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Isn’t it time you changed to free range eggs?

Added September 4, 2011, Under: Diets, Environment, Health, Nutrition

829001_80379535The health and nutritious benefits of free range eggs so outweigh the ordinary store-bought eggs that any extra cost involved should not even be considered.

Ordinary eggs come from factory farm (or battery) chickens fed on grain (mostly GM corn) and confined to small spaces (2 to 3 to a cage in vast factory-like buildings) with no chance of foraging for grubs and insects out in the open or enjoying a sand or dust bath. These caged hens have the same feed every day with no variety and because they are prone to illness and injury, will be given antibiotics and chemicals. They live a miserable existence.

Free range eggs come from chickens that literally roam freely on farms where they are able to get a varied diet. They can eat bugs, grubs, grasses and other plants which will give them a variety of nutrients. They are often kept with a rooster which means the eggs are fertilized. They can enjoy the sunshine, the fresh air and a dust bath whenever they feel the need to clean their plumage. An egg is considered organic if the chicken is only fed organic food, which means it will not have accumulated high levels of pesticides from the grains fed to typical chickens.

As you can see, there is no comparison

Free range eggs come with…

  • More vitamin A.
  • Three times as much vitamin E.
  • Twice as much omega-3 fatty acids.
  • Three to six times more vitamin D. Eggs are one of a small list of foods that are naturally rich in vitamin D.
  • One third less cholesterol.
  • One quarter less saturated fat.
  • Seven times more beta carotene.
  • Egg yolks that are also rich in lutein and zeaxanthin, a class of carotenoids offering powerful prevention against age-related macular degeneration which is the most common cause of blindness.
  • Stronger shells with richly colored and flavored yolks.
  • The presence of lecithin, together with the omega 3, will balance the cholesterol and saturated fat content to give you an all round healthy food.
  • Freshness because they are usually produced locally.

What about brown or white eggs?

There is no difference between the contents of brown and white eggs. Some breeds of hen lay white eggs, some brown. You can always test for freshness by placing your egg in a glass of cold water with 1 teaspoon of salt. If it rests on the bottom, it is fresh; if it stands on end, it is a week old; and if it floats with part of the shell out of the water, it is old and stale and should not be eaten.

The now debunked myth that you should only eat the white of an egg was brought about by dietitians basing their research on caged hens. Eat the whole free range egg for maximum nutrition benefits – it is a wonderful natural whole food and bursting with goodness.

Vitamin K is found in the yolk plus half of the egg’s protein

If you are going to eat your free range eggs within ten days of purchase, you do not need to refrigerate them.

Eggs should be lightly cooked or even raw for the maximum benefits. In fact the longer eggs are cooked, the more indigestible they become. This is less so when they are cooked in a mixture but the white of a hard boiled egg is the most difficult to digest. The antioxidant properties are reduced by some 50% when eggs are fried or boiled. Microwaving results in an even greater reduction.

Eggs are nutritionally invaluable & possess many other qualities

  • They help to bind any mixtures.
  • They form an impervious coating for frying.
  • They increase the tenacity of dough so that it retains air increasing lightness.
  • The yolk can be used to emulsify oil such as olive oil in mayonnaise and sauces.
  • They add color and flavor to all dishes.

When buying your supply of eggs, look for free range or organic eggs. Do not confuse them with farm eggs which are more likely to be battery eggs sold direct from the factory farm to the store. Choose your source carefully.

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