2. You’re lowering the risk of birth defects from a lack of folic acid.
An egg contains 0.7 mcg (micrograms) of vitamin B9, also known as folic acid. A lack of folic acid during pregnancy could cause serious damage to an unborn child’s central nervous system. In the worst case scenario, spinal cord and brain are left deformed. That’s why eating eggs is a good way to keep your folic acid levels up.
3. You’re slowing down the aging process.
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A study at Charité, a medical center in Berlin, has shown that eating free-range eggs can slow down the aging process and prevent skin cancer. Researchers Dr. Karoline Hesterberg and Professor Jürgen Lademann found that free-range hens’ eggs contain high levels of yellow organic pigments. These pigments are rich in carotenoids (antioxidants), which can slow down the aging process. The body can’t produce carotenoids itself, so we need to get them from our food. They have a very important role in capturing free radicals and making them harmless.
But first you need to know how to prepare the eggs correctly before you can benefit from their rejuvenating effect: “A cooked egg contains more valuable carotenoids than a raw one due to chemical changes when it’s heated up,” said Professor Lademann.
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