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The Truth About Eggs And Your Bone Health

eggs-bone-health

You might be wondering why this time around I’m writing to you about eggs, an acidifying food. For one thing, Easter is just around the corner, so the timing is good. Plus, eggs are included in the Save Our Bones Program’s list of Foundation Foods because they contain valuable nutrients that nourish your bones.

Surprised? You shouldn’t be, because the Save Our Bones Program isn’t about eliminating acidifying foods – it’s all about achieving a bone-healthy balance. So just about all your favorite foods can be enjoyed in deliciously satisfying meals and snacks.

With that in mind, you’ll be glad to know that there is recent…

Good News About Eggs

In random tests conducted by the USDA, eggs contained 41 IU of Vitamin D – 64% more than in earlier tests. This is important because eggs are one of the few food sources of Vitamin D, an essential Foundation Supplement. If you haven’t yet, make sure you catch up with more of the latest news on this powerful vitamin in a post titled “The Latest News on Vitamin D: What Does It Mean for You?”.

But that’s not all – tests also showed that the average large egg had 185 mg of cholesterol, which is 14% less than previous measures. So if you’ve been avoiding eggs because you fear they might raise your cholesterol levels, you may want to rethink this.

In fact, it’s been shown that eating up to two eggs a day doesn’t typically have any effect on lipid levels. And some of the most recent research transfers the blame from dietary cholesterol to saturated fat as the culprit for CVD and other issues. Of the 5 grams of fat in an egg, only 1.5 is saturated.

What’s more, in a study from the Food and Nutrition Database Research Center at Michigan State University, participants who ate more than four eggs per week had a lower mean serum cholesterol concentration than those who ate less than one egg per week.1

Eggs Contain Even More Bone-Healthy Nutrients

Eggs are a rich source of the Vitamin B complex, a group of vitamins that have a broad scope of action. They give you energy, improve mental function, and help you control stress – to mention a few. As it relates to bone health in particular, eggs contain the following potent combination of B vitamins listed in the Program as Foundation Supplements:

Studies have shown that this synergistic trio reduces homocysteine levels int he body. And high levels of this amino acid have been associated with a potential for increased hip fracture risk in the elderly, as detailed in a study published in the New England Journal of Medicine.2

Eggs are also abundant in sulphur, which is critical to the process of creating collagen. You see, bones are made up of 65% mineralized collagen that gives bones their solid infrastructure and 35% collagen matrix shaped like a crisscrossed protein, similar to a beehive. The collagen matrix is made of nutrients and minerals that give flexibility to the bones so they can resist breaking.

And the high sulphur content in eggs is part of what makes them so beneficial for healthy hair and nails. As I explain in “How to Test Your Bone Health at Home”, healthy nails are one indicator of your bone health.

And last but not least, they’re also a good source of iodine. In case you missed it, check out the article “Iodine, Your Thyroid, and Your Bone Health“.

Handle With Care

Of course you know that eggs break easily! I’m referring to the chickens… Unfortunately, unless the packaging says Cage Free or Free Range, they are crammed in cages with no space to move around.

I have a soft heart for these issues, so I always buy those, even though they cost slightly more.The good thing is that in addition to being a more humane alternative to conventional eggs, scientists have found that they have a higher nutrient content, especially bone-building Omega-3 oils. And the nutrients get even higher if the chickens are fed an organic diet.

Remember to always store eggs in the refrigerator in their original carton to protect them from absorbing odors of other foods. So it’s best to ignore the built-in egg holders in your refrigerator door.

A Great Idea for Brunch

It’s so enjoyable to enjoy a leisurely brunch on the weekend! Take a little time to prepare my Soufflé Printemps, a light and airy springtime dish, as the name implies.

You’ll notice that most of the ingredients are acidifying, with the exception of the vegetables and herbs. So make sure to add an alkalizing salad or a fruit plate to balance your elegant brunch. Or you could start your meal with an alkalizing appetizer – even something as simple as veggies and your favorite dip or a cozy bowl of soup.

