“How did people ever even figure out that eggs were edible? Did they see something come out of a chicken and think, ‘Boy, I bet that would be tasty?’ There had to be a first person who ever ate an egg. I’m sure it wasn’t pleasant.”– Ellen DeGeneres
The answer is no, eggs are not food for humans. There is no reason for anyone to support the egg industry. Eggs are acid-forming in the body, and by eating them we form excess mucus. In addition to creating acidosis, the concentrated proteins, saturated fat, and dietary cholesterol lurking in eggs clogs our lymphatic system, intestines, and colon. The proteins in eggs become denatured during the heating process, and lead to the formation of advanced glycation end-products (AGEs), which are known to shorten telomeres and accelerate againg. The process of cooking eggs also forms carcinogenic compounds known as heterocyclic amines. These compounds are linked to cancers and disease. Raw egg whites contain enzyme inhibitors that require our bodies to use internal enzymes from the pancreas to digest. We always want to avoid using these enzyme reserves. To destroy these inhibitors, the egg whites require cooking, and when you cook them, you denature the proteins, damage the amino acids, and harmful heterocyclic amines begin to form. There is no healthy way to ingest these harmful substances.
According to PETA (People for the Ethical Treatment of Animals), “There are 452 million hens being used for their eggs annually. When they no longer produce eggs, they are then slaughtered and their meat is sold as food.” For those of you who consider yourselves vegetarian and still eat eggs, you may want to research this topic a little further. You are contributing to the mass-caging, abuse, and slaughtering of these animals. Additionally, billions of male chicks that cannot produce eggs and are too small to be used for flesh are thrown into “macerators” while they are still alive, or else gassed, or suffocated in trash bags to be disposed of as waste.
Aside from the myth that eggs are the most highly utilizable source of protein, many people believe we have to eat eggs in order to sustain adequate amounts of the nutrient, choline. Choline is a vitamin that aids digestion and absorption. The truth is that we can eat whole, living foods and receive more than enough protein and choline. Choline is found in abundance in foods such as broccoli, brussels sprouts, cabbage, cauliflower, chickpeas, flaxseeds, garlic, grapes, green leafy vegetables, legumes, lentils, onions, pistachio nuts, sprouts, and ripe tomatoes.
“Of all the cancers, egg consumption was most tightly correlated with breast cancer risk. Those eating more than a half an egg a day were found to have nearly 3 times the odds of breast cancer compared to those that stayed away from eggs entirely.” – Michael Greger, MD, nutritionfacts.org
Eating eggs also leads to the formation of prostate cancer. In a study published in the December 2011, Cancer Prevention Research journal, it was found that men who consumed 2.5 or more eggs per week had an eighty-one percent increased risk of developing lethal prostate cancer, compared with men who consumed less than 0.5 eggs per week.
In Dr. Michael Greger’s 2012 presentation “Uprooting the Leading Causes of Death,” he points out that in the Harvard Heath Study's competing risks analysis, which compares risks to one another, after a thirty-five year follow up, it was found that the amount of cholesterol from consuming one egg per day will cut a woman's life short as much as smoking 5 cigarettes a day for 15 years.
Protein is not needed in abundance. Most of us are getting too much protein. Your best sources for protein come from complete protein foods, and what is most important is that the foods you eat contain an array of amino acids. Raw fruits, vegetables, sea vegetables, and sprouts contain these amino acids. Because we create proteins from the amino acids in plants, it should be noted that we are getting enough protein when we eat fruits, vegetables, nuts, seeds, edible flowers, and seaweeds. Eggs are not a healthy choice for obtaining protein.
Soaking raw nuts and seeds increases their amino acid content and makes the nutrients in nuts and seeds more bioavailable. Knowing this, live foodists often soak their nuts and seeds. Beyond soaking the seeds, you can also let them grow into germinates, where a small root begins to appear, and further, into sprouts, which is when the leaf formation begins.
In addition to containing beneficial nutrients, edible raw plant matter – especially greens and seaweed – also helps bring the body to a more alkaline state, eliminating acidosis, and clearing up the mucus that is present and encrusted from years of eating eggs; dairy; meat; gluten; and cooked oils.