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Eggs a Great Natural Source of Protein ~ Are there Better Protein Sources❓ YES❗️ ★★★★★★★

January 25, 2015

★ Eggs are a Great Natural Source of Protein. Eggs continue to be the “poster child” for protein. One only needs to watch Sylvester Stallone chugging an 8oz glass of raw-eggs as did Rocky Balboa for proof. This Egg reputation is well deserved. A single hard-boiled egg delivers 6 grams of denatured protein (because its cooked) all in a convenient, portable package.

★ Denaturing (cooking removes the “natural” effectiveness of the protein, and limits the effective absorption by some 33% or more. Therefore 6 grams of raw (unDenatured) protein reduces the Egg to an absorbable 4 grams of protein once cooked. There is a Better Way to receive a fully balanced “meal” without having to “over-dose” of Cholesterol and Sodium.

★ IsaLean Pro Shake is a powerfully effective, high-protein (36 grams) meal replacement, supercharged with complete nutrition. There are a number of other meal replacement shakes out there employing various ingredients such as soy.

★ Studies show Whey Protein is the superior choice for fat burning, muscle-retention and growth that surpasses the result of soy-based shakes. Athletes who exercise intensely, regularly or sporadically, need increased amounts of protein for adequate muscle repair and growth.

★ Whey protein is also superior for weight-loss because it can affect body composition, keep you “fuller” longer and stimulate thermogenesis (the production of heat in the human body). As one builds lean tissue with high-quality whey protein, you are able to burn more calories.

★ Research shows whey protein is far more effective than carbs, fats and other forms of protein, for stimulating fat-burning potential. Also, as one gets older, one’s protein requirements rise in order for our bodies to retain muscle tissue. Recent studies suggest that large doses of whey protein (up to 36g) versus lower doses over time, is better for promoting muscle maintenance and growth in people over 55.

★ Compare one 8oz glass of water containing an IsaLean Pro Shake, with its 36 grams of un-denatured protein, and a Large Egg with its equivalent of 4 grams of protein, assuming one eats the egg cooked. One would have to eat 9 Eggs to have the equivalence of One IsaLean Shake that costs $3.85 and contains an important balance of vitamins and minerals to assure best absorption into the body. Lets not forget that each Egg also contains 185mg of Cholesterol, times 9 equates to 1,665mg, which represents a 550% over-dose of Cholesterol.

★ Isagenix has some terrific weight-loss products that contain the very best all natural ingredients. Marilyn and I have been using Isagenix for over 3 years and we have never felt better.

★ Below are two Links showing some of the best products available, and an explanation of Aging and Telemeres. You can save money by joining the “club” of Health and Wellness.

★ Jimmy lost 40 pounds and 14″ from my waist, Marilyn lost 30 pounds and 5 dress sizes, all in about 3 months by using Isagenix 30-Day systems. Spend some money on yourself; however truth is, compared to eating traditionally, you’ll actually save about $300 in 3 months.

★ One More Thing. With Isagenix products we lost 30 pounds of weight, being relatively moderate in activity and over 40. However, son Daniel is under 30, relatively active “working out” in the Gym 3 times a week, and taking the same Isagenix products, he has Gained 25 pounds of Muscle… evidence that the Body decides how to use the all-natural ingredients.

★ With Isagenix you have 2 Isagenix “meal replacements” per day plus eat One balanced meal (700 calories please) at home or at your favorite restaurant, plus drink 64oz of water each day. Its that simple and all natural. Isagenix 100% guarantees your satisfaction, or your money back including shipping. Isagenix can make this Guarantee, because it really works, as most folks really like the results and the energy boost, and health benefits you will notice.

★ Take a look at the “Telomeres and Aging” Video, The science behind why we age and what you can do about it… by Dr. William Andrews.

★ What those little white-orange fried-egg orbs don’t deserve is a monopoly on your protein consumption. There are other attractive ways to ingest protein as your muscle-building nutrient. In fact, these five foods all have good levels of protein superior to that of a chicken egg.

★ Bird eggs have been valuable foodstuffs since prehistory, in both hunting societies and more recent cultures where birds were domesticated. The chicken was probably domesticated for its eggs from jungle fowl native to tropical and subtropical Southeast Asia and India before 7500 BCE. Chickens were brought to Sumer and Egypt by 1500 BCE, and arrived in Greece around 800 BCE, where the quail had been the primary source of eggs.

★ Chickens and other egg-laying creatures are widely kept throughout the world, and mass production of chicken eggs is a global industry. In 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. There are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. The European Union recently banned battery husbandry of chickens.

★ Dried spirulina contains about 60% (51–71%) protein. It is a complete protein containing all essential amino acids, though with reduced amounts of methionine, cysteine and lysine when compared to the proteins of meat, eggs and milk. It is, however, superior to typical plant protein, such as that from legumes.

★ The U.S. National Library of Medicine said that spirulina was no better than milk or meat as a protein source, and was approximately 30 times more expensive per gram.

★ Spirulina was a food source for the Aztecs and other Mesoamericans until the 16th century; the harvest from Lake Texcoco and subsequent sale as cakes were described by one of Cortés’ soldiers. The Aztecs called it “tecuitlatl”.

★ Spirulina was found in abundance at Lake Texcoco by French researchers in the 1960s, but there is no reference to its use by the Aztecs as a daily food source after the 16th century, probably due to the draining of the surrounding lakes for agricultural and urban development. The first large-scale spirulina production plant, run by Sosa Texcoco, was established there in the early 1970s.

★ Spirulina has also been traditionally harvested in Chad. It is dried into cakes called dihé, which are used to make broths for meals, and also sold in markets. The spirulina is harvested from small lakes and ponds around Lake Chad.

