Reinventing the egg
I had a friend from Hong Kong who was kidnapped in Guatemala some 30 years ago. He was put in a cave and had nothing to eat for four months but boiled eggs. “When I was rescued,” he said, “I was healthier than when I went in.” Now scientists are attempting to improve eggs. I don’t see how they could improve nature’s perfect food, but let’s hear them out.
This healthier egg, called (appropriately) the Omega Egg, is richer in omega-3 fatty acids, which is OK-they’re good for you. Actually, the Omega Egg contains 350 milligrams of omega-3s-more than five times the amount in a regular egg.
But their next egg alteration is back to the same old “cholesterol kills” bunkum of the American Heart Association and the food industry.
The only bad eggs are nutrition “experts” giving the wrong advice
Reporter Susan Aldridge says: “Eggs are high in protein, but healthy eating guidelines often suggest limiting your consumption because an egg also contains quite a bit of cholesterol. Now, however, you can get a healthier egg.”
Meaning, we are to assume, that a low-cholesterol egg is a good egg and a high-cholesterol egg is a bad egg. The Omega Egg is also touted because it contains less saturated fat. But you, along with the rest of my readers, are well aware that saturated fat and cholesterol are not only not bad for you but are essential for a healthy life.
Unfortunately, the “experts” are never quite able to grasp that. So with the adverse propaganda the egg industry has received for the past 20 years, from the American Dietetic Association, various congressional investigating committees, the press, your doctor, and the American Heart Association, who wouldn’t believe this array of medicrats, bureaucrats, and kleptocrats (i.e., congressmen) when they shout in extreme fortissimo: “EGGS ARE KILLING YOU!” There are a few sharp people around-like you and me-who never believed a word of it, but I suppose you can’t blame the researchers at the University of Nebraska for being brainwashed into thinking that they needed to reinvent the egg.
Just because it’s different doesn’t mean it’s better-or worse
There is nothing wrong with these newfangled eggs: They aren’t genetically engineered or any other such nonsense.
The producers simply feed hens with flaxseed instead of corn. The resulting egg reflects the flaxseed’s rich omega-3 content. Since omega-3 fatty acids are good for you, maybe they’re good for chickens too. I doubt this will improve the egg since it was perfect to begin with. But if it convinces the American people to eat more of them, it’s fine by me.
The University of Nebraska has patented the system for producing the now-trademarked Omega Egg and has set up the necessary commercial agreements to sell them in supermarkets. So far, they are only available in Illinois, Kansas, Iowa, Minnesota, Nebraska, South Dakota, and Missouri, but the university is working on making them available across the country.
Actions to take:
This is one case where I won’t mind if you egg the food industry on. If you find Omega Eggs in your local supermarket, go ahead and buy them-lots of them. You should be eating several eggs every day–seven days a week. Get yourself back to a normal, 21-egg-a-week, power-pack diet. But even if you can’t get the Omegas where you live, don’t forget that the regular kind are just as good!
A three-egg omelet every morning with coffee (heavy cream) and three strips of bacon will suit you up for a great day.
“Agreement Makes NU’s Omega Eggs Available at Hy-Vee Stores in Seven States.” University of Nebraska, Institute of Agriculture and Natural Resources (press release), 2/26/01