Soufflé Printemps



4 servings



Ingredients



3 eggs, yolk and whites separated

1 cup almond milk or milk substitute of your choice

1/4 cup all purpose whole wheat flour

1/2 cup shredded cheese

2 tablespoons vegetarian butter
1 clove garlic, minced

1/4 teaspoon sea salt

1/8 teaspoon black pepper

1 teaspoon fresh basil or 1/4 teaspoon dried basil

11/2 cup asparagus, broccoli, cauliflower, and carrots, finely chopped and cooked

Directions
 
Preheat oven to 350ºF.

In a saucepan, sauté the onion and garlic in butter until tender.

Stir in the flour, basil, salt, and pepper, and add milk. Stir until thickened and bubbly.

Remove from heat and add shredded cheese, stirring until melted. Stir in vegetables. 

In a bowl, beat the egg yolks with a fork until combined. Add vegetable mixture slowly, stirring constantly. Set aside.

In another bowl, beat the egg whites until stiff peaks form. Gently fold approximately 1 cup of the beaten egg whites into vegetable mixture. Gradually pour the vegetable mixture over remaining beaten egg whites, and fold to combine.

Pour mixture into a 1.5-quart soufflé dish or a 10 x 6 x 2 inch baking dish.

Bake for 40 minutes if you use a soufflé dish, or 25 to 30 minutes for the baking dish.

Serve with your favorite alkalizing side dish or salad.

With wishes for a Happy Easter and Happy Passover!

Sources

1 http://www.jacn.org/cgi/content/abstract/19/suppl_5/556S
2 McLean, Jacques, Selhub, et al. “Homocysteine as a predictive factor for hip fracture in older persons.” New England Journal of Medicine. 2004.

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72 comments. Leave Yours Now →

  1. Evelyn Levine June 3, 2013, 8:01 am

    Vivian,

    Your recipe sounds interesting…in it, you call for “vegetable butter”. Where do you find that? I am a vegetarian & the diet I follow, does not allow real butter, so I would love to find a substitute!

  2. IC Reynolds October 28, 2012, 8:07 am

    Hi Vivian
    I am very happy to read about eggs. I am 76 years old and
    eat at least 7 to 8 eggs a week without a serious cholesterol problem.

  3. Donna September 13, 2012, 8:22 pm

    I ordered Save our bones over a week ago. I have not heard or saw any thing from you. I have taken Boniva three years and after scan I had gained 1.5 in spine and loss 1.5 in hips. I hope your program will help.

  4. Guy December 20, 2011, 7:32 am

    Even the shell membrane is good for you. Here’s how to separate egg-shell-membrane from the shell:

    You will need a small coffee grinder, a tea strainer (or sieve), a cup or small jar, a spoon, and ten dry egg shells – recovers about 500mg of membrane. To avoid bacteria, I use shell from boiled eggs.

    1. Crumble shells into the coffee grinder, & grind for about 30 sec.
    (Try to get the pieces down to about 1/16 inch.)
    2. Sift out the finer shell particles (skip this, if you want).
    3. Put the coarse particles and membrane in the jar (or cup).
    4. Add water to between 1/3 to 1/2 of the container.
    5. Stir vigorously with a spoon or use a lid and shake vigorously.
    6. Carefully pour the water with membrane into the strainer.
    7. Repeat steps 4 thru 6 until almost all membrane is recovered.
    8. Invert the strainer over an empty bowl and tap it sharply on the back of a spoon. The membrane will drop into the bowl.
    9. Admix some food and eat.

  5. Leanne Hoole October 24, 2011, 4:16 pm

    I have two other conditions besides osteoporosis: primary biliary cirrhosis and I cannot eat gluten. For instance, i cannot eat barley, the ancient grain you just brought up. And I have to be very careful about keeping my fat content down. Any body else have similar problems?

    • LynnCS February 6, 2012, 3:21 pm

      Yes..all of the above. I eat “High Raw” All fruits and vegetabeles with lots and lots of leafy greens. Smoothies, shakes, juices, salads and plenty of options including some soaked seeds. Lots of sprouts. Awsome nutrition.

  6. diana wessels October 3, 2011, 11:41 am

    The information you give us is very helpful towards having a healthy life!

