Eggs are highly associated with heart disease. From this perspective, this essay seeks to describe the phenomenon behind egg consumption and the risks behind heart disease. Research on eggs and their constitutes reflects on the possibilities behind the development of heart disease among people who consume eggs altogether. Bearing in mind that nutrition involves the interaction of foods substances and the consequent nutrients in reference to growth. From this perspective it is important to note that proteins are a constituent of every cell within the human body and the basic structure of the protein comprises of amino acids from which the body needs a protein rich diet that allows for the repair and development of new cells altogether.
Proteins are quite necessary for development and growth. protein foods can be broken into amino acids in the process of digestion from where the human body makes use of amino acids in a bid to ensure good health altogether. These amino acids that emanate from proteins can be linked to foods developed from animal sources such as eggs, fish, milk and meats. The amino acids can also be found in plant sources for instance legumes, soy, beans and nut butters altogether. One does not need to necessarily eat animal products for the development of protein in their diet.
Eating eggs results to the intake of diets that have proteins from which amino acids emanate and can be classified into three groups inclusive of essential, nonessential and conditional amino acids. The essential amino acids have to be supplied from foods, in this case eggs, since the body cannot make the essential amino acids on itself. This calls for one to balance their meal to comprise of the essential amino acids rather than taking the consequent meal once and avoiding the same respectively. The none-essential amino acids are developed by the body from the breaking down of the essential amino acids in the process of breaking the proteins altogether. Conditional amino acids are quite basic during times of stress and illness altogether. Eggs are highly associated with cholesterol. The egg york is associated with most soluble vitamins inclusive of vitamins K, A, D, E as well as aspects such as lecithin, folate, zinc and calcium.
From this perspective one can describe eggs as a good choice in developing a healthy balanced diet while being a source of proteins that contains minerals and vitamins altogether. Research on the amount of eggs that one can ingest reflects on the notion that one there is no recommended number of eggs that one can ingest though one should monitor the amounts of salts or fat that they take. Eggs contain cholesterol though the saturated fat we ingest is more oriented at having one having increased cholesterol levels in the blood altogether. On comparing the two, it is notable that the eggs contain minimal amounts of cholesterol than the fats altogether.
Persons with high cholesterol or heart disease should be quite cautious of the number of eggs they consume. It is also important to pay attention to the mechanisms implemented in preparing the eggs. Frying the eggs constitutes increasing the amount of oil while boiling does not have to necessarily making use of fat. In conclusion, eggs constitute proteins which serve as a remedy to the nutrient requirements of the body from which development of cells becomes eminent. Taking a meal that comprises of eggs in the diet can be recommended in a bid to supplement the development of proteins and the consequent aspects that include essential and non essential amino acids altogether.