When the egg is cooked at very high temperatures:

– Proteins are denatured in harmful ways
– The fats in the yolk are oxidized
– Inflammatory compounds are formed
– Decreases nutrient absorption

That is, the egg still fills the stomach, but it loses much of its protective power and can become irritating to the body.

Why the yolk is so important

The yolk is not the enemy. It is the most valuable part of the egg.

There they concentrate:

– Choline (essential for the brain)
– Vitamin D
– Vitamin A
– Fats that protect neurons
– Antioxidants that take care of the eyesight

When the yolk is overcooked and turns grayish or greenish, much of those nutrients are destroyed.

What happens in your body when you cook it wrong

If you eat deep-fried or hard-boiled eggs every day:

– Increases inflammation
– Digestion is hindered
– The liver is overloaded
– Free radicals are generated

That’s why many people say something linke that:

“Eggs are heavy for me”
“I can’t digest them well”
“They give me heartburn”

The problem is not the egg…

it’s how they prepare it.

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