4 reasons why you need to start drinking raw egg yolk

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Raw eggs







The eggs contain three separate sections; Shell, white and egg yolk. When you open a raw egg, the yolk is the round yellow section; The developing embryo feeds on this part of the egg as it grows inside the protective shell.

While the health benefits of egg whites are widely known, the yolk has health benefits as well.

  • Raw eggs contain fat-soluble vitamins A, D, E, and K.

Fat-soluble vitamins are extremely important in your body. Vitamins A, D, and K work with each other and with other essential minerals including magnesium, calcium, and zinc. According to research, improving vitamin D levels can cut the risk of cancer in half.

  • Egg yolk contains antioxidants

Drinking raw egg yolks has twice the antioxidant properties of apples. This is because there are two amino acids, tryptophan and tyrosine. Additionally, egg yolks are also rich in lutein and zeaxanthin, carotenoids that protect against age-related macular degeneration – the most common cause of blindness.

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Eggs are a great source of protein. One egg contains about 6 grams of protein, which is essential for your body to repair cells and produce new cells. One egg yolk also contains more than 66 mg of phosphorous and 22 mg of calcium. Each of our 37 trillion cells needs phosphorous to function.




Of course, everyone knows we need calcium for our bones and teeth. A whole egg contains selenium, which is a mineral that is incorporated into proteins to make antioxidant enzymes (selenium proteins). Additionally, small amounts of iron, zinc, and copper are also found in eggs.

  • Egg yolks are rich in cholesterol

Cholesterol is a type of fat that is necessary for the body to function properly. It is necessary for the production of cell membranes, and it also carries nutrients, such as CoQ10, beta-carotene and vitamin E, which are essential for the mitochondria (energy center) of cells. Cholesterol is also an integral part of cognitive function, as well as for supporting hormonal stability and vitamin D production.




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