★ Soy Beans, soy protein is the nutritional equivalent of meat, eggs, and casein for human growth and health, according to the gold standard for measuring protein quality, since 1990, the Protein Digestibility Corrected Amino Acid Score (PDCAAS), and by this criterion. Soybean protein isolate has a biological value of 74, whole soybeans 96, soybean milk 91, and eggs 97.

★ Soy protein is essentially identical to the protein of other legume seeds and pulses. Moreover, soybeans can produce at least twice as much protein per acre than any other major vegetable or grain crop besides hemp, five to 10 times more protein per acre than land set aside for grazing animals to make milk, and up to 15 times more protein per acre than land set aside for meat production.

★ Soybeans occur in various sizes, and in many hull or seed coat colors, including black, brown, blue, yellow, green and mottled. The hull of the mature bean is hard, water-resistant, and protects the cotyledon and hypocotyl (or “germ”) from damage. If the seed coat is cracked, the seed will not germinate. The scar, visible on the seed coat, is called the hilum (colors include black, brown, buff, gray and yellow) and at one end of the hilum is the micropyle, or small opening in the seed coat which can allow the absorption of water for sprouting.

★ Together, soybean oil and protein content account for about 60% of dry soybeans by weight (protein at 40% and oil at 20%). The remainder consists of 35% carbohydrate and about 5% ash. Soybean cultivars comprise approximately 8% seed coat or hull, 90% cotyledons and 2% hypocotyl axis or germ.

★ Most soy protein is a relatively heat-stable storage protein. This heat stability enables soy food products requiring high temperature cooking, such as tofu, soy milk and textured vegetable protein (soy flour) to be made.

★ Soybeans occur in various sizes, and in many hull or seed coat colors, including black, brown, blue, yellow, green and mottled. The hull of the mature bean is hard, water-resistant, and protects the cotyledon and hypocotyl (or “germ”) from damage. If the seed coat is cracked, the seed will not germinate. The scar, visible on the seed coat, is called the hilum (colors include black, brown, buff, gray and yellow) and at one end of the hilum is the micropyle, or small opening in the seed coat which can allow the absorption of water for sprouting.

★ Gruyere Cheese, a fine source of nutrition, where an ounce of gruyere, a deliciously rich variety of swiss cheese, has about 8 grams of protein, in a traditional 1oz portion. Just watch your portions, though: While a one-ounce serving contains a reasonable 117 calories, it can be easy to consume several portions if you aren’t careful.

★ Named after the Swiss town of Gruyeres, Gruyere cheese is widely available in most American supermarkets. This type of cheese is hard and light yellow with a mild nutty flavor, and can be added to sandwiches, served on cheese platters or used in recipes. The nutritional value of Gruyere is similar to that of other hard cheeses.

★ An ounce of Gruyere contains 117 calories and almost no carbohydrates. It has 8.5 grams of protein, or 17 percent of the daily value. The protein in dairy products, such as cheese, is complete because it provides each of the amino acids you need to get from your diet, according to the Harvard School of Public Health. Gruyere has 9 grams of total fat, or 13 percent of the daily value, per ounce. It also contains 31 milligrams of cholesterol per ounce.

★ Each ounce of Gruyere cheese provides 287 milligrams of calcium, or 29% of the daily value. Calcium is an essential nutrient for building and maintaining strong bones. Milk is a good natural source of calcium, and other dairy products, such as cheese and yogurt, are high in calcium. A 2,000-calorie meal plan based on the USDA Food Pattern for a balanced diet includes three servings per day of dairy products, according to the Department of Health and Human Services.

★ Each ounce of Gruyere contains 5 grams of saturated fat, or 25% of the daily value. Saturated fat raises levels of unhealthy cholesterol in your blood and increases your risk for heart disease, according to the Department of Health and Human Services. Full-fat cheeses are among the top sources of saturated fat in the typical American diet. Low-fat Gruyere or another low-fat cheese is a healthier alternative to full-fat Gruyere.

★ Dried Pumpkin Seeds may be best known for their magnesium, but they’re also a rich source of protein: 10 grams per quarter cup. Pepita (from Mexican Spanish: pepita de calabaza, “little seed of squash”) is a Spanish culinary term for the pumpkin seed, the edible seed of a pumpkin or other cultivar of squash (genus Cucurbita). The seeds are typically rather flat and asymmetrically oval, and light green in color inside a white hull. The word can refer either to the hulled kernel or unhulled whole seed, and most commonly refers to the roasted end product.

★ Pumpkin seeds rival sunflower seeds as the most popular snack in Russia and Ukraine. They are sold in Russian drugstores as a remedy for quelling parasitic infestations such as tapeworms. Pepitas are a popular ingredient in Mexican cuisine and are also roasted and served as a snack. Marinated and roasted, they are an autumn seasonal snack in the United States, as well as a commercially produced and distributed packaged snack, like sunflower seeds, available year-round.

★ Pepitas are known by their Spanish name (usually shortened), and typically salted and sometimes spiced after roasting (and today also available as a packaged product), in Mexico and other Latin American countries, in the American Southwest, and in speciality and Mexican food stores.

★ The earliest known evidence of the domestication of Cucurbita dates back 8,000-10,000 years ago, predating the domestication of other crops such as maize and common beans in the region by about 4,000 years. Changes in fruit shape and color indicate intentional breeding of C. pepo occurred by no later than 8,000 years ago. The process to develop the agricultural knowledge of crop domestication took place over 5,000-6,500 years in Mesoamerica. Squash was domesticated first, with maize second and then beans being domesticated, becoming part of the Three Sisters agricultural system.

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