Meat and eggs

Egg meat

Egg meat

Meat contains protein that cannot be fully replaced by plant proteins , albeit with a similar amino acid composition; vitamin B12 (plays an important role in digestion), a lot of iron (red meat), which is well absorbed.

It is recommended to eat meat no more than 4-5 times a week, per day for an adult up to 150-180 g, for children under 100 g. Because an excess of protein is sometimes worse than a lack of it.

Be sure to heat any meat thoroughly until cooked (will help destroy the larvae parasites)

Select fresh meat

Meat selection:

  • color should not be too faded ( the meat is already quite old),

  • if after pressing on the meat the fossa quickly recovers - it is fresh,

  • crust with fresh meat of a pale pink-red tone (excluding lamb),
  • when the meat is cut, the meat on the cut should not be shiny and without a green tint,

  • if there is a crunch during cutting (without touching the bone ) or small round formations - the presence of worms is likely

  • products such as liver and kidneys should also be bought carefully (traces of possible usesantibiotic manufacturers there),

  • if the chicken has too soft bones - it was raised with the addition of hormones (and during its growth calcium was washed out of them),

  • spontaneous markets are not the best place to buy meat

Although meat is an excellent supplier of substances necessary for the body, you can periodically do fasting days. Then meat products can be replaced with fish and seafood, nuts, eggs.


EggsThey contain protein, which is needed for energy, vitamins A and E, antioxidants, protein for muscles and bones, choline ( affects the functioning of the nervous system)

The human body is able to almost completely assimilate eggs. Up to 2 pieces per day- recommended amount.

Fresh egg - no cracks or deformation, no gurgling and not too light (rotten, dried out)

Important points for use:

  1. eggs have high enough cholesterol levels,
  2. may cause allergies, which should be considered attention to pregnant women, nursing mothers and parents of babies,
  3. the possibility of infection with Salmonella or E.coli (cause an imbalance in the digestive system, can cause blood poisoning).

Therefore, wash the eggs thoroughly before using them, heat them properly, cook for the right time or fry on 2 sides .

Quail eggs Quail eggs - an excellent option for replenishing the body with useful substances that do not contain salmonella carriers, do not cause allergies (can be introduced into complementary foods for babies, children under 10 years old can be 3 pcs per day).

Eggs from stores may contain traces of nitrates, antibiotics that are given to birds in production conditions. Plus, at poultry farms, commercial eggs are disinfected from the effects of microbes, and the shelf life is accordingly extended.

Homemade eggs differ from store-bought ones in their taste.First of all, this is due to the difference in the nutrition of poultry in the village and in factories where they are not in free range, and they receive special food for gaining weight or increasing production egg production.