Anti-Aging Tip: Why You Should Eat Your Eggs Raw
By Al Sears, MD
Eggs are one of the few perfect foods. They're full of vitamins and powerful nutrients - and packed with omega-3 fatty acids. Plus, they are the only protein source with a protein quality rating of 100 - meaning they have all the amino acids you need in exactly the ratio you need. Red meat is second at 70, followed by fish at 60 and chicken at 50.
Since protein has many anti-aging properties, including preserving your muscle, brain, heart, and libido, you might want to increase your egg intake right away.
Unfortunately, when you cook eggs many of their benefits are either altered or destroyed altogether. Especially highly perishable nutrients like lutein and zeaxanthin - carotenoids that keep your vision sharp and protect you from blindness.
What's more, raw eggs act as a tonic to your digestive system, flushing out toxins and revitalizing your immune system. Only when the nutrients are delivered in their pure, raw state do you get this cleansing effect.
I've eaten raw eggs most days since childhood. And, no, eating raw eggs is NOT particularly dangerous. According to the U.S. Department of Agriculture, your chances of getting salmonella from raw eggs is about 0.003 percent - much lower than getting food poisoning from oysters.
If you don't like the texture, whip up one or two eggs in a blender with some Ultra Greens and cod liver oil. Raw eggs have almost no taste, so you won't even notice them - and you'll have a real "breakfast of champions."
[Ed. Note: Dr. Sears, a practicing physician and the author of The Doctor's Heart Cure , is a leading authority on longevity, physical fitness, and heart health.]