Well ...it’s official: According to a new U.S.D.A. report, ORGANIC EGGS ARE NO BETTER THAN NON-ORGANIC ...JUST MORE EXPENSIVE.
http://www.time.com/time/
Believe that?? If so, I got some nice swamp-land for sale in Florida for you.
Seriously ...just how STUPID do these people think we are ...Sarah Palin stupid?? Or about as stupid as this so-called “study??” ...read on...
Let’s start with: How do they know they’re no better? Why they used the “Haugh Unit” of course!! “What’s that?” you ask? It’s a “highly specialized egg-quality metric” developed by food technologist Raymond Haugh in 1937, The first clue is that YEAR ...hardly one we’d associate with high-techiness.
Just how “highly specialized” is this Haugh Unit? In 1937, this technique (also called the”Breakout Method”) involved cracking an egg and breaking-it-out on a flat surface and seeing if the albumen (the egg white) was thick or thin. No kidding. Initially done by eye, later a hand-turned micrometer was used. Yeah ...I know...VERY high-tech, and oh-so specialized.
Oh, sure ...back in it’s day, I'm sure it was a reliable method ...back when every egg was “organic” ...as in grain-fed birds in barnyards and coops with no chemical fertilizers, antibiotics, or processed chicken feeds. But today, according to legitimate egg experts, the Haugh Unit is a joke; it doesn’t take into account the size of the egg, the strain of the hen, the diet of the hen, it’s age or weight, it’s feed, it’s chemical load, it’s environment, it’s nutritional value, the vitamin or mineral content, it’s Omega 3 profile, it’s cholesterol, or whether the hen will ever see a Mel Gibson flick again (it won’t).
Are there more accurate ways to measure an egg’s egginess? Of course there are! Go here to see:
http://www.motherearthnews.
Some other good stuff here: http://www.motherearthnews.
So ....why would the USDA use an outdated 73-year-old testing procedure, you might ask? I think you know why ...to bamboozle you. The USDA --like nearly all government regulatory agencies-- has had key positions filled by ex-employees from the very companies it is supposed to regulate. Sort of like having the wolf guard the hen-house. Couple that with the massive marketing budgets and political contributions of the commercial food industry ...and the outcome is predictable.
Did you notice that there’s no mention of the YOLK in the study? Anybody who has ever cracked an organic egg immediately notices the color of the yolk: instead of an anemic-looking yellow, it’s a glorious dense orange. Also, the yolk stays almost perfectly round and firm instead of flattening out like a commercial one does. Even a non-food technologist like yourself can figure out that’s a good thing, since I’ll bet that you know that most of the nutrition is contained there.
So why such an obviously transparent “study?” They know that most people won’t get past the headline. And they know the weak spot is PRICE. I can hear it now:
“Bertha, did you see that? I told you that there’s no difference between those eggs!” ...as she puts her $1.89 dozen of non-organic eggs next to the Hot Pockets, 128oz Diet Pepsi, and Baconnaise.
REAL eggs are great food. Don’t scrimp on them. In fact ...don’t scrimp on food. Scrimp on other less-important stuff ...like subscriptions to TIME magazine...
Know anybody NOT in the know? Know what? Send them this all-knowing link: http://4pains.com/Fabale/
...and remember: HEALTH BEGINS WITH EASE
Dr Lou
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