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One of the healthiest foods you can eat are eggs. Many people overlook the importance of this simple foods that sits in everyone’s refrigerator, but eggs are so much more than they seem.
This small yet mighty food is extremely nutritious. Eggs are loaded with protein, and an excellent source of folate, selenium and vitamins A, B2, B5 and B12.
And the best part about eggs are that they are super easy to incorporate into your diet, for breakfast, lunch and dinner, because so many recipes call for eggs. However, despite their health benefits, there are some ways people can cook eggs that can make them unhealthy.
There is one ingredient in particular that you should aim to cut down on, because it can cause inflammation and ultimately lead to weight gain: salt.
Why You Should Avoid Adding Too Much Salt To Eggs
Though it is an essential ingredient in any recipe, there are several downsides to it. Eating too much salt can increase your risk of heart disease, high blood pressure and stroke.
Salt also increases inflammation throughout the body, which can cause bloating, joint pain, slow down metabolism and make it more difficult to lose weight.
We all need a certain amount of salt in our diet, and most foods need some added salt for flavor. But eating too much salt is where problems start to occur.
Most healthy adults should aim to eat less tham 2,300 miligrams of sodium per day, though the average American eats between 2,900 and 4,300 per day.
So start by cutting down on the salt you add to your eggs. Many people only use salt when cooking eggs, instead of adding other herbs or spices to increase the flavor. If you add different sources of flavor, you'll need less salt to make your eggs taste good.
You can just add some black pepper with a pinch of salt for a delicious serving of scrambled eggs, or an earthy herb like thyme or rosemary could work as well.
If you want even more anti-inflammatory benefits, try adding some spices like turmeric, cayenne or red pepper flakes. This can even boost your metabolism!
