Confine a chicken (or duck or goose) to a crowded, sun-free containment setting, forcing it to eat an unnatural "vegetarian" diet of grains, and the end-product will be lipase-deficient eggs.
Allow poultry to run through sun-drenched grass pastures (30% of their diet should be grass) where they can freely feed on insects and bugs - their normal diet! - you'll benefit from lipase-rich eggs.
Lipase, richly available in raw, pastured egg yolk, is an important enzyme which breaks down and transport nutritional components. We've made it a habit to add raw eggs yolks into our salad dressings, a traditional recipe dating back to ancient Rome and Greece.
While many believe raw eggs yolks are the only way that all eggs should be eaten, Masterjohn addresses this egg-myth.
"Many people believe that the health benefits of egg yolks are greater when the yolks are consumed raw. Heat destroys enzymes, reduces the amounts of certain nutrients, and may make the amino acid cysteine less available, which is needed to synthesize the master antioxidant of the cell, glutathione.
Those who eat raw egg yolks report easier digestion, increased stamina, and resistance to illness — not to mention a quicker snack if they're on-the-go.
There is little evidence beyond such anecdotes that egg yolks are truly more beneficial when consumed raw."
In addition to raw egg yolks being rich in lipase, Mother Earth News lists other superior health benefits and nutrition of pastured eggs:
- Provides valuable, natural digestive enzymes
- Rich in Vitamin D and E which reduce incidence of strokes
- Great source of Vitamin A
- Particularly rich in lipases (one of the digestive enzymes), essential to digestion and fat metabolism
- Good source of choline, linked with preserving memory
- Healthy amounts of lutein and zeaxanthin, may protect against vision loss
- 7 times MORE Beta Carotene than factory-produced eggs!Raw egg yolks offer important dietary-lipase (enzyme) which is crucial
Raw eggs make tasty, healthly Pickl-It Lipase-Rich Mayonnaise!
|by Kathleen in Tips | Permalink|
Did you know...
Gundruk is an important source of minerals during the off-season (Karki, 1986). Mustard, radish and cauliflower leaves, wilt for one or two days, and then shredded with a knife or sickle, tightly packed in an earthenware pot and warm water, and the pot kept in a warm place. Unlike sauerkraut, no salt is added to the water. After five to seven days, a mild acidic taste (lactic-acid from the lactic-acid bacteria) indicates the end of fermentation. The gundruk is removed and sun-dried. It is served as a side dish with the main meal and is also used as an appetiser.
I make old-fashioned pickles, the same way my mother did. I’m even using her old crocks. A friend, who doesn’t even like to cook, like I do, showed me your Pickl-It. At first, I thought it was for only beginners, and had nothing to offer me. But she’d made pickled broccoli, green beans, and I guess even some pepper mash that you told her about. I tried some of it, and it had a nice, clean, fresh taste. Where can I order a Pickl-It for myself?