Eggs are a great part of a healthy diet.
But now, a bunch of eggs have been found with salmonella. Add eggs to the ever-growing list of potentially poisonous foods, such as spinach, almonds and raw milk.
But if you enjoy eggs and have been wondering if you should give them up, the answer is a resounding “NO!”
Facts about modern-day eggs
- Typically, only one egg in every 30,000 carries salmonella.
- That statistic is for eggs that come from caged chickens.
- Caged chickens spread a lot of disease.
- Cage-free and free-range chickens are much healthier birds.
- The rate of salmonella in the eggs from these chickens is much lower.
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Nutrition in eggs
- Egg whites provide a complete protein.
- Egg yolks are a good source of selenium and iodine (iodine is crucial for a proper functioning thyroid).
- Eggs also have some vitamin D and three B vitamins.
- The cholesterol in eggs do NOT cause high cholesterol in one’s body.
How to choose the healthiest eggs
If you are serious about avoiding salmonella, you should never buy conventional eggs from a grocery store. Your best bet is to buy them from a local farm that cares for their chickens and allows them to roam outside freely.
Your next best choice is a cage-free brand. We eat Organic Valley brand eggs. Although they are not local, they come from small farms and the birds are at least cage-free. Their yolks are as dark as farm-fresh eggs, indicating a high level of nutrition.
Furthermore, I regularly put raw Organic Valley egg yolks in our smoothies, with no negative consequences. I do give my eggs the “roll” test (if they wobble when rolled at room temperature, they’re good) before storing them in the ‘fridge, and always make sure the whites and yolks are of a thick consistency and have no odor when I break them.
Take the proper precautions, buy eggs from healthy chickens, and whether you eat your eggs raw or cooked you should never have a salmonella problem (disclaimer: I’m not God and am making no promises 
).