Did you know that your human cells are actually outnumbered 10 to 1 by the bacteria in your gut?You are actually more bacteria than human being! And that’s why the composition of the bacteria in your gut majorly affects not only your gut health but also the health of your entire body.

Research shows that the health of your gut is linked to a whole range of chronic health conditions as well as how you digest your food and your mental health. It has also been linked to obesity in some really interesting studies that are starting to emerge as scientists are beginning to learn more about exactly how your microbiome affects your immune system, mood, and ability to lose weight.

Did you know that your gut actually has more neurotransmitters than your brain? This is why the health of your gut can affect your mood and mental health and why stress and lack of sleep can affect the health of your gut. An unhealthy gut can cause mood swings and depression, which can lead to emotional eating and can even cause cravings.

The microbiome of a healthy person is vastly different in composition to that of an obese person. It has been found that your gut bacteria can actually influence not only how many calories you absorb from your food, but how much fat you store.

A really interesting study was conducted on mice to show the role that gut bacteria has in contributing to weight gain. The researchers took the gut bacteria from human twins, one healthy and one obese and transferred these into healthy mice. What they found was that the mouse that had been transferred bacteria from the healthy twin stayed a healthy weight, while the mouse that was transferred the bacteria from the obese twin quickly started putting on weight.

So what affects the health of your gut microbiome?

Well, a diet high in processed foods and refined sugars can contribute to an imbalance in gut bacteria as can environmental toxins, stress, and pharmaceutical drugs.

What can I do to improve my gut health?

These are the four most important things you can do to improve the health of your gut.

1. Eat Prebiotics

Confused as to the difference between probiotics and prebiotics? While both are great for your gut health, probiotics are foods, which contain healthy bacteria. Prebiotics, on the other hand, can be explained as an indigestible food source (high fiber foods) for the good bacteria already in your gut. Prebiotics stimulate the growth of good bacteria and can, in doing so, have a whole range of health benefits. Some great prebiotic foods to add to your diet include asparagus, bananas, onions, garlic, cabbage, leeks, and root vegetables.

2. Eat Fermented Foods

Fermented foods are an awesome source of probiotics that along with prebiotics help to restore balance in your gut and develop a healthy composition of bacteria. Some great fermented foods to try include sauerkraut, kimchi, pickled vegetables, organic tempeh, and kefir.

3. Reduce Sugar & Processed Foods & Add in Healthy Fats & Greens

Replacing refined sugars and processed foods that cause havoc in your gut with healthy fats and leafy greens will transform your gut health and help you finally shed the pounds.

4. Stress Less and Sleep More

Stress has a really massive impact on the health of your gut microbiome. So taking the time to do some stress busting activities such as yoga, meditation, or deep breathing can really kick-start your gut healing process. Sleep is also super important to restoring your gut bacteria composition and also has a range of other health benefits.

Could your gut health be what’s stopping you from losing weight? I would love to hear your story in the comments below as well as any of your favorite tips that I may have missed!

Further Reading:

• Gluten, Candida, Leaky Gut Syndrome, and Autoimmune Diseases
• Hypothyroidism – Natural Remedies, Causes, and How To Heal the Thyroid
• Detox Cheap and Easy Without Fasting – Recipes Included
• How to Kill Candida and Balance Your Inner Ecosystem
• The Fascinating Bacteria in our Gut, and How it Affects Our Whole Lives
• After taking antibiotics, this is what you need to do to restore healthy intestinal flora

In the last few days I have read two articles with snide comments about labeling. One was an article slamming a popcorn company for their non-GMO label, the other criticized companies for putting gluten-free labels on foods that never had gluten in them.

The assumption from both of these writers is that the companies are doing something wrong, that by labeling their products with these “trendy” labels, they are somehow duping their customers.

Let’s look at this from the consumer’s perspective.

GMO-Free Label

Consumer A has learned enough about GMOs to know she doesn’t want to eat them or feed them to her family. While the battle rages on in the media with biotech claiming their genetically modified foods are safe, she has learned that study after study has indicated the long-term, third generational effects of genetically modified foods raise serious concerns – among them, disruption of reproduction.

