Ask Dr Nerenberg | Health and Fitness

Question about nutrition of chicken eggs?

I’m on a diet, doing great too, I’ve lost 57 lbs in a little over 3 months, I think it’s good anyway, and my goal is to reach 200 by the end of the year, I am at 230 now. I eat a lot of eggs, chicken eggs of course, on my diet, they are my main source of food on the diet. I hear that they are really good for you, and are great on diets. I’ve read the yolk contains some of the more important proteins and nutrients in the eggs however the white contained the most overall protein, and this protein is some of the purest in the world.I just eat the whole egg, I don’t throw out the yolk. My question is this, for getting the most I can out of the egg, is it better to eat them fried (sunny-side up),or hard-boiled? Which is healthier and which one give me the most I can get out of the egg as far as protein and nutrition are concerned? Also, does the egg lose any of it’s nutrients that are already in it when it’s fried or boiled?

I am not 100% sure if any nutrients is lost when it’s cooked a certain way, but the more stuff you add to it (cheese, butter, fattening stuff) the worse it would get. . . So, I’d boil it

To get the most nutrients from the egg, drink or eat something with Vitamin C along with it because it helps absorb the iron in the egg!

Hope that helped..

Egg Yolks Suck, Toss ‘em Out!

Liquid Egg White Protein – 2 Half Gallons $38.00 Liquid egg protein is a 100% bioavailable complete protein where none of the amino acids go to waste. Protein powders average 70% bioavailability. Imagine a protein drink that you can make taste like anything you want, any time you want. Dutch Chocolate, French Vanilla, Irish Cream, Kona Coffee, or just Orange Juice, you name it! You are only limited by your own imagination. All Natural, 100% Pure…

Powdered Egg Whites – 2.25 Pound Can $32.49 Honeyville’s Dried Egg Whites are produced exclusively from fresh eggs harvested from chickens in the United States. Powdered egg whites have several advantages over fresh eggs. The difficulty in separating the yolk from the clear is eliminated. In recipes that call for egg whites, there is no waste in egg yolks. No more waiting for egg whites to come to room temperature. Eliminating waste and sa…