I eat a couple of eggs for breakfast nearly every morning. They’re highly nutritious and filling. Several years ago, many Americans cut back on egg consumption because of fears that eggs would raise their cholesterol. Now we know that there are different types of cholesterols and different types of fats – some good, some bad – and you don’t have to worry about having a heart attack because of moderate egg consumption. (Cardiovascular disease is more commonly brought on by lack of exercise and junk food – processed foods, unhealthy fats, refined sugars, and excessive carbs.)
But now there’s another reason to worry about eggs: they may contain toxic chemicals, according to The Charleston Gazette. Last week, the U.S. Environmental Protection Agency (EPA) asked a respected scientific journal, Environmental Science & Technology, to delete from its website the results of a study which found perfluorinated compounds, or PFCs, in chicken eggs.
An EPA scientist says that there was a major error in the study – that the PFCs were not really PFCs but other unidentified substances that simply looked like PFCs under a microscope. Hmm… That sounds a little strange to me, especially considering the fact that other studies have found PFCs in chicken eggs (and wild bird eggs) in other countries. Continue reading