Is Your Eggs Organic?
Organic Eggs? The healthier edible egg, maybe incredible, depends on how it is raised. This report is on the egg industry as it lies today to its consumers. I have raised and lived off organically chickens and their eggs most my life. I do not not think most of the younger generation have had chickens roaming about their farms nor have had the tasted of a good fresh egg. Where the chickens roam, eat bugs, wild herbs, grasses, and gravel to grind their food down. The ones you buy from the store are pathetic in flavor, colorless and pass on illnesses.
http://www.msnbc.com/news/378955.asp?cp1
Organic Eggs? The healthier edible egg, maybe incredible, depends on how it is raised. This report is on the egg industry as it lies today to its consumers. I have raised and lived off organically chickens and their eggs most my life. I do not not think most of the younger generation have had chickens roaming about their farms nor have had the tasted of a good fresh egg. Where the chickens roam, eat bugs, wild herbs, grasses, and gravel to grind their food down. The ones you buy from the store are pathetic in flavor, colorless and pass on illnesses.
http://www.msnbc.com/news/378955.asp?cp1
The New Rules on Organic or Natural i.e. I just bought and paid quite a bit more for no hormones, no antibiotic, and vegetarian fed, all natural (What does it mean "natural" today?). Supposedly, 10 times more vitamin E, Omega 3 because of added flaxseed in their food, and with 25% less fat (good fats?). However, I have been around eggs and chickens raised an organic farm and know an easy test of their eggs. (Buy the Oakdell Farm Eggs? or such brands and a regular brand. Watch and compare egg then choose the one that are more yellow and a stronger in flavor then, stick to that brand tested out.) These eggs are expensive. The brand I bought was pale in color and flavor but the packaging looked more expensive and they were brown eggs, but actually far more inferior than organic eggs. Why pay for these eggs that are suppose to be healthier when they MAY not be?
To educate yourself more by buying, once at least, from a farmer in you local area and test the eggs you buy by the comparison and you will see how these companies are just "Health Food piranhas".
Shop at a market where the eggs are rotated regularly. Some Health Food Stores pay a lot of money for these organic eggs and will not throw them out when they should. I have bought some on sale and found them bad full of salmonella. Do they float, stink, or the white too runny? Throw them away and never buy from this cheap store again. If they have been setting out too long…do not take a chance.
This is where we get most our parasite in our bodies. Never eat, in any form, a raw egg (runny) in raw dough, food such as eggnog i.e. Eggs are not as healthy as they use to be and eat right away because they've become polluted with hormones, antibiotics and caged or stressed. A chicken has "gizzards" because they need roughage like gravel or rocks and greens to digest their meals properly producing good meat (egg) in turn, to us, as we get healthier. When you eat a real good fresh egg you will be more satisfied with only one...they are so filling!
To educate yourself more by buying, once at least, from a farmer in you local area and test the eggs you buy by the comparison and you will see how these companies are just "Health Food piranhas".
Shop at a market where the eggs are rotated regularly. Some Health Food Stores pay a lot of money for these organic eggs and will not throw them out when they should. I have bought some on sale and found them bad full of salmonella. Do they float, stink, or the white too runny? Throw them away and never buy from this cheap store again. If they have been setting out too long…do not take a chance.
This is where we get most our parasite in our bodies. Never eat, in any form, a raw egg (runny) in raw dough, food such as eggnog i.e. Eggs are not as healthy as they use to be and eat right away because they've become polluted with hormones, antibiotics and caged or stressed. A chicken has "gizzards" because they need roughage like gravel or rocks and greens to digest their meals properly producing good meat (egg) in turn, to us, as we get healthier. When you eat a real good fresh egg you will be more satisfied with only one...they are so filling!
...............................
*When eating chicken be sure to rinse them with vinegar first to disinfect them further and no Genetically Grown Chickens!
Eggs: Amino Acids--grams. Alanine 0.348 0.203 0.143 Arginine 0.375 0.191 0.199
Aspartic acid 0.628 0.358 0.272 Cystine 0.145 0.091 0.05 Glutamic acid 0.816
0.467 0.353 Glycine 0.21 0.123 0.086 Histidine 0.148 0.079 0.072 Isoleucine
0.341 0.199 0.141 Leucine 0.534 0.296 0.244 Lysine 0.449 0.239 0.221 Methionine
0.195 0.121 0.069 Phenylalanine 0.332 0.205 0.119 Proline 0.249 0.137 0.116
Serine 0.465 0.242 0.238 Threonine 0.3 0.16 0.148 Tryptophan 0.076 0.043 0.033
Tyrosine 0.255 0.137 0.124 Valine 0.381 0.224 0.155 Check your suppliments like Amino Acids you are taking. Sometime supplements actually have less amino in them than the egg or other foods. Be sure to compare on the Internet before you buy any supplements. Compare to my Arginine supplement of 106.25 to the egg of 375!
Tid Bits: Or you may prefer a plant to a animal source. To tell if an egg is raw or hard-cooked, spin it! If the egg spins easily, it is hard-cooked but if it wobbles, it is raw.
If an egg is accidentally dropped on the floor, sprinkle it heavily with salt for easy clean up. Egg yolks are one of the few foods that naturally contain Vitamin D.
Yolk color depends on the diet of the hen. It should be a natural yellow-orange not pale yellow substances...or easily broken. Color of eggshell and yolk color may vary, but color has everything to do with egg quality, flavor, and nutritive value. If she gets plenty of yellow-orange plant pigments known as xanthophylls, they will be deposited in the yolk making the yolk richer toward the orange color.
