Guest guest Posted November 19, 2002 Report Share Posted November 19, 2002 For the last couple years I've been buying Gold Circle Farms eggs. They're organic and DHA-fortified, so as store-bought eggs go, I figured they were pretty good. But they're from " vegetarian " chickens, and the feed includes soy, so I've been on the lookout for a better source. Unfortunately, that's gotten pretty urgent now. Lately I've had to go through carton after carton just to find a dozen unbroken eggs. I'm not exaggerating -- maybe only a quarter of the cartons on the shelf don't have any cracked eggs. Of course this could just be because of changes in handling in the store or in shipping, but the eggs are easier to crack open at home, and instead of cracking cleanly in half, they tend to smash into bits, so I think the shells are getting weaker. Worse yet, I'm starting to get eggs with yolks that taste as though they've been injected with rancid fish oil. They're *horrible*, and it's obviously a very unhealthy development. I just got another one for lunch, and it ruined the other eggs and (pastured) bacon I was eating. Any ideas, anyone? - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2002 Report Share Posted November 20, 2002 In a message dated 11/20/02 11:53:19 AM Eastern Standard Time, Idol@... writes: I used to buy those, but as you say, they're incredibly expensive, and they > use flax, which I think is probably counter-productive. > I don't necessarily think so. The chicken would function as an elongating machine for the flax, and therefore have higher EPA and DHA, no? Obviously it would be better to get bugs, but an ordinary pastured chicken is going to be eating bugs _and_ grass, the grass being a _plant_- source of omega-3s. Moreover, if you're tasting rancid oil in the egg yolk, then that probably means the algel oil being used is going rancid, and freshly milled flax would not be rancid. I'd go with the fresh omega threes over the rancid ones no matter what the percentage is of long-chain acids. > >are currently unable to get > >the oyster shells, or will be soon, because of a new law, and are looking > for > >a new source. > > Really? How strange! Why would anyone bother with a law like that? It isn't a law against using them as their feed, it's a zoning law about oyster harvesting I think. I think the oysters are being depopulated in the area their source came from, or something like that. So they just need a different source. Something like that. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2002 Report Share Posted November 20, 2002 Chris- >I suggest Country Hen, if they're available in your area. I used to buy those, but as you say, they're incredibly expensive, and they use flax, which I think is probably counter-productive. >are currently unable to get >the oyster shells, or will be soon, because of a new law, and are looking for >a new source. Really? How strange! Why would anyone bother with a law like that? - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2002 Report Share Posted November 20, 2002 Hi, This is just an anecdotal note about eggs. I'm pretty satisfied with the free-range organic eggs I can get in California, but one time the market was out and I bought organic pastured eggs from New Zealand from Whole Foods. They were expensive, but I noticed that the shell was about twice as strong as the California eggs. I would guess that mineral levels and overall strength and vigor of the bird would make the shell harder. If the eggs you are buying can't make survive in the carton, they can't be that great no matter what the labeling says. Cheers, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 20, 2002 Report Share Posted November 20, 2002 In a message dated 11/20/02 8:22:49 PM Eastern Standard Time, Idol@... writes: > Well, to some extent, but is there any reason to suppose chickens are > better at elongating than we are? And our efficiency at elongating is > somewhere in the single digits at the best of times. I didn't realize it was that low. If it's only the single-didgits, then I guess it wouldn't make that much of a difference. I had thought it would have been something liek 30%. Chris Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2002 Report Share Posted November 21, 2002 Chris- >The chicken would function as an elongating >machine for the flax, and therefore have higher EPA and DHA, no? Well, to some extent, but is there any reason to suppose chickens are better at elongating than we are? And our efficiency at elongating is somewhere in the single digits at the best of times. So all that flax might just wind up being undesirable extra PUFA. I don't know. I wish we had some hard information on this. I think the fact that Country Hen isn't advertising their DHA content speaks for itself, though. >I'd go with the fresh omega threes over the rancid ones no >matter what the percentage is of long-chain acids. Oh, no question about that. Rancid is always worst. - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.