Chris Infotainment

Eggs are a widely consumed food that is often praised for its nutritional value. However, not everyone can eat them regularly without concern. Understanding who should limit egg consumption and under what conditions is important for maintaining health. Nutritional Value of Eggs Eggs are considered a high-quality protein source, containing all nine essential amino acids that the body cannot produce on its own. A single 50-gram egg provides approximately 6–7 grams of protein, which is evenly distributed between the white and the yolk. The egg white is particularly rich in albumin, a protein that supports muscle maintenance and immune function. Meanwhile, the yolk contains fats, vitamins A, D, E, and K, as well as choline—a nutrient crucial for brain and liver health. Sliced boiled eggs. Illustration photo by Unsplash Who Should Avoid or Limit Egg Consumption? There are several groups of people who may need to limit or avoid eggs due to specific health conditions: Individuals wi...

Eating sweet fruits such as mango, jackfruit, longan and durian can have an impact on liver health, especially when consumed in large quantities. These fruits are naturally high in fructose, a type of sugar that the liver processes. When the body is exposed to excessive amounts of fructose over time, it places additional stress on the liver, which must work harder to metabolize this sugar into energy or store it as fat. This process can lead to the accumulation of fat in liver cells, increasing the risk of non-alcoholic fatty liver disease (NAFLD). In turn, this condition can cause elevated liver enzymes, which are often detected during blood tests. Individuals who are already at risk—such as those who are overweight, have high blood lipids, or suffer from diabetes—are particularly vulnerable to these effects. Sliced mango cubes on gray surface. Illustration photo by Pexels A typical serving of sweet fruit, around 200–300 grams, provides approximately 150–250 kcal, equivalent to a...

Ripe bananas usually soften and darken quickly, but one simple trick can help them stay firm for weeks: rinsing them in salt water before storage, according to a report. Start by mixing one tablespoon of salt with clean water. Then submerge the entire bunch of bananas in the solution, wash the peel gently and clean the stem thoroughly. Finally, remove the bananas and dry completely with a towel. Drying is necessary because excess moisture can cause mold to appear on the bananas. After drying, store the bananas in a cool and ventilated place. Bananas are a natural source of potassium. Photo by VnExpress/Bui Thuy The salt water rinsing method works through three mechanisms: First, it helps eliminate bacteria and mold. Banana peels carry various microorganisms and fungal spores. Salt has mild antiseptic properties that help remove agents that trigger rotting. Second, salt slows the enzymes that speed up ripening and the release of ethylene, the gas that makes fruit mature faster....

Consuming 20 to 30 grams of almonds daily, which is roughly 15 to 20 nuts, can be beneficial for heart health by lowering low-density lipoprotein (LDL) cholesterol, often referred to as the "bad" cholesterol. At the same time, this habit may help maintain or even improve levels of high-density lipoprotein (HDL) cholesterol, known as the "good" cholesterol. Brown almond nuts on a plate. Illustration photo by Pexels Dr. Dao Thi Yen Thuy, head of the Dietetics and Nutrition Department at Tam Anh General Hospital in Ho Chi Minh City, highlights that almonds are rich in soluble fiber. This type of fiber plays a key role in reducing the absorption of cholesterol in the gut. When soluble fiber forms a gel-like substance in the digestive tract, it traps some cholesterol and bile acids, which are then excreted from the body. As a result, the body uses circulating cholesterol to produce new bile acids, effectively lowering LDL levels. In addition to fiber, almonds conta...