One very common piece of advice those with blood sugar issues (especially diabetics) hear, is to be sure to eat plenty of quality protein. So what does “quality protein” mean, exactly? According to dieticians and nutritionists, this label includes legumes, nuts, seeds, beef, chicken, fish, cheese, milk, and eggs. (So, does this definition imply that hotdogs may not be a “quality protein?” Probably, and DANG!)

Since we have several neighbors who are now raising their own chickens and selling their eggs, I am the lucky recipient of fresh, wholesome eggs. Thus, I was excited to read that they are considered quality protein.

And since I have several friends who are dealing with blood sugar issues, I thought I’d pass on some “eggcellent” information regarding the many benefits of eating eggs, plus a really delicious recipe using them.

Research shows and egg a day helps prevent macular degeneration, due to the carotenoid content, specifically lutein and zeaxanthin. Both nutrients are more readily available to our bodies from eggs than from other sources. Diabetics take especial note of this benefit!

Other studies show eggs help prevent cataracts. In another study, researchers found that people who eat eggs every day lower their risk of developing cataracts, also because of the lutein and zeaxanthin in eggs. Again, diabetics, pay attention.

One egg contains 6 grams of high-quality protein and all 9 essential amino acids.

It’s now FACT: there is no significant link between egg consumption and heart disease (according to research). In fact, according to several studies, regular consumption of eggs can help prevent blood clots, stroke, and heart attacks.

Eggs are a good source of choline. Along with lots of vitamins, eggs contain abundant choline. One egg yolk has about 300 micrograms of choline. So what? Well, choline is a crucial nutrient that helps regulate the brain, nervous system, and cardiovascular system.

Eggs contain the RIGHT TYPE of fat. One egg contains just 5 grams of fat and only 1.5 grams of that is saturated fat.

New research shows that, contrary to previous belief, moderate consumption of eggs does not have a negative impact on cholesterol. In fact, recent studies have shown that regular consumption of two eggs per day does not affect a person's lipid profile and may, in fact, improve it. Research suggests that it is saturated fat that raises cholesterol rather than dietary cholesterol.

Eggs are one of the only foods that contain naturally occurring vitamin D. This is great news for those that don’t live in areas where winters are sunny!

Eggs help prevent breast cancer. It sounds fantastic, but in a number of studies, women who consumed at least 6 eggs per week lowered their risk of breast cancer by 44%.

Eggs promote healthy hair and nails because of their high sulphur content and wide array of vitamins and minerals. Many people find their hair growing faster after adding eggs to their diet, especially if they were previously deficient in foods containing sulphur or B12.

Another benefit that comes to mind is that we can freeze raw eggs. I crack an egg into each individual cup of my ice cube trays and place these in the freezer. When they’re frozen solid, I transfer them into plastic freezer bags immediately. They’ll keep six months.

And of course, can we say enough about how good eggs taste or how easy they are to work with? They really should take a bow! In celebration of this wonderful “quality protein,” and to conclude this “eggcellent” information, here’s one of our favorite egg recipes. This makes a superior brunch dish, by the way.