"Experts" want us to think eating eggs is a surefire path to clogged arteries, high blood pressure and massive heart attacks.
But alternative health advisors tell us the opposite – that eggs
actually prevent coronary disease and improve our health in many other
areas.
EGG MYTHS
Myth 1: If the shell of a fresh egg is smooth and un-cracked, it’s safe to eat raw.
Nope! Even the most perfect-looking fresh egg can harbor
Salmonella germs inside. The
Food and Drug Administration
confirms this. However, choosing eggs with no cracks is always a good
idea. Once eggs are cracked, new bacteria from the environment can
enter them.
Myth 2: If I wash eggs before use, they’ll be safe.
That’s another myth. The reason it doesn’t work is that Salmonella bacteria, if present, are usually
inside
the egg. The microbes come from the reproductive tract of the hen and
are passed to the inside of the egg before it hits the nest. Find out
more about
how Salmonella gets into eggs.
Myth 3: You can pasteurize fresh eggs at home in the microwave.
Sorry! Making raw or undercooked eggs safe from Salmonella isn’t a
do-it-yourself job. Safest Choice™ uses a patented process based on
extensive scientific development and precision controls. The
US Department of Agriculture
explains it this way: “The equipment to pasteurize eggs isn't
available for home use, and it is not possible to pasteurize shell eggs
at home without cooking the contents of the egg.”
Myth 4: Organic eggs and brown eggs are safe from Salmonella.
Organic means no hormones are fed to the hens, and brown eggs just
relate to the breed of hen. But the bottom line is that neither of
these factors changes the Salmonella risk. In fact, in 2009, there was a
large
recall of organic brown eggs for Salmonella!
By the way, in case you’re curious, no hormones or antibiotics are fed to hens that lay Safest Choice™ eggs, either!
Myth 5: Eggs from a local farm are safer than those from the grocery store.
Well, keep in mind that eggs in the grocery stores come from farms,
too; you just don’t see the farm! The truth is that eggs in any farm
environment come from chickens, and chickens harbor
Salmonella
bacteria. Even from trustworthy local farmers you know personally, the
hazard is real. You will be safer choosing a fresh egg that has
undergone all-natural
pasteurization.
Myth 6: OK, but cage free eggs must be safe from Salmonella, right?
Unfortunately, wrong. Remember that Salmonella bacteria are
“natural,” just like farms. Dangerous bacteria exist on all farms.
Rodents, feed, flies, water, dust, and other birds can deliver
Salmonella to even free range hens on the farm. Because of the
Salmonella risk,
all types of eggs are included in the FDA
Egg Safety Rule. (If you prefer cage free eggs, you'll be happy to know that
Safest Choice™ Cage Free Eggs are now available.)
Myth 7: Generally, eggs that can make you sick will smell or taste “off”.
You’re probably thinking of spoilage bacteria, which are different
from germs that cause foodborne illness. The truth is that Salmonella
bacteria are imperceptible in an egg. You can’t see, smell, or taste
them. The only way to protect yourself is to assume that any egg could
be contaminated with Salmonella—unless it’s pasteurized, of course.
Myth 8: Salmonella is only in the yolks of raw eggs. If you eat the raw egg whites, you’re OK.
Yolks are a common point of contamination, but not the only one. Says the
US Department of Agriculture,
“Researchers say that, if present, the Salmonella is usually in the
yolk or ‘yellow’. However, they can't rule out the bacteria being in egg
whites. So everyone is advised against eating raw or undercooked egg
yolks and whites or products containing raw or undercooked eggs.”
Myth 9: Egg pasteurization is a form of radiation.
No. Actually,
pasteurization uses one of nature’s most simple solutions for food safety—heat.
Myth 10: Egg pasteurization destroys nutrients.
Our all-natural water bath pasteurization process does NOT change
the nutritional value of an ordinary egg. Take a look at the Safest
Choice™
egg nutrition facts and learn more about
egg nutrition.
CONCLUSION
Here is the truth about eggs:
Eggs are nature's most perfect food
Eggs contain all of the essential vitamins and minerals our bodies need (except for Vitamin C).
Eggs kickstart our body's natural fat-loss system
The amino acids in eggs helps secrete cortisol fat from our bodies.
Good for muscle building
The protein in eggs supplies a high ratio of protein to calories (with very little to no fat.)
Eggs help with brain development and memory
Choline, an essential nutrient found in eggs, stimulates brain development and function.
Eggs protect our eyesight
Two antioxidants, Lutein and Zeaxanthin, are present in eggs and have
been linked to protecting eyes from damage related to UV exposure.
Eggs promote healthy hair and nails
Many people find their hair growing faster after adding eggs to their
diet, especially if they were previously deficient in foods containing
sulphur or B12.
