Eggs & Why We Should Eat Them

Most people always wonder about the colour of the egg yolks. For starters, the colour of a non-organic egg yolk is determined by synthetic colouring the farmers feed the chicken. Farmers can choose between 15 different colouring for the yolks between yellow and orange. So now a days the colour of that egg yolk does not really tell you the amount of nutrition there is in the egg itself. The nutrition of an egg is determined by how they are raised and what they are fed. There are different terms for eggs and what they mean:

• Free Range Eggs - ​​​It means that they are not in a cage and are cage free. However it does not mean they can go outside, it just means they have access to the outside, they don’t define access, and it could be a small hole in the barn that the chickens can never find. In addition, the verification process on free range is never followed up with an onsite inspection, so there is a lot of grey area when you talk about free range eggs.

• Cage Free Eggs - It just means they are outside the cage, it’s just a step up from free range

• Grade A Eggs - That just means the shape of the egg is really nice and the shell has no cracks in it, so it’s really just a marketing thing.

• Pasteurized Eggs - That does not mean pastor raised outside, it just means they are heated, which preserves them and makes them last longer on the shelves.

• Vegetarian Fed - It sounds very good, but they are only feeding them grains such as soy and corn which are Genetically Modified  (known as GMO).

I would recommend getting organic type pastor raised eggs. These chickens are raised outside where they have access to bugs, worms, insects and fodder, which is organic raised barley.

There are many benefits to eating eggs. Eggs are very high in protein, which has a superior anabolic effect than other proteins. It has the ability to build protein tissue in the body and a high percentage of it is converted into body proteins like your muscles and joints. If we exclude breast milk, the protein in  eggs have a 48% conversion rate to body tissue, for meat and fish it is only 32%, soy protein and egg whites its only 17%, whey is only 16%, so the rest of the protein will be converted to glucose and used as fuel.

Now let’s talk about the insulin index for a minute, this is the scale of a non-carbohydrate food, influencing insulin.  Whole eggs have a much lower insulin effect than egg whites. When you remove the fat from the protein and try to make it more of a pure protein like whey, the more you will have an insulin spike. This is not good if you are trying to lose body fat. Another benefit of eggs is choline, it is very good for your brain, and it acts as a bio salt in your liver and helps break down cholesterol, so it’s a good antidote for gallstones and fatty liver. Eggs also have lecithin, which is another antidote for keeping your cholesterol in check. Eggs also has a lot of K2 which keeps the calcium out of your arteries and your joints. Eggs also have vitamin D which works together with K2 and vitamin E which is good for your heart and vitamin A, the type that is extremely boilable, it’s called retinol.

Eggs have omega3, especially if the chickens are raised outside, eggs also are loaded with B vitamins, B1,2,3,6 and 12.  Eggs have trace minerals, carotenoids which are a nutrient dense pigment that gives the yolk its colour and also has a lot of other health benefits.

So as you can see eggs are great sources of protein and have so many health benefits!