The Beauty of Yellow™ seal informs, educates and motivates consumers to purchase quality eggs that have been lutein-enhanced with Florafil™ brand pigments. The Beauty of Yellow™ Seal increases the appeal, as well as the perceived – and real – value of the products that bear it.
To the poultry industry, The Beauty of Yellow™ means healthy business from an increasingly health-conscious public. What's better, enhancing a regular egg with The Beauty of Yellow™ is extremely simple, cost-effective, and lucrative. Contact us today to learn more and get started.
Eggs have been much maligned, and unfairly so. Yes, cholesterol in egg yolks deserves special attention. Traditionally people have been afraid of egg consumption due to this compound. For several decades dietary guidelines have recommended limiting cholesterol intake to less than 300 mg per day.
However, the cholesterol in eggs should not be a factor for avoiding egg consumption. Most of the body cholesterol is made in the liver, and cholesterol in food may not have such a big impact in the blood cholesterol as previously believed. It is now known that people can have one egg a day, without altering cholesterol or blood-fat levels. Research over the last 20 years has shown that there is no relationship between cholesterol in the diet and cardiovascular diseases.
Excluding high cholesterol foods from the diet, like eggs, has been found to have little beneficial effect on cardiovascular disease risk and, on the other hand, a negative impact on nutritional diet quality. Modern research has changed the cholesterol stigma for eggs, and now nutritionists are looking at the many positive nutritional factors provided by eggs.
The nutritional benefits found in eggs actually come, to a great extent, from what the chicken eats.
Eggs are a concentrate of nutrients and bioactive compounds which should be considered an essential and healthy food in most people's diets.
EGGS ARE AN EXCELLENT SOURCE OF HIGH QUALITY PROTEIN, as stated by the American Council on Science and Health. Egg protein is the standard against which other food proteins are measured. They provide all of the essential amino acids needed for human protein synthesis. One egg contains over six grams of protein, and may provide about 10% of the daily protein requirement. Research from the University of Illinois shows that egg protein helps in weight loss. This research shows that the essential amino acid Leucine helps reduce loss of muscle tissue, promotes loss of body fat, and stabilizes levels of blood glucose. Eating high quality protein at breakfast from eggs helps in weight loss by keeping people from getting hungry later in the morning.
EGGS ALSO CONTAIN OTHER IMPORTANT NUTRIENTS like the B vitamins folate and rivoflavin, necessary for energy production from foods. Folate also prevents birth defects and another B vitamin like choline keeps homocysteine levels down. Homocysteine is a molecule that damages blood vessels. Vitamin B12, also found in eggs, has the same functions of converting homocysteine into benign molecules. Vitamin A from eggs aids in good night vision and helps general cell growth and skin health. Vitamin E and selenium, which are other egg nutrients, work well with vitamin C as antioxidants that prevent body damage from free radicals. Important carotenoids found in eggs, like lutein and zeaxanthin, prevent macular degeneration.