EGGS – “Almost a Complete Food”
Egg yolk is a nutritious food source primarily designed for the unborn baby chick
Free-Range hens - 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 omega-6 and low omega-3 content (although omega-3 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 richer color.
Cage-Free hens – can ssimply mean that chickens walk around inside manure-laden barns.
Vegetarian-fed Hens - /span> Some producers 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 vegetarians!
Pasture-ranged Hens – Hens actually go outside and eat their natural diet of grass, bugs, grasshoppers, worms, etc. from which they obtain their omega-3 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.
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
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.
Cooking damages valuable, vision enhancing, bioflavanoid nutrients - such as lutein and zeaxanthin present in egg yolks.
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.
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. Salmonella), 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
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
(1) From pastured hens fed organic feed
Or (2)Pasteurized eggs (Davidson's®brand)
Shake Recipe: Blend 2 raw eggs, 1 C fruit juice, ½banana, ½tsp. ascorbic acid powder(Before cracking the eggs, wash the shells with soapy water or spray with 3% hydrogen peroxide, then rinse and dry).
Are 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):
(1)Don't eat an egg if its shell is cracked
(2)Egg shouldn't smell
(3)An egg rolled across a flat surface should roll wobbly
(4)Eggs should have a gel-like (not watery) white, and a firm, round yolk that doesn't easily burst;
(5)Fresher eggs will rest on the bottom of a bowl of water –whereas old eggs will float.
(6)“Kiss an Egg”– Author's personal 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