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Health benefits of egg whites:
According to kanter, 'high-quality protein helps build muscles and allows people to feel full longer and stay energized, which can help them maintain a healthy weight.' egg whites are an excellent source of protein, with 3.6 g of protein per 17-calorie egg white. That's about 5 percent of your daily protein needs.
'although we often think of protein's function in building and maintaining muscle, newer research suggests other benefits of protein' kanter told live science' for example, numerous studies since 2010 have found that protein-rich breakfasts, including those containing eggs, result in blunted postprandial glucose and insulin responses, greater satiety, and lower energy intake at a subsequent meal, suggesting a positive role of eggs for hunger and weight management.' a study published in the american journal of clinical nutrition looked at protein-rich breakfasts in overweight or obese adolescent girls and found that high-protein breakfasts were associated with less evening snacking, as well as positive changes in 'appetitive, hormonal, and neural signals that control food intake regulation.'
One egg white contains 54 mg of potassium, a vital mineral and electrolyte associated with heart health, bone health and overall effective cell and organ functioning, according to the university of maryland medical center. Many studies have linked potassium with lower blood pressure because it promotes vasodiliation (widening of blood vessels), according to today's dietitian. A study of 12, 000 adults, published in archives of internal medicine, showed that those who consumed 4, 069 mg of potassium each day lowered their risk of cardiovascular disease and ischemic heart disease by 37 percent and 49 percent, respectively, compared with those who took 1, 793 mg per day.
Egg whites contain almost identical amounts of potassium and sodium, minerals that work together to create an essential electrochemical gradient known as membrane potential, according to the linus pauling institute at oregon state university. Membrane potential is critical for muscle contraction, nerve impulse transmission, heart function, and transferring nutrients and metabolites throughout cells. Maintaining these membrane potentials accounts for 20-40 percent of the resting energy expenditure of a typical adult. According to livestrong. Com, egg whites help balance the potassium and sodium necessary to maintain these membrane potentials.
'diets higher in protein have been linked with lower risk of developing hypertension,' said kanter, and new research shows that egg whites might be particularly helpful. In an animal study announced by the american chemical society, scientists at clemson university discovered that a peptide called rvpsl (a component of protein) found in egg whites 'reduces blood pressure about as much as a low dose of captopril, a high-blood-pressure drug.' it blocks angiotensin-converting enzymes, which are produced by the body and increase blood pressure.
Kanter noted that egg whites are a good source of riboflavin, also known as vitamin b2. Sixty-two percent of an egg's riboflavin is contained in the white. This vitamin is associated with releasing energy from carbohydrates, thereby helping metabolism, and producing red blood cells, according to the national institutes of health, which lists eggs on its list of good sources of riboflavin. It also works as an antioxidant, breaking down dangerous free radicals (molecules that can damage or kill cells), according to the university of maryland medical center.
An american journal of clinical nutrition article discussed the problems associated with riboflavin deficiencies. These included anemia, homocysteine levels that are associated with cardiovascular disease, and increased risk of cancer in animal trials.
Hair and skin care
The protein content in egg whites has made them a popular folk treatment for hair and skin care. There is no scientific evidence to back these claims up, however.
While egg whites are a good source of protein and a great option for those suffering from diabetes, high cholesterol or cardiovascular disease, people should be careful not to assume that egg whites provide all the same nutritional benefits of whole eggs. 'most of the vitamins and minerals are contained in the yolk,' said kanter. 'nutrients found exclusively in the yolk include choline, vitamin b12, vitamin d and iron among others.'
A study published in the american journal of clinical nutrition in 2002 caused a stir when it found that raw egg whites interfere with absorption of biotin. Biotin is a b vitamin that is important to fat and sugar metabolism and blood sugar regulation, according to world's healthiest foods. Egg whites contain a glycoprotein called avidin, which binds to biotin and makes it absorbable by the digestive tract. This problem is solved by cooking egg whites.
When raw, both egg whites and whole eggs can present a risk of infecting eaters with salmonella. The centers for disease control recommends cooking all types of eggs until both the white and yolk are firm.
Some people are allergic to proteins in egg yolks and egg whites, but egg-white allergies are more common, according to the mayo clinic. As many as 2 percent of children are allergic to eggs, according to the american college of allergy, asthma and immunology. Fortunately, studies show that about 70 percent of children with an egg allergy outgrow it by age 16. Allergic reactions range from a mild rash to stomach pain to anaphylaxis, which impairs breathing and can send the body into shock.
-feeling very thirsty.
-feeling very hungry - even though you are eating.
-cuts/bruises that are slow to heal.
-weight loss - even though you are eating more (type 1)
-tingling, pain, or numbness in the hands/feet (type 2)
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