Post by applecrisp1 on Sept 23, 2019 14:18:26 GMT -5
The egg aisle is starting to look like the yogurt aisle --- soooo many types of eggs.
So if you eat eggs, what do you typically buy?
Could be, any kind as long as not cracked and don't really have preference.
Or free range, cage free, organic, omega 3, pasture raised or .....
No surprise the labeling often confusing and getting unbiased info is not that easy. How much space do the chickens get (from what I've read, seems cage free could be misleading, doesn't really mean much in terms of space and what one might think as proper surroundings), do they really go outside, what are they fed, do they have chai tea. So confusing. Looks like pasture raised is getting lots of attention for eggs, meat and dairy recently.
Here's a blurb from Nellie's free range eggs (and they sell free range so no surprise they take this view, not saying wrong or right, who knows ...) Pasture Raised brands are advertising that they offer from 35 sq. ft. to 108 sq. ft. per hen and suggesting that 2 sq. ft. is insufficient. More is not better in this case. More is just more. And it costs the farmers more to own and maintain that extra space for no discernible purpose that we can see. Agriculture land is scarce and expensive, so forcing small farm families to operate and maintain an excess of it just to brag about how much square footage each hen gets seems insincere and gratuitous to us.
Year ago it was basically brown or white eggs. Large, medium or .....
The egg aisle is crazy! I try to buy local eggs, but if I buy them in the grocery store, I look for the smaller, regional producers. I also look for pasture-raised eggs, but also buy free-range eggs. Buying eggs used to be so much easier. Since most of my egg use is not for baking, I lean towards extra-large eggs rather than the large eggs that most recipes call for. I grew up on brown eggs (brown eggs are local eggs and local eggs are fresh), it has taken me a long time to not think of white eggs as inferior.
Worth a read on EGGS and studies about. We love eggs at our house.
Thanks Catbatty! That was very interesting to read. DH had a hard boiled egg with his lunch every day for as long as I can remember (53 years and counting). About 10 years ago he needed triple bypass surgery. After that ordeal his dietician gave strict guidelines which included no more daily eggs.
Today I mostly buy large eggs of any kind and use them for baking. However, I find that buying pasture raised we can enjoy a deep golden color of our scrambled eggs. This is an occasional indulgence served with cold smoked salmon.
Just read the article and no offense, but useless information, IMHO. Your body is sort of programmed into how much cholesterol it makes (and it is necessary for a host of functions) so if you eat more, your body makes less. If you eat less, your body simply makes more. Cholesterol intake and CVD has been refuted in many studies. We are all individual and I would never say it is 100% but for most people, consuming cholesterol, or even saturated fat, does nothing for CVD. Old news that many dietitians still hang on to because that is what we were trained/taught in school. Inflammation is the culprit and that can happen on many fronts, so much harder to figure out. Just my 2 cents.
Thoreau said, 'A man is rich in proportion to the things he can leave alone.'