Biotech firms are so powerful they have blocked every attempt to label GM foods. The only way to avoid GMOs in processed foods is to know that every single ingredient in a food is not GMO. Any non-organic food is likely to have GM ingredients, especially if it contains corn syrup. Since an organic or certified organic label means that 95%-99% of the ingredients are organic, there is still a risk of GM ingredients though admittedly small. Only a 100% organic label protects you from GMOs. So, with no mandatory labels stating that GMOs are included, what is wrong with stating a product is GMO-free?

In the case of popcorn, we are told that 90% of the corn grown in the United States is GMO. This is common knowledge. At this time, popcorn is not a genetically modified food, but this fact is not common knowledge. And with the way things are going, popcorn could easily become genetically modified in the future. So let’s applaud a popcorn company that tells its consumers that its products are not genetically modified, even if all popcorn is still non-GMO.

Gluten Free Label

Consumer B cannot eat foods with gluten. Every time he does, he experiences joint pain, muscle pain, painful weeping rashes, and gastrointestinal problems. He has learned through experience that gluten is hidden in many processed foods. He would have to memorize a long list of ingredients to always avoid it. He truly appreciates finding foods with a gluten-free label and the stores that post a gluten free sign on the shelf. Whether a food has ever been gluten free or not does not concern him. He does not feel it is a manipulation to have a gluten free label on a food, he feels it is a welcome consideration.

Are these companies jumping on the bandwagon with these labels? Yes, of course, they are. But what’s wrong with that?

If every non-GMO food producer put a non-GMO label on their packages, we would quickly defeat the biotech industry’s attempt to keep us in the dark about what we are eating.

Other Labels

A few products found in the health food aisles or health food stores use every label that applies to their product and it makes shopping so much easier for those with food restrictions. What about the person who has a life-threatening reaction to nuts? Or the child who gets a nosebleed whenever a trace of a dairy product is eaten? Wouldn’t it be nice to see all of these labels used whenever they apply?

• 100% organic
• Gluten free
• Dairy free
• Nut-free
• Vegan

And for meat and dairy:

• Organic
• Grass-fed
• Antibiotic-free
• Free-range

Conclusion

In the meantime, it is good to remember that processed foods should be limited if not excluded from a healthy diet. A truly healthy diet consists of 80% or more fresh, raw, organic produce – more vegetables than fruits. Check out the 80% Raw Food Diet for more information.

If you suffer from any chronic illness, learn more about gluten and why it may be in your best interest to exclude it from your diet. Gluten, Candida, Leaky Gut Syndrome, and Autoimmune Diseases will address the basic issues and how to heal your gut.

We should commend any food company that provides additional labels to make our purchasing choices easier. And we should encourage all companies who sell GMO-free foods to advertise that choice with a GMO-free label.

Further Reading:

• Understanding And Detoxifying Genetically Modified Foods
• The Dark Act – Deny Americans The Right To Know – GMO Labeling
• How Gluten Can Affect Your Brain, Gut, and Skin
• No More Gluten – How I Found Health After Ms
• The Reasons Gluten Intolerance and Celiac Disease Are on the Rise

Many of our favorite junk foods increase the risk of weight gain, cardiac arrest, stroke, and other diseases. Diet sodas appear to be an easy way around unhealthy calories while still allowing you a familiar indulgence, but don’t let yourself be fooled. Diet sodas contain a chemical cocktail that drives your metabolism crazy and increases your risk of disease.

If you’re regularly guzzling down diet sodas, here are seven reasons why you seriously need to quit today. I’ll also give you a few practical solutions to help ditch the habit.

Cravings

All diet sodas contain artificial sweeteners. These sweeteners trick your brain (momentarily) into thinking it is about to receive sugary calories. But when the calories are not received, your brain sends signals that you need food, resulting in food cravings.

