Why Fresh Eggs are Better
Fresh farm eggs (if you can find them) are truly a valuable food. Two eggs provide 12 grams of protein, 1180 units of vitamin A, 2.3mg of iron, plus lecithin, cholin, vitamin B-12*, niacin, as well as many other essential nutrients. Plus the local eggs have not been commercially washed and dipped in commercial oil.
The egg is the most perfect protein available for human consumption. An egg has nature’s most perfect eight essential amino acids. Egg protein is the standard for judging protein of all other foods.
When you compare the grams of egg protein (12-18g) to a half cup of beans (25g), the eggs appear to be lower. However, the difference is in the quality of protein each food has.
For example, the egg protein has net protein utilization (NPU) of 94; whereas the NPU of beans is only 50. Beans have to be sprouted or supplemented with other protein foods to become a good source of protein. Eggs need no such supplementation.
What about Cholesterol?
Many people have been scared away from eating eggs because of the cholesterol scare. As in all scares there is some truth, but what hasn’t been discussed is that an egg yolk is an excellent source of lecithin.
The media fails to mention that Lecithin is a natural cholesterol fighter. It automatically breaks up fat into tiny particles, helping to prevent the fat for adhering to the veins and arteries if the natural assimilation of lecithin is not interfered with. When oils that are refined or hydrogenated are consumed with lecithin filled foods, the lecithin is discarded.
Therefore, use natural, unhardened, unrefined oils as much as possible.
Why Eat Fresh Eggs
Eggs are perishable. Every day eggs lose some of their food value. Did you know the eggs you buy in stores could have been placed in cold storage for months and they are still labeled as “fresh”?
Also, commercial eggs are usually washed in a strong solution and dipped in commercial oils. Commercial washers remove the film Mother Nature put on it to protect the porous egg from being infiltrated by bacteria. Fresh eggs should be washed only just before using to allow Mother Nature’s protection to have its full affect.
Avoid buying shinny eggs which indicate they have been dipped in commercial oils.
In the past, commercial eggs were so pale and watery that customers complained. So, the ingenious agriculture conglomerates developed additives to darken the yolks. Even worse, the poor chickens laid eggs with weak shells; so they are now drugged, given terephthalic acid, then solutions of sodium bicarbonate or placed in hen houses where carbon dioxide is pumped in. Drugged birds inhale this gas and lay eggs with thick shells instead of weak flimsy shells.
To avoid all these problems, plus all of the antibiotics used by commercial growers….simply by fresh farm eggs!
When you buy from your local farmer, your eggs will be fresh. Usually, eggs will be less than a few days old and have their maximum nutrient value.
Plus, the natural film protecting your eggs will not have been washed away and dipped in commercial oil.
*B12 is one of the vitamins needed by those on a vegan or plant based diet.