Is chicken bursting good for protein

The egg as the nucleus of life must contain all essential nutrients and building blocks. And what is good for the chick is also of great value to humans. Eggs are rich in vitamins and minerals and the protein has the highest value for humans of all staple foods. However, the ingredients are not evenly distributed throughout the egg. For example, the egg white contains a third less protein than the yolk and almost no fat at all. In addition to protein and fat, the yolk also contains more vitamins and minerals.
However, the egg has the reputation of being a “cholesterol bomb” because an egg yolk contains around 300 milligrams of cholesterol. There are two different types of cholesterol in the human organism, “good” cholesterol and “bad” cholesterol. However, an excess of bad cholesterol in the body is blamed for serious illnesses such as hardening of the arteries, stroke and heart attack. Therefore, the recommendation of nutrition experts so far has been not to eat more than two to three eggs per week - including those “hidden” in various foods. But the latest studies from the USA make egg friends hope again: In fact, cholesterol is indispensable for the human organism. It needs it for the cells, for the production of hormones etc. and therefore produces cholesterol itself.
Every adult body naturally contains around 150 grams of cholesterol. If cholesterol is now ingested with food, the healthy body immediately restores the necessary level: on the one hand, it blocks the release of cholesterol through the intestines and, on the other hand, it throttles its own production. This works without any problems for 80 to 85 percent of people in this country, and they are allowed to eat eggs with a clear conscience. However, restraint is the order of the day for all those who suffer from diabetes or a fat and cholesterol metabolism disorder. Scientists from Kansas State University (USA) found that there is a kind of "cholesterol brake" in the egg itself. This means the lecithin contained as an emulsifier. It can bind cholesterol in such a way that at least some of the substance is not absorbed by the body, but excreted. However, this has only been proven in rats.
Eggs in a water glass were previously used as supplies for the winter. Although the year-round joy of laying of the hens is artificially encouraged in the breeding farms today, a chicken usually stops laying largely or completely in the darker months of the year. That is why it made sense to take precautionary measures as early as the summer. The eggs were layered upside down in a vessel and covered with so-called water glass (sodium silicate), an old preservative. The gelatinous mass prevented the entry of oxygen, and so the eggs stayed fresh for up to a year.