Weight Gain

Food cravings make it difficult to balance the pleasure centers of the brain, thus increasing your vulnerability to the next high-calorie sweet treat that crosses your path. That’s a tough psychological battle to win.

Chronic Illness

Aspartame, an artificial sweetener found in over 6,000 food products including diet sodas, has been found to trigger or worsen chronic illnesses including brain cancer, diabetes, Alzheimer’s, and multiple sclerosis. Aspartame should be considered an enemy of the State!

Corrosion

If a diet soda (search youtube.com for this one) can be used to clean a corroded battery and remove rust, imagine what it’s doing to the lining of your stomach, esophagus, and teeth.

Kidney Decline

A Harvard Medical School study found that women who drank more than two diet sodas per day had a 30% decline in kidney function compared to women who do not drink diet soda.

Dehydration

Diet soda is in no way a replacement for water. Caffeine and sodium found in most diet sodas make you thirsty and cause frequent urination. The average person would rather pay a little extra at the vending machine for another diet soda instead of drinking a free glass of water. This causes a cycle of headaches, fatigue, dry mouth, constipation, and hot flashes — each one a symptom of dehydration

Poor Metabolism

A Multi-Ethnic Study of Atherosclerosis (MESA) study linked diet soda to a 36 percent higher risk of metabolic syndromes that cause your metabolism to function at unfavorable speeds. If you want a metabolism that can keep pace with the Indy 500, avoid diet sodas.

So how do you ditch the diet soda habit? Replace it with water. The human body is more than 60 percent water, yet most of us still don’t drink enough of it. Here are a few practical solutions to drinking more water:

Add a Lemon: Yes, water is sometimes tasteless and boring. Try adding a lemon, mint or an orange slice to liven it up a bit, or experiment with a fruit-infused water.
Spice it Up: Not only are cayenne (red) peppers a super healthy seasoning, they will also have you reaching for a cold glass of water during dinner.
Keep it on You: Buy a clear 74- ounce container and keep it in plain sight at all times. Challenge yourself to drink the entire container over the course of the day.
Remember the Savings: Restaurant water is free — why pass up on the savings? Plus most restaurants use a filtration system on their tap, so it tastes even better.

Diet soda can lead to several serious health problems. Replace it with water for a healthy alternative. What’s your best tip for quitting?

Further Reading:

• 4 Reasons To Never Drink Soda Again
• Diet Soda Aspartame Linked To Premature Deaths In Women

Sources:

• Can’t seem to shed weight – no matter how hard you try – or after dieting, you always gain it all back? Here are 5 simple steps to fix this – ReinventingAging
• Associations of Sugar and Artificially Sweetened Soda with Albuminuria and Kidney Function Decline in Women – PMC
• Diet Drink – Wikipedia
• Diet Soda Intake and Risk of Incident Metabolic Syndrome and Type 2 Diabetes in the Multi-Ethnic Study of Atherosclerosis (MESA) – PMC

It’s a no-brainer that one of the prerequisites to a healthy and smooth pregnancy is a wholesome diet. To contribute to the holistic development of the little one in your womb, you must ensure that your food choices are rich in essential nutrients. A poor diet during pregnancy can lead to fatal issues such as abnormal brain development, increased risk for obesity, heart diseases, and diabetes, among many other health problems in your baby. In the midst of battling  your food cravings and aversions, it is also important that certain health-boosting superfoods find a permanent place in your daily diet. These nutrient-rich powerhouses don’t just help enhance your overall wellbeing, they also support your baby’s growth. Here are six superfoods that must form a part of your pregnancy diet chart:

