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Not all eggs are created equal

The gentleman I get my eggs off asked me the other day if I would like to comment
in his book as to whether or not I thought the eggs his chickens produced (free-range)
were better than commercially raised eggs. He told me that several commercial poultry
farmers had told him that there was no difference between their commercially grown
eggs and his free-range eggs and he was asking customers what their thoughts were on
his eggs versus commercially grown eggs . My immediate thoughts were surely in this
day and age people in the Poultry industry cannot be that ignorant, given that experiments
(by Lady Eve Balfour and others) have shown that free-range organically raised chickens
produce more and better quality eggs with respect to the amount of food they eat when
compared to commercially raised chickens. But just incase they are I told him I’d go one
better and share some notes with him.

As anyone with good husbandry (farming) skills will tell you. The food you eat is only
as good as the food it ate (in this example a plant), the plant is only as good the soil that
the plant came from and the soil will only be as good as the husbandry it received. (As
a side note chickens are not vegetarians, just like every other living plant and animal on
the planet including humans their design and survival demands that they eat a balance
of food – meat in the form of worms and bugs, plants in the form of seeds, grains and
scratching grass and herbs)

So the eggs you eat are only as good as the chicken they came from. If the chicken
is not healthy and living in an optimal environment (as nature intended as opposed to
being under feed, living in substandard living conditions, having sub-standard feed,
feed antibiotics and growth hormones just to get them to adult hood as battery hens are),
getting exercise, eating a good variety of (organic) food then the eggs they produce will
be substandard (in fact the chicken it’s self will become substandard food if it ends up on
your dinner table – which is a whole other topic). Just one example of an eggs potential
substandard ness from being commercially raised (and there are many) is the ratio of
Omega-3: Omega-6 fat. Ideally this ratio of Omega-3:Omega-6 should be 1:1 – 1:4
(that is for every one Omega-3 there should be only 1-4 Omega-6). While these ratios
exist in eggs that are free-range and organic they have been measured as high as 1:16-30
in commercially raised eggs. For those of you who know about the damage too much
Omega-6 can have versus to little Omega-3 (one example is Omega-3 is responsible for
brain and nerve function too much Omega-6 can override the Omega-3 and prevent it
from doing it’s job.) this presents an obvious concern for those who eat a large amount of
commercially raised eggs especially if you or a member of your family has a history of
brain or nervous disorders.

So now I’ve got your curiosity up but you have know way of going out and testing
the Omega-3:6 levels in your eggs, but would like to see some evidence of the quality
difference between a commercially grown egg and a free-range organic egg. Well here is
an easy test for you. Go out and get a free-range organic egg and a commercially raised
egg, crack them both open and drop them into a deep dish. You will notice that the yolk
of the free-range organic eggs is a dark orange compared to the commercial egg that is
yellow. The commercially grown egg is easier to break open than the free-range organic
egg and that in most cases the commercially grown egg yolk will break when it hits the
bottom of the dish. Or, if you would like to try the chicken out you can get a free-range
organic chicken and a commercially grown chicken from a store and before you cook
them try breaking the legs away from the body. You will find that it is much harder to
break the free-range organic chickens legs than the commercially raised chicken (NB if
it’s not certified organic then it’s not really organic). If we consider the fact that we are
(quite literally) what we eat and that commercially raised eggs / chickens have a lower
breaking strain than free-range organic eggs then this issue of eating eggs and chickens
alone has huge implications for everyone but especially those who are injured, in pain,
sports people and our elderly with respect to strengthening our own connective tissue
and preventing connective tissue damage. Can the quality / type of food really impact
recovery in injury prevention? You better believe it. Makes you think doesn’t it…

The list of examples for the benefits of free-range organic (everything) eggs over
commercially grown eggs is endless from strengthening connective tissue, removing
heavy metals in your body to balancing your cholesterol levels (NB free-Range organic
eggs are not bad for your cholesterol level unless you denature the protein and fats in the
egg by cooking them wrong) and providing a good healthy source of omega-3 (especially
if your chicken has been eating flax seeds). So now we know that commercially grown
chickens and eggs, are an inferior food when compared to free-range organic eggs why
then are commercially grown eggs still available to us? Because we drive their demand
every time we buy them.

If you have any questions and or concerns with respect to the above information, please
feel free to contact me at MBS Holistic Training

Yours In Health and Wellness

Dave Cheyne

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