  7. remedios v gesulgon July 15, 2011, 11:06 am

    Thank you very much for such an informative program . At first. I was so innocent about the different types of bone diseases until I was diagnosed of Osteopenia.It was a big help knowing foods that help in rebuilding our bones. God bless you !

  8. Cheryl Chittenden July 7, 2011, 5:53 pm

    what about boiled eggs and deviled eggs? They would be so easy to take to work.

  9. Annie June 9, 2011, 7:59 pm

    Free Range and Gage Free eggs are two different type’s of eggs!

    You want to eat Range Free eggs, as the chickens are outside, eating bugs and Grass/Greens,(hopfully grass that has not been sprayed) and probably get there Organic feed at night while in the Chicken house.
    Range Free chicken eggs have about 2 to 3 times more Omega 3 etc.

    Gage Free only means there is small hole in the BIG Crowded Chicken Barn. Maybe 3 chickens get out of the 100’s or 1000’s in the barn, that find that little hole, and get out, if there lucky. If they do get out, there is nothing there for them to eat, cause there is cement,so back in the barn they go.

    Do not waste your money on Gage free eggs. Buy only Range Free Organic eggs, that are also SOY FREE.

  10. beryl June 6, 2011, 10:52 am

    Hi Vivian,
    I only buy my eggs from a local farm. The chickens, ducks , turkeys, and the rare birds wonder round the whole farm, none of them are in cages, its wonderfull to see, as you go unto the farm they all greet you, the yolk are a deep Orange colour, they taste totally different from shop bought eggs, at the moment I’m looking at what I hope is a double yolk from one of the ducks. Fingers crossed, I also have a goose egg once a week, could you resend me the recipe for the carrot cake again please I’ve lost the link .thank you,
    Beryl

  11. mepstone June 1, 2011, 4:14 pm

    eggs help my bones alot. i feel my joints dont hurt and i feel more flexible when i eat one hardboiled egg a day. i have gallbladder problems right now and cant eat eggs. is there anything like the egg nutritionally to help my joints that doesnt have cholesterol which is bad for a dysfunctional gallbladder?

  12. Robert (India) May 31, 2011, 5:36 am

    It was so nice to read abut debunking milk and saving our bones. And also changing the myth about milk and eggs. so thank you for your concern for the health. God bless you and encourage you to write more for the good health of others.

  13. Barbara Logan April 22, 2011, 7:52 pm

    Thank you for rehabilitating eggs. Eggs (free range only as I too have a soft heart in this regard)form my main source of protein as I won’t eat pork or chicken (caged farming)and eat red meat only once per week.
    I have always ‘believed in’ eggs (contrary to health ‘experts’ and their theories) and to prove my ‘faith’ have a 59 heart rate, 99% oxygen rate, and 125/75 blood pressure rate. I’m 64 and don’t do any exercise other than gardening, house work and 3 walks per week.
    So, go eggs!

  14. Kim April 22, 2011, 1:42 pm

    Finally:

    Able to keep up with reading emails.

    I am so glad you wrote this article.
    I was wondering about eggs in relation to high
    cholesterol. I’ve went back to eating an eggs for breakfast every morning… on my own decision before you wrote this article. I threw caution in the wind so speak…knowing how good I felt after eating an egg breakfast. I only buy cage free eggs.

    Two years ago, I was startled to find that I had higher then expected cholesterol check. Everybody around me was surprised with my healthy eating history and active lifestyle. This made me rethink my nutritional intake. I ended up buying egg beater, became more aware “fats” hidden in foods. Then I thought “okay, I’ll go on the healthy low fat high carbohydrate diet” that was being sold out there for healthfulness. In time, I found out that, that wasn’t the answer at all!

    I’m healthy eating one egg a day, almond milk, omega butters, plenty of good carbohydrates in fresh fruits and vegetables. Now I’m trying to figure out how to deal with hydrogenated fats that is in everything… even in healthy heavy stone ground breads and other nutritionally good foods at the grocery store??? Kim Mack

  15. JULIE BREARLEY GEORGE April 20, 2011, 8:19 am

    Hi Vivien. Thanks for this vital information. I too love eggs, but was wary of the potential consequences.
    Also, I buy stricktly free range eggs for the same reason as you. These birds are trated win very cramped conditions with no natural light or freedom to movearound well. As a child, I recall my father kept chickens in a field we owned and it was my job to feed them; let them out in the morning and then put them back in the hut overnight.

