Free Range Eggs Are One of Nature’s Perfect Foods | Amoils.com
Why free range eggs are superior to regular eggs
As part of the change to eating wholesome, living food, there is a growing trend for people to keep a few chickens in their garden or back yard for truly free range eggs. Obviously the very best way to get eggs is to have your own hens.
Fortunately, more and more cities in the USA are changing their laws to allow small back yard flocks – especially if you forgo the rooster which you do not need anyway. If you would like to know more, a great book to read about this is “City Chicks” by Patricia Foreman.
If keeping your own hens is not possible, then you need to know the best way to ensure you’re buying those eggs with the most health benefits. Well fed and cared for hens will produce eggs that have a deep orange yolk and a white that is not watery. There is often a difference between pastured eggs and free range eggs. With some free range eggs, chickens are not directed to go outside even though they can. In the case of pastured chickens, they are persuaded outside in the morning and stay outside for hours before being corralled back into the coop in the afternoon. These are the eggs you want to be able to buy. They are the best and more expensive.
The fresh egg test
You can check if eggs are fresh by putting in a bowl of water. If they sink and lay flat they are fresh. If they stand up or try to float, throw them out. Many people worry about salmonella. Be reassured that when thousands of eggs were tested by Dr. Hulda Clark, when salmonella was found, it was only on the shell and/or on the egg carton. This is from poor cleaning habits at the farms in question.
This site will help you to find genuine free range eggs close to where you live. Be aware that unlike commercial eggs, free range will often be a real mixed bag – different sizes, different colors and even different shapes – but of course this is what you want. The color or size is dependent on the breed of chicken and what that chicken likes to eat in its free range area. Free range eggs from a healthy farm do not need to be washed as the egg has a natural coating that keeps it fresh.
The health benefits of free range eggs are many
1. Eggs are loaded with brain enhancing fats and nutrients, and they also happen to be one of the best natural sources of the B vitamin choline. Choline helps the liver process fats, making a mockery of all the concern about eggs and fats. Researchers have found that people who eat the most choline-rich foods, like eggs and liver, have a much lower risk of dementia. MRIs revealed that brains fed plenty of choline have less of the white matter damage linked to both dementia and stroke.
2. Eggs are rich in fats and can boost your cholesterol, and despite what you’ve heard, that’s a good thing. Fats are absolutely essential to brain function as well as heart health, and high cholesterol can actually prevent dementia.You might be interested to know that Dr. Joel Wallach (on his program on the Genesis Communications network) says it is fine to eat eggs soft scrambled in butter. He agrees with Dr. Mercola that eggs should not be scrambled in oils, as this will cause them to oxidize the fats and oxidized fats cause free radical damage to arterial walls. Fatty plaque build up is the body’s attempt to repair this damage.
3. Eggs are a very good source of natural sulfur, which so many people lack in their diets.
4. Whites are higher in protien, magnesium, potassium, riboflavin, niacin, pantothenic acid, but have no vitamin A, D, E, K, DHA & AA, and carotenoids. Yolks are higher in (good) fat, calcium, iron, phosphorus, zinc, copper, manganese, selenium, thiamin, B6, folate, B12, Vitamins A, E, D, K, DHA & AA, and carotenoids. The two different parts of the egg complement each other.
5. Eating a whole egg provides you with a complete nutritional package.
Enjoy your eggs lightly cooked or even raw
Please note: Based on the Salmonella risk with raw or undercooked eggs, the USDA offers advice to consumers: Use pasteurized eggs or egg products when preparing recipes that call for using eggs raw or undercooked.
A recipe I have used for decades with raw eggs is chocolate mousse. It was in a cookery book we received as a wedding present in the 1960s which is now well thumbed and stained! All you need are 4 to 6 eggs and 4 to 6 oz organic dark chocolate. Melt the chocolate in a bowl over hot water. Separate the whites from the yolks carefully and when the chocolate has cooled sufficiently, stir the yolks into the melted chocolate. Beat the whites until really stiff and fold into the mixture. Pour into individual bowls and leave to set in the refrigerator. Delicious and decadent but really rather good for you.
Another recipe using raw eggs is this breakfast one:
Blend all together in a blender and enjoy.