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Come on. Regular eggs come in medium, large, extra large, and jumbo.
One could ask "where are the small eggs?" but then one might also ask why men's shirts don't come extra small and why women's don't come extra large? But, these are tomorrow's questions.
Come on. Regular eggs come in medium, large, extra large, and jumbo.
One could ask "where are the small eggs?" but then one might also ask why men's shirts don't come extra small and why women's don't come extra large? But, these are tomorrow's questions.
Where do the non-large Omega-3 eggs go?
The same place where the missing 4 hot dogs go in order to make a package of hot dogs the same number as the number of buns.
I wonder the benefits of Omega-3 Eggs. Given Omega-3 fatty acids (polyunsaturated) are extremely susceptible to Oxidative damage. When acquainted with high levels (or sustained moderate levels) of heat these already unstable fatty acids suffer molecular damage. Changing them from what once was a beneficial product to being possibly carcinogenic.
A more important question: how do they get all those eggs so perfectly shaped? I get eggs from a family down the street that has a dozen chickens. Only about 1/2 of the eggs I get perfectly egg-shaped -- they are also all manner of sizes.
Finally, they taste a hell of a lot better than the store bought ones, so if you have the opportunity to buy truly fresh, do it.
While Silent raises a interesting point I would like to note that my local store does carry regular, large, and extra large Omega eggs.
So I think the real question is LD why does your grocery store suck so bad
Well, not to defend the store, but they do carry hotdogs in a 40 pack, which means you can buy 5 bags of buns, still have a square meal on date night, and have no remnants on either side.
Maybe it's just the brand of eggs I get. I skip the Eggland's Best section because they are much lower in 3s than the other ones.
Proof? Uhh basic chemistry. Polyunsaturated oils easily suffer oxidative damage (molecular damage) because of their lack of Hydrogen Atoms. For example deep frying in polyunsaturated oils causes EXTREME molecular damage to the oil. Changing their makeup almost entirely. I see no reason why this rule would change for eggs.
For example, you can not fry salmon then count that as "good fats".
Grantedm but that's getting into minutiae. I mean if you have to worry about this what do you do about breathing?
Well, breathing is mandatory. So im not worried about that:p.
I honestly would think that the eggs are better off without the added EFA's.
Of-course heating, style of cooking and so will affect how much of the EFA's are still intact enough to draw benefit.
It would be interesting though to see if the eggs possibly "protect" the EFA's any from the heat. For example, place some omega-3 oil directly in the pan and its promised to be severely "injured" but placed inside the egg itself might add some form of protection from the oxidation.
I'm sorry, but all those studies where people in iceland eat a lot of fish weren't done with raw food. The fish was cooked.
Oils are heated to 400+ degrees for cooking of other foods. But, we don't eat foods that have been cooked to that temp. The interior of a chicken, rump roast, or an egg are likely safely within the realm of good eatin'. 140-180-ish.
We're better off eating all sorts of foods that are higher in Omega-3s. These levels aren't being "bumped up" or added, they're being restored.
For thousands of years, animals roamed free on the pasture and ate what they could find, in addition to what we fed them. Grassfed beef isn't artificially boosted with 3s. By eating the grass (rather than corn) it develops that way. If we let chickens run around in the jungle and eat the bugs, snakes, lizards, and plants that they found, they'd be rich in Omega-3s, too. Same with the eggs.
Since fire become commonplace, we've eaten all sorts of cooked, Omega-3 rich foods without a problem.
I'm sorry, but all those studies where people in iceland eat a lot of fish weren't done with raw food. The fish was cooked.
Oils are heated to 400+ degrees for cooking of other foods. But, we don't eat foods that have been cooked to that temp. The interior of a chicken, rump roast, or an egg are likely safely within the realm of good eatin'. 140-180-ish.
We're better off eating all sorts of foods that are higher in Omega-3s. These levels aren't being "bumped up" or added, they're being restored.
For thousands of years, animals roamed free on the pasture and ate what they could find, in addition to what we fed them. Grassfed beef isn't artificially boosted with 3s. By eating the grass (rather than corn) it develops that way. If we let chickens run around in the jungle and eat the bugs, snakes, lizards, and plants that they found, they'd be rich in Omega-3s, too. Same with the eggs.
Since fire become commonplace, we've eaten all sorts of cooked, Omega-3 rich foods without a problem.
