IMPACT ON HUMAN HEALTH TAKING EGGS IN DIFFERENT WAYS

There are showed different approaches regarding the use of the number of eggs and the possibility of increasing the number of taking eggs in raw form is proved compared with prepared ones. This is explained by the fact that upon thermal exposure to natural state of proteins, amino acids, vitamins, cholesterol, enzymes and other substances of eggs motivates other interaction with the body. On the basis of a number of scientists with opposite views regarding the harmfulness of eggs and the experiment the authors of this work show the possibility of a significant increase in the use of eggs for human consumption – up to 500 per year. Summary methods of increasing food consumption of eggs is mainly taking them raw instead of prepared in usual thermal processes (frying, cooking) that courses the cholesterol to transform into its metabolites, which has negative effect on the human body