Organic eggs are medicinal.

Organic Food Is Nutritional Health
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Organic Eggs are Medicinal
Dr. Robert Atkins, M.D.
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INTRODUCTION
Burton Linne; May 2002

I held out putting anything on this site about eggs until something like Robert Atkins' usual and customary plain language piece became available. It's on his new and visually fun website in the archives. You have to look for it. This is a verbatim transcription of it.

CAVEAT: I am a fan of Robert Atkins, but I must warn you not to buy any of the crap he is pushing nationally as nutritious candy bars and milk shakes that will feed you a high protein, low carbohydrate diet to lose unwanted fat and look and feel beautiful. It is all the same soy bean extract promoted as meatless hamburgers and well researched as being unfit for human consumption. See Soy Bean Toxicity Atkins did the same dumb thing a number of years ago, promoting substitution of aspartame (“Nutrasweet”) for sugar until someone pointed out to him that the dreadful stuff metabolizes as formaldehyde and wood (blindness) alcohol that triggers seizures in some people. He apologized in print in his newsletter.

I eat two shirred or poached or gently fried eggs every morning including weekends and holidays. But those are super eggs, not the salmonella eggs you get cheap in the supermarkets or served to you in restaurants or wherever baked goods are sold that need eggs. My eggs cost me between 15 and 25 cents each; better by far than vitamin pills.

Do not eat cheap commercial, salmonella infested supermarket eggs. Do not pay outrageous prices for the same eggs packaged in a carton with NATURAL in big letters. FREE RANGE means nothing unless the hens get out into the sunshine everyday as they would in the wild. Running around inside an ammonia stinking barn in their own feces all day is not “free range.”

Land-O-Lakes brand now offers eggs packaged with attractive slick labels that say everything nice about their eggs that the organic brand says, but studiously omits the magic word “organic.” It's typically deceptive advertising because their concentration camp egg factory hens are fed cheap chemicalized herbicide, insecticide and fungicide laced grain, which shows up in the eggs. A major producer of growth hormone and pus contaminated butter, Land-O-Lakes now offers cheap factory eggs at even higher prices than organic eggs. They are not alone. If it doesn't say “Certified Organic” and tell you who certified it, you might as well go buy the salmonella eggs.

There is an exception. If you know your egg producer; and you know for sure what he does with his hens. And you can see, smell and taste the vast difference between his eggs and the commercial eggs selling for half to a third as much, then the organic certification is irrelevant.

I eat Joel Salatin's Polyface Farm's (Swoope, VA) day-old eggs. Not organic—Beyond organic. Picture of an egg in a pan with ham, yummy! It's a six hour round trip every six or seven weeks to pick them up (and his beef, ham, bacon,and pork/beef hotdogs) and personally greet his happy hens. He is the man who set off the movement and set the standards for what is now called “Grassfed Beef.”

Joel and family doesn't produce enough of his jewels to sell through stores. He could if he resorted to the concentration camp mode. But then he would not have the gourmet eggs prized by his regular customers and the upscale restaurants in Virginia that buy no other. There is such a farmer within your reach. You have to find him, and go to him to get the eggs farm-fresh. Not in any store. Brown eggs are not different from white eggs save the color of the shell. Jumbo eggs are unnatural; small to large are normal. The size of the eggs are not measured, but their weight together in a carton determines their named size.

Handle eggs with gloves or very special care of what you touch while putting them away in the refrigerator. Wash the eggs in a detergent or borax or iodine solution with good rinsing before putting them away. Quarantine your gloves, or wash your hands with soap or detergent diligently before doing any other chore after stashing the eggs. Trash the carton as a contaminated object. Disinfect the countertop where you handled the eggs and its carton.

Eat eggs that have been cooked until the yoke is no longer liquid. Do not fry eggs in butter. Use olive oil, palm oil, or water. Never, never eat a raw egg. If the yolk stands up and salutes you in the pan, it's fresh. If it just plops down and hardly can raise itself into a semi-globe, it may be six years old. Don't eat it.

Do not eat an egg in a restaurant. The worst quality, cheapest, usually buggy egg is sold to restaurants. The exact statistics escapes me, but in America, food “poisoning” or “stomach flu” runs into the millions of events every year. Many fatalities go unreported.

End of comments. Now read Dr. Robert Atkins, M.D., whose effective popularization of an obscure report on carbohydrate toxicity saved both his own life as a young physician so obese he could barely move, and my wife's painful struggle with her carbohydrate allergy.


“If there could be a perfect food, the nutrient-packed egg would top the list.

If you’ve been following the Atkins Nutritional Approach™, you already know that eggs are a staple—but you may not know about the various vitamins and minerals they provide. But before we look at the good stuff in eggs, let’s dispel your concerns about cholesterol.

