Eggs are one of the most popular foods in the daily diet of Ukrainians. They are affordable, nutritious, and contain proteins, vitamins, and minerals. But the method of preparation greatly affects their benefits and digestibility. This is especially true for people after 40 years of age, when the body begins to react differently to food.
What are the harmful effects of hard-boiled eggs?
When cooked for more than 8 minutes, a gray-green hue forms around the yolk. This is the result of a chemical reaction between iron and sulfur, which signals the loss of some nutrients.
Hard-boiled eggs have a dense structure, which complicates the digestion process. They can cause heaviness and discomfort, especially in older people. In addition, regular consumption increases the load on the stomach, liver and gallbladder.
Which eggs are the healthiest?
Eggs that are soft-boiled (3–4 minutes) are the most beneficial. They are easy to digest, retain B vitamins, antioxidants, and do not overload the digestive system.
Another healthy option is poached eggs or steamed omelets, which are great for health-conscious people.
After boiling, it is useful to immediately dip the eggs in cold water - this not only stops the cooking process, but also helps to easily remove the shells.
Why you should limit hard-boiled eggs after age 40
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high cholesterol levels in the yolk increase the risk of cardiovascular disease;
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dense protein takes a long time to digest and can cause bloating;
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blood vessels become less elastic, and excessive consumption of hard-boiled eggs can worsen their condition;
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additional load on the liver and gallbladder is possible;
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The destruction of vitamins and trace elements during prolonged cooking makes the product less useful.
So, to get the most out of your eggs, opt for soft-boiled, poached, or steamed eggs. This will allow you to enjoy the taste while staying healthy.
