteads, the laurels of the championship belong to, and. Each type has its pros and cons.

The smaller the egg, the higher the cholesterol concentration. So, in the yolk of a quail, this indicator reaches 0.4 mmol / l, geese - 0.25 mmol / l, chickens and ducks - 0.11 mmol / l. Poultry eggs increase the resistance forces of the body, prevent bile stagnation, normalize digestion, strengthen bones, improve memory and prevent beriberi. The goose product (202 kcal) has the highest nutritional value due to the abundance of fat (13%) in the composition. The second and third places are shared by chicken (162 kcal), quail (158 kcal) eggs, which is why they are considered dietary and approved for use in the process of losing weight.

The yolk helps strengthen teeth and bones, improves vision, and prevents the appearance of cataracts. Chicken and quail have a balanced mineral composition, maximum digestibility, make up for the deficiency of phosphorus, potassium, iron in the body, which is especially important for people suffering from low hemoglobin and problems with the musculoskeletal system.

Regardless of the type, all eggs are the strongest allergens, so they should not be abused. In addition, salmonellosis bacteria may be present in the raw product. In order not to become infected with an infectious disease, the yolk, like protein, is not recommended to be consumed fresh. It must be heat treated.

Despite the variety of choices for a daily diet, only a chicken product is suitable. The yolk of other species of birds is allowed to be consumed, but not on a permanent basis.

Chemical composition

Egg yolk is a source of vitamin E that supports the health of the human genital organs. Being, he fights cancer cells by destroying free radicals. Its effectiveness in improving the condition of hair, nails and bodily cover is noted. The yolk is of particular value for pregnant women, as it reduces the likelihood of malformations in the fetus.

Currently, there is an opinion that the cholesterol concentrated in eggs poses a danger to human health. Indeed, the yolks contain saturated fats that are unhealthy for the body. However, they are balanced by valuable polyunsaturated ones, which normalize lipid metabolism, regulate vascular tone, prevent metabolic and cardiovascular disorders, provide the synthesis of anti-inflammatory prostaglandins, and improve blood microcirculation.

Egg yolk delays the rapid passage of food through the stomach into the intestines. Due to which accumulation slows down, insulin is produced little, less subcutaneous fat is formed.

The mass of one egg depends on the type of bird and is:

quail - 10 g;
- 25 g;
chicken - 50 g;
- 60 g;
- 75 g;
duck - 90 g;
goose - 200 g;
- 780 g;
– 900

The yolk accounts for one third of the mass of the egg. The uniqueness of the yellow fraction of the product lies in the content of an active anti-sclerotic agent - lecithin, which nourishes the nervous and brain tissue. In addition, the substance is necessary for the proper functioning of the biliary tract and liver, and the regulation of the distribution of adipose tissue.

Chemical composition of raw egg yolk

Name	The content of nutrients in 100 g of the product, mg
vitamins
	820,2
	2,99
	2,58
	0,528
	0,371
	0,35
	0,176
	0,146
	0,024
	0,0054
	0,00195
	0,00007

	390,0
	129,0
	109,0
	48,0
	5,0

	2,73
	2,3
	0,077
	0,056
	0,055

100 g of fresh egg yolk contains 322 kcal, 1.094 mg of lutein and zeaxanthin, 0.088 mg of beta-carotene, 0.038 mg of alpha-carotene and 0.033 mg of beta-cryptoxanthin. Natural carotenoids reduce the likelihood of developing cataracts.

Why is fresh eggs harder to separate from the shell? The fact is that their contents adhere much more tightly to the film of the hard shell.

Harmful properties

Despite the high biological value, the product is not recommended to be abused. The safe daily allowance is 2 yolks for women and 4 for men. In this case, they will enrich the body with useful components without harming health. If these indicators are exceeded, the risk of weight gain and obesity increases.

In case of loss of 10% of the moisture contained in tissues and organs, a person falls into a coma. With a further increase in this indicator and reaching the mark of 20%, irreversible processes occur, the patient dies. If untreated, salmonellosis gives severe complications: disrupts the functioning of the kidneys, heart muscle, causes vascular collapse, provokes the progression of purulent pathologies, such as peritonitis, abscess.

Yolk is contraindicated for people with cholelithiasis, as it can cause spasms, colic, and exacerbation of the disease. In addition, eggs should be excluded from the diet of allergy sufferers, since the protein contains aggressive components - ovalbumin and ovomucoid, which are not destroyed even during heat treatment.

It is believed that the quail product is safer than chicken, but this is a myth. Partridge eggs also contain ovomucoid.

