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Between 60% and 70% of women gain weight during menopause. While you may think that hormonal changes are the sole reason for weight gain during menopause and there’s nothing you can do about it ...
Both doctors say that the root cause of menopause symptoms, including weight gain, is caused by a sudden drop in production of estrogen and progesterone, so these are two hormones it can be ...
Breakfast foods like processed meats, bread, pastries and fried potatoes should be replaced on the breakfast plate instead of good-for-you eggs, says a certified holistic nutritionist. Here's why.
The yolk of the eggs have not yet fully solidified. Eggs contain multiple proteins that gel at different temperatures within the yolk and the white, and the temperature determines the gelling time. Egg yolk becomes a gel, or solidifies, between 61 and 70 °C (142 and 158 °F). Egg white gels at different temperatures: 60 to 73 °C (140 to 163 °F).
Mild calorie restriction may be beneficial for pregnant women to reduce weight gain (without weight loss) and reduce perinatal risks for both the mother and child. [11] [12] For overweight or obese individuals, calorie restriction may improve health through weight loss, although a gradual weight regain of 1–2 kg (2.2–4.4 lb) per year may occur.
Like many other medical conditions, obesity is the result of an interplay between environmental and genetic factors. [2] [3] Studies have identified variants in several genes that may contribute to weight gain and body fat distribution, although only in a few cases are genes the primary cause of obesity.
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The process of cooking an egg causes the proteins within the yolk and albumin to denature and solidify, resulting in a solid egg white and yolk. [5] Coagulation (denaturing) of egg white proteins begins in the 55–60 °C (131–140 °F) temperature range, and egg yolks thicken at the slightly higher temperature of 65 °C (149 °F), solidifying ...