Grower may clam no hormone in all their produce egg... however, chick are given shot that are a by-product of the chemical with hormones and pesticides. Some growers may not consider this important issue.
Albumen is more opalescent than truly white. The cloudy appearance comes from carbon dioxide. As the egg ages, carbon dioxide escapes, so the albumen of older eggs is more transparent than that of fresher eggs.
Carton Dates; Keep them in the carton for best storage...they will take on bacteria smells in the refrigerator. Buy in stores that have enough customers to keep them rotated regularly. Today the dates on eggs are about two weeks off on their expirations.
"Egg cartons from USDA-inspected plants must display a Julian date--the date the eggs were packed. Although not required, they may also carry an expiration date beyond which the eggs should not be sold. In USDA-inspected plants, this date cannot exceed 30 days after the pack date. It may be less through choice of the packer or quantity purchaser such as your local supermarket chain. Plants not under USDA inspection are governed by laws of their states."
http://www.channel4.com/science/microsites/B/bodystory/bad_salmon_t.html
*When eating chicken be sure to rinse them with vinegar first to disinfect them further and no Genetically Grown Chickens!
Eggs: Amino Acids--grams. Alanine 0.348 0.203 0.143 Arginine 0.375 0.191 0.199
Aspartic acid 0.628 0.358 0.272 Cystine 0.145 0.091 0.05 Glutamic acid 0.816
0.467 0.353 Glycine 0.21 0.123 0.086 Histidine 0.148 0.079 0.072 Isoleucine
0.341 0.199 0.141 Leucine 0.534 0.296 0.244 Lysine 0.449 0.239 0.221 Methionine
0.195 0.121 0.069 Phenylalanine 0.332 0.205 0.119 Proline 0.249 0.137 0.116
Serine 0.465 0.242 0.238 Threonine 0.3 0.16 0.148 Tryptophan 0.076 0.043 0.033
Tyrosine 0.255 0.137 0.124 Valine 0.381 0.224 0.155 Check your suppliments like Amino Acids you are taking. Sometime supplements actually have less amino in them than the egg or other foods. Be sure to compare on the Internet before you buy any supplements. Compare to my Arginine supplement of 106.25 to the egg of 375!
Tid Bits: Or you may prefer a plant to a animal source. To tell if an egg is raw or hard-cooked, spin it! If the egg spins easily, it is hard-cooked but if it wobbles, it is raw.
If an egg is accidentally dropped on the floor, sprinkle it heavily with salt for easy clean up. Egg yolks are one of the few foods that naturally contain Vitamin D.
Yolk color depends on the diet of the hen. It should be a natural yellow-orange not pale yellow substances...or easily broken. Color of eggshell and yolk color may vary, but color has everything to do with egg quality, flavor, and nutritive value. If she gets plenty of yellow-orange plant pigments known as xanthophylls, they will be deposited in the yolk making the yolk richer toward the orange color.
Grower may clam no hormone in all their produce egg... however, chick are given shot that are a by-product of the chemical with hormones and pesticides. Some growers may not consider this important issue.
Albumen is more opalescent than truly white. The cloudy appearance comes from carbon dioxide. As the egg ages, carbon dioxide escapes, so the albumen of older eggs is more transparent than that of fresher eggs.
Carton Dates; Keep them in the carton for best storage...they will take on bacteria smells in the refrigerator. Buy in stores that have enough customers to keep them rotated regularly. Today the dates on eggs are about two weeks off on their expirations.
"Egg cartons from USDA-inspected plants must display a Julian date--the date the eggs were packed. Although not required, they may also carry an expiration date beyond which the eggs should not be sold. In USDA-inspected plants, this date cannot exceed 30 days after the pack date. It may be less through choice of the packer or quantity purchaser such as your local supermarket chain. Plants not under USDA inspection are governed by laws of their states."
http://www.channel4.com/science/microsites/B/bodystory/bad_salmon_t.html
Poultry
Chicken carry the strain of bacteria, Salmonella enteritidis, which is now the single most common cause of salmonella food poisoning in the United Kingdom. The carrier chickens have no apparent symptoms but a human who has consumed infected eggs or infected chicken meat will suffer stomach cramps, diarrhea, nausea, and fever. The recent increase in S. enteritidis infections is thought to be a direct consequence of modern farming methods, in which hundreds of thousands of chickens are bred in close proximity, enabling the bacteria to infect large numbers of birds. The problems are compounded when chickens from a single farm are distributed throughout the country, rapidly dispersing the infection to millions of people. Most parasites are passed on through meat and eggs not cook thoroughly, and now have a new host to live in and hatch out their eggs. Is it no wonder “bird flue” comes in to the picture?
Poultry meat can contain Campylobacter as well as Salmonella bacteria, and Campylobacter is now the most common bacterial cause of gastro-enteritis in England and Wales. Eating undercooked chicken, or food that has been in contact with raw chicken, can cause this disease. As with Salmonella, the symptoms of infection include stomach cramps, diarrhea and fever.
Note that all meat has their own fungi or parasites. These symptoms can last up to a week. ...And thus onto an new chicken disease through chickens and their eggs.
My suggestion is to make sure they are thoroughly cooked, and, most especially get them from the local farmers in your area, as it may be the "freshest" sources.
All rights all reserved (No reprinting pages in any media form without permission.)
No comments:
Post a Comment