Happy Eggs

摘要

In the past 10 years, the egg has undergone a remarkable transformation, from a humble provider of protein, vitamins and minerals to an all-purpose edible conduit through which beneficial nutrients or potentially harmful chemicals can pass into the human body. As Americans become more critical of what they eat, small farmers and large-scale agribusiness have responded with a bewildering array of choices. And with the increasing variety of food products, even basics like eggs can confuse consumers. In any reasonably enlightened grocery store, the consumer can choose between "free range," "cage-free" and "organic" eggs. One brand may be "fortified with omega- 3's," and another from hens fed only with "natural grains." One package is simply labeled "natural." What do these different labels actually mean? And what is their significance to people with widely varying needs, such as a heart disease sufferer, a nursing mother, a vegetarian and an -animal rights activist? And weren't eggs supposed to be bad for you anyway, being packed with fat and cholesterol?