Saturday, September 13, 2008

Mooncakes with Egg-yolks..

are selling at a higher price. Why?

Mid-autumn is celebrated among the Chinese societies worldwide with feasting of moon cakes and tea-drinking.

Sources of Good Proteins: eggs, fresh milk, and legumes.

Legumes such as lentils, mung beans, broad beans, and soy beans (non-genetic modified type) are 24 percent high-quality proteins.

Vegetables also contain good-quality protein (spinach is about 13 percent protein), as do fresh turkey, chicken, veal, beef, pork, and fish. I use the word fresh because animal meat contains different enzymes that quickly destroy some of the essential amino acids within its proteins.

Prolonged exposure to oxygen (oxidation)also destroys some of the essential amino acids in meat proteins.It makes the good fats in meat rancid and useless to the body. By observations, we can learn from the animals that eat freshly killed animals for food and animals that eat long buried carcase. Compare an eagle with a hyena.

Do not take individual amino acids as supplements instead of a balanced protein diet. At a certain concentration, some have adverse effects on the mineral and vitamin balance of the body. Amino acids in the body function more efficiently when they are proportionately represented.

Eggs are a wholesome food. An average egg weighs 50 grams and has an energy value of eighty(80) calories. The white of an egg weighs about 33 grams and the yolk about 17 grams.

Eggs contain about 6 grams of top-quality protein, no carbohydrates, and no fiber. The protein content of eggs is composed of a balanced range of amino acids.

Eggs are rich in vitamins such as biotin and minerals such as manganese, selenium, phosphorus, and copper.

The egg-yolk is a rich source of sulfur, a natural antioxidant that is now recognized as vital for health and well-being.

About 10 percent of an egg is its lipid or fat content. The lipid composition of the egg yolk is unique. It is rich in both lecithin (food for the brain), which is the precursor of the neurotransmitter acetylcholine, and docosahexaenoic acid (DHA).

DHA is an essential fat for maintaining brain function. It is needed for the constant repair of brain-cell membranes and their cell-to-cell contact points -- synaptosomes. The nerve structure of the eyes uses much DHA for interpreting colors and for quality and sharpness of vision.
Apart from being found in eggs, DHA is also found in cold-water fish and algae.

Egg Diet and Cholesterol Level.
It is being increasingly understood that the level of cholesterol in the circulation is not affected by a high-egg diet. It is a medically published fact that an elderly man has for many years eaten about twenty-four(24) eggs a week without any clinical significant rise in his cholesterol level.

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