I
have always loved eggs. Love their color. Love their fortifying
effects, particularly in the late afternoon or for dinner. If I am
feeling sick or have lost some energy to stressful circumstances, I will eat
one to two raw eggs; though I tolerate them raw, I do prefer the taste of eggs
sunny-side up. I prefer eggs sunny-side up because this form preserves all of
the important fats of the egg--cholesterol, choline, Vitamin D, and lutein and
zeaxanthin. Those last two--lutein and zeaxanthin--are
excellent for eye health.
from Niman Ranch
FATS IN EGGS
The
big concern that many have with eggs is the cholesterol. But cholesterol
is good for you. It helps with signaling between organs. Your body
cannot function without cholesterol; cholesterol helps us to thrive. You
should know, too, that eggs lower blood pressure. You read that correctly.
Need proof? I've got proof.
The health benefits of eggs are now almost incontrovertible.
Here is another analysis of their benefits.
Eggs contain all the essential protein, minerals and
vitamins, except Vitamin C. But egg yolks are one of few foods that naturally
contain Vitamin D. Eggs also contain choline, which is necessary for healthy
cell membranes in the body. Choline stimulates brain development and function
and helps preserving memory. Eggs also are good for your eyes because they contain lutein which helps prevents
age-related cataracts and muscular degeneration. In fact, eggs contain more
lutein than spinach and other green vegetables.
INTERESTING FACTS ABOUT EGGS:
1. Most
eggs are laid between 7-11 AM
2. A
hen requires 24 to 26 hours to produce an egg. Thirty minutes later, she starts
all over again.
3. The
difference between brown and white-shelled eggs is the breed of hen.
4.
Breeds with white earlobes (and feathers) lay white eggs; breeds with red
earlobes (and brown feathers) lay brown eggs. Both white and brown eggs
have the same nutritional qualities.
5. As a
hen ages, her eggs increase in size. Small eggs come from young hens,
while jumbo eggs are laid by older hens.
6.
Occasionally, a hen will produce double-yolked eggs. It is rare, but not
unusual, for a young hen to produce an egg with no yolk at all.
7. The
little white ropey strands in an egg white are called “chalaza”. Their
function is to anchor the yolk in the center of the egg. They are neither
imperfections nor beginning embryos, and are completely safe to eat. In
fact, the more prominent the chalazae, the fresher the egg!
8.
Nobody really knows when the first fowl was domesticated, although Indian
history places the date as early as 3200 B.C. Egyptian and Chinese
records show that fowl were laying eggs for man in 1400 B.C. It is believed
that Columbus' ships carried the first of the chickens related to those now in
egg production to this country.
9. Yolk
color depends on the diet of the hen. Natural yellow-orange substances such as
marigold petals may be added to light-colored feeds to enhance colors.
Artificial color additives are not permitted.