1. Broccoli –Preparing a nutritious salad for supper? Don’t forget to add broccoli to it! This delightful vegetable is one of the best pregnancy superfoods that houses numerous nutrients like folic acid, calcium, iron and vitamin C – all of which contribute to a healthy pregnancy. Foods rich in folic acid are essential for all expectant mothers as they reduce the risk of neural tube defects in the fetus. Calcium contributes to the development of the baby’s healthy bones while iron ensures proper oxygen supply to the fetus. Vitamin C helps lower the risk of pre-eclampsia reports a study conducted by BJOG: An International Journal of Obstetrics & Gynaecology.
2. Avocado –Looking for the perfect sandwich spread that offers a blend of great taste and good health? Guacamole is just what you need! Avocados contain heart-healthy omega-3 fats that aid the development of the fetal brain. They are also high in fiber, folic acid, vitamins K, C, B6, and potassium. During pregnancy as your gastrointestinal tract slows down, you face an increased risk of developing indigestion and hemorrhoids. Fiber helps prevent these problems. Vitamin K helps in healthy blood clotting and your baby’s bone development. Vitamin B6 provides relief from the symptoms of pregnancy nausea and vomiting.
3. Salmon –If you are a fish lover, salmon is the variety you should be indulging in! A study conducted by the American Journal of Nutrition found that pregnant women who eat oily fish like salmon twice a week increase the status of EPA and DHA in their fetus. This helps reduce the risk of poor visual and neural development in the baby. It is important to remember, however, that some fish such as lobster, oyster, prawns, shrimps, mussels, and crabs may contain harmful bacteria. If not cooked well, they can lead to food poisoning and even miscarriage.
4. Berries –These antioxidant-packed fruits add a lot more than delightful flavor to your morning cereal! They also make it a lot more nutritive. Berries are rich in potassium that aids blood pressure control, lowering the risk of pre-eclampsia that can lead to life-threatening complications concerning the brain, kidney, and liver. The antioxidants contained in berries help improve immunity and fight infections. Berries also contain vitamin C, calcium, folate, and fiber.
5. Chia Seeds –Sprinkling chia seeds on your daily salad and smoothie can remarkably amp up their salutary benefits. Chia seeds are rich in omega-3 fats that help reduce the symptoms of pregnancy depression. They also help lower sugar absorption, thus preventing blood sugar spikes. They are good sources of energy-giving carbs, too.
6. Eggs –You must sure know that eggs are a great source of protein – the building blocks of body cells, both for you and your baby. It also contains a micronutrient called choline that contributes to the fetus’ brain and cell development. Eggs are even rich in iron and omega-3 fats that are both beneficial to you and your baby.

You must note that your healthy food choices during pregnancy will also determine your baby’s food preferences in future, apart from contributing to his good health. Along with enriching your pregnancy diet with these delightful and healthy foods, don’t forget to drink plenty of water to keep yourself well hydrated and to boost your energy levels. Take good care of yourself and the soon-to-arrive angel.

Sources:

• Intake of vitamin C and E in pregnancy and risk of pre-eclampsia: prospective study among 57 346 women. – Pub Med
• 13 Preventive Measures To Avoid Food Poisoning During Pregnancy – Mom Junction
• Does a woman’s diet during pregnancy influence her baby’s food preferences? – The Glow

Gluten is the common protein molecule found in wheat, barley, rye, kamut, and spelt. Gluten is a sticky, storage protein that binds to the small intestinal wall where it often causes digestive and immune system disorders. The most common condition associated with a gluten sensitivity is celiac disease where the small intestinal villi are flattened. However, the immune reaction that takes place with gluten sensitivity can affect many different tissues, and when it does, it is termed non-celiac, gluten sensitivity (NCGS).

NCGS is an epidemic that is a major factor in inflammatory disorders of the brain and nervous system.  Studies have found associations between gluten sensitivity and disorders in every part of the neurological system including the brain, spinal cord, and peripheral nerves. ¹

Gluten and Major Neuropathic Disorders

Gluten is a significant trigger in psychiatric disorders, movement disorders, sensory ganglionapathy, ataxia, neuromyelitis, multiple sclerosis, cerebellar disease, cognitive impairment, dementia, restless leg syndrome, migraines, apraxia, neuropathy, myoclonus, hearing loss, and virtually every other neurological disorder. ^2,3,4,5,6

For many individuals, their immune system gets so overworked from gluten sensitivity and other environmental challenges such as toxins, parasites, vitamin D3 deficiencies, and trauma they can have severe immune reactions that last months after one provoked exposure. This means that consuming gluten on one day can cause an inflammatory assault that could last for 2-3 months. ⁵ This is why it is so critical to be as strict as possible when avoiding gluten and other inflammatory irritants.