Cholesterol: You Can’t Live Without It
First of all, you need to understand that eliminating or cutting back on eggs and other cholesterol-rich foods will not automatically reduce your cholesterol levels. That’s because if you cut back on dietary cholesterol, your body simply makes more so it can perform its various essential

Picture of a basket of brown, delicious, organic eggs.

duties: insulating nerve fibers, maintaining cell walls, producing vitamin D and manufacturing various hormones and digestive juices. In fact, eating cholesterol-rich eggs may help your liver work less and produce less cholesterol. Study after study suggests that egg consumption can provide numerous other health benefits and that, in fact, eating eggs does not contribute to high cholesterol levels:

  • In one clinical study, 24 adults who added two eggs to their daily diet over a six-week period increased their total cholesterol by only 4 percent; meanwhile, their HDL (“good” cholesterol) rose by 10 percent1.
  • A Michigan State University study indicated that “egg consumption made important nutritional contributions to the American diet, and was not associated with high serum cholesterol concentrations.”2
  • Frank Hu, M.D., Ph.D., M.P.H., and his team from the Harvard School of Public Health noted that, after adjusting for age, smoking and other risk factors, there was no evidence of an association between eating whole eggs and the risk of heart disease or stroke in men or women3.
  • Researchers at the University of Tennessee found no association between egg consumption and the risk of coronary heart disease in nondiabetic men and women4

Nutrient Powerhouses
Moreover, if you’ve been avoiding eggs or tossing the yolks because you’re concerned about cholesterol, you’re also missing out on a host of important nutrients.

Here are the facts:

  • Egg yolks are a superior source of carotenoids, which can lower the risk of age-related macular degeneration, an eye disease, by 43 percent5
  • Eggs have choline, which can help lower cholesterol, and scientists speculate that it improves memory and learning capacity. Choline is also used to make a neurotransmitter called acetylcholine, a chemical substance that allows your nervous system to send and receive nerve impulses.
  • Along with folic acid and vitamin B6, eggs contain vitamin B12, which helps reduce and remove homocysteine, an amino acid that, at elevated levels, increases the risk of heart disease and stroke.
  • Organic gardeners use crushed eggshells, a rich source of calcium, to cultivate rich soil and healthy plants. But the content of the egg itself—specifically, the yolk—is also rich in calcium.
  • Your body needs zinc, found in eggs , to produce more than 200 enzymes, some of which are essential to the immune system. Recent research from Japanese scientists also indicates a relationship between zinc deficiency and learning impairment6.
  • Whole eggs are rich in dietary sulfur, which can reduce inflammation and is also beneficial in detoxification and antioxidant protection.
  • Magnesium found in eggs can help with a number of health problems, such as migraines and fibromyalgia. Practitioners at The Atkins Center for Complementary Medicine use this mineral, along with a controlled carbohydrate program, to treat high blood pressure.
Picture of a lot of hens.

Other vitamins and minerals available in whole eggs include vitamin A (which makes the yolk bright yellow); vitamins D, E and K; and iron, riboflavin, niacin, potassium, sodium and lipoproteins—all of which are essential to a healthy diet. So relax and enjoy your scrambled eggs and omelets, knowing that not only are they excellent controlled carb foods for followers of the Atkins plan, but unlike carbohydrate-laden breads and cereals, they’re actually good for your health.

  1. Schnohr, P., Thomsen, O.O., Riis, Hansen, P. et al.," Egg Consumption and High-Density-Lipoprotein Cholesterol, Journal of Internal Medicine, 235(3), 1994, pages 249-251.
  2. Song, W.O., Kerver, J.M.," Nutritional Contribution of Eggs to American Diets, Journal of the American College of Nutrition, 19(5 suppl), 2000, pages 556S-562S.
  3. Hu, F.B., Stampfer, M.J., Rimm, E.B.,"A Prospective Study of Egg Consumption and Risk of Cardiovascular Disease in Men and Women, Journal of the American Medical Association, 281(15), 1999, pages 1387-1394.
  4. Kritchevsky, S.B., Kritchevsky, D.,"Egg Consumption and Coronary Heart Disease: An Epidemiologic Overview, Journal of the American College of Nutrition, 12(5 suppl.), 2000, pages 549S-555S.
  5. Seddon, J.M., Ajani, U.A., Sperduto, R.D.,"Dietary Carotenoids, Vitamins A, C, and E, and Advanced Age-Related Macular Degeneration. Eye Disease Case-Control Study Group, Journal of the American Medical Association, 272(18), 1994, pages 1413-1420.
  6. Takeda, A., Takefuta, S., Okada, S., et al.,"Relationship Between Brain Zinc and Transient Learning Impairment of Adult Rats Fed Zinc-Deficient Diet, Brain Research, 859(2), 2000, pages 352-357. ”

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