Is eating Egg white better than eating the whole egg?

Eggs are a part of traditional breakfast almost over a major part of the world and are almost a must in the plate of a growing child. Recently a new trend arose of eating only the egg white and not consuming the yolk portion. Below we discuss how eating an egg white is different from eating whole egg.

Egg whites are mainly water and proteins. These proteins are rich in the essential amino-acids, which your body can’t synthesize and must be supplemented by food. All the fat and cholesterol of the egg is in the yolk of the egg. Thus more than 60% of the calories of the egg lie in the yolk. Egg whites can be a good choice for people on restricted lipid diet such as heart patients. Besides having the lipids, the yolk harbors the great chunk of vitamins and minerals, for which eggs are famous as a good nutrition for growing children. So if you are not eating the yolk of the egg you are missing out on the vitamins, minerals and the antioxidant selenium as well. The vitamins include vitamin A, Vitamin B12, Vitamin B5 and vitamin D etc. These vitamins are good for your eyes, your skin and your bones and keep your body metabolism pumping.

                To conclude, eating only the egg white can be a good choice for the calorie conscious people looking for a way to lose weight, But by cutting off the yolk you are cutting out a major chink of health benefits that an egg can provide if eaten whole. 

Walnut: The Brain shaped nut

Walnut is one beautiful nut and surprisingly resembles a human brain in its shape with its ridges and grooves. Walnuts are eaten as a snack and are frequently added into salads, soups and desserts because of their tantalizingly yummy flavor and amazing crunch. But it is almost impossible to take walnut out of its shell in one piece. And according to Willy Wonka, only squirrels can do it. Since we don’t have squirrels at our disposal to do it, we have to make peace with half segments (sed lyf). But mostly it’s small chunks. Walnut oil is also used as a salad dressing.

On the inside, walnuts are mostly fat. The fat is good fat and packs a lot of energy and calories. They have a very high proportion of essential fatty acids (the fatty acids which your body can’t synthesize and must be supplemented by food). Of the minerals, it has a rich supply of copper, copper is necessary for the oxidative breakdown of food in your body and is required for energy production. It also has decent amounts of folic acid and a high amount of Vitamin E, the antioxidant. Besides vitamin E, a number of walnut exclusive compounds are present which function as antioxidants. Antioxidants are really good for your skin and can protect you from cancer.

For our major discussion, we will discuss that do walnuts or do they not improve your brain function and comprehension. The mechanisms behind their benefit is that antioxidants present in walnuts trap the oxidative stress molecules and deactivate them. The oxidative stress is one of most important mechanisms of aging and leading cause of age related deterioration all over the body. Thus, walnuts can protect your brain and other tissues and improve age related symptoms such as forgetfulness. But a word of caution is necessary as walnuts are a calorie dense and fat rich diet. Animal studies show a great association of improved brain function with eating walnuts or other high antioxidant foods. A study conducted on aged rats in 2008 revealed that walnuts greatly improved their learning capacity and cognitive functions. Besides the antioxidant activity, the essential fatty acids, that walnuts have, are used to synthesize a number of neurotransmitters. Walnuts, according to research, can improve some symptoms of depression, as well.

So Eat Walnuts and Protect your brains (can’t say for what do you want to save them?).

Carrots: The rabbit food…

Whenever I see carrots or read about them it takes me back to the naughty “Bugs-bunny” from Looney Tunes chewing on his carrot. That’s where I developed my liking for carrots. And it further strengthens my liking knowing that they are so good. The slightly sweet taste is like a treat for the taste-buds. And the taste is further complemented by the crunch, the symphony of crackle. The colour of carrots ranges from yellowish orange to red and reflects the composition. Carrots are enjoyed in a number of ways including raw in salads, cooked and pureed.

On the inside, a great part of carrots is made up of water. Besides water they have mostly carbohydrates and minimal proteins and fats. The carbohydrates consists of readily digestible sugars and fibers. Even then the glycemic index is low and can be consumed by diabetics without much rise in blood glucose levels and are fit for dieting. In the Vitamins, Carrots are a very rich source of vitamin A. The concentration of Beta-Carotene, The reason of orange hue, is very high in them which is further converted to vitamin A, which improves vision especially when there is not much light and is good for your skin. Lycopene, antioxidant which may prevent certain cancers, is also present and accounts for the Red colour. The Yellow hue is contributed by lutein which improves the vision by preventing age related changes in the eye.

