I came across an interesting factoid today that completely changes the type of eggs I will eat from now on, and hence, recommend. And if you’re a health-conscious person (which you obviously are since you’re reading this) pay close attention.
Here’s the scoop…
Once I discovered that eggs are NOT bad for you – and are in fact one of the best foods you can eat – naturally, they became an integral part of my diet. Not only that, I slowly became a bit of a health nut – trying to add as much goodness into my meals as possible.
One such addition was omega-3 fats. Now, unless you’ve been living under a rock, you know that these are a MUST for heart-health (and general health overall). As such, companies have been fortifying their foods with these fats to make their products more attractive. After all, omega-3’s are a buzzword and buzz sells.
And I too fell for the hype making sure to purchase eggs that were fortified with omega-3’s. Well, as it turns out this type of eggs may not be the healthiest option.
Apparently (and according to Dr. Mercola – one of the foremost authorities on all things concerning natural health) the chickens are fed poor quality sources of omega-3 fats that are already oxidized. Not only that, but the eggs themselves don’t have as long of a shelf-life as their non-fortified counterparts.
The bottom line?
At the very least, you’re wasting your money on something that’s supposed to be better for you. On the other hand, you could be worsening your health rather than enhancing it.
With that said, you should look beyond eggs because the omega-3 madness doesn’t end there. As written above, many foods are fortified with these fats to make them more marketable. And while omega-3’s are indeed good for your health – not all are created equal.
Let me explain…
There are 3 types of omega’s: DHA, EPA, and ALA. The first two come from animal fats and bring with them all of the health benefits. The third comes from plants and gets converted to DHA and EPA in your body. The problem is, only a small fraction undergoes this conversion process. Therefore, ALA is not nearly as good for you as DHA and EPA because of its lack of “bioavailability”.
But that doesn’t stop food manufacturers from using it in their products. My best guess is that it’s probably cheaper to do so. They can make their claims (i.e. 250 mg. of omega-3’s per serving) and they’ll be honest. But the reality is, most of that will be ALA. And again, it’s not nearly as good for you as DHA and EPA.
In closing, the next time you’re shopping for eggs – or any product for that matter – be wary of the omega-3 hype. Read the actual labels and see what they really consist of. And if they’re mostly made up of ALA, save your money. Instead opt for natural sources of DHA and EPA such as fatty fish and grass fed beef.