The Complexity of Gluten Sensitivity

Gluten is made up of a sticky portion called glutenin and a protein portion called gliadin. Gliadin can be broken down into alpha, omega, and gamma gliadins. Most lab tests only look at alpha gliadin antibodies but this is only a very small component of the total molecule. Often times this lab comes back negative, but the individual is reacting to some of the other components of the gluten molecule.

Glutenin gives wheat dough strength and elasticity and is very commonly used in the baking process due to these desirable characteristics. Many people have severe reactions to this molecule, but it never shows up on the basic gliadin antibody testing.⁶

The food processing industry very often deamidates the gladin molecule to make it water soluble. Deamidated gliadin has been shown to trigger severe immune responses in many individuals. This never tests out for gliadin antibodies.⁷

Gluten Based Opioids

When the body metabolizes gluten, it creates opoids in the form of gluteomorphin. One can have a blood test to see if the body produces antibodies to gluteomorphin and the building block prodynorphin.⁸

When someone has an opioid sensitivity, going gluten free can cause severe withdrawal symptoms that are similar to coming off of opioid drugs such as heroin. These symptoms include depression, crazy mood swings, nausea, and vomiting, as well as abnormal bowel activity. This can last anywhere from several days to weeks.

Cross-Reactivity Immunology & Nervous System Dysfunction

Immune cross-reactivity happens when the immune system mistakes one protein for another. The gluten protein is similar to protein structures in the nervous system and the thyroid tissue. When the body creates antibodies for gluten, it may also produce antibodies to the body’s own nervous tissue or thyroid.⁹ This cross-reactive effect leads to damage to the brain, thyroid, and other neurological tissue when the individual consumes anything with even the slightest bit of gluten.

The most common area of cross-reactivity is through a family of proteins located on neurons called synapsin. These proteins help to regulate neurotransmitter release. This is most common in the cerebellum, which can cause problems with vertigo, motor control, balance, and anxiety.¹⁰

Further Reading:

• Gluten, Candida, Leaky Gut Syndrome, and Autoimmune Diseases
• No More Gluten – How I Found Health After MS
• Understand Hypothyroidism – Prevention and Natural Remedies
• Is Wheat Poison? What’s Behind the Rise of Celiac Disease and Gluten Intolerance

Sources:

1. Functional and metabolic disorders in celiac disease: new implications for nutritional treatment. – Pub Med
2. Gluten sensitivity presenting as a neuropsychiatric disorder. – Pub Med
3. Non-Celiac Gluten sensitivity: the new frontier of gluten related disorders. – Pub Med
4. Gluten-related neurologic dysfunction. – Pub Med
5. [Gluten-related disorders and demyelinating diseases]. – Pub Med
6. [Neurological disorders associated with gluten sensitivity]. – Pub Med
7. Dispersion in the presence of acetic acid or ammonia confers gliadin-like characteristics to the glutenin in wheat gluten. – Pub Med
8. Non-celiac gluten sensitivity: literature review. – Pub Med
9. Salivary antigliadin and antiendomysium antibodies in coeliac disease. – Pub Med
10. Sporadic cerebellar ataxia associated with gluten sensitivity. – Pub Med

For most of the history of mankind, we lived in close contact with the Earth. The majority of our diet consisted of foods and water that had soil clinging to it.  This soil was not an inert substance; it was a dynamic mineral rich, probiotic infused source of electrochemical energy.  The unique, soil-based probiotic, bacillus subtilis, was one of the key components that gave the soil its powerful nutritional benefits.

