Egg white

Egg white is a powerful immunostimulant that has pronounced bactericidal properties. It is a colorless, odorless, viscous liquid with adhesive properties. When whipped, it acquires a dense foamy consistency. Turns white during heat treatment. The product improves brain function, participates in the processes of hematopoiesis.

In terms of nutritional value, one egg replaces 50 g of meat and 200 ml of milk. Protein has the highest degree of digestibility among animal products (98%).

Useful Properties

The main advantage of egg white is the absence of fat in its composition. This is an absolutely dietary product, approved for use during weight loss.

Chicken egg protein is a source of protein for the human body, which performs protective, catalytic, transport, and regulatory functions. It is part of the cells of the immune system, increases barrier properties, counteracts the further penetration and development of viruses and bacteria. The regulatory function is to normalize the hormonal background, the transport function is to deliver oxygen to organs and tissues, the catalytic function is to carry out metabolic reactions. In addition, protein is the main building material of muscle fibers, bones and skin. It acts like an “energy bomb”. Recommended for use in diseases of the liver, gallbladder and indigestion.

Easily digestible phosphorus, calcium maintains the strength of teeth and nails. Iron accelerates the process of skin regeneration, wound healing, and mucous membranes. Tocopherol prevents aging, strengthens the walls of blood vessels.

Amino acids concentrated in egg white contribute to the activation of the brain, cell renewal, vascular cleansing, lowering the amount of cholesterol in the blood, and improving the functioning of the heart. The vitamins that make up the product stimulate the production of sex hormones, normalize blood clotting, and prevent the formation of malformations in the fetus during pregnancy.

Healing the body from the inside, protein is used to care for oily skin, fight pigmentation, enlarged pores, and excessive secretion of subcutaneous fat. In addition, hair masks based on this product accelerate their growth, prevent split ends and baldness.

Harm and contraindications

Egg product increases cholesterol levels. However, this does not apply to bad cholesterol, but to useful. To a greater extent, hard-boiled yolk causes harm.

Egg white is the strongest allergen, so it should not be consumed if there is an individual intolerance to the bird. In its raw form, it contains an antitrypsin enzyme, which destroys the digestive system, which is why it is extremely difficult to digest.

Cooking application

Egg whites are the basis for making airy meringue dessert. Meringue is deposited both in the form of a cake, and is used as a layer for cakes. To do this, the protein mass is applied to the cake, baked until a crispy crust is formed. The main condition is not to burn the pastries. Meringue is cooked for at least 1 hour at a temperature of 70 degrees.

Protein cream is widely used in the confectionery industry for decorating cakes and filling baskets, eclairs, tubules. For a variety of taste and color, flavors and dyes are introduced into its composition.

Fresh proteins are put into raw minced meat as a binding agent so that finished products (cutlets, meatballs) do not fall apart. Boiled eggs are introduced into the composition of snacks, salads, soups.

Traditional recipes

Chicken egg protein is used for medical purposes to stop severe nosebleeds, relieve pain from burns, restore a lost voice, and eliminate the feeling of a tickle in the throat.

Folk recipes:

1. In case of poisoning with salts of mercury, copper. To delay the absorption of toxic substances, it is recommended to eat raw egg white.
2. For cuts. The film under the shell can be used as a plaster.
3. For headaches. Migraines that occur on nervous grounds are recommended to be treated with a cocktail made from raw eggs and hot milk.
4. With a neurological attack. Boiled protein is useful to attach to a place with intense pain. It is believed that with the cooling of the egg, the attack is weakened.
5. With sprains, dislocations. The injured area is smeared with a balm, the recipe of which is borrowed from Tibetan medicine. To prepare it, 10 ml of alcohol is mixed with the protein of one egg and flour until a mixture of a mushy state is obtained. The balm is left for at least 2 hours. The compress is tightly bandaged.
6. For burns. The burnt place is smeared with a protein-yolk mixture of a raw egg.
7. With angina. Raw protein from two chicken eggs is mixed with 30 g of butter, 10 g of flour and 10 ml of natural honey. The resulting mixture is taken 15 g 2-3 times a day.
8. With uterine bleeding. Lemon juice (10 ml) is mixed with fresh proteins (6 pcs.), The resulting cocktail is drunk on an empty stomach, provided there are no digestive problems.

Remember, eggs are not only a delicious and nutritious product, they are a natural remedy for many ailments. Bird protein is used in cooking, folk medicine and cosmetology to create confectionery, snacks, salads, improve the condition of the body from the outside and from the inside.

Chemical composition

100 g of egg white contains 48 kcal. Due to the low nutritional value, the product belongs to the category of dietary, approved for use during weight loss. However, it is necessary to ensure that the eggs are fresh. To determine the “age” they need to be put in water.

