Thursday, May 14, 2009

A Word About Eggs

Eggs are one of the most healthful foods on the planet.

They have nourished countless generations of people since the beginning of time.

Eggs provide us with high-quality protein and fat-soluble vitamins, especially vitamins A and D. They are rich in many other nutrients and long-chain fatty acids that make them brain food. Good eggs are a great source of omega-3 and omega-6 fatty acids in balance with each other and also are a concentrated source of a B vitamin found in lecithin that is necessary for keeping the cholesterol moving in the blood stream. The cholesterol in the eggs is balanced by this lecithin which prevents the cholesterol from being deposited in the arteries.

Egg have wrongly been given a bad rap.





The most nutritious part of the egg is the yolk and so many people eschew them for egg-white-only omelets and such. By doing so they are consuming the protein and losing the rich nutrients, enzymes and fatty acids.

"With all the publicity about eggs and cholesterol causing heart disease, the food industry quickly responded in making a preparation that looked and tasted like eggs...one such product was called EGG BEATERS. An experiment was conducted at the Burnsides Research Laboratory, University of Illinois, by Meena Kasmau Navidi and Fred A. Kummerow in which one group of lactating rats was fed exclusively on fresh shell eggs and another on EGG BEATERS. The rats on fresh shell eggs thrived, were perfectly healthy, and grew normally. Those on EGG BEATERS did not grow normally, were stunted, and all died long before reaching maturity. "
H. Leon Abrams Vegetarianism: An Anthropological/Nutritional Evaluation



Why am I pontificating about eggs?

Because I wrote a post about making mayonnaise and I know that some readers may have been startled by the idea of eating raw eggs.

I guess eating uncooked eggs in the form of old-fashioned mayo, or caesar salad dressing or meringues, comes naturally to me and I forget that there are people that would not feel the same. My apologies.

The problem with salmonella in eggs is not with the eggs at all.

The problem is the overuse of antibiotics in our country, both for people and in chicken feed. The antibiotics suppress and interfere with the natural mechanisms of the body that resist salmonella and other intestinal pathogens.

The crowded production methods on egg farms also increase the presence of salmonella and reduce the nutrients of eggs as well as putting the omega-3 and omega-6 fatty acids out of balance.

The solution is to consume only the best eggs you can possibly find. I take my eggs for granted since they come to my kitchen warm out of a nest every morning and have for twenty years. The yolks are bright orange from the good diet my chickens consume. I put raw eggs in my smoothies. They add body to the drink and nutrients for my health.

If there is a farmer in your area that sells eggs, it is completely worth the extra time to get eggs from the natural source. Buying eggs from a farmer is often more economical than paying a premium for the store sold "free range" eggs or even the "organic" eggs.

I understand that not everyone is blessed with the resources to do this.

It's time to make a change in our country and go back to healthy methods of food production.

I shall now step down off my soap box.

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