The egg white contains proteins with antimicrobial action. Its original function was to protect the embryo from bacteria in the environment.
These substances:
- Damage bacterial walls
- Prevent pathogens from stealing nutrients
- They block the iron that bacteria need to grow
There is a myth that the white causes biotin deficiency, but this only occurs with excessive consumption of raw egg whites. When cooking the egg, that risk disappears completely.
Leucine: the signal that activates the muscle
Eggs are especially rich in leucine, a key amino acid that acts as a metabolic switch. Not only does it build muscle, but it signals the body to do so.
This is essential:
- From the age of 40
- In people who walk, train, or seek to stay active
- To prevent muscle loss with age
Consuming eggs daily helps to preserve strength, mobility, metabolism and autonomy in the long term.
Choline, B12 and folate: the trio that keeps your body in balance
Eggs are one of the best natural sources of:
- Choline
- Vitamin B12
- Folate
These nutrients support a key process called methylation, which is responsible for:
- Repair DNA
- Detoxify hormones and chemicals
- Producing neurotransmitters