You all know that eggs are good for you, right? Don't just eat them plain. If you eat them this way, they can help improve your eyesight and prevent dementia. Hello, this is the Health Information Channel 9988. There are foods around us that are rich in nutrients like antioxidants and are referred to as superfoods. Among them, there are foods that are called complete foods. Breast milk and eggs are considered complete foods. Saying that eggs are a complete food means they are rich in nutrients. In particular, they are very helpful in strengthening eye health and brain nerves. Eggs have powerful benefits for preventing eye diseases such as dry eyes, vision deterioration due to presbyopia, and retinal degeneration, as well as brain diseases like forgetfulness, mild cognitive impairment, and dementia. Let's explore foods that, when eaten with eggs, can enhance their effects even more.

First, looking at the nutritional components of eggs, they are one of the most nutrient-dense foods on Earth. They contain vitamins A, D, E, K, B2, B5, B6, and biotin, along with selenium, calcium, zinc, and beneficial compounds for the eyes such as lutein and zeaxanthin, as well as choline, which is good for brain health. An egg has about 6 grams of protein and approximately 5 grams of healthy fats. One egg contains all the nutrients needed for a baby to develop, and it has more components than many complex supplements. Therefore, if you consistently eat eggs, you may not even need to take supplements. The many nutrients in eggs help our health in various ways, especially for the vulnerable eye and brain health of middle-aged and elderly individuals. The antioxidants lutein and zeaxanthin found in egg yolks are effective against age-related vision loss and are one of the main causes of macular degeneration, which can lead to blindness.

Consuming eggs can significantly reduce the risk of cataracts. One study found that consuming one to three eggs daily for five weeks increased blood lutein levels by 25 to 50% and zeaxanthin levels by 114 to 142%. Eggs are also rich in vitamin A, which is a crucial nutrient for eye health as it helps prevent corneal damage. Vitamin A deficiency has been identified as the most common cause of blindness in the world. Another important nutrient for brain health is choline. Choline is essential for synthesizing DNA, which is important for brain function development, preventing neural damage, and generating new neurons. A study showed that it helps improve short- and long-term memory and learning processing abilities, which can aid in dementia prevention and improve cognitive function. Although choline may not be as well-known as the vitamin group, it is an essential nutrient necessary for the nervous system.

However, since the liver produces only a small amount, it is necessary to supplement it through food. Many people do not consume enough choline. Foods rich in choline include beef liver and eggs. Since it is difficult to eat beef liver frequently, eggs can be considered a primary source of choline. Additionally, the vitamin B1 found in eggs helps prevent the loss of brain neurons, which is beneficial for brain health. A lower-than-normal level of vitamin B1 can lead to memory decline. One study showed that consuming vitamin B2, along with omega-3, can slow down mental decline. Eggs contain both omega-3 and vitamin B1, allowing for the benefits of consuming them together. However, there is a concern when it comes to eating eggs, which is cholesterol. It is true that eggs contain a lot of cholesterol; one egg has about...

There is 212 mg of cholesterol, which is more than half of the daily recommended amount of 300 mg. For a while, it was considered unhealthy for heart health, so people avoided it. However, research has shown that dietary cholesterol consumed through food does not increase blood cholesterol levels, leading to the removal of the recommendation to limit daily cholesterol intake to 300 mg. Our liver produces a large amount of cholesterol daily, and when dietary cholesterol intake increases, the liver produces less cholesterol to maintain balance, according to recent studies. This is why eggs have been listed as a superfood. Nevertheless, there are experts who still issue warnings. While 70% of people who consume eggs do not raise their cholesterol levels at all, the remaining 30%, known as hyper-responders, experience an increase in total cholesterol and low-density lipoprotein (LDL) levels.

Cholesterol can increase slightly because of this. The 30% hyper-responders are individuals with genetic disorders such as familial hypercholesterolemia or genetic mutations. Research indicates that healthy adults can safely consume fewer than three eggs per day, but for those with high LDL cholesterol or a family history of chronic diseases such as obesity, diabetes, or heart disease, it is best to limit intake to one egg per day or about four eggs per week. According to data released by Harvard Medical School, the health benefits of eggs vary depending on how they are cooked and what they are eaten with. To maximize the health benefits of eggs, they should be cooked, as cooking improves digestion and absorption. When consuming raw eggs, only 51% of the egg protein is absorbed in the body, while cooked eggs have a 91% absorption rate.

