Eggs: Good or Bad for Healthy Eating?

By Dan DeFigio

Some published research has concluded that the consumption of eggs (or red meat) raises your risk of cardiovascular disease — atherosclerosis, heart attacks, strokes, and so on. The current research available and an understanding of how the body’s inflammatory response affects the cardiovascular system indicates that the bad rap given to eggs and red meat is due to the quality and origin of the food itself.

Eating food produced from sick animals that are fed chemically enhanced, genetically modified grain raises the level of inflammation in your body. Garbage in, garbage out, as they say.

Almost all research reporting that red meat and eggs are bad for your cardiovascular health has been done with food from commercial feedlot animals. The nutrition profile for healthy animal products (organic and pasture-fed) is much better, and these foods don’t cause the high inflammatory response that the industrial feedlot products do.

According to the American Egg Board, 60 commercial egg producers have over 1 million hens in gigantic factory housing. Twelve of them have over 5 million! These unthinkably crowded living conditions are the reason that commercial producers use antibiotics in their chicken feed and why industrial eggs must be bathed in chemicals to sanitize them.

Try pasture-fed, antibiotic-free eggs because pasture feeding gives eggs a higher nutrient content than conventional eggs, is better for the chickens, and doesn’t perpetuate antibiotic resistance like conventional chicken feed does.

Eggs are loaded with protein and other nutrients, such as phosphatidyl choline for the brain and lutein and zeaxanthin for the eyes. If you need to lower the amount of fat in your diet, you can use egg whites instead of whole eggs, but if you do, remember that you’re missing out on a lot of important nutrients in the pasture-fed yolks.