    I actually used to drive mum and dad bonkers.
    As a child, I would give them names and as they became more tame, I would pick them up, stroke and cuddle them. As a result, I invariably had to be treated for flea bites oh well, such is life!!!!!!!!!!!!!!!!

    Julie Brearley- George Presytwick, Scotland

  16. Laurie April 19, 2011, 2:12 pm

    I just finished reading your article about eggs. Do you know the nutrient levels of whole vs whites and yolks? It’s my understanding that egg whites are much less acidifying, but I don’t want to miss out on the nutrients.

    Thanks!
    Laurie

    • Vivian Goldschmidt, MA April 30, 2011, 10:41 pm

      Laurie, the egg whites are more alkaline than the yolks. Besides protein and B vitamins, they also contain magnesium, potassium, sodium and sulfur.

      The yolk contains vitamins A, D and E, lecithin and the following minerals: phosphorus, manganese, iron, iodine, copper, and calcium. Plus all of the zinc is in the yolk.

      • Gausscesar May 9, 2012, 2:13 am

        Our pullets just steratd laying, right about the time they steratd hanging out in the 6 foot tall roughage along the border of our property. Knowing that they might find the perfect laying spot in there, we have them under yard arrest in the morning to make sure they get comfy in the coop.Chickens are great fun! We recently acquired 9 bantams (4 cocks, 5 hens), to add to our 10 ladies (who now seem like Amazons!). I don’t think any of the dwarfed cockerels have had their way with the larger hens yet, but we like the fun mix. Bantam cocks are so cocky. They are the incarnation of the word, so it should be no surprise. I can’t help thinking that this is a case where the platonic idea of cocky is outdone by the reality of cocky.

  17. Cuthbert April 19, 2011, 1:41 pm

    Hi everyone,

    How nice it is to see some common sense on a website.

    I am not a scientist or a nutritionist, I am merely a human being trying my best to survive like everyone else.

    I have never believed anyone who has said eggs are bad for you, and here is my reason why not.

    An egg from any species be it turtle, bird, or crocodile contains everything you need for life, everything required to build and grow heart, lungs, bones, brain, everything a human baby requires from it’s mother in the womb via the umbilical cord, it’s all contained in an egg !

    It is NATURES single, best, most complete food parcel…….. think about it.

    Even a lion will sit down for 20 mins putting in lots of effort in order to crack open an ostrich egg….. why?
    when it could simply grab another gazelle or wilderbeast ?

    because the lion (wild animal) knows the value of them.

    most wild animals will take an egg given the opportunity.

    why should I not trust and believe in nature ?
    she’s always right, (and yes i’m a guy ;0) )

  18. Jackie April 19, 2011, 1:39 pm

    I have tried Fosamax, Boniva, etc. and cannot take any of them as they cause heart arythmia for me. I have been taking Vit. K, Calcium and Vit. D instead and my Osteoporosis is getting worse. Any suggestions?

    • Vivian Goldschmidt, MA April 21, 2011, 6:05 pm

      Jackie, my suggestion would be to give The Save Our Bones Program a try. It’s a complete approach that includes diet, supplementation, exercise, and lifestyle. Regaining your bone health is about more than taking a few supplements.

    • Nirmala Matadin April 19, 2011, 3:40 pm

      Hi Jackie,
      I came off Fosamax 2 years ago and have been taking all my vitamins as recommended and eating balanced meals and lots of fruits everyday, and must say that my readings have improved significantly. I think you really have to do the weight bearing exercises especially the specific exercises recommended by Vivian. Good Luck!

      • anna April 20, 2011, 7:31 am

        I agree with u, i have same situation.Anna

  19. Janet M April 19, 2011, 10:01 am

    My hens love to lay eggs in their nice cosy nest box, so they don’t pack them in cartons! They enjoy running and flying free around my orchard too, so I know that they are generally happy hens: hopefully the eggs do us some good as well, from your advice – good for our bones! Which is great The hens certainly know when they need extra calcium and lots of greens to eat!

