How Does This Ayurvedic Food Improve Wellness?
CLINICAL AYURVEDIC REVIEW
Egg yolks are
satisfying, creamy and soft. They have a high fat and nutrient content, containing everything necessary to nourish a baby chicken. This makes egg a
strengthening tonic.
Egg yolks are creamy when raw, and have a dry, pasty feeling in the mouth when cooked. The richness of the yolk is heavy when compared to the white part of the egg, which is much lighter.
To Vatas, egg yolks are grounding. To Kaphas, yolks provoke congestion.
The high fat content of egg yolks absorbs water, which can cause constipation in some. The right fats also stimulate bile production from the liver, resulting in darker stools.
As a kid, I remember burping up the taste of the yolk from the egg salad sandwiches in my school lunch, a sign of the difficulty of digestion the yolk.
Egg yolks also have sulphur, which can make gas smellier.
The
warm nature of egg yolks make them a good blood and muscle tonic. Egg yolks aggravate Pitta.
The high protein content of egg yolks may increase frothiness in the urine.
Contraindications
We suggest caution with egg yolks if you have
heart issues because of the high fat content thickening the blood.
Egg yolks are a common allergen. Avoid if you notice an increased heart rate or too much heat after eating.
Balancing the Effects
- If you have heart Issues eat egg whites only
- If eggs are too heavy add sour taste (lime), aromatic taste cumin), and pungency (black pepper) to make eggs easy to digest. Additionally, serve over arugula. The bitter taste will aid fat digestion (along with the sour taste of lime juice).
- For constipation add water and ground chia seeds to the egg yolk mixture to improve bulk.
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SPECIES:
Gallus gallus
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