It is absorbed because the protein in eggs is altered by heat, making it easier for the body to utilize. The protein called avidin found in raw egg whites makes biotin unavailable for the body. However, cooking causes structural changes in avidin, allowing biotin to be absorbed more easily. Biotin is essential for maintaining healthy skin, hair, eyes, liver, and nervous system. When cooking eggs, fine cooking and prolonged heat can damage some nutrients. Research shows that cooking eggs for 40 minutes can lead to a loss of up to 61% of vitamin D, while boiling them for a shorter time can reduce the loss to 18%. Additionally, the longer and hotter you cook eggs, the more cholesterol in the eggs oxidizes, producing a compound called oxysterol. This oxysterol is not beneficial, especially in fried chicken or French fries.

It has been reported that oxidized cholesterol found in fried eggs is more harmful to health. Therefore, it is advisable not to frequently consume eggs that have been subjected to long cooking times, such as fried eggs or steamed eggs. To consume eggs healthily, soft-boiled eggs are beneficial as they contain a lot of nutrients and have a high absorption rate. When frying eggs, using stable oils at high temperatures is good for health. This video will help you understand what healthy oils are. When eating eggs, combining them with other foods can create a synergistic effect. Although eggs are considered a complete food, they lack vitamin C and dietary fiber. Thus, it is good to eat them with foods that can supplement dietary fiber and vitamin C, such as bell peppers, broccoli, tomatoes, and cabbage.

It is good to eat fruits like kiwi, pineapple, and avocado together. Making eggs for breakfast is said to be even more beneficial for health. When consuming fruits for breakfast, it is better to eat them with vegetables rather than fruits that are high in fructose, like apples or pineapples. People with kidney issues should avoid tomatoes. For eye and brain health, it is beneficial to consume it with Acorus calamus, although many may not know what Acorus calamus is. However, I believe most people are familiar with the herbal remedy Cheongmyeong-tang, which primarily contains Acorus calamus. According to Donguibogam, Acorus calamus helps to open the nine orifices of the face, including the eyes, ears, nose, and mouth, as well as the urethra, promoting clear vision and mental clarity. Additionally, Acorus calamus has the effect of unblocking stagnant energy in the body and removing turbid energy.

Increasing clear energy and promoting brain health can have effects on headaches, dizziness, forgetfulness, memory decline, and dementia. It is also said to help with tinnitus and hearing loss. In fact, according to a paper published by the American National Institute of Science, the plant Sukchangpo enhances blood circulation in the brain's blood vessels, which improves learning ability and memory, as well as alleviating forgetfulness and dementia. 

It is best to consume Sukchangpo as a tea. When making Sukchangpo tea, adding Gyeolmyeongja, which means seeds that brighten the eyes, can further enhance eye clarity. Additionally, incorporating ginger and jujube, which aid digestion, absorption, and blood circulation, creates a tea that protects both the eyes and brain. This tea can be considered an anti-aging remedy that helps prevent age-related issues such as presbyopia, dry eyes, and dementia. For preparation, use 1 liter of water with Gyeolmyeongja and Sukchangpo.

It is recommended to add about 8 grams of something and about 4 grams of ginger and jujube, and to boil them together. Eating this Schizonepeta and Cassia tea with eggs can protect both the eyes and the brain simultaneously. However, it is better to consume it with the Schizonepeta and Cassia tea rather than the eggs alone. Foods that should not be eaten with eggs include green tea, black tea, and other types of tea that are high in tannins. Looking at the nutritional components of eggs, it wouldn't be an exaggeration to say they are beneficial for the eyes and the brain. If you are experiencing blurred vision and severe dry eye syndrome, along with increased forgetfulness, regularly consuming eggs and Schizonepeta and Cassia tea may help. If you found this video helpful, please share it with someone important to you. Don't forget to like, subscribe, and turn on notifications. We will see you again with more useful videos. Thank you for watching until the end. Stay healthy and happy!

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