The use of quail eggs for the body
The use of quail eggs for the body
Not so long ago, the little variegated quail eggsappeared on sale and quickly gained popularity. Most often they are consumed by people with various diseases, considering this product to be dietary and curative for the body. But quarrels over quail eggs do not abate, there are also opposing opinions. Let's try to figure out what are the positive aspects of this product, and what should be feared by people who included it in their diet.
The fact that quail eggs are useful - indisputablefact. It is a high-quality and easily assimilable product with a valuable property: eggs are stored for a very long time. This is due to the quails themselves - they are much more resistant to a number of viral diseases than other birds.
By biological value and other indicatorsquail eggs are superior to chicken eggs. If, for example, to compare one chicken egg and five quail eggs equal in weight to it, it turns out that quail eggs contain phosphorus and potassium more than 5 times, iron - 4.5 times, vitamins B1 and B12 - 6 times . In eggs, quails have more amino acids, calcium, cobalt, carotenoids, copper than in chicken eggs.
Quail eggs are rich in lysozyme - uniquea substance possessing a number of protective properties, including antibacterial, anti-inflammatory and immunomodulating. Compared with the eggs of chickens, quail contains 4 times more lysozyme.
Even in the ancient Chinese medical treatise of Li Shi- Zhenya pointed out that quail eggs have curative effect in diseases of the spine, heart, liver, stomach, lungs. Quail eggs also affect positively in metabolic disorders and allergic conditions.
Quail eggs are especially useful for the elderly,weakened people and children. In Japanese schools for many years they are given for breakfast to schoolchildren to strengthen immunity and maintain normal physical development.
What is worrying the opponents of quail eggs? It's all about cholesterol, whose content in quail eggs is even higher than in chicken eggs. For this reason, people who suffer from atherosclerosis are not recommended to eat them. However, there is a circumstance that refutes this opinion.
Despite the high cholesterol content, inquail eggs have a lot of lecithin - a substance that counteracts cholesterol and prevents its deposition on the walls of the vessels. Lecithin neutralizes the harmful effect of cholesterol, therefore, with a moderate consumption of eggs in an amount of 1 - 2 pcs. per day, there is no risk for patients with atherosclerosis.
Israeli scientists conducted an experiment, during which its participants daily during the year ate 2 eggs each. At the end of the experiment, it was found that the cholesterol level did not increase.
There is one more concern - the possibilityto catch salmonellosis. In quails, there was no case of salmonellosis, this is facilitated by the physiological characteristics of the bird - the body temperature of the quail is 43 degrees, which is detrimental to salmonella.
