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More great news about eggs…

By Marcus Santer

I didn’t get time to do my hour of household chores yesterday.

I spent it with my dad and my nephew up on the edge of Dartmoor at the Exeter Model Boat Clubs Father’s Day bash.

My dad’s a huge model boat fan and he builds them faster than he can sail them.

Anyway…

This meant I didn’t get to do as much reading and research as I like to do on a Sunday.

But it didn’t stop me reading about eggs.

I’m a huge fan of the humble egg.

I don’t know about where you are, but here in the UK, back in 86 the egg got a seriously raw deal.

All of which is completely wrong.

The cholesterol in eggs does not cause an increase in the cholesterol levels in blood.

And they’re not packed full of harmful bacteria.

Quite the opposite.

But the damage had been done and even today there are too many folk who misguidedly stay away from eggs.

Tis a real shame.

Because…

  1. Eggs contain antioxidants beneficial for your eyes and may help in the prevention of cardiovascular disease and cancer.
  2. They’re packed with high quality protein, vitamins, minerals and good fat.
  3. They leave you feeling fuller for longer
  4. Because they’re so low in carbs they won’t cause your insulin levels to spike
  5. They’re relatively inexpensive.
  6. They go with virtually any food
  7. They cook in minutes

All in all, they’re the ultimate fast food.

Though if you’re planning to increase the number of eggs in your weekly diet it’s wise to consider buying them locally if you can.

How come?

Because you want them fresh.

Here in the UK they can arrive legally on the supermarket shelf as much as 10 days after being laid.

Moving on…

Here’s the new bit of information I found out about eggs yesterday:

They improve the absorption of nutrients from vegetables.

Here’s what researcher Wayne Campbell professor of nutrition science at Purdue University had to say:

“Eating a salad with a variety of colourful vegetables, provides several unique types of carotenoids, including beta-caratene, lutein, zeaxanthiin and lycopene. The lipid contained in whole eggs enhances the absorption of all these carotenoids.

And in case you’re wondering…

Carotenoids are fat soluble nutrients which help to reduce inflammation and oxidative stress.

That’s a really good thing.

Now the researchers want to see if eggs can help to improve the absorption of other fat soluble nutrients like vitamin E and D.

I look forward to reading about that.

Now before I finish this Z+D, I’d like to leave you with my favourite way to cook a hard boiled egg.

Perfect for cutting up and popping on top of your salad.

Hey, don’t laugh, it took me a long time to perfect this.

Here goes:

  1. Put your eggs in a pan with enough water to cover them and a small sprinkle of salt
  2. Bring the water to a rolling boil.
  3. Turn off the heat
  4. Cover the pan with a lid and leave for 10 minutes
  5. Drain the water off and rinse your eggs several times to stop them cooking.
  6. Leave them in the pan filled with cold water for another 10 minutes.

And you’re done.

They’re ready to eat.

If you enjoyed today’s ZEN+ Daily.

You’ll love my ZEN+ book because it’s got 120 tips like this, backed by science wherever possible.

It’s called:

ZEN+ The Art and Science of Living Healthier for Longer

And is available ==> Here <== Right time for a dog walk in the rain =) Bye for now Marcus P.S. It’s chucking it down outside right now.

Not that that bothers Louis.

He’s an all weather kinda dawg.

Me, I’ve found there’s no such thing as bad weather, just wearing the wrong clothes.

I quite enjoy walking in the rain because it makes the Devon countryside even lusher and greener.

Plus walking is super-fine exercise for your body, mind and soul.

I write a lot about the measurable, provable benefits of walking in my book.

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