Eggs: Dietary Friend or Foe?
Nutritionists are taking a fresh look at the health benefits of eggs.
Egg Varieties continued...
Omega-3 eggs are also being engineered. Chickens are fed flaxseed, marine algae, and fish oil, with the intent to increase the egg content of omega-3 fatty acids.
- Brown eggs, beige, even gray or lavender, are trendy now. This is not a dye job, but a function of the type of chicken, Kendall explains. White-shelled eggs are produced by hens with white feathers and ear lobes. Brown-shelled eggs come from chickens with red feathers and red ear lobes. Do different colored eggs taste better? The answer lies in the mouth of the omelet eater.
- Those eggs in a carton, already broken and mixed, are another category on the shelves. Sometimes, Kendall says, these are considered low cholesterol because they are all whites with a little yellow coloring thrown in. Read the labels, nutritionists advise.
Kava says she is very distressed by the "demonization" of eggs. Her mother had a serum cholesterol of 202 and was told by her doctor's nurse to cut down on eggs.
"This infuriated me!" Kava exclaims. "Eggs are great for healthy older people, high in protein, easy to chew."