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What are different myths and facts about egg? – Part 2

• The concepts about eating eggs is confusing over the decades.
• Around 1970s, it was advised to ‘go to work on an egg’.
• In 1980s, fears over salmonella in eggs forced sales to plummet.
• Around 1990s, worries regarding the amount of cholesterol in eggs lead to their bad reputation.
• At present, egg is touted as healthy take out especially ideal for children.

Myths and facts about Eggs

Myth : All eggs contain salmonella?
• In 1988 Edwina Currie who was a health minister then, said the majority of the country’s egg production was infected by salmonella.
• Although she was right, her comments caused a 60 percent drop in egg sales.
• She was forced to resign.
• The Conservative government had to expense campaigns in order to restore public confidence.
• The reputation of eggs was irreparably damaged.
• The public confidence in eggs was still weak even a decade later.
• The Lion Quality Code of Practice was launched in order to satisfy and convince public in 1998.
• It’s a voluntary code that each of the producer of egg has to register for.
• This means their egg-producing hens are vaccinated against salmonella.
• They also get the eggs a best before date stamped on the egg shell.
• All eggs which meet this quality code and has a red lion are safe to consume so consumers know they meet those standards.
• The code was working.
• The government’s Advisory Committee within the Microbiological Safety of Food found that human cases of salmonella in England and Wales was cut down to half after the introduction of the British Lion scheme.
• The British Egg Industry Council (BEIC) has released figures pointing on the success of the scheme.
• The independent tests carried out used 150,000 randomly selected eggs which were observed to be totally free of salmonella.
• The BEIC is confident that any eggs produced under the Lion code of practice are most unlikely to contain any salmonella.

Fact : You receive more protein from eggs than from meat?
• ‘The protein in eggs can be of a better quality when compared to the protein in meat,’ says Cath Macdonald.
• Eggs are such an excellent way to obtain all types of proteins.
• They contain the ‘foundations’ that are necessary for the development of a chicken.
• There are eight essential proteins and eggs contain them all.
• Some meats or cheeses contain 5 to 6 with the amino acids. So actually, they contain less protein.
• A typical medium-sized egg will contain between 6g and 8g of protein.
• This gives 12 per cent to a man and 14 percent to a woman daily protein recommendation.

MYTH : Brown eggs are much healthier?
• The British Nutrition Foundation says there isn’t a difference between white or brown eggs.
• All eggs with a red lion stamp are actually vaccinated.
• What may affect the standard of an egg is – grading.
• All eggs are graded by size and quality as outlined by European Regulations.
• Grade A eggs are the most suitable.
• They may be natural just like new and need to be internally perfect with whole shells.
• Grade A eggs can be bought as whole, or ‘shell’ eggs in supermarkets, food retailers or perhaps restaurants.
• Another classes, grades B and C, are employed by food along with manufacturers.
• There’re sold out of their shells – like Scotch Eggs or dried egg products – and pasteurized.
• One more class is industrial eggs.
• They are not used in any way for food production and are also more prone to land in shampoo or soap.

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