Interestingly, yolk allergy is much less common than protein allergy, since the yellow fraction allergen is neutralized by high temperatures.

eggs in bodybuilding

Professional athletes carefully monitor their diet, because they know how important proper nutrition is to obtain the desired result. The main goal of athletes is to build muscle mass. To complete the task, you need to adhere to the established training regimen, make up for the deficiency of nutrients after class, focus on protein foods or all kinds of supplements: gainers, proteins. However, adherents of a healthy diet always insist that the human body perceives nutrients better from natural products than from chemical cocktails produced synthetically.

Eggs are considered the most affordable source of high-quality, easily digestible protein, which contains essential amino acids necessary for muscle growth. However, is there any benefit from the yolk for athletes? Yes. When building muscle mass, it is no less valuable than protein. First, it also contains . Secondly, the yolk improves protein digestion.

What is the right way to eat eggs?

The raw product may contain a harmful microorganism, salmonella, so it must first be boiled. In this case, the egg must be cooked soft-boiled (the state when the yolk remains in liquid form). So it retains a maximum of nutrients, lecithin is not destroyed.

Remember, one chicken yolk contains up to 5 g of fat, so athletes need to stop using the product during the drying process.

Protein Separation Methods

The easiest method to separate the components of a raw egg is with a special pear. To do this, just take a plate, gently break the product. After that, the pear is squeezed, releasing air from it as much as possible, its neck is brought to the yolk, ensuring their contact, and the fingers are slowly unclenched. The device instantly “sucks” the yellow fraction into itself.

Other ways to separate the egg yolk:

Make small holes on both sides of the shell. Lean your lips against one of the resulting holes and blow out the protein.
Break the shell in the middle of the egg on one side with a knife, slightly separate the halves, transfer the yolk from one part to another over a plate. During these manipulations, most of the protein will pour into the container.
Make a paper funnel like for seeds, put it in a glass. Then crack an egg right into it. Through a small hole in the funnel, the protein will drain into the glass, and the yolk will remain in the paper bag.

In the process of separating the egg into its constituent components, it is necessary to remember the fragility of the product. The yolk is in a bag with a thin protective film. Sharp movements, the use of sharp objects can violate the integrity of the shell, as a result, the liquid yellow fraction will mix with the protein and then it will be impossible to separate it.

Protecting hair health

Egg yolk is a pantry of useful nutrients that strengthen and restore the structure of the strands, stimulate their growth, get rid of dandruff, and prevent curls from falling out. Masks, shampoos based on it refresh and tone the hair, make it supple, smooth and shiny.

For cosmetic purposes, use the yolk of fresh eggs, preferably domestic. It is suitable for nourishing all types of hair. However, it should be remembered that the product dries quickly in the air, so it will take time to wash it off the strands. In addition, the yolk has a characteristic odor that is easy to remove after rinsing the hair with water.

To achieve a stable, noticeable result, the procedure for hair using the yolk is recommended to be carried out at least 2-3 times a week. Shampoo and masks are applied to wet hair with light movements, gently massaging the scalp. The therapeutic composition is left for 3 to 15 minutes, after which it is washed off. To return the natural strength and shine, the curls are rinsed with an acidified composition no more than 2 times in 7 days. To do this, add 15 ml of lemon juice or apple cider vinegar to 1000 ml of water. Excess moisture is removed with a cotton towel, dried naturally. In no case should you use a hair dryer after the procedure. Hot air can damage curls, make them dry and brittle.

20 g. The prepared mass is placed in a water bath, after the composition becomes warm, it is distributed from the roots to the ends of the hair. The head is insulated with a plastic bag and a terry towel. Unlike previous products, the mask is kept for 1.5 hours, after which it is washed off with warm water.

In addition to hair care, the yolk is used in the cosmetic industry for nourishing and moisturizing dry dermis. In this case, the combination of the yellow fraction of the egg with is considered a win-win option, which ensures maximum absorption of nutrients and hydration of the skin. To tone the combined type of dermis, the yolk is mixed with fruit or vegetable puree.

In no case should owners of dry skin use formulations with citrus fruits containing aggressive acids, as they intensely tighten pores, cause irritation, and exacerbate the existing problem.

Conclusion

Egg yolk is a useful product that supplies proteins, fats, carbohydrates, polyunsaturated fatty acids, vitamins A, E, B, D, K, PP, phosphorus, sodium, magnesium, potassium, calcium, selenium, manganese, zinc, copper, lecithin in human organism. It has a beneficial effect on vision, prevents the growth of cancer cells, brings vitality, supports the work of the heart, nourishes nerve cells, improves the condition of skin, nails and hair. The benefits of the yolk depend on the amount consumed. Since the product contains cholesterol, it is not recommended to eat more than 2 eggs per day for the fairer sex and 4 for men.