Humans are the only species on the planet that does not intentionally consume soil.  Our ancestors always had soil in their diet through picking produce out of the ground and drinking from lakes, rivers, and streams.  Many original doctors and medicine men used dirt in their various healing concoctions. Today, we intentionally attempt to sterilize our food and avoid the consumption of soil.

Bacillus Subtilis and Our Immune System

Bacillus subtilis is an ubiquitous bacterium that is commonly found in water, soil, air, and decomposing plant residue.  This bacterium is called a human soil organism (HSO) and has an extraordinary ability to survive harsh environments.  It produces an endospore that allows it to endure extreme conditions of heat, dryness, humidity, and acidity in the environment.

B subtilis is fully resistant to bile salts and can handle the harsh stomach acid environment, which allows it to get into the digestive system and colonize.  It has beneficial effects in the digestive system. ^1,2,3  Research has revealed that supplemental B subtilis improves symptoms of irritable bowel syndrome. ⁴

B subtilis is able to suppress the growth of harmful pathogens, strengthen the mucosal biofilm, and enhance the growth of other good probiotic strains such as lactobacillus species in the gut microflora. ^5,6

Soil Based Organisms and Our Innate Immunity

As our ancestors were exposed to trillions of organisms every day through their dirt consumption, they were strengthening their microbiome and their immune system.  They were exposed to many different pathogenic organisms to which their immune system learned how to adapt and destroy.

If the pathogenic load was too strong, the individual would get sick and sometimes they would die.  This was obviously tragic and was a leading cause of death.  However, those who didn’t die often had robust immune systems that were well-adapted to the harsh pathogens around them.

Modern Technology and Improving Immunity

With modern technology, we are not exposed to these natural microbes.  The use of our technology can reduce the pathogenic load we are exposed to in order to prevent sickness and infectious fatalities, meanwhile, providing the proper stimulation to our immune system.

One such way to gain these benefits is the inclusion of human soil organisms in our natural diet.  This would include growing much of our own food in gardens and consuming it right out of the ground with little cleaning.  We could also drink water from clean rivers, lakes, springs, and streams. (Editor’s note: If we could find clean sources. Most are contaminated with giardia and other parasites as well as pollutants.)

Finally, one can use naturally fermented foods and supplement with probiotics containing HSO’s such as bacillus subtilis.  Most probiotics on the market only contain the lactobacillus and bifido bacterium species.  These are fantastic for the health of the small and large intestine, but some individuals struggle with a sensitivity to these microorganisms.

It is wise to find a probiotic supplement with HSO’s such as bacillus subtilis, which is hyposensitive and easy for most individuals to tolerate.

Sources:

1. Improved growth and viability of lactobacilli in the presence of Bacillus subtilis (natto), catalase, or subtilisin – Pub Med
2. Improved growth and viability of lactobacilli in the presence of Bacillus subtilis (natto), catalase, or subtilisin – Pub Med
3. Evaluation of Bacillus subtilis strains as probiotics and their potential as a food ingredient. – Pub Med
4. Effect of Bacillus subtilis PB6, a natural probiotic on colon mucosal inflammation and plasma cytokines levels in inflammatory bowel disease. – Pub Med
5. Sticking together: building a biofilm the Bacillus subtilis way – Pub Med
6. Soil Organisms: Bacillus Subtilis – Organic Fitness

Eggs are among the most nutritious foods on the planet.  A whole egg contains all the nutrients required to turn a single cell into a baby chicken.  Pasture-raised eggs are one of the richest sources of bioactive nutrients that enhance hormone function, reduce inflammation, improve fat-burning, and enhance brain function.

Chickens are designed to naturally graze on grass, weeds, worms, and insects.  When they are able to do this, they bioaccumulate omega-3 fatty acids, carotenoid antioxidants and major minerals like magnesium.

It is a great idea to consume pasture-raised, organic eggs. Unless you have an immune sensitivity to them (lab test) or feel tired, have to clear your throat, feel inflamed, etc. than you want to have these as a staple item in your diet.