  20. Alyson Dick April 19, 2011, 8:46 am

    Vivian, I suffer from pancreatitis as well as osteoporosis. How can I include enough calcium into my diet whilst keeping my fat intake to a minimum? I thought eggs would be a definite ‘no no’ for me.

    • Kouichi May 6, 2012, 12:03 pm

      OOh! I bet she was cackling over hat one! i love those huge ones, our Wyandottes have been laynig fairly large ones this year!

    • Vivian Goldschmidt, MA April 21, 2011, 6:09 pm

      Hi Alyson,

      Some of the best food sources of calcium are low fat vegetables such as cabbage, broccoli, spinach, lima beans, collard greens, kale, mustard greens, and sesame seeds.

  21. Nu Ly April 19, 2011, 5:52 am

    Happy Easter, everybody.

    It’s a good news for me, I avoided to eat eggs
    since I had high cholesterol and skin itching.
    Thank you.

  22. Shula April 19, 2011, 12:23 am

    I enjoyed reading the article on eggs, and even more – the comments about what chickens are fed with. Thanks – shula

  23. elaine April 18, 2011, 10:30 pm

    I just talked to a nutritionist, and I have seen it online, that one should not eat protein and carbohydrates in the same meal because the necessary stomach enzymes are different for each class of food and counter each other, thus preventing the food from being properly digested. Where do you stand on this?

  24. Irene C April 18, 2011, 8:12 pm

    Your recipe sounds delicious ! As also the findings about eggs; I had a friend whose father had 2 eggs for breakfast every day and he lived to 93 !

    • Mary Kay Rudeen April 19, 2011, 9:12 am

      My father had a soft boiled egg every morning of his life and he lived to 93 also with no diseases :)

  25. gloria April 18, 2011, 7:24 pm

    Hi Vivian, I too, was not eating more than one egg per week due to high cholesterol. I’m very happy to hear the latest news about eggs.love eggs!
    I’m looking forward to making the souffle but wasn’t sure about the one and one half cups of vegetables. Did you mean a total of all the vegetables combined making a total of just one and a half cups? I’d appreciate an answer!
    Thank you,Gloria

  26. Regina April 18, 2011, 6:43 pm

    You are correct; eggs are very good for you. I disagree with your comment about saturated fats. Your heart needs saturated fat to function. It is good for you. Please search http://www.westonaprice.org and learn many, many good facts about nutrition. You may be interested in knowing that scrambling eggs is the worst way to eat them; the cholesterol becomes oxidized by beating air into it. Cook them any other way. You mentioned some other type of butter in your recipe. That sounds man-made and I suspect it is not natural. I do enjoy your column. Sincerely, Regina

  27. Rachel April 18, 2011, 5:24 pm

    I’m so pleased to read that eggs are good for us. I was so worried when I first started it as I thought you were going to be warning us against them! As a vegetarian and Coeliac I have a free range boiled egg every morning for breakfast on brown gluten free toast. Really happy now to read all the good things about eggs:-)

  28. Joan Kuchta April 18, 2011, 4:56 pm

    That was very enlightening. I’ve been one to avoid eggs since having high cholestrol. Thanks. Joan

    I wish you would put a print option on your recipes so we wouldn’t get the total pages printed, just the recipe.

    Thanks again, Joan

    • Sherry April 18, 2011, 6:11 pm

      Joan, To print the recipe, just click your cursor near the first word in the recipe and highlight the whole recipe. Then hit Ctrl and c on your keyboard to copy it. Then open up Microsoft Word and hit Ctrl and V on your keyboard and it will download onto the Word page. You can then print it.
      Good Luck, Sherry

  29. Elaine Schaeffer April 18, 2011, 2:55 pm

    wow what a egg lesson. I have not eaten eggs in a while. Now it time to check them out. All the information above blows my mind. ty

    • Ismy May 8, 2012, 10:42 pm

      Give them lots of room, a warm place to lay, and some privacy. Also make sure they are in an ennieovmrnt with a low stress level and with lots of food and water avalible.Used to take care of my Aunt’s chickens

  30. LESLIE April 18, 2011, 2:16 pm

    Hi! Vivian,
    It’s Really Good To Know That Eggs Are Good For Your Bones! I LOVE Eggs! I Eat One Egg, And Sometimes Two, About 3 To 4 Days A Week!