Now you know enough about carrots to eat them. J

Potatoes: French fries

Potatoes are like every child’s most favourite vegetable. Potatoes are also eaten as staple food in some areas. Excessive relish is found about eating them as fried cutlets and chips, less so when boiled or cooked.

Potatoes grow underground as a root tuber of a handsome plant having white to light purple flowers. The plant other than tubers is not fit for human consumption because of poisonous glycol-alkaloids. Some of these are also found in the potatoes and are in a higher concentration in the peel. At low concentrations, these are almost harmless. But higher concentrations can be dangerous.

On the inside potatoes are like carbs, carbs and carbs and a very little amount of proteins and fats with a large amount of water. The carbohydrates are good for a spike of available glucose in blood so not good for diabetic patients. But, the rise in glucose depends a lot on the type of potatoes and cooking methods. A part of these carbohydrates is fiber and that fiber is rich in the peel of the potatoes. The fiber can help our digestive system in a number of ways involving increasing the motility, and making bulk. Cooking and then cooling down of potatoes improves the content of the fiber. So next time be patient and let them cool down. Yellow colour of potatoes is explained by lutein content which is a phytochemical, antioxidant and good for the health of eyes.

Besides this there is a mixed bag of vitamins and minerals. It is a decent source of vitamin B6 or pyridoxine, required for cellular respiration and energy production. And a handsome amount of vitamin C, required for wound healing and a good skin. Trace amounts of Thiamine or vitamin B1, Riboflavin or vitamin B2, Niacin or vitamin B3 and folate. Little amounts of minerals are also found in it comprising of iron, Magnesium, Manganese and Potassium.

                Enjoy your French fries…

Almonds: the eye shaped nut

Almonds are one of the most recommended nuts, undoubtedly and are available throughout the year. They are the seeds of Almond tree which is close relative of cherry tree and has beautiful light pink to white flowers.

Almonds are considerably rich in proteins but lack some of the essential aminoacids. But the almond proteins help repair the neurons of brains thus may improve memory. The fat content is pretty high. Almond oil extracted is used for both edible and application purposes. The carbohydrate content, which is very low, comprises of mostly fiber. So can be used for achieving low body weight or steady increase in the blood sugar level in diabetic patients. Almonds are Gluten free.

Almonds have a rich supply of vitamin E, the powerful antioxidant which is also good for your skin and prevents senile damage to the eyes, and Vitamin B2 or riboflavin, required for the basic metabolism of cellular respiration responsible for energy production and biotin. Besides the vitamins it has minerals in store including magnesium, copper (required by oxidation enzymes), manganese and iron.

A significant common word is around about soaking your almonds nightlong before eating. The scientific explanation is that presence of phytic acid in the nuts including almonds which interferes with the absorption of other minerals. Soaking the almonds gets rid of that phytic acid for you. Besides enzyme inhibitors are also present in nuts which can be avoided by soaking. You should also peel the almonds because the peels of most nuts is harder to digest but the peel has some high concentrations of antioxidants. So it is up to you to peel them or not.

A word of caution is necessary because bitter almonds contain a very toxic substance called amygdalin, a cyanogenic glycoside (cyanides are potentially the most powerful poisons), the toxic potential is so high that eating even only four to five bitter almonds can prove fatal.

Perhaps, from now on you should take your almonds more seriously or if you eat them regularly, consume them with more relish.

Tomatoes: Red, Ketchup

The dispute about tomatoes belonging to fruits or vegetables is nothing new. And we will not start it here again. These red things are used universally. Tomatoes are used raw in different kinds of salads and raita. At the same time they are cooked in Asian curries and KETCHUPs. Besides being red they also come in other colours including yellow, orange and green. Lycopene, a red pigment and phytochemical, accounts for the red colour. They do have minimal taste and are very juicy.

