About Nutrition: Are Egg Whites Just A Bunch Of Feathers? (And Other Important Questions)

"The questions must be understood before we can respond," said a wise. Here are some suggestions to add to our understanding.:

Question: I recently heard that egg whites have no nutritional value whatsoever, and that whites are the feathers into chicken (yuck). For years I ate only "false eggs", particularly egg whites - they have no nutritional value that I'm just eating a lot of feathers?

Answer: Well, it's true that everything inside the egg contains the genetic code and building materials (nutrients) should be channeled through one day ... feathers and all. But if instead of eating an egg hatching their own genetic code to use these same nutrients to cells in the blood, nails and eyelashes ... without feathers and beak.

And to answer your question, egg white is probably the best source of high quality protein on the planet. Who told you they have no nutritional value are full of feathers.

Q: Could you tell me what minerals / vitamins / nutrients are found in water used for steam or boil vegetables (and fruit, if appropriate)? I ask because I used to pour water from the pot used to steam vegetables in the drain. Then I realized that there are nutrients in the water somehow, so he began pouring water on our roses. The rose is fed by this water. Because of this, reading and saving water for broth, I began to put in containers in our fridge. I rarely around to make soup, and a night of drinking cold water. It is refreshing and delicious (flavored steamed vegetables on the inside). I'm very curious about their potential for nutrients. Would you say that the water left in the bottom of the pot is safe to drink anyone? TotalNutritionStore

A: Why yes it is. Water-soluble nutrients like B vitamins and vitamin C, as well as some minerals such as calcium, iron and zinc can filter into the water when the vegetables (and fruit) is ripe. Nutrition researchers at the University of California at Davis, confirmed the old advice to cook the vegetables quickly in less water.

And they say, we are able to increase the daily intake of nutrients, even if we consume water used for cooking. Use as soon as possible, however. Minerals survive the warehouse, but vitamin C did not last long (even raw vegetables). If you intend to use the cooking water as soon as the soup or sauce, sip super-serious side effect of nutrition.

In addition, vitamin C appears to be the most fickle of nutrients. Lost during storage, heat and air exposure. Cut the orange into small pieces, for example, exposes more air and increases loss of vitamin C. The best advice to get the most vitamin C from fruit or a vegetable? Take it or buy it and eat it. TotalNutritionStore