FOODS FOR ARTHRITIS: EGG YOLK HAS THE RIGHT OIL
Eggs are enjoyed by most people every day. It will be helpful for arthritics to know that the value of eggs is not affected by the colour of the shells. The most important part of the egg is the yolk. And it doesn’t matter whether the yolk is light or medium yellow.
Farmers everywhere realise that the colour of the yolk is determined by the chicken’s environment. Many farmers confine their flocks to keep the yolks a true yellow. Roaming chickens, it seems, yield darker yolks. Actually, the colour is not important, but the vitamin assay is.
If you let your imagination create ways to prepare eggs, you could compile an almost endless list. For arthritics, however, the best methods of preparing eggs are these:
Three-minute boiled eggs.
Poached eggs.
Coddled eggs.
Raw egg nog (no sugar).
To gain the maximum vitamin D from an egg, serve a three-minute boiled egg on whole-wheat toast. Scrambling an egg—or combining it in other forms of cooking—is throwing away many benefits. As for a hard-boiled egg, the only advantage it offers is that it is harder to digest.
If, as we grow older, we are unfortunate enough to develop heart or gall-bladder trouble, we are told to restrict our consumption of eggs. Children eat eggs every day and never suffer any ill effects. Yet adults who do the same thing often get into health difficulties. Why?
The explanation is not due to just “growing older.” The damage is caused by the difference in the dietary habits of the two age groups. Children generally follow their eggs with milk, a liquid with low tension on oil. Adults, on the other hand, drink coffee, a high-tension liquid. Since coffee and eggs do not mix well, a lifelong habit of using the two together causes trouble later in life.
Let’s not forget that coffee is essentially water. When taken with coffee, egg yolk then turns into a rubbery material which taxes the gall-bladder and heart. Respect the egg yolk. It can offer health, or, when not used wisely, can be a detriment.
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