By Dr. Mercola - The issue of whether or not to refrigerate your eggs becomes a moot point if you've been scared into believing that eggs are bad for your health. I want to address this briefly, as there is a major misconception that you must avoid foods like eggs and saturated fat to protect your heart. Eggs are an incredible source of high-quality protein and fat—nutrients that many are deficient in. And I believe eggs are a nearly ideal fuel source for most of us. The evidence clearly shows that eggs are one of the most healthful foods you can eat, and can actually help prevent disease, including heart disease. For example, previous studies have found that:
However, if you're eating raw eggs, they MUST be organic pastured eggs. You do not want to consume conventionally raised eggs raw, as they're much more likely to be contaminated with pathogens. The next best option to raw is to eat them soft-boiled or gently cooked "sunny side up" with very runny yolks. One final caveat: I would strongly encourage you to avoid all omega-3 eggs, as they typically come from chickens that are fed poor-quality sources of omega-3 fats that are already oxidized. Omega-3 eggs are also more likely to perish faster than non-omega-3 eggs.
Industrial egg washing, by the way, is banned in much of Europe, not only because of potential damage to the eggs' cuticles but also because it might allow for more "sloppy" egg-producing practices. The chief executive of Britain's Egg Industry Council told Forbes: 2
"In Europe, the understanding is that [prohibiting the washing and cleaning of eggs] actually encourages good husbandry on farms. It's in the farmers' best interests then to produce the cleanest eggs possible, as no one is going to buy their eggs if they're dirty."
The US solution, rather than reducing the size of the flocks and ensuring better sanitation and access to the outdoors, is to wash the eggs. But this isn't as innocuous as it sounds.
As the eggs are scrubbed, rinsed, dried, and spritzed with a chlorine mist, its protective cuticle may be compromised. This is a natural barrier that comes from the mother hen that lays the egg, and it acts as a shield against bacteria.
It even contains antimicrobial properties. US egg-washing strips this natural protectant from the egg, which may actually make it more likely to become contaminated. According to European Union (EU) guidelines:
"Such damage may favor trans-shell contamination with bacteria and moisture loss and thereby increase the risk to consumers, particularly if subsequent drying and storage conditions are not optimal."
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