EGGS – “Almost a Complete Food”
yolk is a nutritious food source primarily designed for the unborn baby chick
In the U.S., the term “Free-range” means that hens walk around inside barns and
simply have access to the outside, but not necessarily to any grass, or
even any decent space, when and if they go outside.
i.e. there may be a door at the end of
the shed, but why would a chicken leave its food source inside the shed? The
eggs of non-pastured chickens have high
enriched eggs can be obtained by feeding hens flaxseed), and yellow ingredients
(e.g. marigold flowers) added to chickens’ diets can make their egg yolks a
Cage-Free hens –
ssimply mean that chickens walk around inside manure-laden barns.
tout eggs from vegetarian-fed hens –this is to let you know that the hens have
not been fed animal by-products. Just for the record, chickens are not
Pasture-ranged Hens –
Hens actually go outside and eat their
of grass, bugs,
grasshoppers, worms, etc. from which they obtain their
and protein to
pass through to the eggs. Laying hens typically obtain up to 30% of their diet
by ranging, the rest is supplied by the farmer /producer as grain.
Attributes of Eggs from
(produces a naturally bright orange
USDA Certified Organic
– fed vegetarian, organic
feed (i.e. not GM food, free of antibiotics and pesticides). Ethically, the
“USDA Certified Organic” label also means that the laying birds have a life
outdoors on pasture. However, the watch-dog organization, the Cornucopia
Institute, has released a report exposing the distorted definition of “organic”
by primarily the larger organic farms, who are taking financial advantage of the
trend towards buyers purchasing organic products, whilst their laying chickens
are still confined inside by the hundreds of thousands and not actually going
outside. To see this
report and their scorecard identifying the good and bad egg producers in the U.S.:
Cornucopia Institute's report
Organic Egg Scorecard
hens fed organic grain
The less cooked the better
Raw, lightly boiled or
poached, and over-easy eggs protect their cholesterol content - more than
scrambled or in an omelet. An egg’s cholesterol is more prone to oxidation when
an egg is chopped up or cooked due to the greater exposure to light, heat and
air. Oxidized cholesterol is an artery-irritant, a forerunner to heart
disease. Avoid liquid eggs, powdered
eggs, or egg substitutes, for the same reason.
valuable, vision enhancing, bioflavanoid nutrients -
such as lutein and
zeaxanthin present in egg yolks.
The yolk contains the
highest concentration of biotin -
a B vitamin necessary for healthy skin,
hair and nerves, and essential for digestion of fat and protein.
The egg white and yolk
were meant to stay together –
avidin in raw
(uncooked) egg whites binds biotin in the body, but the yolk compensates for
this by having an abundant amount of biotin. However, if you consume just
raw egg whites
without the yolk, you are setting yourself up for a biotin deficiency.
Much of egg’s cholesterol unavailable for absorption
Lecithin in the egg yolk helps the body process fats, and in
particular, interferes with the absorption of egg cholesterol, markedly lowering
its uptake by the intestine. [Sung I. Koo et al, 2001]
There is no difference
nutritionally, in flavor or naturalness - Hens with white
feathers lay white eggs; hens with reddish brown feathers lay brown eggs.
To alleviate the
contaminant danger of eating raw eggs (E.g.
eggs are pasteurized in the shell by a patented
process - heating them in warm water at tightly controlled temperatures for
about an hour. Pasteurized eggs taste and cook the same as a
quality farm-fresh egg.
Sold in parts of the U.S. under the brand name Davidson’s® Eggs
Eat raw eggs to build you up
There is no better way
to “build you up” than consuming eggs raw - Some people chug them straight down
from a glass, others add them to shakes.
The yolk has a taste similar to vanilla.
Powerful daily tool to
resurrect a “broken body”, or just maintain a strong, healthy body:
Consume up to 3 or 4
raw eggs per day
From pastured hens
fed organic feed
Blend 2 raw eggs, 1 C fruit juice, ½ banana, ½ tsp. ascorbic acid
(Before cracking the eggs, wash the shells with soapy
water or spray with 3% hydrogen peroxide, then rinse and dry).
there eggs are in there? – you won’t see or taste them!
Eggs should be kept outside the fridge for at
least an hour prior to checking them (BTW -most of the world actually stores
their eggs outside of a fridge):
an egg if its shell is cracked
rolled across a flat surface should roll wobbly
should have a gel-like (not watery) white, and a firm, round yolk that doesn’t
eggs will rest on the bottom of a bowl of water – whereas old eggs will float.
“Kiss an Egg” –
favorite! - If an egg is fresh, then when you hold the bulbous end of the egg to
your lips, your lips should be able to detect a warming. The warmer it feels,
the fresher the egg. A bad egg will not feel warm and should be discarded
It is estimated that 1 in 20,000 eggs produced in the U.S. are infected with salmonella enteritidis. At the
typical consumption rate of 250 per person per year, you would run into one
every 80 years!