Eggs Are a Dense Source of Bioactive Compounds

Eggs provide nutrients that help to prevent human health degeneration. One study released in 2005 provided that eggs contain 18 vitamins and minerals, some of which are commonly deficient in the western diet.  Carrots seem to get all the credit for its carotenoid content, but this pigment also gives yolk its yellow/orange color.

Carotenoids have antioxidant and anti-inflammatory properties that play a role in the central nervous system and are responsible for eye and vision wellness. Carotenoids are required for vitamin A production, assist in neural retina function, and provide protective macular pigment (responsible for field of vision in the center of the eye). Lack of this key nutrient is linked to macular degeneration and cataract formation.  A study published by the Journal of Alzheimers Disease released in 2014 states that a link exists in carotenoid intake and cognitive function observed by Alzheimer’s patients.^1-4

Lutein and Zeaxanthin

Lutein and zeaxanthin are two types of carotenoids and are an essential dietary component because the body’s tissue does not synthesize these compounds on its own. Specifically, aside from being found in the yolk of eggs, lutein and zeaxanthin are naturally occurring in dark leafy greens.

Providing more reason to not limit egg consumption to egg whites, egg yolk is a source of lecithin, choline, and phosvitin. Lecithin provides cellular support and aids in the secretion of bile, which inhibits the buildup of stones in the bladder. Among metabolism promoting factors, choline is essential for brain development. The choline content alone in egg yolks is one reason why pregnant women supplement their diet with eggs. Phosvitin is a protein that chelates iron ions, or in other words behaves as an antioxidant in the removal of metals, and assists in detoxifying the body. Specifically, phosvitin aids in inhibiting excessive melanin synthesis in skin.^{3, 5}

The choline content alone in egg yolks is one reason why pregnant women supplement their diet with eggs. Phosvitin is a protein that chelates iron ions, or in other words behaves as an antioxidant in the removal of metals, and assists in detoxifying the body. Specifically, phosvitin aids in inhibiting excessive melanin synthesis in skin.^{3, 5}

Eggs Are a Nutritive Powerhouse

Eggs provide a valuable source of protein, especially for individuals with gout because it does not contain purine (3). One entire large egg contains 6 grams of high-quality protein and is a good source of protein for vegetarians.⁶

Mostly found in the yolk, biotin is a B-complex vitamin that contributes to metabolic pathways by serving as a transport mechanism for vitamins and minerals into eggs during development and makes eggs an excellent source of this nutrient. Also responsible for the vitamin and mineral transportation, riboflavin and iron are two other nutrients found in trace amounts in both egg whites and egg yolks.⁷

Sources:

1. Nolan JM, et al. Macular pigment, visual function, and macular disease among subjects with Alzheimer’s disease: an exploratory study. J Alzheimers Dis. 2014 Jul;42(4):1191-202. PMID: 2502431
2. Shapira N. Not All Eggs Are Created Equal: The Effect on Health Depends on the Composition. Canadian Journal of Cardiology. 2011 Mar-Apr;27(2):264. DOI: 10.1016/j.cjca.2010.11.01
3. Miranda JM, et al. Egg and Egg-Derived Foods: Effects on Human Health and Use as Functional Foods. Nutrients. 2015 Jan;7(1):706-729. DOI: 3390/nu7010706
4. A 2010 Report and Scorecard by The Cornucopia Institute: Scrambled Eggs: Separating Factory Farm Egg Production from Authentic Organic Agriculture  Link Here
5. Iishikawa S, et al. Egg Yolk Phosvitin Inhibits Hydroxyl Radical Formation from the Fenton Reaction. Bioscience, Biotechnology, and Biochemistry. 2004 May; 68(6): 1324-1331. DOI: 1271/bbb.68.1324
6.  Berkeley Wellness: The Sunny Side of Eggs
7. White HB, et al. Biotin-binding protein from chicken egg yolk. Assay and relationship to egg-white avidin. Biochem J. 1976 Aug;157(2):395-400. PMCID: 1163865