This is making me hungry. Time another omelette.
Sorry, i do not really understand what you are trying to say.
Chicken,roast and eggs itself are saturated fats which are stable at higher tempatures and withstand heat without oxidation. But, i am not talking about saturated fats. Do they contain some PUFA's? Yes, but only in the 2-5%range of total fat content is unsaturated.
I am not suggesting cooked omega-3's are always bad. Im asking "how much of these PUFA in these "fortified" eggs are still intact after cooking".
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Sorry, i do not really understand what you are trying to say.
Chicken,roast and eggs itself are saturated fats which are stable at higher tempatures and withstand heat without oxidation. But, i am not talking about saturated fats. Do they contain some PUFA's? Yes, but only in the 2-5%range of total fat content is unsaturated.
I am not suggesting cooked omega-3's are always bad. Im asking "how much of these PUFA in these "fortified" eggs are still intact after cooking".
And who's talking about Iceland?:p
Sorry, my post was confusing.
Actually, chicken, eggs, and roasts are only 27-40% saturated fat. The rest is mostly mono-unsaturated fats.
Also, you had mentioned that EFAs were added to the eggs. It might be just semantics, but they aren't added. The chickens make them that way. That's why I wrote about the animals of yesteryear. Animals used to be far richer in Omega-3s than today's animals are. Some meat prodocers are trying to get back to that with grassfed beef, naturally fed chickens, etc.
My other point was that people have been cooking foods that contain Omega-3 fats for thousands of years. You questioned the safety of eating cooked Omega-3s. That might be valid for using flaxseed oil, since the temp of the oil, itself will get so hot. I really don't know. I do know that I've been told not to fry with it, but that it's okay to use flaxseed and it's oil in baking.
The iceland thing was sort of a joke. They eat a ton of cold water fish there, containing a lot of Omega-3s. But, they cook all the fish and are in great health. Anecdotal, but I don't think it's dangerous.
Actually, chicken, eggs, and roasts are only 27-40% saturated fat. The rest is mostly mono-unsaturated fats.
Also, you had mentioned that EFAs were added to the eggs. It might be just semantics, but they aren't added. The chickens make them that way. That's why I wrote about the animals of yesteryear. Animals used to be far richer in Omega-3s than today's animals are. Some meat prodocers are trying to get back to that with grassfed beef, naturally fed chickens, etc.
My other point was that people have been cooking foods that contain Omega-3 fats for thousands of years. You questioned the safety of eating cooked Omega-3s. That might be valid for using flaxseed oil, since the temp of the oil, itself will get so hot. I really don't know. I do know that I've been told not to fry with it, but that it's okay to use flaxseed and it's oil in baking.
The iceland thing was sort of a joke. They eat a ton of cold water fish there, containing a lot of Omega-3s. But, they cook all the fish and are in great health. Anecdotal, but I don't think it's dangerous.
Im not saying it is dangerous. As i have said now 2/3 times. "I wonder how much of the Omega-3 content is left intact after cooking". I do not believe i am saying its harmful. I said FRYING in unsaturated oils is harmful. Baking and frying are two very different things. Can baking be harmfull? YES simple chemistry, is it ALWAYs, NO.
I know the Fat content. Though, i have no excuse as to why i said what i did about its unsaturated content Besides just not thinking. I am baby sitting my sisters kids today and I guess it has my thought process all screwed up:p
The reason i call them fortified is because the chickens are being fed a diet richer in Omega-3s in comparison of the normal chicken. They are changing their diet to "Fortify" their eggs in Omega-3's.
You have been told not to use Flax seed oil because its a PUFA. As i keep repeating these fats are extremely delicate. Hell they even easily become oxidized in our bodies if we do not have a proper amount of Vitamin E in our diet.
The reason i call them fortified is because the chickens are being fed a diet richer in Omega-3s in comparison of the normal chicken. They are changing their diet to "Fortify" their eggs in Omega-3's.
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or maybe they are altering chicken's diets to more closely approximate a natural diet rather than chicken chow.
or maybe they are altering chicken's diets to more closely approximate a natural diet rather than chicken chow.
Isn't that just what i said?
the average chicken is not fed a diet high in Omega-3's. And i quote "fed a diet richer in Omega-3s in comparison of the normal chicken."
Why are there ONLY large Omega-3 eggs?
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