A fresh egg lies in a horizontal position at the bottom of the dish. The product with an exposure of 7-10 days turns over with a blunt end up and begins to float. The vertical position of the egg, hung in the water, indicates 2-3 weeks of age, and surfaced at 6-7 weeks of “experience”. The fact is that a puga (air chamber) is formed between the protein and shell membranes. Over time, moisture evaporates through the pores, which contributes to an increase in this space. As a result, the older the egg, the larger the air chamber and, accordingly, its ability to float. The optimal shelf life of the product is 2 weeks.

Interestingly, the world leader in egg consumption per capita is Mexico. It is believed that each resident eats about 21,9 kg of product per year. This corresponds to 1,5 pcs. eggs per day.

Why is protein opaque? The reason for this phenomenon is the abundance of carbon dioxide in the egg. A cloudy white hue of the protein is a sign of the freshness of the product. It is believed that CO2 has not yet had time to escape, while in old eggs it evaporates through the pores of the shell.

The effect of protein on muscle mass

Why do all bodybuilders eat eggs? The fact is that they contain a lot of protein, which is necessary for gaining muscle mass. Without regular exercise and protein intake, muscles will not grow.

In addition, during intense strength training, protein fibers are damaged, as a result, there is a need to restore them, and the need for amino acids increases.

Should I drink egg powder? This product contains 3 times more protein than boiled eggs. Therefore, it is necessary to apply the supplement correctly.

Egg protein increases the level of hemoglobin, testosterone, supplies a large amount of leucine (amino acid BCAA), effectively satisfies the feeling of hunger, increases the strength of the athlete, restores damaged fibers after training, is completely absorbed.

Protein is taken based on the calculation of 2 g of protein per 1 kg of weight. Thus, the daily dose of egg powder is 3-4 scoops. During the busy day, the product is consumed four times: in the morning on an empty stomach, 30 minutes before training, immediately after it and immediately before bedtime.

After gaining weight on the eggs, “drying” should occur. First, the muscles increase mass, then get rid of excess fluid, making the body look lean.

Strengthened training during the “drying” of the muscles helps to acquire a beautiful relief.

In the course of research, it was found that taking 3 eggs in the morning on an empty stomach accelerates the growth of muscle mass by 2 times. It is not recommended to give up the yolks, as they improve the absorption of protein.

A chicken egg is one of the most useful foods for a bodybuilder, containing all the essential amino acids for nutrition and muscle recovery after sports. In order to support the body, it is recommended to consume exclusively thermally prepared protein. So it is absorbed faster, does not pose a threat of infection with salmonellosis.

To gain muscle mass, it is recommended to eat 6-8 eggs per day. At the same time, protein should account for 25-30% of the daily diet. The more intense the load, the higher the body’s need for proteins. In addition to eggs, the athlete’s menu should include seafood, legumes, cottage cheese, milk, and low-fat meat.

Remember, gaining muscle mass is only possible with a combination of two key factors: a balanced diet and regular exercise.

Muscles will not increase on one protein. Muscles need fuel to grow, which is provided by carbohydrates. Glucose deficiency triggers the processes of consuming glycogen reserves, destroying one’s own protein. As a result, a person will be engaged without getting a result.

For muscle development, 55-65% of the daily diet should come from complex carbohydrates: brown rice, bananas, pears, products made from hard grain flour, cereals. Do not give up fats, they ensure the normal functioning of the metabolism. The share of lipids accounts for 10-15%. Preference should be given to fats of vegetable origin (olive, corn oil).

F.A.Q.

What is the best way to cook egg white? Cook. This method of heat treatment preserves its nutritional value and useful properties. To destroy the dangerous Salmonella bacillus, 10-12 minutes of cooking is enough. Protein frying is not welcome, because it violates the structure of the product (the denaturing process starts), as a result, the energy value of the product decreases. In addition, this method of heat treatment leads to the ingress of oil into the body, which carries carcinogens that are dangerous for the digestive system and liver.

Interestingly, the egg white begins to “seize” at a temperature of +60 degrees, and hardens at +65 degrees. At the same time, the yolk acquires a dense texture at +65 degrees, and at +73 degrees it becomes completely steep.

What is egg white made of? From fats (0,3%), carbohydrates (0,7%), proteins (13%), water (85%), vitamins, enzymes. It contains all the important amino acids for building protein in the human body. In addition, it contains lysozyme, a compound that neutralizes harmful microorganisms, including putrefactive ones.

How long can a boiled egg be stored? No more than one week. However, in order to avoid loss of useful properties, the product is recommended for use within 3 days after preparation. Raw eggs are stored in the refrigerator at +4 degrees for up to 5 weeks.

Conclusion

Egg white is a source of easily digestible protein, from which, according to Darwin’s theory, the first cellular structures originated 3,8 billion years ago. Proteins play an important role in the human body. Thanks to them, metabolism, respiration and digestion processes are carried out. Protein deficiency in the body leads to weakening of the skeleton, thinning of the mucous membranes, deterioration of the protective barrier, susceptibility to various infections, and rapid aging. Egg protein has bacterial activity, strengthens the cardiovascular system, increases the level of “good” cholesterol. It is used externally to treat skin problems, damaged joints, strengthen nails, hair, give firmness and elasticity to the dermis.

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