The use of eggs in food
Cooking eggs does not require a large investment of time and effort so most people prefer at Breakfast to cook eggs. But not everyone thinks that eggs are poorly absorbed in the body. To bring the body maximum benefits, you need to know what eggs can and should be there.
Boiled eggs are very well combined with vegetables and spinach. In order to digest the egg is, the stomach has to produce a large quantity of acid and enzymes. That is why during a meal should be to use less liquid and to limit consumption of sugar, which interferes with the digestion of protein.
Also eggs are combined with fruits and vegetables that contain starch. Starch vegetables carry the minerals that prevent the absorption of iron and calcium, which are present in eggs. That is why these products are best consumed separately. This will help cleanse the body of toxins.
Combination with proteins of animal and vegetable origin
For better absorption is very good to combine animal protein with vegetable. It is recommended after eating protein foods to make a two-hour break before the next meal. So protein is better absorbed.
The egg contains a substance which is called avidin. It neutralizes the vitamin B7. This vitamin, for example, found in fish or rice. So if you like to combine boiled eggs with fish or rice, you decide what is more important to eat a delicious dish, or to nutrients from fish.
Well enough of the eggs are combined with animal fats. Remember, however, that fats slow down the digestive process. Therefore, eat eggs with butter, cream and mayonnaise. If you combine these products, in this case, add more greens. Greens neutralizes the inhibitory effect of fats. Everything else, eggs are high in calories and should not be consumed along with fatty foods.
The most useful is a combination of eggs and broccoli. It is known that joint use of these products helps to strengthen bones. Broccoli is rich in calcium. However, the calcium gets into the bone without vitamin D and this vitamin is contained in egg.