During a lull in business one day, a customer and I took the time to reminisce about the good old days when we were growing up, she in Iowa, and I in Illinois. Both of us lived on small farms where we had chickens, ducks, geese, ponies, rabbits and, of course, the vegetable garden.

"And we had about 15 or so cats to keep the mice out of the shelled corn and other grains" she added.

That’s the way it was in Iowa and Illinois, both states grew lots of corn which was good food for the pigs, cows, horses, and ground up as a meal for the chicken.

"I remember us having eggs at every breakfast and sometimes egg salad sandwiches for lunch," said I.

She didn’t say anything for a moment, looked down at the floor, and when she finally looked up she said in a sour full tone, "Yeah, I remember eating eggs but I can’t have eggs anymore."

"Why is that?" I asked.

"Doctor’s orders."

Again I asked why.

"Too much cholesterol in the egg yolks and because of that, I’m supposed to stay away from them."

"So what did the doctor say you could have for breakfast if not an egg?" I asked.

"He said I could have a slice of toast with a little bit of margarine and jelly. He also said I could have a cup of coffee and if I used milk, it must be low fat milk. He said I could have some sugar as well if I used it sparingly."

Then she added, "I sure miss having a poached egg in the morning."

"Did the doctor write a prescription as to what you could have for breakfast?" I asked somewhat sarcastically.

"Why no, of course not. He just told me what to have."

"And not having," I included.

"Why did you ask if he wrote a prescription, were you just teasing me?"

"No. It’s just that I have never told a customer to stop taking anything the doctor prescribed so I was just checking before I told you how wrong he is."

She looked at me. Did I notice a happy gleam in her eyes?

"Look," I said, "go home and place a slice of toast with a little bit of margarine and jelly under a lighted bulb. Do the same with a cup of coffee with milk and sugar and under a third lighted bulb place a fertile egg. I’m sure your neighbor will give you one."

"And then what?" she asked.

"Leave each of these items under the lighted bulbs for 21 days. After that time you will have moldy bread, and moldy coffee, or whatever happens to coffee after 21 days without refrigeration. But under the third light you will have a baby chick. Now you tell me, which of these foods are the healthiest for you? Mold, mold, or the perfect food, an egg."

Excitedly she said she was going to telephone her doctor and tell him what I had just told her, and she did. The next day she called me after talking to her doctor.

"Well?" I asked.

While laughing and obviously pleased with herself she said, "I told him your story and he said you and I were crazy so I fired him. I fired my doctor and in celebration I am going to fix me a poached egg with the yolk!"

Yes, the yolk of an egg contains cholesterol.

Did you know the Greek word for egg white is lekithos? That’s where the word lecithin was derived.

What’s lecithin? Lecithin is an unusual fat-like compound which has the special property of being able to dissolve cholesterol. So God, in his wisdom, gave us the egg which contains both cholesterol and lecithin, which, in my opinion, makes it the perfect food.

Lecithin is a popular item sold in health food stores with dieters as well as those concerned about heart disease. The source of this store-bought lecithin is from soybeans. In fact, it has been known for years, that peas and beans, both of which contain lecithin, lower serum cholesterol levels. (Please refer to the February 2007 newsletter as to the positive properties of cholesterol in the body.)

Eggs are one of the highest quality sources of low-cost protein. Egg whites contain adequate amounts of all essential amino acids and are used as the standard against which all protein is measured.

Eggs contain concentrated amounts of the carotenoid lutein, which is an antioxidant found concentrated in the eyes, where it helps to prevent free radical damage.

Eggs contain both Choline (a B-vitamin) and vitamin B-12, which have cardiovascular health benefits. Choline is particularly important for brain function and health.

Eggs are a very good source of iodine, which is a component of the thyroid hormones thyroxin (T4) and (T3). Without sufficient supplies of iodine, the body cannot synthesize these hormones.

Eggs are also a concentrated source of many other nutrients providing additional health-promoting benefits. These nutrients include bone-building vitamin D, vitamin K and phosphorus; energy producing B2 and vitamin B5, molybdenum, and sleep-promoting tryptophan.

One of the best sources of natural short-term need for calcium is obtained from the lemon egg. What, you have never heard of lemon egg? It is a source of calcium called calcium citrate and one can make it themselves!

Why would I want to make it myself?

Store bought calcium supplements are not always absorbed by the body for many different reasons including inadequate hydrochloric acid (refer to March and April 2007 newsletters). Lemon Egg is an easily made home brew containing all natural ingredients: freshly squeezed lemon juice and uncooked whole eggs. This calcium is readily absorbed by the body and is deposited where needed.

Carefully (without breaking or cracking) place a couple (or more) whole, clean, uncooked eggs in a clean wide-mouth jar. Cover the eggs with freshly squeezed lemon juice (not concentrated or store bought). Cover the jar loosely and place it in the refrigerator. A few times during the day, very, very gently, agitate the liquid in the jar. As the calcium from the shells is leached by the lemon juice, bubbles will appear around the eggs.

After about 48 hours, when the bubbling has stopped, carefully remove the eggs from the jar being careful not to break the egg membrane.

Replace the lid tightly on the jar containing the liquid and shake the mixture. You now have lemon egg, or organic calcium citrate that is usable by the body.

This mixture is an excellent, high-powered, short-term, calcium supplement. One-half teaspoonful each day will give you all of the additional calcium you need to begin to rebuild your calcium supply. I emphasize one-half teaspoonful as too much can induce leg cramps, the same symptom that is associated with too little calcium

This is how the lady in the above story told me how she fixed her poached eggs. We have tried it and have since given our poached egg pan away.

Bring 1 quart of water to a medium boil in a saucepan. Add a quarter of a teaspoon of apple cider vinegar to the water. Vinegar helps to hold the egg whites together. Do not add salt as it dissolves the egg whites.

Next she cracks open the eggs and puts them into a small bowl and then slowly slips them all into the simmering water.

She cooks her eggs for 5 minutes, until the white is set, and the yolk has filmed over.

Remove the eggs with a slotted spoon.

Enjoy!

Fill a pan with enough water to completely cover the eggs.

Add a little vinegar, and bring the water to a boil.

Once the water has come to a boil, add eggs.

For soft-boiled eggs, cook 5 minutes, and for hard-boiled eggs, cook 10 minutes.

Place the egg yolk into a baggie, close it and then mash the yolk. Next, add the usual ingredients and once again mash them all together. Now open the baggie and spoon the mixed ingredients into the waiting halved egg-white.

Isn’t it time for you to do the Nutrient Deficiency questionnaire once again? Remember, it’s free, and you can obtain a copy by visiting www.vitaminstories.com.