Interestingly, in terms of nutritional qualities, the yolk is superior to fresh and fresh meat. Therefore, the product is recommended for daily use by all people who do not have allergies and gallstone disease. Otherwise, the positive effect of its use is completely leveled, adverse reactions develop that require medical intervention.

Every second person who has decided that it is time for him to lose weight first of all tries to eliminate all fats from the diet, guided only by the fact that fat in food is directly proportional to fat in the body. This fundamentally wrong delusion leads to the fact that a person deprives himself not only of refined fats, but also excludes from the diet all useful sources of fat, without which our body cannot fully function.

The black list of such products also includes an innocent yolk, which not only consists entirely of fat (oh, horror!) but also contains cholesterol! Aren't you tired of believing in these fairy tales? We are tired, so we debunk the myths!

Should I be concerned about cholesterol?

Cholesterol, contained in egg yolks, is useful and necessary for the body to synthesize hormones and cell membranes. This is not the terrible and terrible cholesterol that leads to atherosclerosis and increases the risk of blood clots. Recent studies by American experts have shown that eating yolks in no way leads to unhealthy levels of cholesterol in the blood, as do, for example, trans fats, overeating or low physical activity.

On the contrary, egg cholesterol helps to replace the lack of calcium in the blood and even reduces the level of "bad" cholesterol, which prevents the formation of plaques in the blood. But this, of course, does not mean that you should eat 5 eggs in one sitting: it will be akin to eating only one candy or, say, one cucumber, and at best will not bring any benefit, if not harm.

Remember that nature loves harmony and moderation in everything, and even the egg is arranged in such a way that the protein, popular among adherents of a healthy diet, is poorly absorbed without the yolk and loses its protein value.

vitamin yolk

Obsessing (as we found out, completely in vain) on the high content of cholesterol in the yolk, many often forget about the many useful vitamins that the "sunny" egg core can boast of. The list is headed by the B vitamins involved in all metabolic processes of the body, and in the first place - B12, which prevents the development of anemia and keeps us in good shape.

It is also vitamin A, which regenerates tissues and strengthens the immune system, vitamin D, which is responsible for the health of our skeleton and removes heavy metals from the body, and anti-aging antioxidant vitamin E. By the way, the protein against this background does not look as pale as it seems: it, in in turn, it also contains B vitamins and blood-clotting vitamin K. It is probably worth clarifying that all these useful components of the egg are best absorbed together, and therefore do not separate the protein from the yolk, but feel free to eat it completely.

Minerals and vital elements

We have already mentioned the amazing property of the yolk to produce good cholesterol and prevent the formation of "bad" cholesterol: this is due to the high content of lecithin in the yolk, which actively fights the appearance of excess weight and removes excess "wrong" cholesterol.

Linolenic acid, which makes up 16% of the content of the entire yolk, is a very necessary thing for an organism that is unable to independently produce this substance - it is an essential unsaturated fatty acid necessary for normal human life.

Choline improves metabolism and normalizes fat metabolism, while melatonin regulates the activity of the endocrine system and blood pressure. If the yolk has not yet convinced you of its benefits, we remind you that in addition to all this, it also contains calcium, phosphorus, and the same as in bananas, a significant amount of potassium.

Not just protein

While some people are happy to use the yolks to make mayonnaise, cream for cakes, or, succumbing to a gastronomic impulse, for egg liquor, then other people strictly monitor their nutrition and adhere to a rigid protein diet, eating only the low-calorie component of the egg.

Bad news for the latter: the proteins that egg white is so rich in (mainly due to its volume) are also found in the yolk, and even in combination with healthy fats, without which the main substance responsible for building a beautiful body simply cannot be absorbed. If you lean on proteins separated from yolks, you can seriously deplete your body and reduce its reserves of vitamin A, which is already always lacking.

How much yolk can you eat?

The optimal amount of cholesterol per day for a healthy person is about 300 milligrams per day. But this does not mean that you need to eat exactly 2 eggs every day in order to comply with this norm. Remember that everything is individual, and different people react differently to both the presence of cholesterol in food and its calorie content: keep in mind that yolks are extremely nutritious and contain a high amount of fat, and therefore you need to follow the measure.

The ideal solution to this problem is to prepare delicious and healthy dishes from eggs, thereby regulating their quantity and combining them with vitamins contained in other foods. There are many ways to cook this popular product tasty and healthy. Experiment and, if you are bored with simple boiled eggs for breakfast, try new recipes, choose the right eggs and, of course, in no case separate the protein from the yolk - a rich source of elements necessary for life.