Benefits of Raising Your Own Chickens for Meat and Eggs

When was the last time you tried a truly fresh egg? One that has a high yolk that has a deep, dark yellow, bordered by pink, and a white that stuck together in a plump circle rather than running all around the frying pan? If your reply is, "I guess I never have," you are not alone.

An egg is in numerous respects a living thing, even when it is not fertilized — which is the case with eggs that are store-bought; a hen would lay her quota of infertile eggs without even setting eyes on a rooster. Most commercially produced eggs spend its time in storage or transit where they slowly lose water. You are able to tell a fresh egg from a stale one quickly. Hard-boil it. When the dent where the air pocket was is quite large, your egg is stale.

There's a big difference, between raised at home and commercially raised poultry eggs. Here the difference is not the age of store birds, but the techniques and feeds utilized to raise them.

Commercial birds raised for eating, live their life spans in a completely artificial environment. The humidity, heat and light are all controlled to yield quick growth. Birds are jammed almost feather-to-feather inside the broiler factories.

The difference is easily obvious, home-grown chickens have a better flavor and more solid texture.

It does make an economic and nutritional sense to raise your own birds for meat and eggs. An egg bears everything that allows a chick to hatch, chirp, set up to walk, feed itself, and do about every chicken thing. Egg is mostly protein, all useable by the human body. Just a couple of eggs each day will give an adult one-quarter to one-third of his every day protein needs, with comparatively few calories along with it.

Cholesterol is a substance that is fat-like, produced by the body, which we all can not live without it. Thick deposits of it are detected clogging the arteries of other people, so it has been entailed as an element in arteriosclerosis. It is also found in eggs. This has left numerous doctors to suggest to their patients not to eat a lot of eggs.

The answer to this must be between you and your doctor. If you are 35 years old and above, you should undergo periodic blood tests. If these tests show you're high in cholesterol, your doctor may propose to you to slash back on many things, eggs included. Most people who eat ordinarily and exercise regularly will have no trouble and presumptively can eat as much eggs as they would like to. On the one hand, other physicians urge that any grownup should hold his egg intake to three a week. Growing kids use the cholesterol in body-building. Do as you and your doctor see fit.