    And I Thank You VERY MUCH For ALL YOU HAVE DONE FOR ME!

    LOVE, MS. L.

  31. Feona April 18, 2011, 1:44 pm

    I’m very pleased to read this news about eggs as I have been eating about 4 p.w. for the last year or so. I had read that they don’t raise cholesterol levels on other (UK) websites. What I didn’t know was that they have the B and D vitamins you list, which makes them even better! Thanks for sharing this good news with us.

  32. Gayle April 18, 2011, 1:20 pm

    Dear Vivian,

    Thank you for this valuable information. I enjoy receiving your e-mails and appreciate
    reading the comments from the Save Our Bones Community. I love the recipes. I also love that
    we can interact with each other to support our bone health. Blessings and good health to all of you.

  33. sue April 18, 2011, 11:45 am

    What should be the level of vitamin D in your blood when it is examined???

    • Regina April 18, 2011, 6:51 pm

      Your Vit D3 level should be between 60 -80. You need a blood test to learn this. Make sure that you are purchasing only D3 without D2. Some pharmacies sell Vit.D cheaper because they put D2 into the mix. Our bodies cannot absorb or use D2. You can get Vit D3 from the sun but that depends where you live. Most or all of the time in the south but only from mid-May until mid=Sept. or Oct if you live North. It is dependant on the angle of the sun to the earth.

  34. Pamela Ward April 18, 2011, 10:59 am

    Many thanks Vivian for the Egg information here’s what we’re told by nutritionists in the U.K that where you find the item in the supermarket is where you should store it at home i.e Eggs are not found in the chiller so should not be put in the refrigerator likewise Tomatoes (which I find do keep longer out of the fridge) the only exception if Vegetables and Grapes which we are advised to refrigerate now I’m confused as I want to get these things right I too only buy free range eggs what do you think?
    Happy Easter
    Pamela

    • Claire Searl April 18, 2011, 4:30 pm

      You don’t refrigerate eggs? They are always found in the refrigerated section in stores here. And there was a news report recently “exposing” grocers who only refrigerated eggs once they went out on the sales floor. It was stated at that time that the eggs would not be fresh if not kept refrigerated. Now I’m confused. But, I’m glad I can eat more eggs! These newsletters are wonderful!

  35. evie wolfe April 18, 2011, 10:56 am

    Vivian, I do not usually comment. I am 91 – wil be 92 in October. I enjoy reading your letters, etc. but don’t expect anything to change old age very much. I have scoliosis and had a bad fall seven month ago. But mentally I am in fairly good shape and do not intend to stop trying to be “normal”.

    Thanks for including me in your computer group!

  36. Sandra April 18, 2011, 10:12 am

    It should be noted that eggs contain high levels of lethecin, which is a natural fat emulsifier. This substance reduces the ability of cholesterol to attach to blood vessel walls. It account for the results from many studies that show that eating eggs does not cause an increase in one’s cholesterol level.

    • Ellen Schamberger April 18, 2011, 11:06 am

      Happy Easter! Thank you for the egg article.Now I fell I have been doing the right thing. Refuse to RX for high cholesterol. Thank you.

  37. Candyce Byrne April 18, 2011, 9:40 am

    “And some of the most recent research transfers the blame from dietary cholesterol to saturated fat as the culprit for CVD and other issues.”

    Big flag here for bad information. Any researcher who is still trying to blame saturated fat for CVD or any other issue is seriously behind the times. Saturated fat has been part of our diet from time immemorial and I suspect will be proven to be essential to the proper absorption of vitamin D. Excessive amounts of trans fats and omega 6 oils from grain-fed meats, processed foods and vegetable oils are all recent additions to the human diet and strongly associated with disease.

