Eggs seem to be a very significant friction point for people considering veganism. Unlike cows, which do not produce milk unless they have been impregnated, chicken eggs are produced naturally. It is, indeed, a natural bodily function in them. So what’s the problem? Chickens will produce eggs anyway, and if they are created in hillbillies or organic farms, what’s wrong?
The problems are many. When animals are treated as a mere resource to be used for profit, their interests will always be in that plane.
– According to law, the production of hillbillies or organic eggs must meet certain rules, such as prohibiting the use of certain cages and care in feeding and care of animals. One must keep in mind that these rules serve mainly to consumer interests, not the animals.
– These systems is forbidden to use drugs and antibiotics, which means that the animal to suffer, for example, an injury or other condition that requires the use of drugs not receive proper treatment;
– The chickens may have been created out of small cages, but possibly in filthy and overcrowded environments;
– It is true that chickens lay eggs naturally, but not indefinitely. Chickens lay eggs in a small time window of 1 to 2 years. Even creations “humanitarian” aims to profit, and if a chicken is not putting enough, it must be replaced. There is simply no capacity to keep chickens “retired” (living the rest of their lives of about 10 years), while adding new chickens to replace the old. The chickens do not lay more are killed early, often in the same slaughterhouses and under the same terrible conditions of the chickens from factory farms.
Besides all these above issues raised, the eggs are chicken – even unfertilized eggs are not produced for our consumption. There is no need to consume eggs. Both the nutritional aspect as the culinary, the eggs are fully replaceable.
The danger of consumption of eggs for human health
Here are some evidence of how the eggs are dangerous to human health:
An egg has an average of 210 milligrams of cholesterol – the same as a packet of butter. And while it is true that dietary cholesterol does not have much effect on cholesterol levels in the blood (increased by about 10%), it is not for this reason that they are dangerous.
The pro-inflammatory effects and oxidative cholesterol in the diet has been shown that were produced in LDL. This, in turn, can damage the endothelium (lining within our arteries) and increase the cardiovascular effects. Another recent study found that regular consumption of eggs may be as bad as smoking when it comes to fatty plaques in the arteries.
Though egg consumption and the risk of cancer has not been studied as thoroughly as the consumption of meat and dairy products and how these relate to the risk of cancer, the most compelling evidence suggests that egg consumption increases the risk of colorectal cancer and bladder cancer.
According to the PCRM, a case-control study conducted in Argentina found that people who consume about 1 and 1/2 eggs per week had almost five times the risk of colorectal cancer compared to individuals consuming less than 11 eggs per annum. And the World Health Organization analyzed data from 34 countries and found that the consumption of eggs was significantly and positively correlated with mortality from cancer of the colon and rectum in men and women. Moderate consumption of eggs also tripled the risk of developing bladder cancer, as determined by a case-control study of 130 cancer patients newly diagnosed bladder, published in the International Urology and Nephrology.
The association between Salmonellosis and consumption of raw or undercooked eggs is unquestionable and recognized worldwide as a major public health problem, including in Brazil. Salmonella is the leading cause of death related diseases foodborne in the United States. Even if you are infected but do not die of salmonella, the symptoms are quite unpleasant.
The consumption of one egg per day may shorten its life
A study by Harvard Physicians Health, which followed 20,000 physicians for over twenty years found that doctors who consumed at least one egg a day had a significantly increased risk of mortality from all causes, suggesting essentially that consuming even if only one egg a day is associated with a shorter shelf life.