Many cultures encourage pregnant and nursing moms to eat as many eggs as possible because they are considered brain food. Studies show that eggs richer in certain special long chain fatty acids (found in hens that are allowed to eat bugs and graze on green pastures) are needed for optimal mental development of infant's brain, nervous systems, and visual activity. The fatty acids that they are talking about are arachidonic acid (AA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA).
Researchers have warned that adequate EPS and DHA in the diet of infants is needed to prevent learning disabilities and defects in visual function. Its recommended that an egg yolk per day be given starting at four month. Egg yolk also supplies the cholesterol needed for mental development as well as important sulphur-containing amino acids.
Its important to know that its not recommended to give the egg whites to infants. Egg whites contain difficult to digest proteins and can be hard on the immature digestion system. After a year of age you can add in the egg white if you like. Small amounts of grated raw organic liver can be added after six months. Liver is rich in iron, the one mineral that tends to be low in mom's milk
Also, a pinch of salt should be added to the yolk. This will facilitate brain development as well. Salt is necessary to activate the formation of glial cells in the brain. These cells make connections and help us think faster. Salt should be unrefined sea salt.
Here is the the recipe:
1 organic high-omega-3 egg
pinch of salt
1/2 teaspoon grated raw organic liver, frozen for 14 days(optional)
Boil egg for 3 1/2 minutes. Place in a bowl and peel off shell. remove egg white and discard. Yolk should be soft and warm, not hot, with its enzyme content intact. Sprinkle with a pinch of salf
If you wish to add liver, grate on the small holes of the grater while frozen. Allow to warm up and stir into the egg yolk.
