Articles by Dr. Erdman are for informational purposes, and are not to be taken as specific medical advice.
Which came first, the chicken or the egg? We now have an
answer based on scientific facts. In February 2010, British scientists reported
that a protein found only in a chickens ovary is necessary for the formation of
the egg. According to scientists, the egg can only exist if it has been created
inside a chicken! The protein is the basis for development of the shell. Those
with inquiring minds are now asking, “well where did the chicken come from
initially?” Hint: read your Bible.
Where am I going with this? Knowing where the chickens are
raised, how the eggs are handled, and how they are transported and stored are
very important when deciding where to purchase your eggs.
In 2007, it was found that 83% of fresh, whole broiler
chickens bought nationwide contained campylobacter or salmonella, the leading
causes of food borne disease. Prior studies have shown organic, pastured
chickens are far less contaminated with the antibiotic resistant strains of
bacteria. In fact, conventional chicken products were found to be up to 460
times more likely to contain antibiotic resistant strains than antibiotic free
chicken products.
Anything reaching the outside of an egg can make its way
into the egg through the semipermeable membrane shell. When egg laying chickens
are crammed into very little spaces, and not allowed to scratch and dust
themselves freely outside, you increase the likelihood of eggs contacting feces
and bacteria for prolonged periods of time.
Naturally one would think that buying organic eggs is the
best. That is partially correct. It is true that, in one study, more than 23%
of farms with caged hens tested positive for salmonella. This was just 4% for
organic flocks. Organic flocks are typically smaller than the huge commercial
flocks where bacteria seem to flourish.
Organic eggs have been proven to have a much higher nutrient
content than commercially raised eggs. This is most likely due to the
differences in their diet. Therefore, choosing between organic eggs and
non-organic supermarket eggs is obvious.
The problem is that you still need to be wary of organic
supermarket eggs because of how they may be handled after they have been
harvested.
There are vast differences in how eggs are processed and
handled, even under the ‘organic’ label. It is standard industry process to
wash eggs with a chlorine bath. Depending on how that is done, the process can
damage the natural outer protective cuticle. Obviously, the industry knows
this, so they sometimes try to replace that cuticle which Mother Nature put
there for good reason. Often times, mineral oil is coated on them. This is like
putting preservatives in processed foods. Remember, what’s on your egg goes
into your egg, from chlorine wash to mineral oil to dish soap…to salmonella.
Your local farmer probably doesn’t use this heavy handed
process and likely only gently washes the eggs before they get sold. This is
ideal.
We’ve covered where the chickens are raised and how they are
processed, and now we move to how they are stored. This section may challenge
some long held beliefs which aren’t easily overcome.
The question I pose is this, “Do you really need to
refrigerate your eggs?” The answer is that it depends on which type of egg you
have purchased. The guidelines in the EU state that eggs should be transported
and stored at as consistent a temperature as possible –between 66.2* F and
69.8* F in the winter and 69.8* F and 73.4* F in the summer. This shows that
despite what you’ve been taught, it is perfectly safe to not refrigerate eggs
that are fresh and have an intact cuticle, as nature has intended.
In the US, refrigeration became the norm when mass
production caused eggs to travel long distances and sit in storage for weeks to
months before consumption. The general lack of cleanliness of large egg houses
(those with 1 to 5 million chickens) has increased the likelihood of contacting
pathogens, amplifying the need for disinfection and refrigeration.
So, IF you eggs are very fresh, and IF their cuticle is
intact, you do not HAVE to refrigerate them. Shelf life is the bottom line. The
shelf life of unrefrigerated eggs is 7 to 10 days, refrigerated eggs last 30 to
45 days. Eggs from the grocery store are generally already three weeks old or
older. The carton has a pack date and a sell by date. Realize that the eggs
were often laid days prior to the packing date. Most grocery store eggs should
be kept refrigerated.
Eggs are highly nutritious, and should be eaten regularly.
Unlike what doctors have said for years, eggs do not raise cholesterol
concerns. In fact, they reduce bad cholesterol by supporting the production of
good cholesterol. A survey of South Carolina adults found NO correlation of
blood cholesterol levels with “bad” dietary habits (as defined by conventional
medicine), such as eating red meat, animal fats, fried foods, butter, eggs,
whole milk, bacons, sausage and cheese. That sounds like real food to me.
Ideally, you should eat the yolks raw or soft boiled to
retain the most nutrients. Raw eggs must be organic pastured eggs. I’d never
eat a store bought egg raw.
Now go find a local egg seller for the best eggs money can buy. Make sure the
chickens have room to roam, the eggs are gently washed and they are stored at a
consistent temperature. Eat all the eggs you can, they are the perfect food.