How Do You Like Your Eggs? As Part of a Weight-Loss Diet!

Eggs have been unfairly treated over the past few decades. For years wellness experts having been saying that eggs contain cholesterol and clog your arteries, and, as a result, dieters have been avoiding them like the plague. However, there’s actually a very critical relationship between eggs and weight loss, and including them in your diet plan can turn your wellbeing sunny-side-up.

So how are eggs related to efficient weight loss? Firstly, for young people in the midst of their growing period, and even up to the age of 25, eggs give you the protein you need to grow and develop, whilst remaining lean and fit. Until you enter your forties, a protein diet that focuses on eggs can help you lose weight, but you should curb your egg intake as you hit the big 4-0.

The calories in egg whites will not affect your waist but give you the strength to go ahead with your workout regime. This is because the basic unit of the protein in eggs, the essential amino acid, is leucine, which has been proven to help you reduce weight but maintain muscle strength. You may be thinking; ‘But what about the yolks?!’ For anyone who’s ever dipped a toast soldier into a gooey, yellow yolk, the idea of sticking with just the plain-old, white albumen is almost unthinkable. Fortunately, the yolk of an egg is very beneficial to your wellness, as it contains plenty of vitamins, yet you should limit your consumption of egg yolks to one or two per day.

However, it’s not just the eggs themselves, but how you cook them, that has an impact on your weight loss. Don’t shoot the messenger, but if you like your eggs as part of a deep-fried omelette, they’re not going to do anything for your waistline. Frying eggs boosts their calorie content, as well as their cholesterol, and lowers their number of vital nutrients. Likewise, hard boiling your eggs denatures their proteins, so you’ll miss out on their weight-reducing benefits if you cook them in this way. To get the best out of your whole eggs, poach them and have them sunny side up, and for egg whites only, soft boiling (keeping them in boiling water for some time) is the best way to get an egg-cellent source of nutrition.