HUEVOS DE KYLEE
An egg is one of the most nutritious food items in our diet. It is rich in minerals, proteins, and vitamins, all of which are easily absorbed by the body.
These eggs are from my cousin Kylee’s chickens. Not only are they pretty, but they are the best eggs I have ever eaten. (and im not just saying that cuz I know she’s reading this) THEY REALLY ARE.. and ill tell you why!!!!
A study done by 2 MD Doctors who tested their cholesterol before and after eating 10 whole eggs a day for 30 days. After the 30 days their cholesterol went down.. JUST SAYING!!
FEB. 2011 STUDY BY CBS
- If you like eggs, this is good news: A new government study finds they’re actually 14 percent lower in cholesterol and 64 percent higher in vitamin D than previously thought.”About 200 studies over the past 25 years have looked at the link between eggs and heart disease and found that it’s not the cholesterol, but saturated fat that ups the risk of heart disease. An egg happens to be relatively high in cholesterol, but very low in saturated fat, and that’s why foods like eggs and shell-fish have been re-categorized as ‘not so bad for you,”‘ she added.
- And, according to one published study, Sass said, eggs can help you lose weight: “When an egg was added to a low-calorie breakfast, overweight dieters lost 65 percent more weight than when they had the same number of calories from carbohydrates.”
CHOLESTEROL IN EGGS (WEB MD)
- Eggs in moderation can be part of a heart-healthy diet, says David Katz, MD, MPH, director and founder of the Yale University Prevention Research Center in Derby, Conn.
- In a study published in 2010 in Nutrition Journal, Katz and his colleagues found that moderate egg intake didn’t adversely affect blood cholesterol in men and women with high cholesterol (although egg substitutes improved it). The study was funded by the CDC and the Egg Nutrition Center, funded by the American Egg Board, an industry group.
- Moderate egg consumption doesn’t appear to be linked to an increased cardiac risk, Katz and his colleagues conclude, although further testing is needed on people with established heat disease”to clarify the place of eggs in a judicious and heart-healthy diet.
STUDY:J Nutrition (2006;136:2519–24)
- Eggs protect against oxidative damage and degeneration in the eyes. In the study, 33 people age 60 or older were divided into two groups. During the first five weeks, one group ate one egg per day while the other group ate no eggs; both groups stopped eating eggs for a period of time and then the groups were reversed for another five weeks. In the egg-eating groups, blood levels of lutein and zeaxanthin, two antioxidant carotenoids that accumulate in the macular (a part of the retina) that protect against oxidative damage and degeneration in the eyes, rose 26% in the first phase of the study and 38% in the second phase. Neither group experienced any significant change in their cholesterol levels.
First of all look at the color difference between these 2 eggs.
- Compared to the generic supermarket variety, eggs from organic poultry are a vivid yellow-orange—proof of a richer store of health enhancing carotene (more specifically xanthophylls, a natural yellow-orange pigment in green plants and yellow corn). The more carotene, the darker, deeper orange color the yolk—and the higher the levels of fat-soluble vitamins as well. Expect to find the richest orange colors in the spring, when grass is fresh and bugs are plentiful.
- Without a doubt, fresh, pastured eggs are superior in taste and nutrition to conventionally raised commercial eggs. Egg yolks are the richest source of two superstar carotenoids—lutein and zeaxanthin. The bright yellow yolks are loaded with these fat-soluble antioxidant nutrients. These nutrients have a reputation of combating macular degeneration, cataracts, and supporting overall healthy vision. They also have a long list of other benefits, including protecting the skin from sun damage and even reducing one’s risk of colon and breast cancer.
- Besides providing all eight essential protein building amino acids, a large whole,(yes people the yolk!)fresh egg offers about six to seven grams of protein and five grams of fat (with about 1.5 grams of it saturated), which comes in handy to help in the absorption of all the egg’s fat-soluble vitamins. A person cannot absorb protein WITHOUT fat, this is why high protein diets often do not work!! One egg also serves up around 200 milligrams of brain-loving cholesterol and contains the valuable vitamins A, K, E, D, B-complex and minerals iron, phosphorus, potassium and calcium. Choline, another egg-nutrient, is a fatty substance found in every living cell and is a major component of our brain. Additionally, choline helps break up cholesterol deposits by preventing fat and cholesterol from sticking to the arteries. So the bottom line is, don’t be chicken about eating eggs, especially the cholesterol-rich yolks!
- Compared to eggs from conventionally raised, caged hens, eggs produced by free-roaming and pasture-pecking chickens have more omega-3 fatty acids, vitamin E and vitamin A, along with notably higher amounts of folic acid and vitamin B. Direct sunlight also acts as a nutrient and naturally boosts egg production.
A lot of useful information: (http://www.westonaprice.org)
- Non-organic eggs come from chickens who are usually kept in tiny cages and fed genetically engineered corn, animal by-products and antibiotics. They are raised with toxic pesticides,, chemical fertilizers, growth hormones, and antibiotics. These chickens do not ever see SUNLIGHT, they are raised without feathers, beaks, and are unrecognizable. I know this from experience; I went to FOSTER FARMS in college and stopped in chicken for 3 years. As a student at Cal Poly in Poultry class, we raised 5000 chickens, and boy was it ugly.
POACHED EGG W KALE AND SHIITAKE SHROOMS
- 1 bunch organic kale
- 2 garlic cloves
- 5 shiitake mushrooms
- 1 slice sprouted flax-seed focaccia toasted with flaxseed oil
- 1 tbsp organic coconut oil
- 1 tsp sea salt
- 1 organic cage free egg
(splash on the side is PepperPlant. Best hot sauce ever invented)
1. Saute the kale with some water or chicken stalk for a couple of minutes.
2. Once the water has gone down add coconut oil, garlic, shiitake and salt. Saute until tender. Put on Toast.
3. For the poached egg, add a tbsp vinegar to boiling water, drop egg into it. Wait until whites are not transparent.
(Takes 5 minutes)