EGGS

by Dr. Lawrence Wilson

© July 2021, LD Wilson Consultants, Inc.

 

All information in this article is for educational purposes only.  It is not for the diagnosis, treatment, prescription or cure of any disease or health condition.

 

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.     

 

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INTRODUCTION

 

On a development program, high quality eggs, preferably from free-range chickens, are a very good food item.  Free-range means that the chickens are free to move around and eat bugs and other things they find in the pasture land.  Some eggs are also organic, which means that no

Eggs are inexpensive, nutritious, and generally safe to eat in restaurants or other places where one is not sure of the safety of the food.

 

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 ecellent.

c) Light cooking does not damage the egg much.  However, cooking eggs until they are hard does damage the fat and the protein in the egg.

 

Soft boiling.  If you start with cold water, soft boil an egg by putting it in cold water and turning on the stove for about 4.5 minutes.  The yolk should still be soft but not liquid and the white should be somewhat cooked but not hard.

If you begin your soft boiling with boiling water, soft boil for about 2.4-2.5 minutes.  A larger egg will require slightly longer cooking time.

 

Poaching.  Use a ring or special device for poaching.  If you drop an egg in cold water and then heat it up, it will take about 3-4 minutes.  This depends upon the skillet or other cooking utensils you use.

 

Frying.  Eggs will cook very quickly this way.  If you drop an egg onto a hot griddle or into a hot frying pan, cook only for 20 seconds or so.  Take it off the griddle while the yolk is still soft or runny.

 

Other. We do not recommend omelets, quiche or other use of eggs when the eggs are cooked hard.  Even scrambled eggs usually get too hard.  If you want to eat scrambled eggs, they should be soft and 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 development program, weight loss is easy, so avoiding egg yolks to reduce calories is silly and harmful.  Cholesterol also decreases naturally on a development 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.

 

TYPES OF EGGS

 

            Healthy eggs include those of chickens, ducks, quail and goose.

 

FRESH, CAGE-FREE, FREE-RANGE, NEST RUN 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.  However, the egg white is also a little toxic and contains a poison called avidin.  This is one reason we limit the number of eggs to eat.

 

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.

Chlorine.  Supermarket eggs are all washed in a chlorine solution.  Some chlorine penetrates into the egg and is somewhat toxic. For this reason we prefer eggs directly from a farm that have not been washed.

 

PROCESSED EGGS

 

Avoid eating processed eggs, such as Egg Beaters and others.  These contain oxidized cholesterol which is harmful.

Unfortunately, some restaurants use processed eggs because they are cheaper.  See below for details.

 

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.

 

 

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