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Food For Thought The Perfect Protein
While eggs do not contain vitamin C, the yolk is one of the rare foods that contain the sunshine vitamin, Vitamin D, as well as a wide range of other vitamins, and many minerals. One large egg also contains approximately 8 grams of protein, 5 grams of fat, and 213 mg of cholesterol, with a low calorie count of only 75. Cholesterol is a fat like substance found in every living cell in the body. It's necessary for life, but your body produces all it needs. For people that may aleady have increased levels of cholesterol in the blood, egg yolks are usually restricted, but rarely necessary to avoid completely, and egg whites can be used freely. Everyone should become aware of their blood cholesterol level, and follow their physician's advice on diet and exercise. Salmonellosis is one of several types of bacteria which can cause food poisoning. The Salmonella bacteria is found in the intestinal tracts of many animals, including humans, birds, reptiles, and insects. It can easily be passed from the intestinal tract to the hands, and then on to food. Illness resulting from salmonella contamination can be avoided through adequate refrigeration and adherence to proper cooking procedures. Remember, cleanliness throughout the kitchen, and in every step of food preparation is always the first step in preventing the spread of any bacteria. Only use clean eggs with unbroken shells, and discard any eggs that are dirty, cracked, broken or leaking. Cold temperatures of below 40� F keep bacteria from growing large enough to cause illness. Keep eggs, egg mixtures, and egg-containing leftovers refrigerated until you're ready to use them. The shelf life of a refrigerated egg is usually about one to two weeks after purchase. Source: California Egg Commission
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Eggs have been considered the standard against which all other protein foods are measured, because their protein composition is so ideal (second only to mother's milk). The incredible egg contains all of the eight essential amino acids (which must be supplied by the foods we eat). Our bodies are unable to produce or assimilate these vital compounds from other substances.