Eggs Too!

Eggs Too!

You've got it. Big time egg producers are talking up Omega-3 Fatty Acids. The finest mass-produced egg we've found is Christopher Eggs. A tour of their web site is educational and informative. What we find flabbergasting is that sometimes Christopher Eggs are available in, of all places, Wal Mart. If you object to shopping at Wal Mart, as many folks so rightly do, they are also available in selected Albertsons stores.

Another major league egg producer is Bo Pilgrim. His improved egg product (EggsPlus) is also nutritionally superior to the regular egg* most Americans buy, and a close second best to Christopher's eggs, but still not as good as the eggs that come from our grass-fed chickens that eat only grass and bugs that eat grass. Just the same though, his comments are more than worth a "look see." What's really intriguing is that he raised these improved Omega-3 eggs for his and his family members' health.

You probably can't read his comments on this picture of the EggsPlus label, so they are quoted below:

Dear Customer:

I created EggsPlus for my health and the health of my family. My intention was to find an effective way to get Omega-3 Essential Fatty Acids and Vitamin E into my diet as real food. I found the egg to be the most efficient way to accomplish my goal. I feed the EggsPlus hens a natural, grain-based diet including flaxseed, fish oil, Vitamin E and Lutein. After a number of weeks on this feeding program, the eggs produced by these very special hens qualify as EggsPlus. The Omega-3 (including DHA and EPA), Vitamin E and Lutein are then present in the yolk of the egg.

Enjoy ! "Bo" Pilgrim

(Solely the opinion of Bo Pilgrim)

* The regular mass-produced, production agriculture chicken egg that most Americans buy has an Omega-6 to Omega-3 fatty acid ratio of 20:1. Professional dietitians recommend a ratio of 1:1 and definitely no higher than 4:1, Omega-6 to Omega-3 fatty acids.