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Medical Uses and Benefits of Eggs

Medical uses and benefits of using eggs

Eggs have external cosmetic effects. Beaten egg whites can be used as a facial mask to make your skin look smoother temporarily. The mask works because the egg proteins constrict as they dry on your face, pulling at the dried layer of cells on top of your skin. When you wash off the egg white, you also wash off some of these loose cells. Used in a rinse or shampoo, the protein in a beaten raw egg can make your hair look smoother and shinier temporarily by filling in chinks and notches on the hair shaft.

However there are also adverse effects associated with eggs as it increases the risk of heart disease. Like other foods from animals, egg yolks are high in cholesterol and saturated fats that increase the amount of cholesterol circulating in your blood and raise your risk of heart disease. To reduce the risk of heart disease, the USDA/Health and Human Services Dietary Guidelines for Americans recommend limiting the amount of cholesterol in your diet to no more than 300 mg a day. The guidelines also recommend limiting the amount of fat you consume to no more than 30 percent of your total calories, while holding your consumption of saturated Eats to more than 10 percent of your total calories (the calories from saturated fats are counted as part of the total calories from fat). Low cholesterol, controlled saturated fat regimens generally permit two whole eggs a week. There is no limit on the number of egg whites.

Besides, eggs could also cause food poisoning if not cooked properly. Raw eggs and egg-rich foods such as custards and cream pies are excellent media for microorganisms, including the ones that cause food poisoning. To protect yourself against egg-related poisoning, always cook eggs thoroughly: poach them five minutes over boiling water or boil at least seven minutes or fry two to three minutes on each side (no runny center) or scramble until firm. Bread with egg coating, such as French toast, should be cooked crisp. Custards should be firm and, once cooked, served very hot or refrigerated and served very cold.

Eggs could also cause allergic reaction. According to the Merck Manual, eggs are one of the 12 foods most likely to trigger the classic food allergy symptoms: hives, swelling of the lips and eyes, and upset stomach. The others are berries (blackberries, blueberries, raspberries, strawberries), chocolate, corn, fish, legumes (green peas, lima beans, peanuts, soybeans), milk, nuts, peaches, pork, shellfish, and wheat.

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