  38. Irma April 18, 2011, 9:31 am

    Thank you Vivian for this wonderfull information; I was afraid to eat eggs because my total colestherol was 215 a year ago; I will try to eat 4 eggs a week (organic of course), because they can be good for the bones.
    Irma

  39. Celestina Marie April 18, 2011, 9:30 am

    Great info on eggs. Love them and add them daily to salads and other dishes. So glad to know they are a benefit to my bones and contain the Vit.D we all need daily.
    Thank you Vivian for the continued great information. Thanks Annie for your info on the differences.

  40. Hester April 18, 2011, 9:12 am

    Hi Vivian
    I want to thank you so much for all the research you have done to save our bones.
    This info regarding eggs is very valuable.

    • regina rousso April 18, 2011, 1:01 pm

      Dear Vivian;
      Thank you so much for keeping us abreast of important information on health issues. There are
      so many conflicting opinion on health issues that
      one does not know what to believe. I love eggs, and
      eventhough my cholesterol is good, I have not eaten
      them in ages thinking that there were bad. But now I am going to start eating them again thanks to you.
      Looking forward to next time
      Regina L Rousso

  41. Julie Lewin April 18, 2011, 9:09 am

    Thanks so much for this article … we have our own organic free range chickens and naturally, eggs. I forget to eat them – we have been giving them away to anyone who wants them as they build up quickly. Now that I know they will help my bone density – I’ll make sure I will have at least 1 per day.

  42. Mary Kay Rudeen April 18, 2011, 8:47 am

    Thanks for the info on eggs. I have a question for you Vivian. I have switched my calcium over to organic, New Chapter and I seem to be getting stomach aches. I have been on calcium for 7 years but have never gotten a stomach ache. Is there something so different about the organic and has anyone ever experienced this? Can I switch to a different organic one??

    • Pam April 19, 2011, 8:23 pm

      I, too, have been using the New Chapter calcium products. I don’t get stomach aches from them, but have noticed that the condition of my fingernails has seriously deteriorated. They split and crack from both the sides and the tips, peel and have separation of the layers, have developed vertical ridges, and the curvatures have become misshapen. I’m struggling trying to remember just when I started the NC calcium, and when, in the transition process from other forms of calcium supplement, it became my primary source – and relate it to when the nails became so super bad. In the quest for the least synthetic supplements, I’m sold on the whole foods based concept (organic, as well, of course), but have begun to wonder if the one of the culture base ingredients of organic soy, organic yeast (Saccharomyces cerevisiae), or organic maltodextrin (corn provides this) may not be compatible with my biochemistry. I believe that the MegaFoods product uses the same organic yeast. Some other NC products use that same culture base (primarily the vitamins), but not all. I do use a lot of their products, so it’s a bummer to think that something in the culture base might be the culprit!

      • Winfield May 9, 2011, 10:29 am

        Have you all tried: the “Jarrow” formula – Bone-Up? I have been taking it for several years and have had no adverse effects even though I had a very sensitive stomach until I went on raw goat’s milk.
        The Jarrow Bone-up contains all of the minerals and vitamins that complement calcium and aid in it’s absorbtion. The calcium is the, very bio available, elemental form from microcrystalline hydroxyapatite.
        I started on this formula when others were not helping the degenerative OA that I had long before my Osteopenia was diagnosed. Hope this one works better for you. Winfield

  43. Sara April 18, 2011, 8:39 am

    My daughter raises both ducks and chickens and they are free to roam the property, picking, etc… The duck eggs are very good boiled. I’m not fond of the fried, and they are good for baking. Is there any difference between the nutritional benefit of duck vs. chicken eggs?

  44. debby bennett April 18, 2011, 7:29 am

    Hi Vivian:

    I second the comments made by Annie. I would refer you to The Omnivore’s Dilemma by Michael Pollan for a primer on the different hypes promoted by agribusiness. This Cage Free term is described there.

  45. Arlene Sulkis April 18, 2011, 7:24 am

    I want to try unsweetened almond milk. Can you recomend a particular brand? I have Almond Dream which says it’s Almond Drink. It doesn’t say Almond Milk. Am I drinking a wrong substitute?

    • Pat Richardson April 18, 2011, 10:43 pm

      Silk and Blue Diamond both make almond milk in Unsweetened, Original (which is sweetened) and vanilla and chocolate, both of which are sweetened. I prefer the Blue Diamond Unsweetened over the Silk Unsweetened. The Original tastes about the same in both brands, but has a lot of sweetener.

