|
|
Panne Rizo bakery . deli .
café no
gluten . no wheat |
||
|
WHY
PANNE RIZO USES FREE RANGE EGGS
conventional
(left) free range (right) Free
range eggs cost more, but they have better flavor, lower cholesterol and
higher nutrients... and the birds are treated well. Summary of “The Good Egg”,
By Cheryl Long and Umut Newbury Photo & article source: http://www.motherearthnews.com/DIY/2005-08-01/The-Good-Egg.aspx Results of recent nutritional tests on free range eggs
revealed that, compared to supermarket eggs from hens raised in cages,
free-range eggs... Ø
contained only about half as
much cholesterol Ø
were up to twice as rich in
vitamin E Ø
were two to six times richer in
beta carotene (a form of vitamin A) Ø
averaged four times more
essential omega-3 fatty acids Other data showing that raising hens in cages produces
substandard eggs: 1974: eggs from pastured hens had 50 percent more folic acid and 70 percent more vitamin B12 than eggs
from factory-farmed hens (British study) 1988: eggs from pastured hens in 1997: eggs from free-range chickens had
higher levels of both omega-3s and
vitamin E than those from hens maintained in cages and fed commercial
diets (study in Animal Feed Science and Technology) 2003: researchers reported that birds
kept on pasture produced three times
more omega-3s in their eggs than birds raised in cages on a commercial
diet; they also found twice as much
vitamin E and 40 percent more
vitamin A in the yolks of the pastured birds ( The diverse natural
diet of hens housed in free-range conditions makes free-range eggs rich in
nutrients. Most of us are aware that chickens that lay conventional
eggs are not treated well. Now,
we have evidence that intensive confinement operations are giving us
substandard food. bakery . deli . café @
|
