Eggs for Hair Growth: What They DON't Tell You, Though

Here’s what everyone says about eggs, first.

Then, we’ll tell you
how to super-charge the real power of the egg for your hair and hair growth!

What everyone agrees on:

Eggs are a good source of protein, which is essential for hair growth.

Protein is a major building block of hair, and a lack of protein in the diet can lead to hair loss.

Eggs are also a rich source of other nutrients that are important for hair health, such as biotin, iron, and zinc.

Biotin is a B-vitamin that is essential for hair growth and a deficiency can lead to hair loss.

Iron helps to transport oxygen to the hair follicles and zinc is essential for the production of collagen and elastin which are important for hair growth.

So, including eggs in the diet may help to promote healthy hair growth.

But here’s what is not told about them.

The yolk holds essential fatty acids in what may be considered the most balanced and perfect food.

And, as you well know, the are almost countless ways to cook and use the egg.
So, too, are the way in which the body can utilize those egg molecules depending on how they were or weren’t cooked.

Did you ever wonder why the lore of French women came to be?

How they seem to stay younger looking without facelifts, tons of creams, and such?
It may be linked to how they prepare, rather than cook, their egg yolks.
The same with Italian women.

If you want to do more research on this, you will find tons of info supporting this.
But if you want the bottom line of why and how, here’s a way to paint the picture of the yolk’s superior contribution to health and beauty!

Raw yolks are runny, right?
Hard boiled yolks are semi-hard, kind of powdery and almost chalky.
Heat transforms the essential fatty acids into a different form that is obviously not oily.

Why is this important?

Our body digests them differently.

That portion that reaches the follicles gets used differently.

With that in mind, let’s dispel the myth from the 60’s about cholesterol.

Those studies were done with freeze-dried egg yolks.
He who ate (freeze-dried) egg yolks had higher cholesterol levels, right?
But notice YOU weren’t told that the yolks were NOT liquid, but dried!
Think about this….

Have you ever left some yolk from some over-easy eggs on your plate, thrown the plate in the sink to wash later and then almost had to use a car-wash high pressure wand to get it off the plate?
That’s dried egg yolk!
Horribly stuck to the plate.

BUT….

Liquid yolk is liquid gold… for all kinds of nutritional benefit.

So, now let’s talk about French sauces… Bearnnaise, Mayonaise, Hollandaise, etc…. what do they have in common?
Very lightly warmed egg yolks or in the case of Mayonaise….cured with lemon or vinegar and no heat at all! (Part of the yearn for mayonaise as conditioner!)

Could this be why French women win superior skin for longer?

If you’ve ever made a perfect Caesar (the original recipe, not from a jar) Dressing, you know it has egg yolks cured
by lemon juice (so you don’t ever get sick from bacteria)!

Is that part of the Italian secret?

Yep….eggs for hair growth… done the right way!

Well, whether you like the case made or not, it’s a delicious reason to eat the best of the best foods and when you do it long enough, you will most likely see the results in your hair and skin.

If it sounds like too much work to prepare the world’s most delicious foods for the sake of your hair, we have a super easy to use recipe for your follicles and hair that take exactly 8 pumps a day and 2 squirts per shampoo treatment!

You will get over 17 trusted ingredients, by Belegenza, rather than just ONE as promised big-brands of hair growth chemical potions.

It’s called GrowOUT.

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Plus, with your purchase,
you get Alan & Cheryl’s personal cell/text
for private and confidential hair growth info
that will thrill your follicles to ecstasy!

What other company does all this for you and your hair?

Only Belegenza, Alan & Cheryl!

Your Trusted Brother and Sister Egg Yolk Mayo Loving Hair Growth Experts,
Alan & Cheryl

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