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Nutrition and Health
Flaxseed, Omega-3 fatty acids
How Naturegg Omega Pro Liquid Eggs Help The Heart
By Dr. W. Gifford Jones
May 3, 2004
"Why can't you make up your mind about eggs?" my wife asked me. "A few weeks ago you told me to buy Omega-3 eggs. You said they were good for the heart. The refrigerator's full of them! Now you want Naturegg Omega Pro liquid eggs. Just how many eggs do you want? I may as well open a grocery store", my usually calm wife remarked. That's when I realized I was in deep doo-doo. Unfortunately I had forgotten to explain the benefits of another super egg. Without some fast explanation it was obvious I'd soon be doing the shopping.
Several weeks ago I explained that Naturegg Omega-3 eggs are produced by feeding chickens flaxseed containing Omega-3 fatty acids. These fatty acids are essential to health as the body does not produce them. And they help to prevent cardiovascular disease and some chronic health problems.
Omega-3 eggs are heart-healthy because they keep blood particles called platelets well-oiled, decreasing the risk of a blood clot in coronary arteries. They also fight inflammation, and recent studies show that death from heart attack may be due to a combination of clogged and inflamed coronary vessels. That's why I asked for Naturegg Omega-3 shell eggs. But now, you ask, why add the liquid egg to the refrigerator?
Joe Hudson, the Omega-3 egg man I previously wrote about, is also the developer of Naturegg Omega Pro, an Omega-3 enriched liquid egg product. These eggs have 80 per cent less cholesterol since they only contain a small amount of yolk, 50 per cent less fat and calories, and still have the same amount of Omega-3 fatty acids. They're also a good source of vitamins and minerals. And enriched with Omega-3 rich fish oil as well.
Since Naturegg Omega Pro eggs contain 80 per cent less cholesterol they're made-to-order for those who worry that eggs will increase blood cholesterol. However, it is a fact that these liquid eggs are also rich in the long-chain Omega-3s, DHA and EPA, most commonly found in fish. This got the attention of Dr. Bruce Holub, a Professor of Nutritional Sciences at the University of Guelph, in Ontario.
Dr. Holub conducted a clinical trial with this product that showed it can significantly lower triglyceride blood levels, a type of fat in the blood linked to heart attack and stroke.
Omega Pro liquid eggs are also the perfect substitute for those who are concerned about eating fish. Recent reports have linked farmed salmon to PCB's. And pregnant women have been warned by some authorities not to eat any fish.
Dr. Holub explains that Omega-3 enriched shell and liquid eggs both contain 400 milligrams of Omega-3 fatty acids per egg. But liquid eggs, by being enriched with fish oil, have 3X more of the long-chain Omega fatty acids which are even more effective in fighting heart disease.
This doesn't mean I've asked my wife to toss out all the hard shell eggs. Does anyone believe I'm that crazy? But I have stressed that it's prudent to have both types in the refrigerator. We all enjoy hard boiled eggs or bacon and eggs-over-lightly. But in the future I'm going to have omelettes made from Omega Pro liquid eggs. That way I'll be getting a further benefit from the long-chain fatty acids DHA and EPA that provide an extra advantage for my heart.
Dietary discretion, by maintaining a healthy heart, is prudent at any age. But it's been aptly said that "Fools attempt at the end of life what wise people do at the beginning." So parents should make Omega-3 shell and Omega Pro liquid eggs a part of their children's diet.
Looking back I should have asked my wife to buy both Naturegg Omega-3 shell eggs and Naturegg Omega Pro liquid eggs in the first place. But isn't hindsight great? That would have saved me from the condescending glance that all of us males get now and then. It's a look that says, "Why didn't you tell me all this in the first place?"
You can learn more about Omega-3 eggs and recipes at the web site www.naturegg.com
W. Gifford-Jones M.D is the pen name of Dr. Ken Walker graduate of The Harvard Medical School. He's been a ship's surgeon, hotel physician and family doctor and later trained in surgery at McGill in Montreal, University of Rochester N.Y. and Harvard. His medical column is published by 60 Canadian newspapers and several in the U.S. He is the author of seven books. Dr. Walker has a medical practice in Toronto. His Web site is: www.mydoctor.ca/gifford-jones. He can be reached at letters@canadafreepress.com