    • Luc Chene April 18, 2011, 2:16 pm

      Almond milk is quite easy to make.
      I soak half a cup of almond overnight,
      remove the water next day and add 2 cups of fresh water and blend thoroughly in a high speed blender.
      Last I strain through a cheese cloth.
      Tastes ever so good and cheaper too!
      Luc@bonDocteur.com

      • LynnCS November 29, 2011, 6:12 am

        I do so agree. 1/2 cup? That wouldn’t last long in my kitchen. lol, but i do the same, ratio is abt. 1 to 3. 1 part soaked, rinsed, organic almonds 3 parts filtered or better water. I have a Vitamix, so I get a really fine blend, but whatever you have will work. Then I use a hemp “nut milk bag.” You can find them on a number of Raw Food Stores on the internet. Pour into bag and squeeze through to your heart’s content. It is so good. Sooo good. I agree, Luc…Cheap. Start with the best Organic nuts you can get.

    • Veronica April 18, 2011, 8:27 am

      Our local A&P carries Almond Milk…Blue Diamond (the same people who package Almonds). So far I’ve not seen any other brand but I keep looking around. Delicious Blue Diamond Almond Milk comes in unsweetened and Vanilla. Good Luck.

      • Bianca May 9, 2012, 12:10 am

        nuwanda kalimea.lipame pou den msrpeoa na paravretho.mou meteferan to klima tin epomeni mera.isos mou dothi i dinatotita kapia ali fora.oli exoume anagi stigmes litrosis mialou ke psixis.elpizo na mas dosis tin efkeria sintoma.

  46. Annie April 18, 2011, 7:10 am

    Hello Vivian,

    You mentioned about Cage free eggs, and Range free Eggs.
    There is a BIG differents.

    Cage free eggs does not mean the chickens live outdoors. It only means that chickens are not in small Cages, but still inside a big Barn, No windows, with 1000’s of chickens.
    Also Cage Free, can mean the chicken has a Small opening in the barn that it can go out of, if it lives long enough to find that Tiny opening, or can even see/find it…

    Free Range eggs means, The chickens are being pastured , outside, and eatting bugs. very healthy.
    Pastured is not the same as , Pasturized..
    You want Pastured eggs, NOT Pasturized eggs.

    You want Range Free, Soy Free, Organic Eggs.
    Those have the highest Omega 3 , Less saturated fat, ,more healthy minerals etc.

    Most Organic feed for chickens has the second ingredient that is Soy!.
    Soy is Monsanto GMO seeds, and Not healthy.
    Soy is cheap, and fattens up cows, pigs, chickens, and people!
    Soy can cause Thyroid cancer, and other cancers.
    People that are from Asian countries do not eat much Soy,as Americans have been told. tThey eat more of Formented Soy, which is ok..

    Paying a high price for Caged free eggs is a rip off.
    I know I have done it also, but now I know better.
    You might find range free, soy free, Organic eggs at your local farmers market, or Whole Foods.But not at Trader Joe’s, although I shop there, and love the store.

    • Winfield May 9, 2011, 10:35 am

      I get my free range eggs from my neighbor, but I will now check to see if she is feeding the chickens any of the bad stuff you mention. Thank you for your post. It makes a lot of sense. Winfield

    • Shula April 19, 2011, 12:29 am

      Thanks for the information you presented about chickens, and what they’re fed with.

      All Best
      Shula

    • Ann Everheart April 18, 2011, 3:44 pm

      Just a small important correction: non-organic feed contains GMO soy and GMO corn, but organic feed is supposed to contain non-GMO soy and non-GMO corn. A small but important distinction. Even better is if the pastured chickens don’t eat corn at all, as most of it, even if organic, is contaminated with GMOs. Another additive typically added to chicken feed that is non-organic is arsenic. It’s a great antibiotic. So if you ever wondered if organic is important and worth paying for, eggs are a great example.

    • Andrea April 18, 2011, 12:21 pm

      Thank you writer for these very helpful comments about the differences in eggs and feed.

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