On the inside the tomatoes are mostly water. The rest contains carbohydrates with a touch of fibers. As it is evident that tomatoes are very low on calories (Rings a bell I hope). Lycopene is quite high and can account for allergies from tomatoes. Little Beta-carotene is also found which is converted into fat soluble vitamin A, which improves night vision; is good for skin; and boosts immunity, but it is a poor source compared to others as fish liver oil. On the other hand, it is a decent source of vitamin C, necessary for normal healing of tissues (required for synthesis of collagen protein) and improves immune functions. But remember to eat it fresh as it is oxidized when exposed to air. Vitamin K, required for blood coagulation, and Potassium, an essential electrolyte, is also found in it with folic acid. It is also high in oxalates that when in excess combine with circulating calcium and can cause kidney stones. That’s the reason that they are prohibited in patients suffering from renal stones.

Enjoy your tomatoes….

Peanuts: The companion of cold evenings

It’s almost winter season now and one thing that can’t be separated from winter is peanuts. The slightly sweet taste with the sound of crackle is soothing in its own indescribable in words way. But, Peanuts are not botanically “nuts” (By nuts I mean the real eating nuts). They belong with the bean plants. Imagine calling them “pea-beans”. Doesn’t seem right… Hmmn. Probably that is the reason they call it peanut. J

Now, for the real thing peanuts are rich in fats and proteins and low in carbohydrates. The high fat content accounts for the peanut oil and peanut butter. The proteins that are found in peanuts can cause allergies to some people, so be careful and I guess if you are eating up peanuts since you were young, and nothing happened to you, it’s quite alright for you to go on eating them. And also your peanuts can be infested by a fungus which produces aflatoxins so look at it before you eat. Due to low carbohydrates, no sugar level peaks are seen with these. Good for diabetics but if you have cardiovascular issues you should probably avoid these.

Peanuts are a significant source of a few vitamins, such as biotin, required for the metabolism of food to produce energy and other reactions and it is important for your hairs and nails, niacin and Vitamin E, which is an antioxidant and has some role in giving you a fresh skin. But remember excess of everything is bad. Besides, peanuts have a bag of minerals coming along as well containing copper, required by your oxidation enzymes.

Winter is almost here and peanuts as well. Go ahead, and enjoy your time with a little extra knowledge about what you are eating. It never hurts to know a thing or two.

Kidney Beans: A delight to look upon

Among all kinds of facts about the kidney beans, one thing is certain that they are a delight to look upon. The rich and dark saturated reddish brown color is a perfection in itself. It can raise the appeal of your salad to a whole new level.

Kidney beans are one rich source of proteins and carbohydrates. The carbohydrates are present in the form of starches which are not digested very well. This accounts for their recommended use by diabetics because peaks of blood sugar level are absent after eating. Because of the same reasons it is also used for the purpose of dieting or weight-loss. The same indigestible starches account for high fiber content and may lead to flatulence and diarrhea in some people. They are also referred to as “poor man’s meat” due to the high protein levels. Furthermore, it is rich in a number of minerals such as Potassium, iron, copper and vitamins as folic acid.

But I must say, be careful, raw kidney beans or the ones which are not properly cooked are poisonous. So make sure they are well soaked and properly cooked before reaching your plate to lose the toxic effects. Hoping that you will enjoy your next kidney bean salad…

Lemons: Sour yet fresh and exhilarating

Lemons, the round and crispy yellow colored fruits that are available round about all seasons, are most often seen in the months of May to August or more specifically the summers. The excessive use of lemons is seen in the form of drinks and additives because of its rich and refreshing taste. This post will lead you through some of the common benefits that are naturally acquired by using it.

First of all, Lemons and citrus fruits are blessed with a high content of Vitamin C commonly referred as Ascorbic Acid. It is a water soluble vitamin which is necessary for normal healing of tissues (required for synthesis of collagen protein) and improves immune functions. There is a special symptomatic relief in subjects suffering from common cold or flu. This finding is consistent with concentration of this vitamin found in the immune cells. Thus, taking lemons improves the healing process and lets your body fight all kinds of infections in a more powerful way besides having a great taste and a soothing thing to look at. But remember that ascorbic acid when exposed to air is oxidized and loses its effects. So, always use fresh lemons. It is used to lose weight and to improve digestion. External application of lemon juice on skin is a commonly referred treatment of acne and gives you a clean and fresh looking skin owing to the content of citric acid. 

 So, sit back and have a lemon…