Preventing Salmonella contamination in eggs just takes common sense. It doesn’t take a PhD in animal science to conclude that confining hens in cages so small that they can barely move an inch is bound to have detrimental consequences, not only for the hens, of course, but also for the human beings eating the eggs they produce. It’s common sense.
Wright County Egg, the company which must now recall millions of potentially Salmonella infected eggs, confines its 7.5 million egg laying hens in cages. Not only is this confinement cruel, but scientific studies show that confining hens in cages significantly increases Salmonella risk. Salmonella is an infectious bacteria that causes fever, diarrhea, vomiting, and nausea in healthy adults and may cause potentially fatal infections in kids, older adults, and those with compromised immune systems.
It’s common sense (and scientific fact) that contaminated airborne fecal dust will spread more rapidly among 100,000 birds jammed into tiny cages than it would among birds allowed access to the outside and given room to move. It’s common sense that birds who have their beaks cut off and cannot spread their wings will be more prone to disease than those who have room to move around. It’s common sense that hens that are confined indoors in tight spaces and denied access to fresh air and grass will not be as healthy as hens that do have this access.
By choosing organic, free range eggs, you will make a healthier choice for your family and will also be selecting a product that is produced more humanely. In my community, local, pasture produced eggs are available for sale at certain markets. Pollyface is one of the farms producing free range eggs. Not only do these eggs have a much lower chance of Salmonella contamination, but they also do not contain antibiotics or arsenic. Factory-farmed chickens are sometimes fed arsenic to prevent infections and spur growth. Chickens that have healthy living conditions do not need to be kept alive with antibiotics and arsenic. Organic eggs are also higher in omega-3 fatty acids. Omega-3 provides many health benefits, including helping to reduce cholesterol levels and possibly helping to stave off alzheimers (http://www.healthcastle.com/omega3.shtml).
The picture below gives statistics about the risks from eating eggs produced by hens in battery cages versus those kept in more humane conditions.
Try the recipe below with free range, organic eggs or organic egg whites or try a vegan egg substitute…
This frittata is popular in Spain. They cut it into small slices and eat it as a tapa, cut it into large pieces and eat in on bread as a sandwich, or eat it plain as the main course in a meal.
4 organic, free range eggs or 1 cup free range, organic egg whites or 1 cup vegan egg substitute
¼ cup organic skim milk
1 small white potato
¼ large onion, sliced thin or chopped
1 tsp. cooking oil (either hot pepper oil or olive oil)
¼ cup your choice of low-fat cheese, grated (optional)
Salt & pepper (to taste)
Preheat oven to 375 degrees
1) Cook the potato in the microwave for about 3-4 minutes. Peel potato and cut into large chunks.
2) In medium saucepan, sauté onion in cooking oil on medium-high heat for about 5-8 minutes or until carmelized. Add potato chunks and stir.
3) In a medium bowl, beat eggs. Whisk in milk and salt and pepper.
4) Arrange onion and potato evenly in pan. Pour egg mixture into pan. Cook on medium heat about 5 minutes. Add grated cheese, if desired.
5) Place pan into pre-heated oven and bake for 15 minutes or until set and golden brown on top.
Check out www.vegetarianlight.com for more delicious and healthy recipes.
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