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https://empoweredsustenance.com/raw-eggs-safe/
The salmonella risk is increased when hens are raised in unsanitary conditions, which is extremely rare for small organic farms where the chickens are raised in clean, spacious coops, have access to sunlight, and forage for their natural food. Conventional eggs, making up the vast majority of eggs in typical grocery stores, have an increased risk for salmonella, which is why I advise against eating conventional eggs raw. One study by the British government found that 23 percent of farms with caged hens tested positive for salmonella, compared to just over 4 percent in organic flocks and 6.5 percent in free-range flocks.
So far, not one case of food-borne pathogens has been reported among the thousands ofpastured poultry producers, many of whom have voluntarily had their birds analyzed. Routinely, these home-dressed birds, which have not been treated with chlorine to disinfect them, show numbers far below industry comparisons. At Polyface [Joel’s farm], we even tested our manure and found that it contained no salmonella.
One tip you can practice is washing your pastured eggs with soapy water before consuming them raw. If there is salmonella present, it is most likely on the shell due to contact with the chicken feces. But even without this step (which I do not practice, by the way), your chances of getting a salmonella infection is very low given the research on pastured egg safety.
Pastured eggs – Pastured eggs come from hens who are allowed to roam in pasture – as nature intended! Chickens are not vegetarians, they are meant to forage for grubs and bugs in grass and manure. While supplementing their diet with some grain-based feed (not soy feed) is a traditional practice, the chickens should also be eating grubs. If you are purchasing pastured eggs directly from a farmer whom you trust, there is no need for the eggs to be certified organic. The organic certification is very pricey and many family farmers cannot afford it.
Another vote in favor for either cooked or raw pastured eggs? A study from Mother Earth News showed that pastured eggs are significantly more nutrient dense than conventional supermarket eggs.
Egg Yolks: Nature’s Multivitamin
Did you know that the yolk is the most nutritious part of the egg? The white contains protein, but the yolk packs nearly all of the vitamin and mineral content. Also important, the egg yolk contains the fat and cholesterol. For decades, nutritionists told us to favor the whites over the yolks. That makes me so sad… It’s time to eat the yolks, folks!
Pastured eggs, both raw and cooked, provide a dense source of nutrition. Adding raw eggs – or just raw egg yolks – to your daily smoothie or whisked into homemade chocolate milk or soup is a convenient way to boost your intake of vitamins, minerals and fat-soluble vitamins. Consuming the egg yolks raw also preserves the vitamin B6 content, which is diminished with heat.
The salmonella risk is increased when hens are raised in unsanitary conditions, which is extremely rare for small organic farms where the chickens are raised in clean, spacious coops, have access to sunlight, and forage for their natural food. Conventional eggs, making up the vast majority of eggs in typical grocery stores, have an increased risk for salmonella, which is why I advise against eating conventional eggs raw. One study by the British government found that 23 percent of farms with caged hens tested positive for salmonella, compared to just over 4 percent in organic flocks and 6.5 percent in free-range flocks.
So far, not one case of food-borne pathogens has been reported among the thousands ofpastured poultry producers, many of whom have voluntarily had their birds analyzed. Routinely, these home-dressed birds, which have not been treated with chlorine to disinfect them, show numbers far below industry comparisons. At Polyface [Joel’s farm], we even tested our manure and found that it contained no salmonella.
One tip you can practice is washing your pastured eggs with soapy water before consuming them raw. If there is salmonella present, it is most likely on the shell due to contact with the chicken feces. But even without this step (which I do not practice, by the way), your chances of getting a salmonella infection is very low given the research on pastured egg safety.
Pastured eggs – Pastured eggs come from hens who are allowed to roam in pasture – as nature intended! Chickens are not vegetarians, they are meant to forage for grubs and bugs in grass and manure. While supplementing their diet with some grain-based feed (not soy feed) is a traditional practice, the chickens should also be eating grubs. If you are purchasing pastured eggs directly from a farmer whom you trust, there is no need for the eggs to be certified organic. The organic certification is very pricey and many family farmers cannot afford it.
Another vote in favor for either cooked or raw pastured eggs? A study from Mother Earth News showed that pastured eggs are significantly more nutrient dense than conventional supermarket eggs.
Egg Yolks: Nature’s Multivitamin
Did you know that the yolk is the most nutritious part of the egg? The white contains protein, but the yolk packs nearly all of the vitamin and mineral content. Also important, the egg yolk contains the fat and cholesterol. For decades, nutritionists told us to favor the whites over the yolks. That makes me so sad… It’s time to eat the yolks, folks!
Pastured eggs, both raw and cooked, provide a dense source of nutrition. Adding raw eggs – or just raw egg yolks – to your daily smoothie or whisked into homemade chocolate milk or soup is a convenient way to boost your intake of vitamins, minerals and fat-soluble vitamins. Consuming the egg yolks raw also preserves the vitamin B6 content, which is diminished with heat.
