Chicken Eggs w/ Blue Ridge Greens Season-All - Instant Egg Crystals

“Eggs have been a highly valued foods since the beginning of time—eggs from chickens, ducks, geese, turtles and fish. Egg yolks are the richest source of two superstar carotenoids—lutein and zeaxanthin. ¹. Not only are bright yellow yolks loaded with these fat-soluble antioxidant nutrients, they are more bioavailable than those found in vegetables, corn and most supplements.^2,3 While these nutrients have a reputation of combating macular degeneration^4,5 and cataracts⁶ and supporting overall healthy vision, they have a long list of other benefits, including protecting the skin from sun damage⁷ and even reducing one’s risk of colon⁸ and breast cancer.⁹

Besides providing all eight essential protein building amino acids, a large whole, fresh egg offers about six to seven grams of protein and five grams of fat (with about 1.5 grams of it saturated), which comes in handy to help in the absorption of all the egg’s fat-soluble vitamins. One egg also serves up around 200 milligrams of brain-loving cholesterol and contains the valuable vitamins A, K, E, D, B-complex and minerals iron, phosphorus, potassium and calcium.¹⁰ Choline, another egg-nutrient, is a fatty substance found in every living cell and is a major component of our brain. Additionally, choline helps break up cholesterol deposits by preventing fat and cholesterol from sticking to the arteries.^10,14 So the bottom line is, don’t be chicken about eating eggs, especially the cholesterol-rich yolks!

Compared to the generic supermarket variety, eggs from pastured poultry are a vivid yellow-orange—proof of a richer store of health enhancing carotenes (more specifically xanthophylls, a natural yellow-orange pigment in green plants and yellow corn).^11,12 The more carotenes, the darker, deeper orange color the yolk—and the higher the levels of fat-soluble vitamins as well. Expect to find the richest orange colors in the spring, when grass is fresh and bugs are plentiful. Color also fades as the egg ages. Bear in mind, variations will be seen in these differences due to the breed and age of chickens, their diet (grass, insects, and feed) and the season.”

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Wild edibles tend to contain more beneficial nutrients like vitamins and minerals on a per-weight basis than cultivated foods (Milburn, 2004). This is attributed to a variety of causes. First, cultivated foods like vegetables have been selected for many generations for their size and hardiness rather than their nutritional value. Likely starting around 12,000 years ago (Uekoetter, 2010), humans have saved seeds and hybridized plants to genetically select larger, easy-to-grow varieties. Such plants make for greater crop yields, but tend to contain fewer nutrients than their wild counterparts (Davis et al., 2004). With the advent of agriculture, humans began to focus on select cultivated food staples rather than the wide diversity of foods available in the wild, leading to a significant reduction in overall dietary diversity (Grivetti & Ogle, 2000). Additionally, cultivated foods are often grown via monocropping in conventional agricultural systems that lead to nutrient depletion in the soil, and as a result the food grown in it. Wild edible foods tend to grow within biodiverse communities, enabling them to garner nutrients from the richer soil conditions supported by this biodiversity (Blair, 2014).

Thus, modern food choices, conventional agricultural methods, and the transport and storage of food have all contributed to a lack of nutrients in the modern diet. Even a moderate level of nutrient deficiency is considered a risk factor for a broad range of chronic degenerative diseases (Carrera-Bastos et al., 2011). This nutritional lack in modern foods has led to the enrichment of staples such as cereals and grains with vitamins and minerals, and many individuals seek out supplements to compensate for nutrient deficiencies. However, these isolated and/or synthesized vitamins and minerals often come in a different form than those found in foods and are not as readily absorbed by the body (Scrinis, 2013). They also do not benefit from the combination with other elements naturally found in foods, and thus lack the synergistic interactions that are present in whole foods and traditional food combinations (Scrinis, 2013).

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These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.